MGX9820

Food business management and motivation ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Dr Lawrie Dooley

Offered:
Peninsula Second semester 2005 (OCL)

Synopsis: This unit provides an introduction to the management and motivation of human resources in the food industry. Analysis of individual, group and organizational behaviour. Leadership styles and organizational culture. Motivation and retention of employees. Strategies for change management and cross functional team building. Impact of technological change on management and motivation in the food industry

Objectives: 1.Analyse individual, group and organisational behaviour in a food industry context 2.Describe and critically analyse leadership styles and organisational culture 3.Assess a range of methods for motivation and retention of employees 4.Analyse the strategies for change management and cross functional team building in the food industry 5.Examine the implications of technological change on management and motivation in the food industry

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

Off-campus attendance requirements: Off-campus with residential blocks