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SCIENCE OF HEALTHCARE MANAGEMENT

Academic year and teacher
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Versione italiana
Academic year
2022/2023
Teacher
CECILIA ACUTI MARTELLUCCI
Credits
8
Didactic period
Secondo Semestre

Training objectives

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Modulo: 41591 - ORGANIZZAZIONE AZIENDALE
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ORGANIZATIONAL STUDIES
The unit aims at developing students' learning with regard to the basics knowledge for a good understanding of the managerial process, the main managerial tools, and at developing the ability to recognize the operational characteristics of management with regard to both private and public organizations.
The unit aims at developing students' learning of the basics of organization, as well as of the main components of the organizational model, to allow students to develop the ability to interpret the main organizational mechanism in the operational context of health care organizations.

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Modulo: 52688 - DIRITTO DEL LAVORO
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LABOUR LAW
Main knowledge acquired: the course aims at providing knowledge about the main labour law and trade union law institutes.
Main ability acquired: during the lessons, some collective agreements will be analysed. The students will therefore acquire the capacity to find the texts of the main collective agreements and to interpret their content. Moreover, the students will be able to consult database on case law and regulation. Finally, some lessons on the specific lexicon of Labour Law and Trade Union Law will be organised.

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Modulo: 52708 - ORGANIZZAZIONE E PROGRAMMAZIONE SANITARIA
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HEALTH ORGANIZATION AND HEALTH PLANNING
Basic knowledge of the structure and functions of the National Health Service, and of the potential impact of the financing methods. Principles of the quality assessment for healthcare planning.

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Modulo: 52710 - GESTIONE E CONTROLLO DELLA SICUREZZA ALIMENTARE
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MANAGEMENT AND CONTROL OF FOOD SAFETY
Knowledge of the relationship between health, education and food hygiene.

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Modulo: 52711 - IMPIANTI DELL'INDUSTRIA ALIMENTARE
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PLANT FOOD INDUSTRY
The curriculum is organized around a theme of scientific principles which form the technology of food chemistry. The goal of the project is the knowledge of science from the abstract to the concrete by using application experiences in the nutrition and foods.

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Modulo: 52712 - MARKETING E PACKAGING
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MARKETING AND PACKAGING
Knowledge of the business organization and marketing principles. Knowledge of the controllable variables of the marketing mix (product, price, place, advertising and promotion) and packaging.
Abilities to assumption of responsibility and independent deductions from tried scientific bases.

Prerequisites

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Modulo: 41591 - ORGANIZZAZIONE AZIENDALE (mutua dall'attività formativa ORGANIZZAZIONE AZIENDALE - 015314/1 del CdS IGIENE DENTALE (abilitante alla professione sanitaria di Igienista dentale) - 1054)
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ORGANIZATION STUDIES
None

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Modulo: 52688 - DIRITTO DEL LAVORO
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LABOUR LAW
The students should have a good knowledge of the Italian language.

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Modulo: 52708 - ORGANIZZAZIONE E PROGRAMMAZIONE SANITARIA
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HEALTH ORGANIZATION AND HEALTH PLANNING
Basic knowledge of hygiene and preventive medicine

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Modulo: 52710 - GESTIONE E CONTROLLO DELLA SICUREZZA ALIMENTARE
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MANAGEMENT AND CONTROL OF FOOD SAFETY
Knowledge of hygiene.

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Modulo: 52711 - IMPIANTI DELL'INDUSTRIA ALIMENTARE
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PLANT FOOD INDUSTRY
Knowledge of chemistry, physics, biochemistry, microbiology, physiology

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Modulo: 52712 - MARKETING E PACKAGING
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MARKETING AND PACKAGING
Basic concepts of mathematics and statistics.

