AP2EM2-Food Retailing

Module Provider: Agr and Food Econ
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2017/8

Module Convenor: Mr Nick Beard

Email: n.f.beard@reading.ac.uk

Summary module description:

Aims:
The main aims of this module are to understand the development of food retailing in the UK during the past century, how the major food retailers have influenced the food industry as a whole, and to review some of the recent food retailing trends and issues.

Assessable learning outcomes:
By the end of this module students should be able to:

  • describe and explain how food retailing in the UK has developed since the late nineteenth century
  • explain how the current structure of food retailing in the UK has been shaped by the major changes that have occurred during this period
  • assess the influence food retailers have on the food supply chain, particularly through their market power e.g. through a review of Competition Commission investigations
  • discuss developments in international food retailing
  • describe and evaluate a range of business strategies employed by the major food retailers
  • explain how food retailing in the UK may develop in the future.

Additional outcomes:

Outline content:
This module consists of both lectures and seminars to address the learning outcomes. For the seminars students will work in small groups and are required to prepare a short presentation on topics related to food retailing.

Brief description of teaching and learning methods:

Contact hours:
  Autumn Spring Summer
Lectures 20
Tutorials 5
Guided independent study 75
       
Total hours by term 100.00
       
Total hours for module 100.00

Summative Assessment Methods:
Method Percentage
Written assignment including essay 70
Oral assessment and presentation 30

Other information on summative assessment:
1. A small group presentation on a chosen topic regarding food retailing e.g. organic foods, e-commerce, loyalty, CSR, convenience, 'food on the go', farm shops and farmers markets, advertising strategies, (40% of the module mark)
2. A business report reviewing the outlook for a food retailer (60% of the module mark)

Formative assessment methods:

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:

    Requirements for a pass:
    A mark of 40% overall.

    Reassessment arrangements:
    By re-examination only in August/September

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 26 July 2017

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