KOST 201

Logistics and Economic Management

Semester/Level

First semester, level 2

ECTS credits

0 ECTS from the subject area of Food and Nutrition Sciences
10 ECTS from the subject area of Economics and Administration

Goals and objectives

Students are to be able to:
- understand the importance of purchasing and the flow of goods and
  materials in one's area of responsibility
- carry out purchasing and contract negotiations for products and
  services
- plan a satisfactory inventory control and distribution within an
  organisation
- use planning and budgeting systems in private and public sectors
- calculate with key figures in budgeting

Topic areas

- Logistics and material management
- Purchasing and supplying
- Contract negotiations and contract management
- Financial management
- Key figure calculations
- Macro economics

KOST 202

Administration and Management

Semester/Level

First semester, level 2

ECTS credits

0 ECTS from the subject area of Food and Nutrition Sciences
15 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to:
- have knowledge about the principles of organization for companies
  and public institutions
- understand a leader's tasks, conduct and role
- be able to identify motivation factors and possibilities in a work situation
- be able to work with personnel development
- be able to take part in preparing and handling cases in ones area of
  responsibility

Topic areas

- Organisation theory
- Leadership abilities and conduct
- Service management, management and cooperation
- Contract management
- Development of human resources
- Labour legislation
- Preparation and handling of administrative cases
- Rotas and work schedules

KOST 203

Menu and Production Planning

Semester/Level

Second semester, level 2

ECTS credits

7ECTS from the subject area of Food and Nutrition Sciences
3 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to be able to:
- plan menus and calculate costs for production of meals while taking into
  consideration economic, nutritional and cultural factors
- evaluate the relationship between the economics of operating a large-
  scale kitchen and nutrition
- have insight in and explain relevant legislation
- use ICT programs for menu planning, calculation of costs and logistics

Topic areas

- Planning large-scale kitchens
- Production and meal-serving systems
- Menu planning
- Calculating costs and prices