MGX9800

Food value chain management ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Dr Lawrie Dooley

Offered:
Peninsula First semester 2005 (OCL)
Peninsula First semester 2005 (OCL-RESBLK)

Synopsis: This unit provides an introduction to the value chain and value delivery systems in the food industry. Managing business to business relationships Coordination and control of the value chain including horizontal alliances, contracts and vertical integration Financial impact of supply chain and logistics strategies. Implications of food health and safety on risk management in the food value chain

Objectives: 1.Analyse the value chain and value delivery systems in the food industry 2.Describe and critically analyse the business to business relationships in the food industry 3.Assess a range of methods for coordination and control of the value chain 4.Analyse the financial impact of supply chain and logistics strategies 5.Examine the implications of food health and safety on risk management in the food value chain

Assessment: Assignment 1 (3000 words): 30% + Individual presentation: 20% + Examination (3 hours): 50%

Contact Hours: Off-campus learning with residential block