Course programme

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Modulo: 41591 - ORGANIZZAZIONE AZIENDALE (mutua dall'attività formativa ORGANIZZAZIONE AZIENDALE - 015314/1 del CdS IGIENE DENTALE (abilitante alla professione sanitaria di Igienista dentale) - 1054)
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ORGANIZATIONAL STUDIES
Economics, efficiency and effectiveness principles.
Economic and financial balance.
Classification of the organizations: firms, public organizations and non-profit organizations.
Managerial approach. Management of public healthcare organizations according to the actual institutional context.
Costs classifications.
Variable costs and fix costs for the break even point analysis. Direct costs and indirect costs for cost accounting systems.
Italian NHS structure.
Government and governance concepts.
Basics of organizational studies by H. Mintzberg: organizational structures, models, coordination.
Health care organizations’ structure: departments and units
Implications for human resources behavior.
The role of human resources for an effective organizational model.

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Modulo: 52688 - DIRITTO DEL LAVORO
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LABOUR LAW
Sources of law. Individual and collective autonomy. The collective agreement and its individual and general efficacy. Collective bargaining: framework and levels. Subordination. Atypical workers. Working hours, part-time. Remuneration. The organization of work, the assignments, the duties of the employee. Disciplinary power. The interruption of the contract.

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Modulo: 52708 - ORGANIZZAZIONE E PROGRAMMAZIONE SANITARIA
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HEALTH ORGANIZATION AND HEALTH PLANNING
The health care system. Health management: definition and functions.
Business management in health care.
Facilities of health care.
The hospital. The measure of hospital activity: the SDO and the DRG system.
The District. The integration of social care and health care.
The department of prevention.
Implications of the financing model on the system.
Use of quality assessment for healthcare planning.

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Modulo: 52710 - GESTIONE E CONTROLLO DELLA SICUREZZA ALIMENTARE
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MANAGEMENT AND CONTROL OF FOOD SAFETY
Food quality.
Contamination and alteration of food. Principles of food hygiene.
Food-borne diseases.
Principles of disinfection and sterilization.
Cleaning and sanitation. Prevention of bacterial proliferation in food.

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Modulo: 52711 - IMPIANTI DELL'INDUSTRIA ALIMENTARE
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PLANT FOOD INDUSTRY
Food transformations (lipids, glucides, aminoacids and proteins, vitamins and mineral salts) and cooking process.
Food additives.
Main Food Processing Technologies: meats, milk and derivatives, vegetable-based fats, cereals, vegetables, fruits, fermented beverages.
Technologies of food preservation: heat, cold, dehydration, ionizing radiation.

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Modulo: 52712 - MARKETING E PACKAGING
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MARKETING AND PACKAGING
Marketing definition; Business strategies; Marketing, business activities and background correlation; Marketing mix: product (quality, service) place (channel members, locations), price (fair price, price strategy), advertising and promotion (difference between advertising and promotion, message, direct sales); product life cycle; Purchasing process (who, when, where, why); rolls of purchasing process; packaging; food label; European Article Numbering; preservation in modified and controlled atmosphere; innovative packaging: intelligent packaging and active packaging.

Didactic methods

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Modulo: 41591 - ORGANIZZAZIONE AZIENDALE (mutua dall'attività formativa ORGANIZZAZIONE AZIENDALE - 015314/1 del CdS IGIENE DENTALE (abilitante alla professione sanitaria di Igienista dentale) - 1054)
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ORGANIZATIONAL STUDIES
Traditional lectures and a few exercises and cases

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Modulo: 52688 - DIRITTO DEL LAVORO
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LABOUR LAW
During the lectures (24 hours), the main institutes of trade union law and labour law will be illustrated. In the written tests that will be organised along the lectures, the degree of understanding of the students will be evaluated.

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Modulo: 52708 - ORGANIZZAZIONE E PROGRAMMAZIONE SANITARIA
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HEALTH ORGANIZATION AND HEALTH PLANNING
Lectures

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Modulo: 52710 - GESTIONE E CONTROLLO DELLA SICUREZZA ALIMENTARE
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MANAGEMENT AND CONTROL OF FOOD SAFETY
Lectures

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Modulo: 52711 - IMPIANTI DELL'INDUSTRIA ALIMENTARE
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PLANT FOOD INDUSTRY
Classroom lectures (12 hours) except for the very last one that is dedicated to student presentations on specific topics given by the lecturer.

