Module Details

Module Code: CULN B8001
Full Title Culinary Business Development
Valid From: Semester 1 - 2017/18 ( September 2017 )
Language of Instruction:English
Duration: 1 Semester
Credits: 10
Module Owner: Alan McCabe
Departments: Unknown
Module Description: This module will prepare students to undertake their capstone module of Culinary Enterprise development. The module will focus on the theoretical concepts and underpinning knowledge to bring a business from idea generation to fruition. It will include elements of a feasibility study and the core components of developing a business plan.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Use the "Business Model Canvas" to challenge current business assumptions and develop new business growth models
MLO2 Develop a feasibility study using appropriate best practice techniques and consider the significant relevance of feasibility studies in ensuring the success for a new Culinary Enterprise.
MLO3 Evaluate the role of managing an organisation's supply chain in the context of business and environmental ethics and demonstrate an awareness of CSR as applicable to a Culinary Enterprise.
MLO4 Assess the relevance of the role of yield management’s in business planning for Culinary Enterprise.
MLO5 Evaluate and re-design strategy in response to external and internal opportunities and threats.
Pre-requisite learning
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 DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Business Modelling
Practical application of the Business Model Canvas
Conducting a feasibility Study
Feasibility study process, environmental analysis, market analysis, NPD, Financial Anlaysis
Business Ethics in supply chain management
Emerging ethical issues in business, ethical challenges in food supply, Business and society, ethics in the workplace
Yield Management for Culinary Enterprise
Yield Management Principles, Yield Management Implementation, Demand forecasting
Strategic evaluation
Strategy re-design in reponse to external and internal opportunities and threats (using strategic tools such as PESTEL, 5-Forces, SWOT amongst others)
Module Assessment
Assessment Breakdown%
Course Work30.00%
Final Examination70.00%
Module Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Written Report % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 8 Learning Outcome 1,2
Duration in minutes 0
Assessment Description
Research and write up a case study
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 70
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 3,4,5
Duration in minutes 0
Assessment Description
The theories studied throughout the module will be assesses
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

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecturer led learning Every Week 3.00 3
Online Contact Contact Guided discussion forums with partial on line delivery of material Every Week 1.00 1
Directed Reading Non Contact Prescribed reading and case studies Every Week 4.00 4
Independent Study Non Contact No Description Every Week 3.00 3
Total Weekly Learner Workload 11.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecturer led learning Every Week 3.00 3
Online Contact Contact Guided discussion forums and delivery of materials Every Week 1.00 1
Directed Reading Non Contact Prescribed reading and case studies Every Week 4.00 4
Independent Study Non Contact No Description Every Week 3.00 3
Total Weekly Learner Workload 11.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Osterwalder, A. and Pigneur, Y.. (2010), Business Model Generation: A Handbook for Visionaries, Game Changers and Challengers, Wiley & Sons, Inc., New Jesery.
  • Cooper, I.. (2012), Financial Times Guide to Business Development: How to win profitable customers and clients, Pearson, Harlow.
  • Osterwalder, A. et al. (2014), Value Proposition Design, Wiley & Sons, Inc.,, New Jesery.
Supplementary Book Resources
  • Newton, Stephen. (2013), The Professional's guide to business development: how to win business in the professional services, [ISBN: 0749466537].
  • Rainey, David L.. (2010), Sustainable business development: inventing the future through strategy, [ISBN: 052114843X978].
  • Baskette, Michael. (2007), The Chef Manager, 2nd.
  • Capezio, Peter, McGraw Hill. (2010), Managers Guide to Business planning, [ISBN: 9780071628006].
Recommended Article/Paper Resources
  • Abraham, S. (2013), Will business model innovation replace strategic analysis?, Strategy & Leadership, 41/2, p.7.
Supplementary Article/Paper Resources
  • Joyce, A, & Paquin, R. (2016), The triple layered business model canvas: A tool to design more sustainable business models, Journal Of Cleaner Production, 135, p.12.
  • Wrigley, C, Bucolo, S, & Straker, K. (2016), Designing new business models: blue sky thinking and testing, Journal of Business Strategy, 37/5, p.9.
Other Resources
  • [Website:], Oxford University. http://www.eship.ox.ac.uk.
 
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