Managment Principles

Quick Programme Summary

Description

Management Principles introduces the learner to the concepts, theories and practices of effective management and leadership which is central to the successful operation of the food and culinary arts related industries. The module identifies a range of environmental, ethical, decision making, cultural, communication and human issues within the context of the management of food and culinary organisations in a global and dynamic environment.

Indicative content includes: management theory: historical,  administrative/bureaucratic behavioural, management science; operations management, total quality management, (TQM) management information systems (MIS); Organisational environment, the systems view, contingency theory; Innovation, creativity and the Learning Organisation; Environmental Analysis; Social and Technological Environments; Ethics, Social responsibility and diversity; Planning and decision making; SWOT analysis; Organisational Control and Corporate Culture; Human Resource recruiting, training and development options; Communication: verbal and non-verbal, communication flow, media analysis, timeliness; Motivation theories; Leadership: effective and ineffective; leadership traits; Teams and Groups: group dynamics functioning and effectiveness of groups; how managers motivate group members to achieve organisational goals;

Duration

Subject to demand the course will be offered in a flexible format that may include: one morning or one afternoon or one evening per week for one semester (24 hours in total).  

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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