Subjects

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Basic Food Marketing - N437019

Title:	Marketing v potravinářství
Guaranteed by:	Department of Economics and Management (437)
Faculty:	Faculty of Chemical Engineering
Actual:	from 2013 to 2014
Semester:	winter
Points:	winter s.:3
E-Credits:	winter s.:3
Examination process:	winter s.:
Hours per week, examination:	winter s.:2/0, Ex [HT]
Capacity:	40 / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Additional information:	http://www.vscht.cz/uer/CZ_studium/predmety/marketing_v_potr.html
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Grosová Stanislava doc. Ing. CSc. Kutnohorská Olga Ing. Ph.D.

Examination dates Schedule

Annotation -

The course focuses on understanding the goals and tasks of marketing in the food company. Students will become familiar with possibilities of marketing and learn the procedures and techniques used in market segmentation, positioning and designing the marketing mix. Marketing mix is presented as a set of objectives and decisions in the field of product, price, distribution and communication policies. Understanding is deepened by presenting case studies of modern food products.

Last update: TAJ437 (03.09.2013)

Aim of the course -

Students will be able to:

Identify direct and indirect competition of food product

Describe the tools of marketing mix food products

Identify target segments of the food markets

Suggest a new food product concept and marketing mix

Last update: TAJ437 (03.09.2013)

Literature -

R:Grosová S.,Marketing. Principy, postupy, metody. VŠCHT Praha, Praha 2002,8070805056

A:Baines P.,Marketing, Oxford University Press, Oxford,2008,9780199290437

Last update: TAJ437 (03.09.2013)

Syllabus -

1. Marketing and their role in business organisations.Marketing Concept.

2. Marketing environment -consumers, competition, stakeholders. Trends in macroenvironment.

3. Consumer behaviour

4. Market segmentation. Targeting.Product positioning.

5. Food product - Quality, packaging, services.

6. Product development and testing.

7. Brand management.

8. Pricing.

9. Selecting distribution channels.

10 Advertising.

11. Sales Promotion. Public Relations.

12. Personal selling.

13. Key account management.

14. Marketing research.

Last update: TAJ437 (24.09.2013)

Learning resources -

http://www.fbm.vutbr.cz/files/trendy-8.pdf#page=107

Last update: TAJ437 (03.09.2013)

Registration requirements -

Enterprise Economics

Last update: TAJ437 (03.09.2013)

Teaching methods
	Activity	Credits	Hours
	Konzultace s vyučujícími	0.2	6
	Účast na přednáškách	1	28
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	1	28
	Příprava na zkoušku a její absolvování	0.8	22
		3 / 3	84 / 84

Coursework assessment
Form	Significance
Regular attendance	30
Oral examination	70