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Entrepeneurship in the Food Manufacturing

Course developers

Prior knowledge

Arhi3068, Construction Principles

Ekon2130, Theory of Economics

PārZ2004, Food Engineering and Equipment I

Course abstract

Students acquire knowledge and understanding of the nature of business, the business main categories, business environment and economic activity. They understand the phases of the company's life cycle. Students gain practical skills in starting a business and creating a business plan for food industry companies. Students able analyse and evaluate economic benefits and make calculations for business improvement.

Learning outcomes and their assessment

Knowledge
1. Students will be able to demonstrate comprehensive knowledge of entrepreneurship, internal and external factors affecting business development - multiple choice test, creative work
2. Students will be able to demonstrate specialized knowledge and understanding of food production and processing business development - group work, exam paper
3. Students will be able to demonstrate extensive conceptual knowledge of the food company's business plan development goals, tasks, main functions, as well as its implementation process - tests with calculations, exam paper
Professional skills
1. Is able, using the acquired theoretical foundations and skills, to generate and substantiate a business idea and perform the necessary actions to start a business - creative work, exam paper
2. Skills to identify and analyze the factors influencing food business entrepreneurship - group work, exam paper
3. Able to independently obtain, select and analyze information about food industry and use it in the development of a business plan - tests with calculations, exam paper
Soft skills
1. Can explain and present the research results to others- presentation of exam paper
2. Ability to responsibly plan the assigned tasks, can creatively solve food business problems- tests with calculations, exam paper
3. Ability to collaborate and work in a team- group work
Competence
1. Able to define and provide solutions to business problems in the food industry - tests with calculations, exam paper
2. Based on production technologies can planned cash flow, is able to determine the efficiency of food production business - tests with calculations, exam paper

3. Able to integrate knowledge and skills from different fields in the implementation of a high-quality business plan on food production and processing company development - exam paper

Course Content(Calendar)

1. Basic business concepts and system of economic activity. (Lectures – 2h)
2. Business environment. Internal and external environment. (Lectures – 2h, practical works – 4h)
3. Entrepreneur. The company to the types, sizes, economic significance. Business functions. (Lectures – 2h)
4. Starting up a business. The essence of the business idea. Sources of ideas. Business idea generation methods. Economic substantiation of the business idea. (Lectures – 2h, practical works – 4h)
5. Resources of entrepreneurship. The essence of business resources, classification. (Lectures – 2h)
6. Legal framework for economic activity in Latvia. (Lectures – 2h)
7. Entrepreneurship forms in Latvia. (Lectures – 2h, practical works – 4h)
8. Life cycle of a business. (Lectures – 2h, practical works – 4h)
9. Description of the business plan. (Lectures – 2h)
10. Economic and production activity of the company. Characteristics of goods and services produced Capital movement indicators, transaction efficiency. (Lectures – 2h, practical works – 4h)
11. Study and analysis of a sales market. (Lectures – 2h, practical works – 4h)
12. Competitors and competitive advantages. Major competitors and their products / services. SWOT analysis. Competitiveness assessment. (Lectures – 2h, practical works – 3h)
13. Marketing plan. Price policy. Sales policy. Communication policy. Marketing budget. (Lectures – 2h, practical works – 2h)
14. Production plan. Production technologies, production program, capacity, long-term investments. (Lectures – 2h, practical works – 2h)
15. Financial activity and financing strategy. Profit or loss statement forecast, analysis of planned financial indicators. Justification for the choice of financing source. (Lectures – 2h, practical works – 4h)

16. Potential risks. Determining the type of risk, determining the cause (source), determining the consequences of the risk. (Lectures – 2h, practical works – 1h)

Requirements for awarding credit points

The course includes - one test - multiple choice test; two tests with calculations. Group work and creative work to be taken during practice work in the classroom. Final assessment of the study course – final grade an examination with a mark, which consists of an examination paper and a presentation of an examination paper.

Description of the organization and tasks of students’ independent work

Within the framework of the study course description for independent work is given, 96 hours for full-time students and 128 hours for part-time students. Independent studies (work) are organized as follows: preparation for multiple choice test- theoretical material reading and learning , preparation for group work- data collection and information gathering; learning and preparing for tests with calculations; learning and reading for creative work- study of practical business cases ; writing an exam paper and preparing a presentation

Criteria for Evaluating Learning Outcomes

The final grade in the study course is formed by:
o 10% - successfully written (at least 4 points) Multiple choice test; basic concepts of entrepreneurship, entrepreneur, entrepreneurship forms;
o 5% creative work – starting up a business;
o 10% group work - business environment;
o 15% test with calculations (successfully passed at least 4 points) - economic activity of the company;
o 20% test with calculations (successfully passed at least 4 points) - financial activity

o 40% exam paper and exam paper presentation (successfully passed at least 4 points).

