Fundamentals of Food Processing Management - N324007
Title: Základy managementu
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/1, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Is provided by: M324002
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pivoňka Jan Ing. Ph.D.
Is interchangeable with: M324002
Examination dates   Schedule   
Annotation -
The subject Fundamentals of Management is targeted at students who wish to devote professionally managing and coordinating activities. The aim of the course is to provide students with an overview of management activities and assumptions necessary for the performance management function. During the lectures, the students learn the basic management processes at various levels and processes that are currently believed to be correct management practices. An integral part of learning course is the excurse to the legislation and economic rules that are important for managers.
Last update: Pivoňka Jan (02.09.2013)
Aim of the course -

The students will be able to:

Perform basic management processes: planning, organizing, leading and control at the level of trade and private enterprise, management of small and medium-sized enterprises and large corporations.

Incorporate into various types of organizations and business processes.

Perform basic financial transactions, apply the managerial level of the labor law and the various process control systems.

Master the control theory as a suitable basis for further study of the quality management system, work safety management, environmental management, etc.

Last update: TAJ324 (10.12.2013)
Literature -

R: ROBBINS, S. P., COULTER, M.: Management, 2004, ISBN 80-247-0495-1

A: VEBER, J. a kol.: Management. Základy, prosperita, globalizace. Management Press, 2000, ISBN 80-7261-029-5

Last update: TAJ324 (12.08.2013)
Syllabus -

1. Introduction to management. Definition of management. Social responsibility and ethical management.

2. Introduction to micro- and macro- economy. International business and relations. Business area of EU.

3. Types of business subjects. Conditions for company foundation. Business law.

4. Taxis - basic principles direct tax, indirect tax. Taxation in EU.

5. Book keeping. Receipt evidence. Account unit. Property.

6. Salary counting. Price of employees. Costs X profit. Price, price calculation.

7. Planning. Strategy. Changes and innovations. Controlling. Operative management.

8. Changes and innovation management.

9. Organization in general. Organization structure. Company segmentation.

10. Communication. Social base. Organization culture. Employment law.

11. Personal management. Team building. Coaching. Basics of behavior, groups, motivation.

12. Quality management, environmental management, employees’ safety management.

13. Standards in food industry. Food legislation, HACCP.

14. Management of small companies.

Last update: Pivoňka Jan (02.09.2013)
Learning resources -

http://www.vscht.cz/ktk/www_324/studium/ZM.html

Last update: Pivoňka Jan (02.09.2013)
Registration requirements -

Business economics

Last update: Pivoňka Jan (02.09.2013)
Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0.5 14
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 20
Defense of an individual project 40
Examination test 40