BA (Hons) International Wine Business
Bachelors degree
Passionate about the wine industry? You’ve certainly come to the right place. With the finest facilities and courses available in the UK, you’ll be able to gain all of the knowledge you’ll need to be successful in this highly competitive global industry.
If you are looking to gain a high-level career in the global drinks trade then this unique, academically rigorous and contemporary course is for you. Over your three years of study you will develop a deep understanding of core business management skills, wine trade knowledge and an in-depth understanding and appreciation of the most important wines of the world.
You will be taught by an expert team whose experience and knowledge closely reflects the course modules. The team consists of leading academics, and experienced industry professionals, along with diverse industrial networks to external international experts who deliver guest lectures on individual modules, and career guidance.
- The UK Centre of Excellence in Wine education, training, and research.
- The only academic provider of wine business degrees at undergraduate level in the UK.
- Excellent graduate outcomes for students completing their wine business degree at Plumpton.
- The UK has one of the most dynamic wine trade industries in the world.
Course details
Dates & Location |
The academic year runs from September to June. |
---|---|
Duration |
Full time: 3 years Part time: 6 years |
UCAS Details |
The UCAS code for this course is P510. |
Costs |
For the academic year 2022/23 the tuition fees for UK students are:
|
Entry Requirements
- 5 x GCSE including English, Maths and Science (C/4)
- WSET Level 2 Award in Wines (Pass or higher)
- 3 A-Levels (BCC)
OR
- BTEC Level 3 Extended Diplomas (DMM )
- International Baccalaureate Diploma (26 points)
- International Qual level 3 equivalent
- Successful completion of the Foundation Degree, from which students may transfer to Stage 3 of the BA subject
- Relevant industrial experience if over 21 years of age
Students with English as a second language will be required to have gained IELTS level 6.5 overall with level 6.0 in writing Vineyard Management, Wine Production and Analysis and Research methods and statistics.
We will also consider alternative qualifications at Level 3, such as OCR Cambridge Technicals or AQA Tech-levels.
The Wine Business degree is exciting, challenging and unique as it offers a broad spectrum of modules where the element of theory and practice come together. The in-depth modules covering management, marketing and psychology have given me a breadth and depth of knowledge of the wine industry’s history, structure and scope.
The course takes wine knowledge to the next level as apart from the understanding of wine production, the frequent tastings of a broad range of wines from around the world have enhanced my ability to taste, evaluate and analyse wine. The expert lecturers in Plumpton College encourage and create positive learning environment and are always willing to help and assist. This environment have helped me to develop my critical thinking and analytical skills and prepared me to pursue my future goals.
My advice to international students, as I have been one, is just go for it. It’s a great experience and is the only institution in the UK that will give you the knowledge, contacts and solid foundations about wine and wine industry.
Facilities
Class sizes are small with a high focus on individual engagement and support
Some first-year classes may be shared with other undergraduate wine division cohorts, resulting in larger lecture groups of up to 50 students. Subject specific courses are smaller, for example a typical BA (Hons) in International Wine Business intake would have 12-20 students in a dedicated cohort. The whole of year 3, and vast majority of year 2 classes will be specialist sessions for wine business students only, totalling again around 12-20 students. There are a couple of modules in the second year that are offered to wine business and wine production students which can take classes sizes closer to 35-40. Small class sizes are a strength of the provision and allow for increased interaction between lecturers and students.
Independent learning
At university, you must develop the ability to work more independently than you have done before. In the early stages of the degree, you will receive a higher level of support from module leaders and personal tutors. In years 2 and 3, you will need to demonstrate an increasing ability to build upon material delivered in lectures and laboratories through independent reading. Greenwich graduates should be able to think and work independently, analytically and creatively to solve problems.
Overall workload
If you are studying full-time, you should expect the workload to be similar to a full-time job. For part-time students, this will reduce in proportion with the number of courses you are studying.
Each module you study towards this degree is worth 15 or 30 credits. These represent around 150 or 300 study hours respectively. If you receive 100 contact hours for a 30-credit module, you should expect to commit 200 hours to independent study to complete it successfully.
Assessment
Students are assessed through a combination of assessment methods depending on the modules chosen.
You can view how each module is assessed within our 'What you will study' section.
Each course has formal assessments which count towards your grade. Some courses may also include 'practice' assignments, which help you monitor progress and do not count towards your final grade.
Feedback summary
We aim to provide feedback on assignments taken at the college and to release examination results within 15 working days.
Will I have a work placement?
Students are required to complete a work placement as part of their BA (Hons) degree. They can select to work in any appropriate domestic or international wine business (such as a producer, supplier, importer or retailer) of their choosing.
For example, previous students have worked for the likes of Ridgeview Wine Estate, Rathfinny Wine Estate, Bibendum PLB, Liberty Wines, Liv-ex, Majestic Wines, Butlers Wine Cellar and Waitrose.
Students have worked in various countries too, including the USA, France, Georgia, Argentina and Australia.
How long is my placement?
Students must undertake a placement lasting at least 150 hours, which is related to a credit rated course at Level 5.
