Course code VadZ1020

Credit points 2

Management

Total Hours in Course80

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours48

Date of course confirmation22.02.2017

Responsible UnitInstitute of Social Sciences and Humanities

Course developer

author Sociālo un humanitāro zinātņu institūts

Dace Kaufmane

Dr. oec.

Course abstract

Management is a specific field of science that examines the various management and transformation processes of an organization, enhances understanding of managerial work and its importance in the organization of high-quality and productive work. Managing is an universal attribute of society and people must be actively involved in it.

Learning outcomes and their assessment

Knowledge about management principles and functions of management (discussion, test work)
Skills to understand external and internal processes of organizations and to make decisions according to changes of situation; to work in team; to plan and organize group and individual work effectively (discussion, independent work, test work).
Competence to deal with problems and make decisions according to the situation varying with management styles in order to maintain effective work of organization (discussion (seminar).

Course Content(Calendar)

Lecture topics:
1.The essence and characteristics of management in different sectors and fields.
2.Management hierarchy and managerial levels.
3.Organization Understanding the organization's environment.
4.Management theories and their application in practice.
5.Human behavioral theories and their application in practice.
6.Influence of information and communication technology development on the development of managerial approaches.
7.World management directions. Trends that have influenced modern day management.
8.Leader and authority. Leader in the organization. Management styles.
9.Types of manifestation of the property. Manipulation. Conflict resolution.
10.Communication processes in organizations.
11.The essence of planning. Strategic planning.
12.Organizing and coordinating as management functions.
13.Control functions and role in management.
14.Motivation and modern methods of motivation.
15.Decision making process and methods.
16.Change Management. Creative management.
Discussions topics
1.Management specifics in manufacturing companies. Discussions.
2.The role of manager personality and his or her behavior in an organization. Discussion.
3.Organization as a system.
4.Discussions on the main findings of management theory and their practical application in modern enterprises.(2h)
5.Discussion on the directions of global management.
6.Analysis of management styles.
7.Debate on ways to manipulate.
8.1. Test work.
9.Establishing a communication system in an organization. Discussion of communication mistakes.
10.Time planning, work planning, resource planning.
11.Organization of work. Delegation of responsibilities. Employee control.
12.Work motivation analysis. Types of motivation in real companies. Discussion.
13.Application of decision-making methods in different situations. Discussion.
14.The need for change management: analysis of specific situations. Creative management in food companies: case study. Discussions.
15.2. Test work.

Requirements for awarding credit points

Test with a mark
Test works completed according to scheduled time – 12 points
Independent work „Organization Analysis” completed during semester and submitted within the specified time – 6 points.
Activity in discussions during semester – 2 points.
Cumulative score. A score of 2 is equal to one point on a 10-point marking scale.

Description of the organization and tasks of students’ independent work

Independent work "Organization Analysis": volume 8-10 pages, submitted at the indicated time in printed form.

Criteria for Evaluating Learning Outcomes

A student can get a successful mark in the test if at least 50% of the questions are answered correctly. Independent work is assessed according to the requirements of the quality of compliance with the task. Discussions are judged by engagement and ability to reasonably explain and discuss issues related to managerial functions.

Compulsory reading

1.Praude V. Menedžments. 1. grāmata. Rīga: SIA" Burtene", 2012., 496 lpp.
2.Praude V. Menedžments. 2. grāmata. Rīga: SIA" Burtene", 2012., 305 lpp.
3.Zvirbule-Bērziņa A. Ražošanas menedžments. Rīga: BAT, 2006., 150 lpp.
4.Forands I. Stratēģija. Kvalitāte. Rīga: Latvijas izglītības fonds, 2000., 254 lpp.

Further reading

1.Benson V., Davis K. Business information management. Ventus publishing ApS, 2008., 83 p.
2.Dāvidsone G. Organizāciju efektivitātes modelis. Rīga: Organization development Academy, 2008., 328 lpp.
3.Дафт Р. Менеджмент. . Москва: СПб Питер 2002. 829 с. 2007.g. ir LLU SOHU Metodiskais kabinets -
4.Ešenvalde I. Pārmaiņu vadība. Rīga: Jāņa Rozes Apgāds, 2007., 264 lpp.

Periodicals and other sources

1.Kapitāls, 2018, Nr.1 (janvāris). Rīga: SIA BIG Media. ISSN 1407-2505
2.Saimnieks LV: lauksaimniecības nozares komercžurnāls [tiešsaiste] [skatīts 22.10.2018]. ISSN 1691-1598. Pieejams: http://www.saimnieks.lv/publikacijas/Saimnieks_LV/
3.Forbes, 2018, Nr. 75. Rīga: SK Media. ISSN 1691-6018

Notes

The study course is included in the Bachelor’s study programme Food Science and is offered as an elective course in Spring semester for the students of the second level professional higher educational programme Food Technology and the professional Bachelor's study programme Machine Design and Manufacturing according to study plans.