Module Details

Module Code: HOSP6168
Title: Irish Food Sector
Long Title: Irish Food Sector
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
Module Description: This module introduces the student to the Irish food sector detailing the various government and semi-state bodies responsible for food and agri-food production and promotion, and the sector's value to the economy of Ireland from primary food production to food SMEs and major multi-nationals. It will also detail the make up of the food retail sector and its regulation as well as the profiles of the food consumer categories.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the various state and semi-state bodies involved in monitoring, regulating and promoting food production in Ireland.
LO2 Distinguish the responsibilities of the different bodies.
LO3 Evaluate the role of primary, artisan, SME and multi national food producers to the Irish economy.
LO4 Implementing teamwork practices explain the make up of the Irish food retail environment including the sectors' economic and social impacts.
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
Irish food sector
Government and semi-state bodies responsible for regulation, promotion and analysis of food and agri-food production in Ireland.
Food production and the economy
Looking at the food sector's make up, development and value to the economy of Ireland from primary food production to SME's to major multi-nationals.
The food retail sector
The make up of the food retail sector and its regulation. Distinguishing the various players and their role in the Irish food sector and their contribution to culture and the economy of Ireland. Independents, multiples, franchises, food markets, forecourts, markets.
The food consumer
Value chain analysis; food sector profiles
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 7 Learning Outcomes 1,2
Assessment Description
SAQs on state and semi-state bodies involved in monitoring, regulating and promoting food production in Ireland.
Assessment Type Essay % of Total Mark 30
Timing Week 9 Learning Outcomes 3
Assessment Description
Write an essay (1000 words) on either artisan/SME or multi-national food sector giving details of the sector's value, make up, development and key milestones.
Assessment Type Project % of Total Mark 40
Timing Week 13 Learning Outcomes 4
Assessment Description
Group project based on the food retail sector in Ireland.
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
Lecture Contact Theory and subject based discussion Every Week 2.00 2
Independent Learning Non Contact Independent research and study 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
Lecture Contact Theory and subject based discussion Every Week 2.00 2
Independent Learning Non Contact Independent research and study 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
  • Margaret Hickey. (2018), Ireland’s Green Larder, Unbound Publishing, p.315, [ISBN: 1783525266].
Supplementary Book Resources
  • Caoimhín MacMaoláin. (2019), Irish Food Law, Bloomsbury Publishing, p.443, [ISBN: 9781509907809].
Recommended Article/Paper Resources
Supplementary Article/Paper Resources
Other Resources