FC6304 Knowledge of the goods

Faculty of Education
autumn 2020
Extent and Intensity
0/2/0. 3 credit(s). Type of Completion: k (colloquium).
Teacher(s)
Mgr. Jiří Šibor, Ph.D. (lecturer)
PhDr. Mgr. Ing. David Vorel, PhD. (lecturer)
Guaranteed by
doc. RNDr. Petr Sládek, CSc.
Department of Physics, Chemistry and Vocational Education – Faculty of Education
Contact Person: Jana Jachymiáková
Supplier department: Department of Physics, Chemistry and Vocational Education – Faculty of Education
Timetable of Seminar Groups
FC6304/Kombi01: Sat 24. 10. 10:00–11:50 B38 učebna, Sat 14. 11. 10:00–11:50 B410 učebna, Sat 9. 1. 8:00–9:50 B38 učebna, Sat 16. 1. 10:00–11:50 B34 učebna, J. Šibor, D. Vorel
FC6304/Prez01: Tue 13:00–14:50 C27L laboratoř, J. Šibor, D. Vorel
Prerequisites (in Czech)
FC6300 Introduction to the Study - Engineering Curricula
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
there are 8 fields of study the course is directly associated with, display
Abstract
Subject assessment goods enables students in the orientation of the main groups of lines in accordance with current legislation and the requirements of business practice, clarifies issues of utility features, quality evaluation of goods, goods defects, labeling and sale of specialized goods.
Learning outcomes
After completing the course, students should know and be able to:
- Understand and explain the basic concepts of knowledge of goods and how they are influenced in both positive and negative ways;
- can use the information gathered for a separate consideration of the function of the goods and their sale;
- can make reasoned decisions based on acquired knowledge or skills on goods;
- Based on acquired knowledge, it will derive appropriate risks related to the type of goods according to the situation and use;
- interprets the characteristics of each type of goods in the educational process.
Key topics
Food goods characteristics importance breakdown quality requirements and the protection of quality labeling putting into circulation trends in food inc. tendency to humanization products stage in the development of food Industrial goods characteristics importance breakdown quality requirements and the protection of quality labeling putting into circulation Fakes finding
Study resources and literature
    recommended literature
  • HŮLOVÁ, Marie, Helena KOŘÁNOVÁ a Alena PLÁŠKOVÁ. Zbožíznalství vybraných komodit. Vyd. 2. Praha: Oeconomica, 2005. ISBN 80-245-0846-X.
  • KRAJČOVÁ, Jitka. Zbožíznalství. Vyd. 4., přeprac. Praha: Vysoká škola hotelová v Praze 8, 2007. ISBN 978-80-86578-68-2.
  • KAVINA, Josef. Zbožíznalství potravinářského zboží pro 1. ročník středních odborných učilišť a integrovaných středních škol učebního oboru prodavač - prodavačka, zaměření pro potravinářské zboží a pro smíšené zboží. 1. vyd. Praha: IQ 147, 1996, 177 s. info
Approaches, practices, and methods used in teaching
lectures, class discussion
Method of verifying learning outcomes and course completion requirements
written test
Language of instruction
Czech
Teacher's information
výuka může probíhat bezkontaktně
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
General note: Určeno pro zaměření - Obchod a služby.
The course is also listed under the following terms Autumn 2018, Autumn 2019, Autumn 2021, Autumn 2022, Autumn 2023.
  • Enrolment Statistics (autumn 2020, recent)
  • Permalink: https://is.muni.cz/course/ped/autumn2020/FC6304