{"id":11462,"date":"2025-12-18T15:01:49","date_gmt":"2025-12-18T12:01:49","guid":{"rendered":"https:\/\/business.tiu.edu.iq\/business-and-management\/?p=11462"},"modified":"2026-04-14T14:49:06","modified_gmt":"2026-04-14T11:49:06","slug":"educational-field-trip-enhances-practical-learning-for-third-year-business-students","status":"publish","type":"post","link":"https:\/\/business.tiu.edu.iq\/business-and-management\/educational-field-trip-enhances-practical-learning-for-third-year-business-students\/","title":{"rendered":"Business Students Gain Practical Insight at Zer Group"},"content":{"rendered":"

Educational Field Trip for Production and Operations Management<\/h3>\n

On\u00a0December 16, 2025<\/strong>, the\u00a0Business and Management Department<\/strong>\u00a0organized an educational field trip for\u00a0third-year students<\/strong>\u00a0as part of the\u00a0Production and Operations Management course<\/strong>. The visit was organized by\u00a0Dr. Sultana Begum<\/strong>, course lecturer, with the assistance of\u00a0Mr. Nyaz Abdulla<\/strong>, aiming to strengthen the connection between theoretical knowledge and real-world business operations.<\/p>\n

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Visit to Zer Group<\/h3>\n

The field trip was conducted to\u00a0Zer Group<\/strong>, a well-established company operating in the food manufacturing and export sector. Zer Group specializes in the production of a wide range of food products, including:<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n
Product Category<\/th>\nExamples<\/th>\n<\/tr>\n<\/thead>\n
Edible oils<\/td>\nCooking oils for domestic and international markets<\/td>\n<\/tr>\n
Sauces<\/td>\nVarious condiments and flavorings<\/td>\n<\/tr>\n
Pulses<\/td>\nLegumes and dried beans<\/td>\n<\/tr>\n
Bouillon products<\/td>\nStock cubes and flavor enhancers<\/td>\n<\/tr>\n
Olives<\/td>\nProcessed and packaged olives<\/td>\n<\/tr>\n
Other FMCG<\/td>\nFast-moving consumer goods<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The company serves\u00a0international markets<\/strong>\u00a0through modern and highly organized production systems.<\/p>\n

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Learning Exposure<\/h3>\n

During the visit, students were introduced to the company\u2019s\u00a0production environment<\/strong>\u00a0and\u00a0operational workflow<\/strong>, gaining valuable exposure to:<\/p>\n

\n\n\n\n\n\n\n\n\n
Topic<\/th>\nFocus<\/th>\n<\/tr>\n<\/thead>\n
Manufacturing processes<\/strong><\/td>\nStep-by-step production operations<\/td>\n<\/tr>\n
Quality control systems<\/strong><\/td>\nEnsuring product standards and safety<\/td>\n<\/tr>\n
Production planning<\/strong><\/td>\nScheduling and resource allocation<\/td>\n<\/tr>\n
Supply chain coordination<\/strong><\/td>\nLogistics and distribution management<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Company representatives provided detailed explanations of how\u00a0efficiency, food safety standards, and continuous improvement<\/strong>\u00a0are maintained across different stages of production.<\/p>\n

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Connection to Course Concepts<\/h3>\n

The trip offered students a\u00a0practical perspective<\/strong>\u00a0on key concepts discussed in class, including:<\/p>\n