Student Support
The College’s Inclusive Learning and Development Department offers dedicated support for HE students, this can take the form of one-to-one support, exam access arrangements. Students who have a learning disability are able to access support with making an application to the Disabled Students Allowance (DSA) from the College’s Inclusive Learning and Development Department.
The Library boasts a collection of over 8,000 books, covering a range of key subject areas within land-based curriculum. The Library also provides students with access to a variety of magazines, periodicals and academic journals through online databases.
Learning technology is central to the learning experience of students at Plumpton College and therefore is supported by dedicated staff within the College Teaching and Learning Team. The responsibilities of this team are to help support students with learning technology to enhance the overall learning experience.
Future Opportunities
With the UK seen as one of the most dynamic of world wine markets, our UK wine qualifications are held in high regard. During the course students will have many opportunities to network directly with the wine industry; creating job opportunities ready for graduation. Graduates have entered the industry with first jobs including business development manager, independent wine retailer, logistics officer, brand ambassador, cellar door manager and drinks sommelier, both in the UK and abroad.
Some students decide to remain in education and choose to study at higher academic levels including Masters degrees in Wine Business Management as well as working towards the prestigious Master of Wine qualification.
Modules
Level 4 Modules
Grape Growing and Winemaking
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCGGW4 | Module Title Grape Growing and Winemaking | Module Leader Sarah Midgley | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours 40 hours | Work based learning None | Semester Year | |||
Scheduled teaching – 30 hours Practical – 10 hours | ||||||
Module Content Grape Growing and Winemaking will enable students to establish a good grounding of knowledge regarding vinegrowing and wine production. Over the course of the year, students will learn about the wine production process from start to finish, from the vine to the bottling and packaging of the wine. Students will be expected to engage in the wine production process, to identify factors which could affect the quality of the product, and to demonstrate a good knowledge and understanding of the various methods at the winemaker’s disposal throughout the production process. Grape Growing: · The vine plant: structure and growth cycle. · The influence of climate, soil and geographical features on grapevine. growth and wine quality. · Vine propagation, grapevine breeding, varietal and rootstock selection. · Vineyard operations, including site selection, vineyard establishment, soil and water management, winter pruning, canopy management, harvest. · Hazard, pest and disease management. · Sustainable vineyard practices, organic and biodynamic viticulture.
| ||||||
Winemaking: · The grape berry structure and ripening process. · Grape harvesting and processing. · Must treatments. · White and red wine fermentation processes, including yeast selection, phenolic extraction and the malolactic fermentation. · Post fermentation operations, including use of oak, clarification, stabilisation, maturation and blending. · Wine packaging: containers and closures, the bottling operation.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework |
|
| ||||
Examination | Series of Exams (LO1-4 (2 hours) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Written Report (LO1-4) (3000 words) | 100% | ||||
Key learning resources Bird, D., 2010. Understanding wine technology: the science of wine explained. 3rd ed. Newark: DBQA Publishing. Clarke, O. and Rand, M., 2015. Grapes and wines: a comprehensive guide to varieties and flavours. London: Pavilion Books. Rankine, B., 2004. Making good wine: a manual of winemaking practice for Australia and New Zealand. Revised and updated ed. Sydney: Pan Macmillan Australia. Skelton, S., 2007. Viticulture: an introduction to commercial grape growing for wine production. London: SP Skelton. |
Introduction to the Global Wine Industry
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCGW4 | Module Title Introduction to the Global Wine Industry | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours 40 hours | Work based learning None | Semester 2 | |||
Scheduled teaching – 36 hours Visits – 4 hours | ||||||
Module Content Introduction to the Global Wine Industry examines the international wine sector, analysing the entire supply chain from vine to consumer. There will be a focus on comparing different business structures, major global organisations, stakeholders and global trends. · History of the international wine trade · The wine supply chain · The principal functions and roles carried out within global wine businesses · The key factors and current global wine trends · Wine purchase, payment and shipping options and the importation of wines and spirits.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-3) (3000 words) | 100% | ||||
| ||||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-3) (3000 words) | 100% | ||||
Key learning resources Colman, T., 2010. Wine politics: how governments, environmentalists, mobsters and critics influence the way we drink. Berkeley, CA: University of California Press. Hall, C. M. and Mitchell, R., 2007. Wine marketing: a practical guide. Oxford: Butterworth-Heinemann. Moulton, K. and Lapsley, J., 2001. Successful wine marketing. New York, NY: Springer. Mora, P., 2016. Wine positioning: a handbook with 30 wine case studies of wine brands and wine regions in the world. London: Springer. Posert, H. and Franson, P., 2004. Spinning the bottle: case histories, tactics and stories of wine public relations. San Francisco, CA: Wine Appreciation Guild. Wagner, P., Olsen, J. and Thach, L., 2016. Wine marketing and sales: success strategies for a saturated market. 2nd ed. San Francisco, CA: Wine Appreciation Guild. Periodicals: Drinks Retailing News, Harpers, The Drinks Business, Meiningers. BevTrade Network, The Wine Economist |
