AEC 4204-

Agribusiness
Management
Syllabus and course outline

Paul Aseete, PhD

Housekeeping
1. Instructor:
Dr. Paul Aseete|+256 700 400 30|paseete@gmail.com

2. Lecture and Office Hours:

8:00 AM to 10:00 AM FRIDAY. Office hours by Appointment

3. Lecture Mode
Online via ZOOM/TEAMS

4. Class attendance
Required and attendance will be randomly taken
Communications
•All communications will use online platforms including
emails, Whatsapp and Makerere University E-Learning
Environment (MUELE).
•This will include details about class information and
assignments.
•Make sure you check your email regularly.
 Catalog and Course
Descriptions
• This course is intended to develop a sturdy foundation of
agribusiness management skills including planning,
organizing, directing/leading, staffing and controlling.

• Students will develop empirical analytical skills that

address economic and business issues in food and
agriculture.

• Students will learn how to model information on an issue

or problem using various analytical methods to find
relevant answers for decision makers and stakeholders.
 Course Learning Objectives:
Students completing this course will be proficient in:
 Identifying the Key components of the agribusiness system

 Know how to manage and select profitable and efficient agribusiness

enterprises

 Know how plan, organize, lead, recruit and control as a manager

 Efficiently manage and analyze several types of agribusiness records

 Develop agribusiness strategic management plans

 Analyzing and supplying relevant answers for decision makers and

stakeholders.
Course Assessment
 Assignments 10%
 Continuous Assessment exam I 15%
 Continuous Assessment exam II 15%
 Final Examination 60%
 TENTATIVE SEMESTER TWO
COURSE OUTLINE AND SCHEDULE
Lecture 1: Syllabus and Lecture 2: Agribusiness and
course introduction commercialization of agriculture
Definition, components of the agribusiness sector,
agribusiness in Uganda and the globe, Types of
small businesses, forms of business organization
Lecture 3: Small
Business management
Role of small-scale
businesses, Objectives and
characteristics of small
businesses, Growth stages,
Organization and
Administration, Problems
Worrying Small Businesses,
Weakness among small
businesses, Small business
environment Analysis
Lecture 4: Decision
making, planning,
organizing, and
controlling
What they entail,
Limitations, Steps involved,
Short- and long-term
horizons, and Types of Plans.
Organization, control, and
management of agribusiness
farms.
Lecture 5:
Agricultural
enterprise
selection and
management.

Profitability and
Gross margin
analysis,
Efficiency analysis,
input-output
decisions
Lecture 6: Agricultural Materials Management; inventory
enterprise selection control and management, break even
and management. analysis, Materials planning and control
Lecture 7:
Agribusiness record
keeping and
management.

Why keep records,

types of records kept
by agribusiness
enterprises
Lecture 8: Production
Management.
Functional areas,
production management
decisions, controlling
production (Quantity and
Quality), and farm
operations
 Marketing management, customer analysis,
Lecture 9: Agribusiness competitor analysis, strategic marketing
strategic management. policies, marketing strategies, merchandising
and sales promotion, marketing mix
 Lecture 10:

Planning personnel requirements, performance

appraisal
Lecture 11: Accounting and financial
management:

Financial analysis of agribusiness

Financing the business, enterprises (Balance sheets, income
working capital statements, Cash flow statements),
management Financial test, and major accounting
equations.
 Information systems in the functional areas
of business, Information system principles,
Lecture 12 characteristics of a management
information system
Lecture 13: Government
Programmes and
Regulations for
Agribusiness.

Government programmes
for agribusiness,
Regulations, food safety &
quality, Laws relating to
food processing industries.
 Agricultural Inputs and
Agro-Processing

Lecture 14:

Types food processing

industries, what
influences changes in
food processing.