XUC-31803 Food Retail Marketing and Supply Chain Management

Course

Credits 3.00

Teaching methodContact hours
Lecture24
Tutorial6
Course coordinator(s)N Chatsisvili
Examiner(s)dr. A Collins, Department of Food Business and Development

Language of instruction:

English

Contents:

This course is only open for students in the European Master in Food Studies specialisation of the MSc Food Technology.

This module examines the following: Retail positioning and marketing strategies; Shoppers' motivations; Shoppers' purchasing behaviours; Range review process; Best Practice ranging and merchandising; Category management process; Assortment building and commercial performance; Store based retailing; excel analysis for category management;

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the interplay between food supply chain management and retail marketing;
- explain how customers shop;
- evaluate store layout, product merchandising and assortment using category management principles;
- complete a category management plan;
- evaluate retailers, brand and market positioning strategies;


Activities:

- lecturers;
- case study.

Examination:

- group presentation (50%); 
- group report (50%).

Literature:

Classroom handouts and UCC Blackboard.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScF: European Master in Food Studies3WD+4WD