Module Details

Module Code: HOSP7070
Title: Applied Research for Industry
Long Title: Applied Research for Industry
NFQ Level: Intermediate
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module will allow students to build upon their understanding of the research process and allow them to undertake a defined piece of research as proposed previously in the research methods module. It will allow for broader insights into the nature of research and its contribution to a business development and potential success.
The overall aim is to provide the student with comprehensive tools to apply research and to be able to undertake a defined research project related to a food business operation.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Demonstrate knowledge and critical evaluation of relevant literature in their chosen research area.
LO2 Justify the research methodologies selected to collect and analyse the research data.
LO3 Display cognitive skills of analysis, evaluation and synthesis in drawing conclusions and recommendations from data obtained.
LO4 Organise and manage the requirements for successful completion of the defined research project.
LO5 Prepare and present a research project document which communicates the research undertaken coherently and effectively.
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).
17671 HOSP7069 Research Methods
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 Scope - 15%
Research Title. Research Question / Problem. Aims and Objectives (related to Research Question). Time Planning.
Research Method Design and Approach - 15%
Secondary Data Collection. Primary Data Collection. Accuracy of Data. Validity of Research Method Approach.
Primary Data Collection - 15%
Sample Sizing. Interviews / Focus Groups. Surveys / Questionnaires. Coding and Record Keeping.
Data Analysis and Interpretation / Findings - 15%
Statistical Analysis. Interpretation / Findings of Data. Comparison / Alignment with Previous Literature. Relaying Data Coherently.
Research Proposal Write-up and Presentation - 40%
Construction and Format of the Research Proposal. Components and Content. Identification of Support Tools. Presentation of Research Proposal.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 80
Timing Week 11 Learning Outcomes 1,2,3,4
Assessment Description
The student must prepare and submit a research project relevant to their current business / place-of-work and with a contemporary slant e.g. Food Waste, Food Sustainability, Food Provenance etc. Assessment of the research project will involve evaluating the rationale and purpose, the aims and objectives, the literature review, the data collection methods, the interpretation and findings, as well as the construction and formatting of the research project document.
This component is compulsory.
Assessment Type Presentation % of Total Mark 20
Timing Week 12 Learning Outcomes 5
Assessment Description
An individual presentation of the research project findings based on the document submitted.
This component is compulsory.
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
Tutorial Contact Tutorial x 1 hour / week [Tutorial to be utilised for topic specific discussions and one-to-one meetings]. Every Week 1.00 1
Lab Contact Computer Laboratory x 1 hour / week [Computer Laboratory is to be utilised for applied research applications and demonstration(s)]. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self-direct learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Tutorial Contact Tutorial x 1 hour / week [Tutorial to be utilised for topic specific discussions and one-to-one meetings]. Every Week 1.00 1
Lab Contact Computer Laboratory x 1 hour / week [Computer Laboratory is to be utilised for applied research applications and demonstration(s)]. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self- direct learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Salkind, N.. (2021), Exploring Research, 10th. Pearson Education, [ISBN: 9781292364315].
  • Zhen, W.. (2019), Food Studies: A Hands-on Guide, 1st. Bloomsbury Publishing, London, UK, p.224, [ISBN: 9781474298711].
  • Blaxter, L., Hughes, C. and Tight, M.. (2014), How to Research, 4th. Open University Press, p.304, [ISBN: 9780335238675].
  • Lewis, I and Munn, P.. (2007), So, You Want to do Research: A Guide for Beginners, University of Glasgow, [ISBN: 978-186003032].
This module does not have any article/paper resources
Other Resources
  • Website, Bord Bia. https://www.bordbia.ie.
  • Website, European Union. https://www.europa.eu.
  • Website, World Trade Organisation. https://www.wto.org.
  • Website, Bord Iascaigh Mhara. https://www.bim.ie.
  • Website, Central Statistics Offices. https://www.cso.ie.
  • Website, Food and Agricultures Organisation. https://www.fao.org.
  • Website, Teagasc. https://www.teagasc.ie.
  • Website, Amarach Research. https://www.amarach.com.
  • Website, Local Enterprise. https://www.localenterprise.ie.
  • Website, Irish Farmers Association. https://www.ifa.ie.
  • Website, Environmental Protection Agency. https://www.epa.ie.
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 7 Mandatory