Subjects

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Fundamentals of Food Industry Logistics - N437020

Title:	Základy logistiky v potravinářství
Guaranteed by:	Department of Economics and Management (837)
Faculty:	Central University Departments of UCT Prague
Actual:	from 2017
Semester:	summer
Points:	summer s.:3
E-Credits:	summer s.:3
Examination process:	summer s.:
Hours per week, examination:	summer s.:2/0, Ex [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	cancelled
Language:	Czech
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Gros Ivan prof. Ing. CSc.
Incompatibility :	N437001
Is incompatible with:	N437001

Examination dates Schedule

Annotation -

The course focuses on the modern concept of logistics at the Food Industry Companies. It defines the basic goals in the management of material flows between suppliers, producers and their customers. The principles of basic logistics activities, purchasing, production, distribution and management of return flows. Basic cross-sectional logistic activities, transportation, packaging, handling, storage. Costs and effectiveness of logistics projects. Customer services.

Last update: TAJ437 (02.09.2013)

Literature -

R:Gros I.,Logistika, VŠCHT Praha,Praha,1996,8070802626

R:Gros I.,Základy logistiky ve schématech a prezentacích,VŠLG, Přerov, 9788087179079

A:Lambert D.M., Stock J.R., Ellram L.M.,Logistika,Computer Press,Praha,2000,8072262211

A:Rushton A.,Croucher P., Baker P.,The handbook of Logistics and Distribution Management,Kogan Page,London,2000,0749446697

Last update: TAJ437 (24.09.2013)

Syllabus -

1. Logistics, development, aims

2. Customer services and their evaluation

3. Logistics Chains, characteristics, particularities

4. The structure of the purchasing process, types of buying situations

5. Storage - storage systems, technology, inventory management in warehouses

6. Production strategies

7. Push production management systems

8. Pull production management systems

9. Optimization of logistics chains structure, simulation and modelling approaches

10. Active logistics elements

11. Pasive logistics elements

12. Packaging - Shipping and handling containers, pallets, containers

13. Logistic informational systems

14. Logistics in Food Industry

Last update: TAJ437 (02.09.2013)

Learning resources -

http://uem.vscht.cz/zaklady-logistiky-v-potravinarstvi

Last update: TAJ437 (02.09.2013)

Learning outcomes -

Students will be able to:

In accordance with customer requirements to design the structure of the logistic system companies and manage the flow of goods and services

Optimize costs for logistics activities

Coordinate partnership with supliers and participate in coordination of other changes of Supply Chain

Last update: TAJ437 (16.12.2013)

Registration requirements

Last update: TAJ437 (02.09.2013)

Teaching methods
	Activity	Credits	Hours
	Účast na přednáškách	1	28
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	1	28
	Příprava na zkoušku a její absolvování	1	28
		3 / 3	84 / 84

Coursework assessment
Form	Significance
Oral examination	100