Food Retailing

University of Reading

Course Description

  • Course Name

    Food Retailing

  • Host University

    University of Reading

  • Location

    Reading, England

  • Area of Study

    Agricultural Business, Agriculture

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • ECTS Credits

    5
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    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: 2014/5
    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
    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 60
    Oral assessment and presentation 40
    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 Convener 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.
    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
    Last updated: 8 October 2014

Course Disclaimer

Courses and course hours of instruction are subject to change.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.