The Operation of a Wine Business
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCOWB4 | Module Title The Operation of a Wine Business | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) | |||||
Module Level 4 | Module Credits 30 | Pre-Requisites None | ||||
Minimum Study Time 300 hours | Contact Hours 80 hours | Work based learning None | Semester Year | |||
Scheduled teaching – 80 hours | ||||||
Module Content The Operation of a Wine Business will see students investigate four key areas of business, contextualised against the backdrop of the wine industry. These key areas of study relate to the business of operations management and includes business finance, operations management, economics and people management. After completing the module students will be comfortable analysing a number of different market structures, as well as financial models that organisations use on a daily basis. Business Finance · Forecasting, budgeting, cash flow, depreciation. · Profit and loss, balance sheets, intellectual property and risk management. Operations management · Product planning, process design, managing materials. · Project management, quality control, scheduling and capacity. Economics · Demand, supply and market equilibrium. · Scarcity, choice and opportunity cost. · Price elasticity, economies of scale and competitive behaviour. · Inflation, macroeconomic factors and economic policy. People Management · Recruitment and selection. · Motivational theories and performance management. · Disciplinary procedures, redundancy and dismissal legislation.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to: 1. Explain the importance of financial management within an organisation or business. 2. Evaluate and apply underlying concepts and principles of operations management in an organisational context. 3. Analyse the economic forces of price, supply and demand, explaining different types of market structure. 4. Evaluate a range of staff recruitment and selection methods, and discuss a range of motivational theories and their relative effectiveness on employee performance. | ||||||
First Sit | ||||||
Assessment | Portfolio of assessment tasks | Weighting | ||||
Coursework | a. Written report (LO4) (1800 words) | 30% | ||||
Examination | b. Exam (LO3) (90 minutes) | 30% | ||||
Practical | c. Presentation (LO1-2) (15 minutes) | 40% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO4) (1800 words) c. Written report (LO1-2) (2400 words) | 30% 40% | ||||
Examination | b. Exam (LO3) (90 minutes) | 30% | ||||
Key learning resource Armstrong, M., 2018. Armstrong's handbook of performance management: an evidence-based guide to delivering high performance. 6th ed. London: Kogan Page. Brooks, I., Weatherston, J. and Wilkinson, 2011. The international business environment: challenges and changes. 2nd ed. Harlow: FT Prentice Hall. Cole, G., 2010. Personnel and human resource management. 5th ed. London: Continuum. Ittelson, T. R., 2009. Financial statements: a step-by-step guide to understanding and creating financial reports. Revised and expanded ed. Pompton Plains, NJ: Career Press. Mullins, L.J. and Christy, G., 2016. Management and organisational behaviour. 11th ed. Harlow: Pearson. Parkin, M., Powell, M. and Matthews, K., 2017. Economics. 10th European ed. Harlow: Pearson. Rees, G. and French, R. eds., 2016. Leading, managing and developing people. 5th ed. London: CIPD. Slack, N., Brandon-Jones, A. and Johnston, R., 2016. Operations management. 8th ed. Harlow: Pearson. Tennant, J., 2018. The Economist guide to financial management: understand and improve the bottom line. 3rd ed. London: Economist Books. |
Study and Research Skills
AQSC Approval date: 14 August 2018 | ||||||
Module Code PCSR4 | Module Title Study and Research Skills | Module Leader Andrew Atkinson | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) BA (Hons) International Wine Business (Core) FdA Wine Business (Core) FdSc Equine Science and Coaching (Core) FdSc Applied Animal Behaviour and Conservation (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time (Hours) 150 | Contact Hours 45
| Work based learning None | Semester
| |||
Scheduled teaching – 35 hours | ||||||
Module Content This module is designed to support students in the development of the study and research skills they will need to successfully complete their degree. The module covers a number of key study skills including referencing, academic writing, presenting, and essential mathematical operations relevant to the student’s field of study. The module also equips the student with an understanding of the concept of research and the reasons for undertaking research relevant to their area of study. The different stages of the research process are investigated and different types of research design discussed. Quantitative data analysis and inferential statistics are introduced. Literature and communication:
Research methods:
Mathematical operations, data analysis and statistics:
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | Portfolio of exercises (LO1-4) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Portfolio of exercises (LO1-4) | 100% | ||||
Key learning resources Anglia Ruskin University, 2017. Guide to the Harvard system of referencing. [online]. Available at:<https://libweb.anglia.ac.uk/referencing/harvard.htm.> [Accessed: 19th March 2018]. Braun, V. and Clarke, V., 2013. Successful qualitative research: a practical guide for beginners. London: Sage. CETL-AURS, 2012. Engage in research. [online] Available at:< http://www.engageinresearch.ac.uk/>. [Accessed: 19th March 2018]. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell Science. Gustavii, B., 2017. How to write and illustrate a scientific paper. 3rd ed. Cambridge: Cambridge University Press. Rowntree, D., 2000. Statistics without tears: an introduction for non-mathematicians. London: Penguin Books. |
