Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
Hазвание курса | |
Код курса | PārZ6022 |
Кредитные пункты (ECTS) | 4.5 |
Общее количество часов | 121.5 |
Kоличество часов лекций | 10 |
æоличество лабораторных работ | 38 |
Количество часов самостоятельной работы студента | 72 |
Дата утвеждения курса | 19/02/2014 |
Разработчик курса | |
, Evita Straumīte |
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Предварительные знания | |
PārZ4014, |
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Учебная литературa | |
1.Hoyer W. D. Maclnnis D. J. Consumer behavoir, 4th Edition, Boston: Houghton Mifflin, 2007.
2.Baran R. J. Customer relationship management: The foundation of contemporary marketing strategy / Baran R.J., Galka R. J.. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017. 3.Moskowitz H. R., Porretta S., Silcher M. Concept researh in food product design and development, Iowa : Blackwell Publishing, 2005. 4.Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Mailgaard, Morten C., Carr, Thomas B., Civille, Gail Vance Sensory Evaluation Techniques, 4th Edition, CRC Press, Taylor&Francis Group, 2006. |
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Дополнительная литература | |
1.Strautniece E. Pārtikas produktu sensorā novērtēšana, LLU, PTF, Jelgava, 2004.
2.Bilgin M. H. Consumer behavior, organizational strategy and financial economics: Proceedings of the 21st Eurasia Business and Economics Society Conference. 1st edition. New York, NY: Springer Berlin Heidelberg, 2018. 3.Stone, H., Sidel J.L. Sensory evaluation practices, Third Edition, USA: Elsiver Academic Press, 2004 4.Ebster C. Store design and visual merchandising: Creating store space that encourages buying / Ebster C. and Garaus M. New York, NY: Business Expert Press, 2011. |
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Периодика и другие источники информации | |
Food Quality and Preference
Food Research International Food Chemistry Current Opinion in Food Science |