MATH6065 - Maths for Food Business

Module Details

Module Code: MATH6065
Title: Maths for Food Business
Long Title: Maths for Food Business
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 4610 - Mathematics
Module Delivered in: no programmes
Module Description: This module is a first course in Mathematics for the food business sector. It provides an introduction to applications of mathematics and statistics within the food industry. Through a series of computer laboratory sessions, the learner will also have the opportunity to use software packages such as Excel to analyse data.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Perform calculations relavant to the food business sector (including percentages, ratios, proportions, unit conversions) by hand.
LO2 Calculate and interpret index numbers.
LO3 Use software to calculate financial operational metrics including, for example, financial ratios, costing and break-even analysis.
LO4 Calculate and interpret summary statistics pertaining to the food business sector.
LO5 Summarise raw data for presentation in tabular and graphical forms using Excel.
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
Food Business Calculations
Calculation and interpretation of ratios, percentages, proportions and unit conversions relevant to the food business sector. Applications will focus on topics including recipe calculations and conversion, food mark-up and margin, VAT calculations.
Operational Metrics
Key financial operational metrics related to Revenues, Costs and Profitability - including, for example, food and beverage gross margin, COGS (cost of goods sold), EBITDA (earnings before interest, taxes, depreciation, and amortisation), ITR (inventory turnover rate), break-even point.
Index Numbers
Calculation of simple indices and inflation/deflation using index numbers. The Consumer Price Index and its sub-indices.
Descriptive Statistics
Measures of central tendency - mean, median and mode. Measures of spread - range, variance, standard deviation, coefficient of variation. Quartiles, interquartile range, deciles and percentiles. Advantages and disadvantages and uses of each measure.
Presentation of Data
Tabulation, tally diagram. Charts and graphs, including histograms, ogives, bar charts, pie charts.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 25
Timing Week 5 Learning Outcomes 1
Assessment Description
Written examination on food business calculations
Assessment Type Practical/Skills Evaluation % of Total Mark 25
Timing Week 7 Learning Outcomes 2,3
Assessment Description
Practical examination on the use of software in analysing index numbers and financial operational metrics
Assessment Type Short Answer Questions % of Total Mark 25
Timing Week 10 Learning Outcomes 4
Assessment Description
Written examination on summary statistics
Assessment Type Practical/Skills Evaluation % of Total Mark 25
Timing Week 12 Learning Outcomes 5
Assessment Description
Practical examination on presenting data using software
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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 Delivery of content and material underpinning learning outcomes Every Week 2.00 2
Lab Contact Practical skills development Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Review of course material Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of content and material underpinning learning outcomes Every Week 2.00 2
Lab Contact Practical skills development Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Review of course material Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Linda Blocker, Julia Hill. (2016), Culinary Math, John Wiley & Sons, [ISBN: 9781118972724].
  • The Culinary Institute of America (CIA), Laura Dreesen, Michael Nothnagel, Susan Wysocki. (2013), Math for the Professional Kitchen, John Wiley & Sons, [ISBN: 0470508961].
  • Sonia Taylor. (2007), Business Statistics, 2nd. Bloomsbury Academic, [ISBN: 0230506461].
Supplementary Book Resources
  • Francis T. Lynch. (2011), The Book of Yields, 8th. Wiley, [ISBN: 0470197498].
  • Bruce L. Bowerman, Richard T. O'Connell, Emilly S. Murphree, J. Burdeane Orris. (2014), Essentials of Business Statistics, 5th. McGraw Hill, [ISBN: 1259253597].
  • John Buglear, Adrian Castell. (2019), Stats Means Business, 3rd. Routledge, [ISBN: 1138588229].
This module does not have any article/paper resources
Other Resources