Operational management and product development in food production
The aim of the course is to strengthen students' general operational skills and introduce them to practical and proven methods and working methods that promote operational success, among other things through better management of the value chain and more targeted agreements with suppliers. In addition, product development and innovation from raw materials to consumers will be discussed. It will cover where and how opportunities can be identified, how opportunities are transferred from the concept stage to the development stage, the management of new development, and finally how new development is presented in the form of a new product or service offering.
- Finance and operations management - Birgir Hrafn Hafsteinsson, Capacent
- Management of the value chain - Hlynur Stefánsson, RU and Sveinn Margeirsson, Matís
- Negotiation technology and decision making - Aðalsteinn Leifsson, RU
- Performance, employee and salary interviews - Elfa Hrönn Guðmundsdóttir, RU
- Strategic marketing - Valdimar Sigurðsson, RU
- Product development and innovation - Marina Candi, RU, Sjöfn Sigurgísladóttir and Guðmundur Gunnarsson, Matís
- Raw material utilization and ways to increase value and change food legislation - Franklín Georgsson and Margeir Gissurarson, Matís
- Sustainability in the food industry - Sveinn Margeirsson, Hörður Kristinsson and Guðmundur Gunnarsson, Matís
The course runs from October 2 to January 22, 2010. Each course is 8 hours.
Further information about the program can be obtained from the staff of the Open University, tel. 599 6360 or at board of directors@opnihaskolinn.is
Price ISK 229.000.‐
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