Full Title:Management Principles for the Culinary Arts Industry
Module Code:53641
 
Credits: 5
Valid From:Semester 1 - 2014/15 ( September 2014 )
Module Delivered in 1 programme(s)
Module Description:The aim of this module is to create an awareness of the management issues as they relate to areas of food production and service. The module provides a student-centred and academically rigorous program, which seeks to develop students’ skills in examining the planning, organising, leadership and control functions associated with management within hospitality organisations.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Demonstrate understanding of key management concepts as part of the complex and intimate nature of the services industry within a global context
  2. Analyse and apply the different tools and techniques for successful culinary arts management
  3. Critically analyse and identify the challenges associated with the culinary arts industry within a global context
  4. Develop a sound proposal to address specific hospitality operational issues
 

Module Content & Assessment

Indicative Content
Introduction to Management Activity in a Hospitality Organisation:
Levels of Management; Types of Managers; Functions of Management; Management Roles; Management Skills; Hospitality Experiential Activity.
Motivation: Motivation and Rewards;
Motivation: Motivation and Rewards; Early Views of Motivation; Mc Gregor's Theory X and Theory Y; Need Theory; Summary of other Relevant Theories; Hospitality Experiential Activity.
Leadership in Hospitality Organisations:
Overview and Critical Evaluation of Leadership Theories; Assessment of Leadership Styles and their Impact on Motivation;
Hospitality Teamwork:
Teams and Groups; Group Conflict; Team Development; Team Building; Managers and Teamwork; Belbin's Team Types
Assessment Breakdown%
Course Work30.00%
End of Module Formal Examination70.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Group Project Group case study project - 10 minute presentation and 1500 word summary. 1500 word summary to be submitted to your tutor in class after your presentation. The Report is to focus on supervision challanges in a selected Hospitality Business of your choice. 2,3,4 30.00 0 0 Week 8 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3,4 70.00 0 0 End-of-Semester 0
Reassessment Requirement
A 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.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lectures, case studies, discussion and experiential activities. Workshop activities include discussion of multiple choice questions and case studies, as well as the completion of other various activities. Students are provided with a solid theoretical, practical and integrated understanding of the core supervision functions as they relate to culinary arts. 2.00 Every Week 2.00
Online Contact Online Discussion Forum:The online forum are aimed to (1) reinforce the content of each lecture, (2) promote and enhance small group learning, (3) foster team work and communication skills and (4) provide a platform for students to present their ideas and research. 1.00 Every Second Week 0.50
Tutorial Tutorials provide an opportunity for students to apply and discuss the theory learned in lectures, to practical examples. Students will be required to apply their theoretical knowledge and understanding to case studies and group discussions. 1.00 Every Second Week 0.50
Independent Study Learners will be required to review material covered in lecturers and research the online environment. 3.00 Every Week 3.00
Directed Reading Readings as directed – to supplement lecture notes. 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • O’Fallon, Michael J. and Denney G. Rutherford. 2011. 2011, Hotel Management and Operations., 5th ed. Ed., John Wiley & Sons Inc. New Jersey: [ISBN: 9780470177143]
  • Dana Tesone 2009, Principles of Management for the Hospitality Industry, 2009 by Routledge [ISBN: 978-1-85617-799-3]
Supplementary Book Resources
  • Clarke, A. and W. Chen. 200, International hospitality management: concepts and cases., Elsevier Ltd. Great Britain [ISBN: 978-0-7506-6675-6]
  • Gareth R. Jones 2012, Organisational Theory, Design, and Change (7th Edition), (7th Edition) Ed., Prentice Hall; 7 edition (January 20, 2012) [ISBN: 978-0132729949]
  • Michael J. Morley, Siobhan D. Tiernan and Edel Foley 2006, Modern Management for Irish Students, Gill & Macmillan [ISBN: 9780717140305]
  • Laurie J. Mullins 2010, Management and Organisational Behaviour, 9 edition Ed., Financial Times/ Prentice Hall; 9 edition (27 April 2010) [ISBN: 978-0273728610]
  • Francis, Helen(Helen Mary Inez). 2012, People and organisational development :a new agenda for organisational effectiveness /Helen Francis, Linda Holbeche and Martin Reddington., London : : Chartered Institute of Personnel and Development, 2012 [ISBN: 9781843982692]
This module does not have any article/paper resources
This module does not have any other resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 5 Mandatory