Module Title:New Product Development Innovation and Entrepreneurship
Language of Instruction:English
Credits: 5
NFQ Level:7
Module Delivered In No Programmes
Teaching & Learning Strategies: Learners will be exposed to theory and practice through exposure to and study of academic materials (texts, journals etc.) industry practice materials (case studies, live case examples, industry reports etc.). Classes will be tutorial in nature where learners will be expected to actively engage with module materials (online & offline), problem solving exercises and participate in class discussion and debate. Learners will be encouraged to self-reflect. Learners will receive formative feedback.
Module Aim: The module aims to provide learners with an understanding of the growing need for organisations to find innovative responses to the challenges of modern global business and to create the culture and environment that will facilitate the development of creative thinking and entrepreneurship. The module aims to explore Entrepreneurship, the New product development process, and key strategic issues in the Brewing and Distilling Industry
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Evaluate the Entrepreneurial process and the role of the Entrepreneur in the Brewing and Distilling Industry
LO2 Appraise the strategic importance of creativity and innovation in the company
LO3 Identify and illustrate the role that market research plays in New Product Development
LO4 Determine and apply best practice in the management of the New Product Development Process
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
 

Module Content & Assessment

Indicative Content
Introduction to Entrepreneurship
Definition and concept of Entrepreneurship Characteristics of an Entrepreneur The Role of the Entrepreneur in the Brewing and Distilling Industry
The Practice of Innovation
Principles of innovation, creativity and commercilisation, new knowledge, pure and applied research. Ethical and Social issues, industry and market structures in the Brewing and Distilling Industry
The New Product Development Process
Importance of new product development and managing the process Organisational structures
New Product idea generation and screening
Sources of ideas and idea generation techniques
Understanding Customer Needs
Market research process
New Product Introduction
Market entry decisions Managing a product through it's lifecycle
Finance and state supports
Sources of Finance The Climate for Enterprise • State Industrial Policy • Support Agencies for Enterprise • The Small Business Sector • Feasibility Studies and Business Planning
Assessment Breakdown%
Project100.00%
No Continuous Assessment
Project
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project New Product Proposal and Presentation 1,2,3,4 100.00 n/a
No Practical
No End of Module Formal Examination

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture Every Week 1.50
Independent Learning Every Week 2.00
Total Hours 3.50