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:
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| 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. |