INNOVATION AND NEW PRODUCT DEVELOPMENT - 2018/9
Module code: MAN3111
The module focuses on issues central to innovation and the development of new products in the food and food services industries. It discusses technical issues to accelerate the development process and management strategies to reduce cost and reduce failure rates. The module requires students to integrate a number of aspects of their programme, to investigate the feasibility of a new product concept.
Hospitality & Tourism Management
EVES A Prof (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 6
JACs code: N100
Module cap (Maximum number of students): 120
Prerequisites / Co-requisites
None This module has a capped number and may not be available to ERASMUS and other international exchange students. Please check with the Global Engagement Office exchange and study abroad team.
Indicative content includes:
Overview of innovation and product development: definition and drivers
Product life cycles
Application of market research in product development
Application of sensory analysis and consumer research in product development
Food trends and product development
|Assessment type||Unit of assessment||Weighting|
|Project (Group/Individual/Dissertation)||INIDIVIDUAL PROJECT (2500 WORDS)||100|
The assessment strategy is designed to provide students with the opportunity to demonstrate their understanding of the various disciplines used in analysing the feasibility of a new product, to use the methods commonly employed to make such a decision and to analyse the data so collected in order to come to a meaningful decision.
Thus, the summative assessment for this module consists of:
The summative assessment is a 2500 word report, which is built up through the course of the module.
The assessment is designed to allow students to demonstrate that they have achieved the module learning outcomes, illustrating their understanding and their ability to collect and critically assess different sources of data. The assessment is provided in week 1 of the module, and is usually submitted in week 12.
Formative assessment and feedback
Verbal formative feedback is provided in tutorials where students present the data they have collected, and conclusions drawn (every other week). Students also learn from the approaches used by their peers, and feedback given to peers. They thus receive extensive formative feedback across the course of the module that directly informs their summative assessment. The presentations are a group exercise, and feedback is provided to the group. The write up of the final report is, however, individual, allowing the individual efforts of students to be recognised.
- Define innovation and new product development and analyse the factors that determine its success.
- Provide a comprehensive understanding of various disciplines applied in various phases of new product development.
|1||Have a comprehensive knowledge of innovation and the food product development process||K|
|2||Be able to critically evaluate the influence of consumers on the direction of new product and service development||CPT|
|3||Be able to critically assess and evaluate strategies adopted by management in the development of new product lines||CP|
|4||Be able to critically evaluate product/service proposals||CP|
|5||Be able to research a new product concept using appropriate methods and produce a coherent and detailed project report critically evaluating the evidence collected to support a go/no go conclusion.||CPT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 122
Lecture Hours: 22
Tutorial Hours: 6
Methods of Teaching / Learning
The learning and teaching strategy is designed to:
The teaching and learning strategy is designed to introduce and expose students to the multidimensional and multidisciplinary nature of the various factors that drive product and service development schemes, and the roles played by science, technology and management to achieve this goal. Emphases will be placed on the high risk and failure rates of schemes, and strategies currently being adopted to minimise such problems.
The learning and teaching methods include:
The teaching and learning methods include framework lectures (2 hours per week), tutorials (1 hour every other week) and individual reading and study. Tutorials introduce the methods used to test the product concept and give students the opportunity to present their findings and get feedback prior to submission of their assessed work. Tutorial time (one hour every other week) is also set aside to allow students time to collect the data required to complete the assessment. This is a guided approach, where students are given clear instructions on the data required, and how it should be collected. Data collection to inform the report is collected as a small group, but the report is written up individually.
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for INNOVATION AND NEW PRODUCT DEVELOPMENT : http://aspire.surrey.ac.uk/modules/man3111
Programmes this module appears in
|International Tourism Management (Dual Degree with SII DUFE) BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality Management MBus||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management MBus||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Event Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality and Tourism Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2018/9 academic year.