Wine Marketing
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCWM4 | Module Title Wine Marketing | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours | Work based learning None | Semester 1 | |||
Scheduled teaching – 40 hours | ||||||
Module Content Wine Marketing will see students analyse the wine business from two different perspectives: that of the buyer and that of the seller. Regarding the former, students will be exposed to information regarding buyer behaviour and the value chain, and how this may affect marketing activities. Meanwhile, students will also investigate the benefits of digital marketing and the various methods available for conducting market research, culminating in the construction of their own business marketing plan. · Market analysis tools · The marketing mix · Analysis of segmentation bases · Market research methods · Buyer behaviour, the value chain · Digital marketing · Ethical marketing · Constructing a marketing plan
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to: 1. Analyse a wine product or service’s internal, external, macro and micro environment. 2. Identify, explain and apply the key features of the marketing mix to a given wine product or service. 3. Identify and evaluate the criteria for market segmentation, assessing how wine buyer behaviour affects marketing activities. 4. Evaluate the suitability of different market research strategies. 5. Evaluate the ethical considerations relevant to the marketing of a given wine product or service. | ||||||
First Sit | ||||||
Assessment | Portfolio consisting of: | Weighting | ||||
Coursework | a. Written report (LO1-4) (2000 words) | 75% | ||||
Practical | b. Individual presentation (LO5) (10 minutes) | 25% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-5) (3000 words) | 100% | ||||
Key learning resources Armstrong, G., Kotler, P. and Opresnik, M. O., 2015. Marketing: an introduction. 13th ed. Harlow: Pearson. Blythe, J. and Martin, J., 2016. Essentials of marketing. 6th ed. Harlow: Pearson. Brassington, F., 2006. Principles of marketing. 4th ed. Harlow: Prentice Hall. Hall, C. M., and Mitchell, R., 2008. Wine marketing: a practical guide. Oxford: Butterworth-Heinemann. McDaniel. C. and Gates, R., 2015. Marketing research. 10th ed. Hoboken, NJ: Wiley. |
Wine Sensory Evaluation
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCWSE4 | Module Title Wine Sensory Evaluation | Module Leader Greg Dunn | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours 40 hours
| Work based learning None | Semester 2 | |||
Scheduled teaching – 40 hours
| ||||||
Module Content Wine Sensory Evaluation will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to basic sensory science theory. In addition, this module will introduce the subject of wine faults, wine describing and wine scoring. By the end of the module students will be comfortable recognising common wine aromas and key wine components through tasting. · The basic anatomy and physiology of the sense organs in humans relevant to wine evaluation. · Basic sensory science theory, including sample preparation, measurement, analysis and interpretation of characteristics in wine. · Training exercises to teach the recognition and evaluation of the intensity of key wine components, such as paired comparison, duo-trio. · Sensory evaluation exercises in wine description, wine profiling and wine scoring. · Wine aroma profiling. · Wine faults, including oxidation, taints and instabilities.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Poster and peer presentation (LO1-2) | 40% | ||||
Practical | b. Series of practical tests (LO3-4) (75 minutes) | 60% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report on sensory mechanisms (LO1-2) (1200 words) b. Written report on major components in wine (LO3-4) (1800 words) | 100% | ||||
Key learning resources Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J., 2012. Monitoring the winemaking process from grapes to wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. Kemp, S., Hollowood, T. and Hort, J. 2009. Sensory evaluation: a practical handbook. Oxford: Wiley-Blackwell. Peynaud, E., 1987. The taste of wine. London: MacDonald & Co. Rankine, B., 1990. Tasting and enjoying wine: a guide to wine evaluation for Australia and New Zealand. Adelaide: Winetitles. |
Understanding Wine Styles
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCUWS4 | Module Title Understanding Wine Styles | Module Leader Paul Harley | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours | Work based learning None | Semester 1 | |||
Scheduled teaching – 40 hours | ||||||
Module Content This module will introduce students to the key wine producing regions of the world, to their individual characteristics and to their differences. By the end of the module students will be able to recall and identify the practices influencing the principal wines of the world. · The key wine producing regions of the world. · The effect of key factors influencing the style, quality and price of the wines produced, including location, soil, climate and viticultural and vinification practice. · The legal requirements for the labelling of still, sparkling and fortified wines for sale within the European Union. · The use of the WSET Level 3 systematic approach to tasting to produce tasting notes and assess the quality of wines. The content of this module will cover the syllabus for the Wine and Spirits Education Trust (WSET) Level 3 Award in Wine and students will be invited to take the WSET Level 3 exam as an optional additional qualification.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Examination | Tasting/theory exam (LO1-3) (2 hours) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-3) (3,000 words) | 100% | ||||
