Management Principles introduces the learner to the concepts, theories and practices of effective management and leadership which is central to the successful operation of any sustainable enterprise in the food and culinary arts related industries. The module identifies a range of environmental, ethical, decision making, cultural, communication and human issues within the context of the management of food and culinary organizations in a global and dynamic environment.
Management Principles Syllabus
The module syllabus identifies a range of environmental, ethical, decision-making and cultural issues within the context of the management of food and culinary operations in a global and dynamic environment
Unit 1:
Overview of the module and the assessment. Introduction to management for the food industry.
Unit 2:
The evolution of management theory, historical context, scientific, administrative, bureaucratic and human relations management. Systems theory, total quality management and contingency theory
Unit 3:
Environmental forces (PESTE), environmental analysis, The social and technological environments in which managers operate. Porter's Five Force analysis. Impact of the Sustainable Development Goals in business planning for the culinary industry.
Unit 4:
Ethics, sustainability and social responsibility. Promoting both ethically and social responsibility by employees in the food industry
Unit 5:
The manager as a planner and decision-maker in the food industry. The three steps of the planning process. Planning for predicting the future and mobilization of organizational resources. Programmed and non-programmed decisions. The steps in decision-making.
Unit 6:
Assessment
Unit 7:
Managing organizational structure. Factors that influence managers' choice of structure. Centralized and decentralized authority. Functions and divisions as an organization grows in the culinary industry.
Unit 8:
Organizational control and corporate culture in the food industry. Defining control and the steps in the control process. Monitoring carbon footprint. Culture defined and the role of culture in creating effective organizational architecture
Unit 9:
Motivation theories. Expectancy and equity theory and what managers must do to have a highly motivated workforce in the food industry. Identifying motivating goals that result in high performance. How managers can use pay and conditions as a major motivating tool in the food industry
Unit 10:
Leadership, effective and ineffective leadership. Leadership traits. The limitations of the traits and behavioral theories of leadership. The contingency models of leadership and transformational leadership. Responsible leadership to foster sustainability in the food industry.
Unit 11:
Revision and in-class test preparation.
Unit 12
In-class test
Lectures, guest lecturer, group discussion
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |