Module Details

Module Code: TOUR8015
Title: Applied Food Industry Project
Long Title: Applied Food Industry Project
NFQ Level: Advanced
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 15
Field of Study: 8120 - Tourism
Module Delivered in: 1 programme(s)
Module Description: This module aims to equip students with the skills necessary to develop an individual industry based project which fosters strategic, tactical and analytical thinking.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Assess organisation-wide challenges from a food development perspective that impact an organisation.
LO2 Assess internal and external environmental factors that impact a food related organisation.
LO3 Critically assess business scenarios and their impact on the organisation.
LO4 Diagnose problems relating to business development and management processes.
LO5 Analyse and assess technical issues and challenges which impact product development.
LO6 Apply appropriate research methods to a food related problem.
LO7 Analyse research findings and the impacts on the organisation.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Research
To research a relevant strategic area for food development in an applied context
Research Methods
Evaluate the different research tools and techniques useful for the collection and analysis of data, systematically analyse quantitative and/or qualitative data and present the results in a clear and consistent format.
Project Management
To develop and present an applied food project based on primary research of extended nature utilizing qualitative, quantitative or a mixed-method approach. Interpret the data collected as part of the research. Critique the research findings and draw realistic and appropriate conclusions.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 10
Timing Week 3 Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Research Proposal outlining organisational problem, possible and proposed solutions, with a clear depiction of research objectives.
Assessment Type Project % of Total Mark 50
Timing Sem End Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Written report outlining the business issue/problem, the research undertaken giving precise detail on research issue, organisational issues, research findings and analysis.
Assessment Type Presentation % of Total Mark 10
Timing Sem End Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Poster Presentation providing an overview of the project for both a specialist and non-specialist audience. Poster must demonstrate the organisational/product issue, research undertaken, along with findings and conclusions.
Assessment Type Performance Evaluation % of Total Mark 30
Timing Every Second Week Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Supervisor's evaluation of on-going progress of the applied food industry project. This will include the setting of milestones and work to be carried out over the course of the semester.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecturer-Supervised Learning (Contact) Contact Interaction with Project Supervisor Every Week 0.66 0.660000026226044
Independent Learning Non Contact Process of analytical inquiry Every Week 20.34 20.3400001525879
Total Hours 21.00
Total Weekly Learner Workload 21.00
Total Weekly Contact Hours 0.66
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecturer-Supervised Learning (Contact) Contact Interaction with Project Supervisor Every Week 0.33 0.330000013113022
Independent Learning Non Contact Process of analytical inquiry Every Week 20.67 20.6700000762939
Total Hours 21.00
Total Weekly Learner Workload 21.00
Total Weekly Contact Hours 0.33
 
Module Resources
Recommended Book Resources
  • Denscombe M. (2010), The Good Research Guide, Open University Press, Maidenhead, [ISBN: 9780335220229].
  • Bryman, A.. (2012), Social Research Methods, 4th. Oxford University Press, New York, [ISBN: 978-019958805].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULE_8 Bachelor of Business (Honours) in Culinary Entrepreneurship 2 Mandatory