Key learning resources Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7th ed. London: Mitchell Beazley. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. WSET, 2016. Understanding wines: explaining style and quality. London: WSET. |
Level 5 Modules
English Wine and Tourism
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCEWT5 | Module Title English Wine and Tourism | Module Leader Paul Harley | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Elective) BA (Hons) International Wine Business (Core) BSc (Hons) Viticulture & Oenology (Elective) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours 40 | Work based learning None | Semester 1 | |||
Scheduled teaching – 40 hours | ||||||
Module Content This module has a distinct focus on the English wine industry. Students will examine the history, establishment and structure of the English wine production business. Also investigated will be key producers and recent developments in the industry, with students analysing the strengths, weaknesses, opportunities and threats of the English wine industry. Tourism and the rise of oenotourism will also be studied comparing the UK with established successful wine tourism destinations, and students will be encouraged to think about how the English wine industry could imitate and improve upon other regions’ best practices. English Wine Industry · History of the UK wine production industry · Wine production regulatory frameworks · Industry structure, business models and key producer analysis · Marketing and trade bodies · Markets for English wine · Trends and industry developments · Tastings of key varieties Wine Tourism · Industry definition, historical context, size and structure of industry · Exemplar wine tourism destinations around the world · Factors affecting the success of wine tourism in a region · Wine tourism offerings and types of wine tourist · Ethical and environmental issues affecting wine tourism | ||||||
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO1) (1,500 words) | 50% | ||||
Practical | b. Presentation (LO2-3) (10 minutes) | 50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO1) (1500 words) b. Written report (LO2-3) (1500 words) | 50% 50% | ||||
Key learning resources Carlsen, J. and Charters, S., 2007. Global wine tourism: research, management and marketing. Wallingford: CABI Publishing. Croce, E. and Perri, G., 2017. Food and wine tourism: integrating food, travel and terroir. 2nd ed. Wallingford: CABI Publishing. Hall, C.M., Sharples, L., Cambourne, B., and Macionis, N. eds., 2000. Wine tourism around the world: development, management and markets. London: Routledge. Harvey, D., 2008. Grape Britain: a tour of Britain's vineyards. Glasgow: Neil Wilson Publishing. Selley, R., 2004. The winelands of Britain: past, present & prospective. London: Petravin. Skelton, S., 2014. Wine growing in Great Britain: a complete guide to growing grapes for wine production in cool climates. London: SP Skelton. Williamson, P., Moore, D. and Blech, N., 2008. A guide to the wines of England & Wales. London: BTL Publishing. Periodicals: The Journal of Wine Business Research. Decanter, Harpers, Drinks Business. The Grape Press. SEVA News. |
Research Methods and Statistics
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCRMS5 | Module Title Research Methods and Statistics | Module Leader Andrew Atkinson | ||||
Division which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdSc Wine Production (Elective) BSc (Hons) Viticulture and Oenology (Core) BA (Hons) International Wine Business (Core) FdA Wine Business (Elective) FdSc Applied Animal Behaviour and Conservation (Elective) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites Study and Research Skills | ||||
Minimum Study Time 150 hours | Contact Hours 60 | Work based learning
| Semester Year | |||
Scheduled teaching – 60 hours: · Teaching to run through to Easter in Semester 2. · Input around research proposal elements (e.g. identifying a topic and experimental design) supported by sessions run within individual programmes.
| ||||||
Module Content The Research Methods and Statistics module builds upon content covered in the Level 4 Study and Research Skills module. This Level 5 module provides the student with the skills required to critically evaluate research, to statistically analyse and interpret quantitative data/analyse and interpret qualitative data. The module has a strong applied and practical focus; the statistical methods are introduced through hands-on sessions using a statistical software package, and one of the assessments leads to the design of a Level 6 research project proposal. The module will cover the following aspects: · The identification of appropriate sources of information to support research, including the critical evaluation of published work. · Communication of research to a variety of audiences and in different formats. · The identification of viable research problems and the selection of appropriate research strategies, taking into consideration the safety and ethical aspects of research. · The collection and analysis of data using a range of statistical methods, including parametric and non-parametric methods, and multivariate techniques.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis, (LO3-4) | 50% 50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis (LO3-4) | 50% 50% | ||||
