Module Details

Module Code: n/a
Full Title: Leadership and Innovative Management
Valid From:: Semester 1 - 2023/24 ( September 2023 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Arjan van Rossum
Departments: Life and Health Sciences
Module Description: The aim of this module is to facilitate the student to develop knowledge and skills in leadership and management, in addition to promoting creativity, innovation/entrepreneurship within the nutrition and food industries.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Critically discuss the concept of leadership and the different theories of leadership.
MLO2 Analyse the nature of management and the different functions of management.
MLO3 Critically examine the impact of the business environment on an organisation.
MLO4 Discuss creativity, innovation/ entrepreneurship utilizing an ethical approach.
MLO5 Develop a concept/idea demonstrating creativity and innovation/entrepreneurship within the nutrition and food industries.
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
The concept of leadership and the different theories of leadership.
The historical development of leadership theories, the concept of leadership in an organisation, the theories of leadership, different styles of leadership, the different characteristics between leadership and management.
The nature of management in relation to working in different organisations.
The different functions of management; motivation; problem solving; decision making and critical thinking; working in teams; delegation; skill mix; change management; communication and conflict resolution; human resource management; organisational culture; financial management; time management, self-management.
The impact of the business environment on an organisation.
The impact of the business environment on an organisation: The external environment - international, political & legal, economic, technological, social and demographic. The task or micro-environment - competitors, suppliers and funding agencies, customers/clients, regulators, trade unions.
Creativity and Innovation/entrepreneurship, utilizing an ethical approach, within the area of health and nutrition.
Strategies to be utilized to be creative, and innovative/entrepreneurial within the areas of nutrition and food; business ethics and social responsibility; essential characteristics of entrepreneurship; elements that make up an entrepreneurial culture; the dynamic world of entrepreneurship and key issues faced by entrepreneurial businesses. Entrepreneurship and intrapreneurship in the nutrition and food industries, including industry leaders. Developing a concept/idea demonstrating creativity and innovation/entrepreneurship to improve in nutrition and food.
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
Group Continuous Assessment-Example: Plan and deliver a Team multimedia presentation to a panel of experts from the Nutrition and Food Industries.
50% Individual mark, 50% Group mark.
Develop a concept/idea demonstrating creativity and innovation/entrepreneurship within the areas of nutrition and food.
Example: Case study on leader/entrepreneur in nutrition and food industries/present business model canvas.
Media communications.
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 1,2,3,4,5
Duration in minutes 0
Assessment Description
Group Continuous Assessment--Example: Plan and deliver a Team multimedia presentation to a panel of experts from the Nutrition and Food Industries. 50% Individual mark, 50% Group mark. Develop a concept/idea demonstrating creativity and innovation/entrepreneurship within an area of nutrition and food.
Example: Case study on leader/entrepreneur in nutrition and food industries/present business model canvas. Media communications.
No Project
No Practical
No Final Examination

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 lecture Every Week 2.00 2
Tutorial Contact Group work Every Week 2.00 2
Independent Study Non Contact No Description Every Week 3.00 3
Directed Reading Non Contact reading on relevant topics Every Week 3.00 3
Total Weekly Learner Workload 10.00
Total Weekly Contact Hours 4.00
This module has no Part-time workload.
 
Module Resources
Recommended Book Resources
  • Jill Barr,Lesley Dowding. (2022), Leadership in Health Care, 5th Edition. Sage Publications Limited, Los Angeles, p.376, [ISBN: 978-1-5297-7060-5].
  • Julie Grim,Susan Roberts. (223), Effective Leadership & Management in Nutrition and Dietetics, 1st Edition. Academy of Nutrition and Dietetics, London, [ISBN: 9780880912020].
  • Neil Gopee,Jo Galloway. (2017), Leadership and Management in Healthcare, 3rd Edition. Sage Publications Limited, Los Angeles, p.320, [ISBN: 9781473965010].
  • Ledlow,James H. Stephens. (2017), Leadership for Health Professionals, 3rd Edition. Jones & Bartlett Learning, Massachusetts, p.532, [ISBN: 9781284109412].
  • Ralf Wilden,Taylor & Francis Group,Massimo Garbuio,Federica Angeli,Daniele Mascia. (2020), Entrepreneurship in Healthcare, 1st Edition. Routledge, New York, p.264, [ISBN: 9780367734176].
This module does not have any article/paper resources
Other Resources