ACE

FE1807: Managing Speciality Food Enterprises

Credit Weighting: 5
No. of Students: Min 10.
Pre-requisite(s): None.
Co-requisite(s): None.
Teaching Period(s): Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
Teaching Methods: 15hr(s) Lectures; 5hr(s) Workshops (blended learning)
Module Co-ordinator: Dr Seamus O'Reilly, Department of Food Business and Development.
Lecturer(s): Staff, Department of Food Business and Development.
Module Objective: To identify the opportunities and challenges facing small speciality food enterprises. Outline and discuss the main copmonents of a business plan. Introduce students to different categories of cost and the use of costing techniques.
Module Content: Opportunities and challenges facing small speciality food enterprise establishment and development. Main components of a business plan. Elements of cost and the application of costing techniques to decision-making.
Learning Outcome: On successful completion of this module, students should be able to:
  • Identify key factors influencing small enterprise establishment.
  • Discuss the challenges facing entrepreneurs when establishing a small food enterprise.
  • Illustrate how cost structure impacts on decision-making.
  • Identify sources of secondary information that could inform decision-making.
  • Outline the main components of a business.
Assessment: Total Marks 100: Continuous Assessment 100 marks (online / in-class test - answer 2 out of 5 questions, 50 marks each).
Compulsory Elements: Continuous Assessment.
Penalties (for late submission of course/project work etc.): None.
Pass Standard and any Special Requirements for Passing Module: 40%.
End of Year Written Examination Profile: No Formal Written Examination.
Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

University College Cork

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