This module provides an overview of the strategic management process. It introduces and evaluates major concepts and techniques of strategic analysis, strategy formulation, strategic decision-making, and strategy implementation. The creation of strategy and the management of its implementation are critical in developing businesses that can create and sustain a competitive advantage. Themes include, internal and external environment analysis, strategic options, selection and evaluation, organisational structure and culture, technology, innovation, entrepreneurship and sustaining a competitive advantage.

1. Critically analyse theories of strategic management
2. Evaluate the elements and significance of the organisations general, industry and operational environment
3. Appraise the process of strategy formulation
4. Analyse the factors to be considered to successfully implement strategy
5. Evaluate how effective strategic management can influence organisational performance.

This module will provide learners with a comprehensive understanding of the main principles that underpin food business accounts. Learners will develop an understanding of the principles and application of budgeting and cost control theories and techniques that will contribute to the organization's effectiveness within the Food business sector.

1. Evaluate and interpret accounting information to enhance organisational decision-making and control.
2. Analyse and interpret financial reports to enable business strategic decisions.
3. Assess and appraise the elements of working capital and examine methods by which these elements can be managed to optimise working capital.
4. Formulate double entry accounting procedures and adjustments and evaluate their application in a hospitality context.
5. Evaluate and formulate budgeted reports to assess/measure performance and enhance decision making.

The aim of the module is to advance the learners knowledge of Food Safety Management and quality assurance in the hospitality sector and food service. The module explores competent authorities within the European food regulatory process, examining the food supply chain from farm to fork. Content also investigates the historic origins and the necessity for a supranational food regulatory system. The course concludes by examining procedures in place for our national food safety system and its impact on food regulation and day to day operations.

1. Examine the managerial food safety requirements for the hospitality sector.
2. Research the national and supranational food regulatory system.
3. Explore key research elements of the European food safety authority.
4. Apply relevant management strategies and tactics to implement an operational quality assurance system. combining legal requirements with industrial practices required for the NSAI Irish Standards.
5. Critically evaluate the farm to fork processes.
6. Critically analyse menus from a various food businesses .
7. Analyse and evaluate a restaurant menu to evaluate allergens.
8. Critically review and analyse EU legal principles to establish a HACCP system.

This module will introduce learners to the foundations and principles of marketing as they apply to the food sector. This module then looks at the alignment of online technology with food business strategy and develops the learners’ understanding of how to manage an online presence in an ever-changing online environment.

1. Critically assess the role of environmental awareness and marketing information in effective decision-making.
2. Evaluate the concepts of segmentation, targeting and positioning.
3. Appraise the significance of the marketing mix for a food product.
4. Assess emerging online trends and their potential to contribute to organisational objectives .
5. Evaluate a companys online presence and understand and interpret various web measurement tools and their role in supporting decision making.
6. Design and develop an online brand for a food business
7. Utilise basic social media content creation skills for a food product

The aim of this module is to provide the learner with a comprehensive overview of sustainability and energy consumption within the food industry in Ireland and in the wider global context. This module will also allow learners the opportunity to understand the processes involved in developing an innovative commercial food product, taking into account consumers perspectives, the standards and regulations that govern the food industry and the feasibility and marketability of new food products.

1. Critically analyse the impact of a globalised food and energy supply chain on food sustainability for the future.
2. Compare a variety of waste management programmes for food business operations.
3. Assess and critique ethical issues associated with food and energy production both nationally and internationally.
4. Critically evaluate the stages in new product development planning.
5. Assess the role of the consumer and other stakeholders in new food product development.
6. Appreciate the role of sustainable packaging design and labelling for new food products.
7. Identify and evaluate access routes to funding and other supports from food-industry related bodies.

The focus of this module is on the application of learning to real work issues. Work based learning involves reflection on practice and learning from the experience. This module provides an opportunity for the learner to relate academic theory to the workplace, it introduces the learner to the concepts of learning for and from their work organisation. The learner will identify an issue within their work organisation that merits investigation and draw upon a wide range of specialised or conceptual information in order to formulate an appropriate response to that issue. This module requires the learner to complete a reflective learning portfolio using techniques and tools such as critical incidence analysis and reflective logs.

1. W ork independently on an applied work-based project.
2. Apply academic knowledge and skills to specific tourism/hospitality industry situations.
3. Describe the work organisation, its aims, business model and operating environmental.
4. Evidence critical thinking and problem-solving skills by researching a specific business issue.
5. Interpret and report research findings.
6. Analyse and evaluate personal competency development by undertaking a reflective learning portfolio.