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Statuss(Aktīvs) Izdruka Arhīvs(0) Studiju plāns Vecais plāns Kursu katalogs Vēsture

Course title Entrepreneurship in Food Manufacturing
Course code Ekon4024
Credit points (ECTS) 3
Total Hours in Course 81
Number of hours for lectures 16
Number of hours for seminars and practical classes 16
Independent study hours 49
Date of course confirmation 02/02/2021
Responsible Unit Institute of Business and Management Science
 
Course developers
Dr. oec., prof. Andra Zvirbule

Prior knowledge
Ekon2130, Theory of Economics
Ekon4082, Food Marketing
PārZP043, Innovations in the food company
VadZ2029, Analysis of Economic Activities
Course abstract
The aim of the study course is to acquire knowledge and understanding of the nature of business, the business main categories, business environment and economic activity and as well as understand the phases of the company's life cycle. 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 decisions 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 - 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 - 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- case studies, 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- case studies, exam paper
2.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 – 2h)
3. Entrepreneur. The company to the types, sizes, economic significance. Business functions. (Lectures – 2h; practical works – 2h)
4. Starting up a business. (Lectures – 2h, practical works – 2h)
5. Resources of entrepreneurship. The essence of business resources, classification. (Lectures – 1h)
6. Entrepreneurship forms in Latvia. (Lectures – 2h, practical works – 4h)
7. Life cycle of a business. (Lectures – 2h, practical works – 2h)
8. Description of the business plan. (Lectures – 1h)
9. Production plan. Production technologies, production program, capacity, long-term investments. (Lectures – 2h, practical works – 4h)
Requirements for awarding credit points
The course includes - one test - multiple choice test. Group work, case studies 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, 48 hours for full-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 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:
o20% - successfully written (at least 4 points) Multiple choice test; - basic concepts of entrepreneurship, entrepreneur, entrepreneurship forms;
o15% creative work – starting up a business;
o15% group work - business environment;
o10% case studies- business examples analysis
o40% 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: E-Book, 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. 477p.
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. / «Lessons Learned» grāmatu sērija.- Rīga: Lietišķās informācijas dienests, 2009.- 104 lpp.
3. Tansey G., D'Silva J. The Meat Business. E-Book, Routledge , 2019, 272 p.
4.Komerclikums: 13.04.2000. LR likums ("LV", 158/3160 (2069/2071), 04.05.2000.; Ziņotājs, 11, 01.06.2000.) [stājas spēkā 01.01.2002.] ar grozījumiem
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 // 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
Restricted elective course in academic bachelor’s study programm "Food quality and innovations".