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Modulo: 52712 - MARKETING E PACKAGING
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MARKETING AND PACKAGING
The module is organized frontal lectures (8 hours) on the module’s topics.

Learning assessment procedures

LABOUR LAW
The final exam is divided in two part: 1) the students are required to demonstrate their knowledge of trade union law and labour law in the written tests organised along the lectures. 2) Moreover, the students must present a paper on a topic agreed with the Professor in charge. The paper will be evaluated according to the clarity of the explanation and the deepness of the analysis.
ORGANIZATIONAL STUDIES
Students’ assessment is based on a close test organized in 30 questions to be replied in about 45 minutes. For each question, three possible replies can be chosen, only one of them is the right one. For each wrong answer and for each question not replied, some point will be deducted from the maximum mark the student could obtain.
HEALTH ORGANIZATION AND HEALTH PLANNING
The exam consists of an oral test that is designed to assess the degree of subject knowledge of the thematic and activities included in the program. The test consists of 2-3 questions and lasts an average of 15 minutes. The quality criteria for the assessment are: 1) clarity; 2) ability and communicative precision; 3) demonstration of the practical application of the skills acquired notions.
MANAGEMENT AND CONTROL OF FOOD SAFETY
The exam consists of an oral test that is designed to assess the degree of subject knowledge of the thematic and activities included in the program. The test consists of 2-3 questions and lasts an average of 15 minutes. The quality criteria for the assessment are: 1) clarity; 2) ability and communicative precision; 3) demonstration of the practical application of the skills acquired notions.
PLANT FOOD INDUSTRY
Final exam is a powerpoint presentation prepared by each student. During the presentation the lecturer will ask from 3 to 5 questions to evaluate related topics presented during the course. Students will be evaluated also as their ability to present orally in line with the objectives of the course.
MARKETING AND PACKAGING
The aim of the exam is to verify at which level the learning objectives previously described have been acquired.
The examination is an oral section, where the ability of linking different subjects related to the digital electronics is evaluated, rather than the ability of “repeating” specific topics tackled in the course.
THE FINAL GRADE IS A WEIGHTED AVERAGE OF THE MARKS OBTAINED IN EACH TEST.

Reference texts

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Modulo: 41591 - ORGANIZZAZIONE AZIENDALE (mutua dall'attività formativa ORGANIZZAZIONE AZIENDALE - 015314/1 del CdS IGIENE DENTALE (abilitante alla professione sanitaria di Igienista dentale) - 1054)
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ORGANIZATIONAL STUDIES
Teaching materials made available by the lecturer to students

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Modulo: 52688 - DIRITTO DEL LAVORO
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LABOUR LAW
Teachers’ materials.

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Modulo: 52708 - ORGANIZZAZIONE E PROGRAMMAZIONE SANITARIA
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HEALTH ORGANIZATION AND HEALTH PLANNING
Manzoli L, Villari P, Boccia A. Epidemiologia e management in sanità. Edi-Ermes, 2015.
Teacher’s handouts.

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Modulo: 52710 - GESTIONE E CONTROLLO DELLA SICUREZZA ALIMENTARE
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MANAGEMENT AND CONTROL OF FOOD SAFETY
Marinelli, Liguori, Montemarano, D’Amora (2002), Igiene, Medicina Preventiva e Sanità Pubblica, Piccin Editore, Padova, Italia.
Teacher’shandouts.

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Modulo: 52711 - IMPIANTI DELL'INDUSTRIA ALIMENTARE
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PLANT FOOD INDUSTRY
Cappelli P.&Vannucchi V. (2005), Chimica degli alimenti-Conservazione e trasformazioni, Zanichelli, Bologna, Italia.
Teacher’s handouts.

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Modulo: 52712 - MARKETING E PACKAGING
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MARKETING AND PACKAGING
Teacher’s handouts.