Course code VadZ3057

Credit points 4

Entrepeneurship in the Food Manufacturing

Total Hours in Course160

Number of hours for lectures32

Number of hours for seminars and practical classes32

Independent study hours96

Date of course confirmation09.02.2016

Responsible UnitInstitute of Business and Management Science

Course developer

author Uzņēmējdarbības un vadībzinātnes institūts

Andra Zvirbule

Dr. oec.

Prior knowledge

Ekon1002, Theory of Economics

PārZ3008, Food Engineering and Equipment II

PārZP020, Fundamentals of Food Industry

Course abstract

The course created for students to acquire the business of the main categories, organizational and legal basis, specific characteristics of the food industry, as well as food production plant operating principles of economy and finance. During the study course the students acquire the necessary knowledge and skills for entrepreneurship principles.

Learning outcomes and their assessment

After completing the course student will have:
• knowledge – students acquire the basic knowledge of business organization and economics in food production;
• skills – students can independently use the entrepreneurial skills. Students are able to provide arguments to explain and discuss the types of business, forms of necessity. Students are able to independently carry out food enterprises economic activities and calculate financial results. Acquire the skills to apply knowledge of the course paper and diploma. Students acquire the skills to use them while working in the specialty, providing the significance of technology in business;
• competence – student is competent for technology-related business problem-solving and decision-making in food production and evaluation from a business perspective. Students are able to formulate and critically analyse business efficiency, if necessary, carry out further analysis.

Compulsory reading

1. Abizāre V. Ievads uzņēmējdarbībā: mācību līdzeklis. Rīga: RaKa, 2004. 140 lpp.
2. Muška A. Uzņēmējdarbības pamatkurss. Rīga: KIF Biznesa komplekss, 2005. 120 lpp.
3. Vedļa A. Uzņēmējdarbības kurss: mācību grāmata. Rīga: Petrovskis & Ko, 2000. 456 lpp.
4. Vedļa A. Ceļvedis uzņēmējdarbībā: mācību grāmata. Rīga: Petrovskis & Ko, 2002. 490 lpp.

Further reading

1. Bruce R., Barringer R. Entrepreneurship: successfully launching new ventures. NJ: Pearson/Prentice Hall, 2010. 584 p.
2. Promoting farmer entrepreneurship through producer organizations in Central and Eastern Europe: analysing local institutions and livelihoods. Rome: FAO, 2006. 58 p.
3. Neves M. The Future of Food Business: The Facts, the Impacts, the Acts. Singapore: World Scientific Publishing Company. 2011 eBook. http://search.ebscohost.com/login.aspx?direct=true&db=e000xww&AN=426407&site=ehost-live&scope=site

Periodicals and other sources

1. Dienas Bizness : nedēļas laikraksts : ISSN 1407-2041
2. Forbes. SK Media SIA. Forbes. Rīga : ISSN 1691-6018
3. Kapitāls. Rīga : Lietišķās informācijas dienests. ISSN 1407-2505