HOSP7047 - Beverage Entrepreneurship

Module Details

Module Code: HOSP7047
Title: Beverage Entrepreneurship
Long Title: Beverage Entrepreneurship
NFQ Level: Intermediate
Valid From: Semester 2 - 2017/18 ( January 2018 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: In this module, the learner will identify the stages involved in new product development in the beverage industry and will carry out the required research to develop a product and business plan.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Critically examine entrepreneurship, associated policies and the role of state bodies in fostering a national culture of entrepreneurship in Ireland.
LO2 Identify the main stages involved in new product development.
LO3 Conduct an extensive industry and market place analysis in relation to new venture and new food/beverage product development, which examines both micro and macro forces.
LO4 Identify vision, mission, key objectives along with core concepts of strategy to develop a successful business model.
LO5 Apply current food & beverage legislation to the setting up of a food business and the development of a new product.
LO6 Complete a detailed business plan related to the new food /beverage business venture.
LO7 Develop a new innovative food/beverage product and carry out a successful launch of product.
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
Entrepreneurship & Policy
Examination of current trends in entrepreneurship and the role of government in developing a national culture of entrepreneurship.
Stages in New Product Development
Detailed analysis of product development process from idea generation through to market launch
Market Research
Role and application of market research in new product development
Situational Analysis & Environmental Scanning
Internal analysis of resources & capabilities as well as external analysis of non-competitive influences.
Development of New Beverage Product
Develop a new safe product to the market launch stage.
Business Planning
The need for analysis and planning for a new product launch. This will involve creating a company mission and vision and conducting an internal and external analysis.
The Business Plan
Conduct a comprehensive business plan cover all aspects of the business start-up.
Beverage Concept Development
Recipe development, formulation and sourcing of ingredients. Laboratory testing and nutritional analysis. Microbiological research and testing. Labelling information requirements.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 7 Learning Outcomes 1,2,5
Assessment Description
In Class Test including areas such as: entrepreneurship policy, stages of product development, market place analysis and legislation.
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Every Second Week Learning Outcomes 2,5,7
Assessment Description
Lecturer evaluation of on-going student performance and participation in the developmental stages of the product
Assessment Type Exhibition Evaluation % of Total Mark 20
Timing Week 12 Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Evaluation of Product Launch and Business Pitch
Assessment Type Written Report % of Total Mark 40
Timing Sem End Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Business Plan on development of Innovative New Product, along with Poster Presentation
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 Class Lecture Every Week 3.00 3
Lab Contact Beverage Concept Trials Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading, Study and Research Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Murphy, J.. (2013), The Principles and Practices of Bar and Beverage Management - The Drinks Handbook, Goodfellows Publishing Ltd, Oxford, England.
Supplementary Book Resources
  • Carroll, A. & Buchholtz, A.. (2014), Business and society: Ethics, sustainability, and stakeholder management, Cengage Learning.
  • G. W. Fuller. (2011), New Food Product Development: From Concept to Marketplace, 3rd. CRC Press, [ISBN: 978-143981864].
Supplementary Article/Paper Resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 5 Mandatory