Key learning resources Bryman, A. and Bell, E. 2015. Business Research Methods. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell. Fowler, J., Cohen, L. and Jarvis, P., 1998. Practical statistics for field biology. 2nd ed. Chichester: Wiley-Blackwell. Markman, R., Markman, P. T. and Waddell, M. L., 2001. 10 steps in writing the research paper. Hauppauge: New York. McDonald, J. H., 2014. Handbook of biological statistics. [on-line] Available at: <http://www.biostathandbook.com> [Accessed 16th September 2016]. Petrie, A. and Watson, P., 2013. Statistics for veterinary and animal science. 3rd ed. Oxford: Blackwell Publishing. Ridley, D., 2012. The literature review: a step-by-step guide for students. 2nd ed. London: Sage. Ruxton, G. F. and Colegrove, N., 2016. Experiment design for the life sciences. 4th ed. Oxford: Oxford University Press. Silverman, D. 2010. Qualitative Research. London : Sage. Walliman, N., 2011. Your research project: designing and planning your work. 3rd ed. London: Sage. Welham, S.J., Gezan, S.A., Clark, S.J. and Mead, A., 2014. Statistical methods in biology: Design and analysis of experiments and regression. Boca Raton: CRC Press. Plus GenStat Teaching & Learning on-line help and guides, accessible from within the software and online. |
Sparkling and Fortified Wines
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCSSF5 | Module Title Spirits, Sparkling and Fortified Wines | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Elective) BA (Hons) International Wine Business (Core) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites Understanding Wine Styles | ||||
Minimum Study Time 150 hours | Contact Hours 40 | Work based learning None | Semester 1 | |||
Scheduled teaching – 40 hours | ||||||
Module Content This module enables students to explore the world of spirits, sparkling and fortified wines from start to finish. The module covers everything from the production factors of varieties of brandies, whiskies, ports, champagnes etc through to profiling key business and the trade legislature affecting them. Upon completion of the module, students will be expected to demonstrate an understanding of the factors and processes that each of these spirits, sparkling and fortified wines undergo. Spirits of the world · Including brandies, whiskies, rums, vodka, tequila, gin, flavoured spirits, fruit spirits and liqueurs. Sparkling wines of the world · Including Champagne, Crémant, Cava, Prosecco, Asti and New World sparkling wines. Fortified wines of the world · Including Sherry, Port, Madeira, Vins Doux Naturels and New World fortified wines. · Production factors: regions, raw materials, production, maturation, blending and finishing, product variations, cost and pricing. · Trade and legal structures: legislation, duty, trade bodies, major business producers. | ||||||
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Examination | Theory/tasting exam (LO1-3) (120 minutes) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Examination | Theory/tasting exam (LO1-3) (120 minutes) | 100% | ||||
Key learning resources Broom, D. and Grant, D., 2006. Distilling knowledge: a professional guide to spirits and liqueurs. London: WSET. Jeffs, J., 2016. Sherry. 6th ed. Oxford: Infinite Ideas. Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7th ed. London: Mitchell Beazley. Mayson, R., 2016. Madeira: the islands and their wines. Oxford: Infinite Ideas. Mayson, R., 2016. Port and the Douro. Oxford: Infinite Ideas. Robinson, J. and Harding, J. eds., 2015. The Oxford companion to wine. 4th ed. Oxford: Oxford University Press. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. Stevenson, T. and Avellan, E., 2013. Christie's world encyclopaedia of champagne and sparkling wine. London: Absolute Press. Diploma study packs for those taking Diploma units. Periodicals: Decanter, Harpers, Meiningers.
|
Strategic Management for Global Wine Business
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCSMG5 | Module Title Strategic Management for Global Wine Business | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites Operations Management for Wine Business | ||||
Minimum Study Time 150 hours | Contact Hours 40 | Work based learning None | Semester 1 | |||
Scheduled teaching – 40 hours | ||||||
Module Content This module provides students with the knowledge and critical understanding necessary to apply principles of business and corporate strategy to marketing wine and other alcoholic beverages in the global wine trade. Students will review case studies focussing on corporations based outside of the United Kingdom to develop a broader understanding of how key wine business operate in the current environment. · Tools for analysing the competitive landscape, internal and external environments. · International business strategies. · Designing and executing marketing strategies: advertising and promotion, events, trade and consumer PR, trade statistics, trade and consumer press. · Types of wine sales in the global market; retail, business to business, online. · Global market trends and movements | ||||||
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | Series of written reports (LO1-5) (3000 words in total) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-5) (3000 words) | 100% | ||||
Key learning resources Boddy, D., 2017. Management: an introduction. 7th ed. Harlow: Pearson. Flint, D. J., Signori, P. and Golicic, S. L., 2016. Contemporary wine marketing and supply chain management: a global perspective. Basingstoke: Palgrave Macmillan. Hall, C. M. and Mitchell R, 2007. Wine marketing: a practical guide. London: Butterworth-Heinemann. Jobber, D. and Lancaster, G., 2015. Selling and sales management. 10th ed. Harlow: Pearson. Kourdi, J., 2015. Business strategy: a guide to effective decision-making. 3rd ed. London: Profile Books. Mora, P., 2016. Wine positioning: a handbook with 30 wine case studies of wine brands and wine regions in the world. London: Springer. Moulton, K. and Lapsley, J., 2001. Successful wine marketing. New York, NY: Springer. Resnick, E., 2008. Wine brands: success strategies for new markets, new consumers and new trends. Basingstoke: Palgrave Macmillan. Robbins, S. P., Coulter, M. and DeCenzo, D. A., 2016. Fundamentals of management: management myths debunked! 10th ed. Harlow: Pearson. Wagner, P., Olsen, J. and Thach, L., 2016. Wine marketing and sales: success strategies for a saturated market. 2nd ed. San Francisco, CA: Wine Appreciation Guild. Periodicals: Harpers, Drinks Business, Meiningers, Drinks Retailing News and Purple Pages.
