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Curricular information is subject to change
Indicative Learning outcomes
The expected specific learning outcomes for the module include:
1. Analysis of Irish and global food markets.
2. Ability to understand and explain food businesses' challenges and opportunities to an audience.
3. Analysis of the existing and potential placement of a product within the food market.
4. Identify new product/service opportunities for different segments of the population.
5. Achieve a competence in creating new food product or service opportunities.
6. Understand principles of management, including operations, marketing and finance management of food businesses.
7. Apply knowledge developed to create a realistic business plan.
8. Develop team and leadership skills by significantly contributing to a team project.
The topics covered in this module include
- The Irish food industry and the global market.
- Management: theory and practice.
- Operations management.
- Marketing management.
- Business strategy.
-Financial analysis.
Student Effort Type | Hours |
---|---|
Lectures | 30 |
Small Group | 15 |
Specified Learning Activities | 30 |
Autonomous Student Learning | 45 |
Total | 120 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Quizzes/Short Exercises: MCQs in class | n/a | Alternative linear conversion grade scale 40% | No | 40 |
|
Group Work Assignment: Business presentation and report | n/a | Standard conversion grade scale 40% | No | 60 |
Resit In | Terminal Exam |
---|---|
Spring | No |
• Feedback individually to students, on an activity or draft prior to summative assessment
• Group/class feedback, post-assessment
Post-assessment feedback (where no further similar assessment is scheduled) will take the form of grades and/or feedback comments indicating areas for improvement. Students may make an appointment to discuss assessment grades at a time convenient to both Module coordinator and the student. More important however are the feed-forward insights on the students’ learning. This module has a scheduled series of in-class assessments designed to promote team building and develop competence in food business development. Feedback will be given during the group-work sessions, prior to completing the tasks so that the feedback can feed forward to inform improved performance. These tasks then build to inform higher-stakes group project work later in the module.
Name | Role |
---|---|
Dr Marco Garcia-Vaquero | Lecturer / Co-Lecturer |