Module Details

Module Code: HOSP7069
Title: Research Methods
Long Title: Research Methods
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 have a definitive understanding of the concise nature of the research process and to be able to identify a research approach within the general framework of research methodology, as well as acknowledging ethical considerations when undertaking research projects.
The overall aim is to provide the student with a comprehensive overview of the practice of research to be able to undertake a defined research project related to a food business.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the nature of research and its role in the hospitality and food service sectors.
LO2 Demonstrate the ability to conduct a concise literature search.
LO3 Assess qualitative and quantitative data collection methods related to a research topic.
LO4 Combine appropriate research methodologies to collect and analyse research information.
LO5 Construct a research project document which communicates a research proposal 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).
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
Theory of Research - 10%
Understanding Research for Food Business Operations. Purpose of Research. Research Process and Methodology. Research Proposals – Time Planning.
Research Design - 20%
Research Aims and Objectives. Secondary Data Collection. Primary Data Collection. Accuracy of Data – Reliability and Validity.
Literature Review - 25%
Relating the Research Proposal to the Literature. Conducting a Literature Review. Critical Analysis of the Literature. Literature Matrix and Record Keeping.
Qualitative and Quantitative Data Collection and Analysis - 20%
Qualitative Data and Quantitative Data Analysis. Descriptive Statistics. Diagrammatic Representation of Data. Evaluation and Comparison with the Literature.
Research Proposal Write-up and Presentation - 25%
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 an individual research proposal 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 proposal will involve evaluating the rationale and purpose, the aims and objectives, the literature review, the proposed data collection methods, as well as the construction and formatting of the research proposal document.
This component is compulsory.
Assessment Type Presentation % of Total Mark 20
Timing Week 12 Learning Outcomes 5
Assessment Description
An individual presentation on the research proposal 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 directed 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
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
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
Independent & Directed Learning (Non-contact) Non Contact Self directed 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
  • How to Research. (2014), Blaxter, L., Hughes, C. and Tight, M., Open University Press, [ISBN: 9780335238675].
  • Lewis, I and Munn, P.. (2007), So, You Want to do Research: A Guide for Beginners, University of Glasgow, [ISBN: 1860030327].
  • Salkind, N.,. (2021), Exploring Research, 10th. Pearson Education, [ISBN: 1292364319].
  • Zhen, W.,. (2019), Food Studies: A Hands-on Guide, Bloomsbury Academic, [ISBN: 9781474298711].
  • Dr Catherine Dawson. (2019), Introduction to Research Methods 5th Edition: A Practical Guide for Anyone Undertaking a Research Project, 5th. Robinson, [ISBN: 1408711052].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 6 Mandatory