|
Wine Sales and Social Responsibility
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCWSR5 | Module Title Wine Sales and Social Responsibility | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites Introduction to the Wine Trade | ||||
Minimum Study Time 150 hours | Contact Hours 40 hours | Work based learning None | Semester 2 | |||
Scheduled teaching – 34 hours Guest speakers – 6 hours | ||||||
Module Content This module has a focus on the effects of alcohol on both the individual and society as a whole. Students will examine the themes of social responsibility in regards to alcohol, alongside various measures certain governments and business organisations take to promote responsible drinking. In addition, students will have the opportunity to organise a wine sales event where they will sources and sell the wines to members of the wine-buying public. · The effects of alcohol on the health of the human body · Alcoholism and responsible drinking · The impact of alcohol on society, including prohibition, political guidance and corporate social responsibility · Promotion and advertising of alcoholic products · Import regulations and shipping procedures · Wine labelling regulation · Costing, pricing and margin construction · Key wine sales techniques · Managing a sales activity
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | b. Written report (LO3) (2000 words) | 60% | ||||
Practical | a. Presentation (LO1-2) (10 minutes) | 40% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-4) (3000 words) | 100% | ||||
Key learning resources Babor, T., 2010. Alcohol: no ordinary commodity: research and public policy. 2nd ed. Oxford: Oxford University Press. Donnellan, C., 2001. Alcohol abuse: issues. Cambridge: Independence. Grant, M. and O'Connor, J. eds., 2005. Corporate social responsibility and alcohol: the need and potential for partnership. Abingdon: Routledge. Jobber, D. and Lancaster, G., 2015. Selling and sales management. 10th ed. Harlow: Pearson. Moulton, K., and Lapsley, J., 2001. Successful wine marketing, London: Springer. Robinson, J., 1988. On the demon drink. London: Mitchell Beazley. Robinson, S. and Kenyon, A., 2009. Ethics in the alcohol industry. Basingstoke: Palgrave Macmillan. Wagner P., Olsen, J., and Thach, L., 2016. Wine marketing and sales: success strategies for a saturated market. 2nd ed. San Francisco: The Wine Appreciation Guild. |
Wines of the World
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCWW5 | Module Title Wines of the World | Module Leader Paul Harley | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) | |||||
Module Level 5 | Module Credits 30 | Pre-Requisites Understanding Wine Styles | ||||
Minimum Study Time 300 hours | Contact Hours 100 hours | Work based learning None | Semester Year | |||
Scheduled teaching – 100 hours | ||||||
Module Content Wines of the World enables students to critically evaluate the production, style, quality and trading methods of some of the world’s principal wines. Still light wines from a number of regions will be analysed, including France, Spain, Italy, Australia, South Africa and Chile. Upon completion of this module, students will be able to describe the difference in production methods of various wines of the world and compare the trade and legal structures influencing wines of the world. · Still light wines of France; including Bordeaux, Burgundy, the Rhône Valley, Languedoc-Roussillon, Beaujolais, the Loire and Alsace. · Still light wines of Europe; including Italy, Spain, Germany, Portugal and Austria. · Still light wines from the rest of the world; including Australia, California, South Africa, Chile, Argentina and New Zealand. · Speciality wines of the world; including; rosé wines, orange and skin-ferment wines, low alcohol wines, dried grape wines, oxidised wines, organic, biodynamic and low-additive wines · Wine production factors: regional location, climate, soil, grape variety, vinegrowing, winemaking, maturation technique and cost. · Trade and legal structures: trade bodies, relevant legislation and pricing. · Principal organoleptic characteristics: appearance, nose, taste, degree of maturity, style and quality,
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Examination | a. Theory/tasting exam on the wines of Europe (LO1-3) (120 minutes) b. Theory/tasting exam on the wines from the rest of the world (LO1-3) (120 minutes) | 50%
50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Examination | a. Theory/tasting exam on the wines of Europe (LO1-3) (120 minutes) b. Theory/tasting exam on the wines from the rest of the world (LO1-3) (120 minutes) | 50%
50% | ||||
Key learning resources Jackson, R. S. ed., 2011. Speciality wines: advances in food and nutrition research volume 63. Oxford: Academic Press. Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7th ed. London: Mitchell Beazley. Legeron, I., 2017. Natural wine: an introduction to organic and biodynamic wines made naturally. 2nd ed. London: CICO Books. Robinson, J., 2015. The Oxford companion to wine. 4th ed. Oxford: Oxford University Press. Robinson, J., Harding, J. and Vouillamoz, J., 2012. Wine grapes: a complete guide to 1,368 vine varieties, including their origins and flavours. London: Allen Lane. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. WSET, 2016. Understanding wines: explaining wine style and quality. London: WSET. Diploma study packs for those taking Diploma units. Periodicals: Decanter, Harpers, Meiningers |
Work Placement
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCBAWP5 | Module Title Work Placement | Module Leader Paul Harley | ||||
Division which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time 150 hours | Contact Hours 10 | Work based learning 100 hours | Semester Year | |||
Scheduled teaching – 10 hours, consisting: - Launch lectures - Group and individual support tutorials
| ||||||
