| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Human Resource Management |
| Course code | VadZ2049 |
| 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 | 06/03/2018 |
| Responsible Unit | Institute of Business and Management Science |
| Course developers | |
| Dr. oec., asoc. prof. Lāsma Līcīte-Ķurbe |
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| Prior knowledge | |
| PārZ1016, Fundamentals of Food Science PārZ3089, New Food Product Development |
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| Course abstract | |
| Students get insight about essence, functions and methods of human resource management in companies. Students understand the processes of human resource management and are able to elaborate strategy of human resource management to achieve goals of the company more effectively.
The aim of the course is to gain knowledge and skills in human resource management to effectively develop and implement a human resource management strategy in an organization. |
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| Learning outcomes and their assessment | |
| Knowledge:
•Comprehensive knowledge of human resource management functions, methods and trends – assignments, practical works. •Specialized knowledge on human resource management processes in the company – assignments, practical works. Skills: Professional skills •Skills to develop and evaluate human resource strategy in organization – assignments, practical works. General skills •Ability to independently use the theory, methods and problem solving skills – assignments, practical works. •Ability to find, critically evaluate and creatively use information for tasks and problem solving – assignments, practical works. •Ability to cooperate and communicate – assignments, practical works. Competences: •Ability to define and provide solutions to human resources management problems, to argue solutions and to identify the causes of problems – assignments, practical works. •Able to use the acquired theoretical foundations and skills, to take the necessary actions in the management of human resources – assignments, practical tasks. |
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| Course Content(Calendar) | |
| Lectures
1.Essence, functions and tasks of human resource management in food production companies. 2.Historical and philosophical development of human resources and its importance nowadays. 3.Tendencies and challenges with human resources – political, social and economic challenges in human resource management in food production companies. 4.Challenges with different generations in companies. Characteristics of traditionalists, baby boomers, X, Y and Z generations, their values and expectations in food production companies. 5.Culture of organisation, elements of organisation culture and its impact on employee performance. Values of the company. 6.The role of human resource manager in organisation – tactical issues of day-to-day management of human resources, advisory and strategic aspects of human resource management in food production companies. 7.Elaboration and implementation of human resource strategy in food production companies. 8.Planning of human resources in food production companies. 9.Recruitment and selection in food production companies. 10.Types of job interviews and its suitability for selection of high, middle and low level specialists in food production. 11.Motivation of human resources – types of motivation and the determination of remuneration and compensation for employees at different levels in a food production company 12.Essence and methods of performance management in food production companies. 13.Team building and management in food production companies, ways of team consolidation. 14.Behavioural styles and elasticity. 15.Internal communication and its importance in human resource management. 16.Opportunities of socionics for managing human resources in food production companies. Practical tasks 1.Discussion on the role and functions of resources in a food production company (1 h) 2.Group work: PEST analysis of factors influencing human resources in a food production company (1 h) 3.Group work: portrait of Y and X generation employee. The challenges of managing these generations in a food company “X” (1 h) Assignment 1 (group work): Case study analysis of organisation “X” – problems and challenges with human resource management (2h) 4.Role game: Simulation of a job interview for the choice of a Quality Management division specialist (2 h) 5.Situation analysis on the involvement of employees in the work, motivation of different level employees in the food production company (1h) 6.Analysis of the situation: team analysis and solutions for building effective teamwork between different departments within a food production company (2 h) 7.Test: behavioral styles (1 h) 8.Flexibility test of employees (1 h) 9.Test: Determination of socionic types in different departments of a food production company (1 h) Assignment 2: Human resource strategy and evaluation of its implementation in a selected food production company (3 h) |
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| Requirements for awarding credit points | |
| During the semester, students must complete all the practical tasks of the course program and at the end of the course have to pass a test with a mark - a presentation on human resource processes in the chosen organization. In the presentation students have to describe human resource processess, identify problems and develop proposals for the improvement of the human resources policy in the organization. The main component of the assessment of the study course is the assessment obtained in the presentation. Attendance, participation and activity in classes will also be assessed. | |
| Description of the organization and tasks of students’ independent work | |
| Assignment 1 (group work): Case study analysis of food production company “X” – problems and challenges with human resource management – 50 points. Assignment 2: Human resource strategy and evaluation of its implementation in a selected food production company – 50 points. 10 points make 1 mark. |
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| Criteria for Evaluating Learning Outcomes | |
| The assessment of the study course depends on the assessment of both assignments – 10 points make 1 mark. Assignments are assessed in accordance with the assessment procedure established in the assignment. | |
| Compulsory reading | |
| 1.Darba likums: LR likums [tiešsaiste]. Pieņemts: 20.06.2001. Stājas spēkā 01.06.2002. [Skatīts 28.12.2018.] Pieejams: https://likumi.lv/doc.php?id=26019
2.Vadīšanas pamati. Mācību līdzeklis LLU studentiem un maģistrantiem un lauku uzņēmēju kvalifikācijas paaugstināšanai. Sast. U.Ivans un S. Ruskule. Mālnava, 2006. 502 lpp. 3.Vorončuka I. Personāla vadība: teorija un prakse. Rīga: Latvijas Universitāte, 2009. 399 lpp. 4.Ešenvalde I. Personāla vadības mūsdienu metodes. Rīga: Merkūrijs LAT, 2008. 349 lpp. 5.Forands I. Palīgs personāla speciālistam. Rīga: Latvijas Izglītības fonds, 2007. 251 lpp. 6.Latvijas Republikas likumi un normatīvie akti. Pieejami www.likumi.lv |
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| Further reading | |
| 1.Boitmane I. Personāla atlase un novērtēšana. Rīga: Lietišķās informācijas dienests, 2006. 160 lpp.
2.Zīlīte L. Personāla vadība un socionika. Rīga: Turība Biznesa Augstskola SIA, 2013. 304 lpp. 3.Daliba I. Kā rekrutēt veiksmīgāk. Rīga: Mansards, 2017. 158 lpp. |
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| Periodicals and other sources | |
| 1.Human Resource Management Journal. ISSN: 1748-8583
2.The International Journal of Human Resource Management. Print ISSN: 0958-5192 Online ISSN: 1466-4399 3.Research in Personnel and Human Resource Management. ISSN: 0742-7301 |
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| Notes | |
| Restricted elective course in academic bachelor’s study programm "Food quality and innovations". | |