Compulsory reading

1. Alsiņa R. Mācies plānot. Biznesa plāna pamati. Rīga: Kamene, 2000. 75 lpp.
2. Chernev A. The marketing plan handbook 4th edition. USA: Cerebellum Press, 2014. 178 p.
3. Uzņēmēja rokasgrāmata. Rīga: Jumava, 2009. 376 lpp.
4. Muška A. Uzņēmējdarbības plānošana. Rīga: SIA KIF „Biznesa komplekss”, 2005. 93 lpp.
5. Zvirbule-Bērziņa A., Mihejeva L., Auziņa A. Plānošanas un ražošanas procesa organizēšanas pamatprincipi. Rīga: Biznesa augstskola Turība, 2004. 144 lpp.
6. Vīksne A. Savs bizness. Atkārtots un papildināts izdevums. Rīga: Lietišķās informācijas dienests, 2009. 232 lpp.
7. Kaynak E., Meulenberg M. Food and Agribusiness Marketing in Europe E-Book, CRC Press , 2017. 228 p.
8. Osterwalder A., Pigneur Y. Business Model Generation: A Handbook for Visionaries, Game Changers and Challengers. Alexander Osterwalder & Yves Pigneur, 2009. 288 p. ISBN 978-2-8399-0580-0
9. Pettere G., Voronova I. Riski uzņēmējdarbībā un to vadība: Mācību līdzeklis. Rīga: Banku augstskola, 2003. 176 lpp.
10. Casson M. The Oxford Handbook of Entrepreneurship. Oxford University Press, 2008. 790 p.
11. Kalfagianni A., Skordili S. Localizing Global Food. Routledge, 2018. 218 p.
12. Forbat J. Entrepreneurship: The Seeds of Success. Harriman House Limited, 2007. 192 p.
13. Singh S. K., Gupta S. Entrepreneurship: E-Book SBPD Publications, 2016. 516 p.
14. Stokes D., Wilson N., Wilson N. Small Business Management and Entrepreneurship. Cengage Learning EMEA, 2010. 477 p.
15. Šarma R. Līderis bez titula: mūsdienīgs stāsts par patiesiem panākumiem biznesā un dzīvē. Rīga: Avots, 2011. 234 lpp.

Further reading

1. Vīksna A., Baroniņa R. Mani septiņi soļi biznesa uzsākšanai. Rīga: Lietišķās informācijas dienests, 2009. 112 lpp.
2. Uzsākt biznesu. Rīga: Lietišķās informācijas dienests, 2009. 104 lpp. «Lessons Learned» grāmatu sērija.
3. Tansey G., D'Silva J. The Meat Business. Routledge, 2019. 272 p.
4. Komerclikums: LR likums. Stājas spēkā 01.01.2002. ar grozījumiem. Pieejams: https://likumi.lv/ta/id/5490-komerclikums
5. Hofs K. Biznesa ekonomika. 2. izdevums. Rīga: Jāņa Rozes apgāds, 2010. 603 lpp.
6. Pirmie soļi topošajiem uzņēmējiem [tiešsaiste]. Pieejams: https://www.vid.gov.lv/lv/pirmie-soli-toposajiem-uznemejiem
7. Leibus I. Pirmie soļi komercdarbībā: darbības uzsākšana, grāmatvedība un nodokļi. Rīga: Lietišķās informācijas dienests, 2016. 152 lpp.
8. Latvijas Republikas Uzņēmumu reģistra mājas lapa. Pieejams: http://www.ur.gov.lv/
9. Latvijas Investīciju un attīstības aģentūras mājas lapa // http://www.liaa.gov.lv
10. LR tiesību aktu mājas lapa // www.likumi.lv

11. LR Centrālās statistikas pārvaldes mājas lapa // http:// www.csb.lv

Periodicals and other sources

1. Forbes. "SK Media" SIA. Forbes. Rīga. ISSN 1691-6018
2. International Journal of Production Economics. ISSN 0925-5273
3. Food Control. ISSN 0956-7135
4. Latvijas Vēstnesis. Latvijas Republikas oficiālais izdevums [tiešsaiste]. Pieejams: https://www.vestnesis.lv/
5. Dienas Bizness: nedēļas laikraksts: Latvijas Biznesa avīze. Rīga: Diena: Dagens Industri, 1992. ISSN 1407-2041
6. Bilance: grāmatvedība, likumdošana, finanses: žurnāls par grāmatvedību, likumdošanu un finansēm. Rīga: lietišķās informācijas dienests, 2005. ISSN 1407-5709

Notes

Compulsory course for students of the second-level professional higher education study program "Food product technology".