Module code: MAN3168

Module Overview

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. It includes first-hand experiences of those who have developed products in these sectors and also first-hand experience of the early stages of the development of a new product. The modules asks students to pull together various aspects of their previous modules to develop a well-argued, holistic report that discusses how various influences come together to make a strategic decision about the continued development of a product.

Module provider

Hospitality & Tourism Management

Module Leader

EVES Anita (Hosp & Tour)

Number of Credits: 30

ECTS Credits: 15

Framework: FHEQ Level 6

Module cap (Maximum number of students): N/A

Overall student workload

Independent Learning Hours: 228

Lecture Hours: 22

Seminar Hours: 6

Guided Learning: 44

Module Availability

Semester 2

Prerequisites / Co-requisites


Module content

• Overview of innovation and product development: definition and drivers
• Creativity
• Food and food service trends
• NPD in food service and food product sectors
• Application of market research in product development
• Food safety management – HACCP
• Sustainability in product development
• Legal issues in labelling and marketing products
• Application of sensory analysis and consumer research in product development

Assessment pattern

Assessment type Unit of assessment Weighting
Project (Group/Individual/Dissertation) Individual product development report (5000 words) 100

Alternative Assessment


Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate
Their ability to collect and report relevant data, and to justify their decisions over the progress of an INPD project.

Thus, the summative assessment for this module consists of:
• An individual report covering various elements of the INPD process, culminating in a justified decision over whether the INPD project should continue.

Formative assessment
Formative assessment is via group presentations, where feed forward will also be provided.

Feed forward will be given in presentations, each of which links to a section of the final report. Feedback on the final submission will be given through in text comments and the standard University Feedback form, which identifies what was done well, and what could be improved.

Module aims

  • Definition of innovation and new product development and its drivers
  • Analysis of the factors that determine new product success
  • A comprehensive understanding of various disciplines applied in various phases of new product development and how these inform management decisions

Learning outcomes

Attributes Developed
001 Have a comprehensive knowledge of innovation and the food product development process K
002 Be able to critically evaluate the influence of consumers on the direction of new product and service development CK
003 Be able to critically assess and evaluate strategies adopted by management in the development of new product lines CT
004 Be able to critically evaluate product/service proposals CPT
005 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. CKPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The learning and teaching strategy is designed to develop students’ knowledge and appreciation of the issues that arise in INPD, and how these come together to determine if an INPD project should progress. The learning and teaching methods include: • Lectures covering keys issues in NPD • Outside speakers covering experiences of NPD in food-service and food product development; legal issues in the labelling of products • Guided data collection to support the report (carried out in small groups) • Seminar group presentations covering data collected to support one element of the final report, with feedback

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
Upon accessing the reading list, please search for the module using the module code: MAN3168

Other information


Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality 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

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 2022/3 academic year.