| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | PārZ6022 |
| Kreditpunkte (ECTS) | 4.5 |
| Stundenzahl insgesamt (im Auditorium) | 121.5 |
| Vorlesungen (Stundenzahl) | 10 |
| Arbeit im Labor (Stundenzahl) | 38 |
| Selbststandige Arbeit des Studenten (Stunden) | 72 |
| Bestätigt am (Datum) | 19/02/2014 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Evita Straumīte |
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| Vorkenntnisse | |
| PārZ4014, |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 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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| Weiterfuhrende Literatur | |
| 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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| Zur LektŅre vorgeschlagene Zeitschriften | |
| Food Quality and Preference
Food Research International Food Chemistry Current Opinion in Food Science |
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