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Lecturer(s)
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Jirotková Dana, Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Samková Eva, prof. Ing. Ph.D.
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Vácha František, doc. Ing. CSc.
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Smetana Pavel, doc. Ing. Ph.D.
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Course content
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1. Principles of designing small processing capacities and water management at processing plants. 2. + 3. Principles of preserving the properties of agricultural products. 4. Finalization of agricultural products in relation to food legislation. 5. Finalization of plant products (cereals, legumes, oilseeds, potatoe, fruits and vegetables) - equipment, technology and processing. 6. Finalization of fermentation products (malt, beer, wine, spirits, organic acids and yeast) - equipment, technology and processing. 7. Finalization of animal products (milk and dairy products) - equipment, technology and processing. 8. Finalization of animal products (meat and meat products) - equipment, technology and processing. 9 +10. Finalization of animal products (honey, fish, eggs, poultry and other farmed animals) - equipment, technology and processing. 11. Basic concepts and essence of marketing, history and present, marketing mix (product, price, distribution and promotion). 12. Marketing strategies and programs - food (compiling a marketing plan). 13. Characteristics of consumer markets and consumer behavior - food. 14. Current trends in food sales.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Semestral paper
- 30 hours per semester
- Preparation for classes
- 16 hours per semester
- Class attendance
- 56 hours per semester
- Preparation for exam
- 48 hours per semester
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Learning outcomes
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This course provides students with the knowledge of various marketing issues including the processing of plants and animal products on the farm.
Students understand the basic concepts of food production and sale.
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Prerequisites
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All students who are required to complete the course will be introduced at the beginning of the semester.
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Assessment methods and criteria
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Written examination
All students who are required to complete the course will be introduced at the beginning of the semester.
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Recommended literature
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Doležalová, H. Zbožíznalství.. Č. Budějovice: EF JU, 2008.
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Horovitz, J. Jak získat zákazníka - Kvalita služeb.. Praha, MANAGEMENT PRESS, 1994.
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Juran, J. M., Gryna, F.M. Juran's quality handbook.. New York, McGraw-Hill book company, 2000.
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KOTLER, P. 10 smrtelných marketingových hříchů.
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McCarthy, E. J., Perreault, W. D. Applications in _Basic Marketing. Boston, Irvin, 200 s., 1990.
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Mizuno, S. Řízení jakosti. Praha, Victoria Publishing, 1. vyd., 1994.
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Nenadál, J. Měření v systémech managementu jakosti.. Praha, Management Press, 2001.
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Pešek, M. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část I a II. České Budějovice: Jihočeská univerzita 1997. České Budějovice, JU ZF, 1997.
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Pipek, P., Jirotková, D. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 3. Hodnocení a zpracování masa, drůbeže, vajec a ryb.. České Budějovice, JU ZF, 2001.
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Prugar, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha, VÚPS, 2008.
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