Module Content Students will take part in a work placement relevant to their field of study, comprising 100 hours of work-based learning. This will be an invaluable opportunity to learn more about their area of interest, whilst establishing industry contacts in a professional environment. Upon completion of the placement students will be required to compile a report, evaluating the knowledge and skills developed therein. · Selection and organisation of work placement or employer-led project, including meeting health and safety requirements, in a relevant sector. · Completion of work placement or employer-led project. · Development of both subject-specific skills and work-related skills such as numeracy, communication, interpersonal/teamwork, self-management and skills necessary for self-managed and lifelong learning. · Submit a report that evidences the learning outcomes.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | 3,000 word written report (LO1-LO3) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | 3, 000 word written report (LO1-LO3) | 100% | ||||
Key learning resources Fanthome, C., 2004. Work placements: a survival guide for students. Basingstoke: Palgrave McMillan. McCabe, M., 2014. How to get an internship or work placement. North Charleston, SC: CreateSpace Independent Publishing Platform. Herbert, I. and Rothwell, A., 2004. Managing your placement: a skills-based approach. Basingstoke: Palgrave McMillan. |
Level 6 Modules
Wine Classification and Regional Analysis
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCCRA6 | Module Title Wine Classification and Regional Analysis | Module Leader Paul Harley | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) | |||||
Module Level 6 | Module Credits 30 | Pre-Requisites Wines of the World | ||||
Minimum Study Time 300 hours | Contact Hours 80 hours | Work based learning None | Semester Year | |||
Scheduled teaching – 80 hours | ||||||
Module Content Within Wine Classification and Regional Analysis students will explore the origins of wine classification, and how the current and past regulatory systems across the world affect wine production, the wine trade and the end consumer. In addition, students will be required to explore and critically evaluate two contrasting international wine regions. Wine classification · The origins of wine classification · Classifications and the new consumer 1820-1900 · Wine regulatory systems of Europe in the 20th Century · Current EU harmonised classifications · Current wine regulations outside the EU · Non-regulatory definitions and classifications · Impacts on the winemaker, traders and consumers | ||||||
Detailed focus on two contrasting international wine regions, covering: · History and legislation · Climate, geography, viticulture and winemaking options · Range, quality, volume of production · Marketing and the role of trade bodies · Domestic and international distribution channels · Current issues, major trends and developments | ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO3-4) (3000 words) | 50% | ||||
Practical | b. Presentation (LO1-2) (20 minutes) | 50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO3-4) (3000 words) b. Written report (LO1-2) (3000 words) | 50% 50% | ||||
Key learning resources Lukacs, P., 2012. Inventing wine: a new history of one of the world’s most ancient pleasures. London: W. W. Norton and Company. Phillips, R., 2017. 9000 years of wine: a world history. Vancouver: Whitecap Books. Robinson, J. and Harding, J., 2015. The Oxford companion to wine. 4th ed. Oxford: Oxford University Press. Robinson, J., 1992. Vines, grapes and wines: the wine drinker’s guide to grape varieties. London: Mitchell Beazley. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. Journal: The Journal of Wine Business Research Periodicals: Decanter, Harpers, Drinks Business Online resources: OIV Resolutions EUR-Lex National industry bodies (e.g. Wines of Argentina) |
Consumer Behaviour and Product Innovation
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCCBP6 | Module Title Consumer Behaviour and Product Innovation | Module Leader Paul Harley | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) | |||||
Module Level 6 | Module Credits 30 | Pre-Requisites None | ||||
Minimum Study Time 300 hours | Contact Hours 80 | Work based learning None | Semester Year | |||
Scheduled teaching – 80 hours | ||||||
Module Content This module aims to provide the knowledge and understanding of consumer behaviour needed to enable students to undertake a meaningful analysis of the psychological factors underlying the wine-buying choices of consumers. Students will also investigate the role that digital communications and social media play in the wine industry. Finally, the module enables students to explore in detail the process of a new product launch, providing them with key skills for future ventures. Consumer behaviour · The role of cognition and affection in the decision making process · Needs, wants and benefits · The role of the self in product consumption · Culture, attitudes and the role of product knowledge · Neuromarketing and retail psychology Communications · Wine education and the principles of teaching and learning · Wine writing and journalism · Digital communication platforms · Information exchanges in business · The growth of social media platforms · Tools, technology and trends New product development and launch · Market research and analysis tools, development and design · Concept design and packaging considerations · Production planning and sales forecasting including analysis of key stakeholders and internal barriers · Cost planning, promotional support, pricing · Launch and gatekeeper strategy toolkit · Study of legal and commercial constraints
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment | Portfolio of tasks | Weighting | ||||
Coursework | a. Written report (LO1-2) (3000 words) | 50% | ||||
Practical | b. Presentation (LO3-4) (20 minutes) | 50% | ||||
Referral (capped at 40%) | ||||||
Assessment | Portfolio of tasks | Weighting | ||||
Coursework | a. Written report (LO1-2) (3000 words) b. Written report (LO3-4) (3000 words) | 50% 50% | ||||
Key learning resources Arnould, E. J. and Thompson, C. J., 2018. Consumer culture theory. London: SAGE. Crawford, M.C. and di Benedetto, A., 2015. New products management. 11th international ed. Maidenhead: McGraw Hill. East, R., Singh, J., Wright, M. and Vanhuele, M., 2017. Consumer behaviour: applications in marketing. 3rd ed. London: Sage. Evans, M., Jamal, A. and Foxall, G., 2009. Consumer behaviour. 2nd ed. Chichester: Wiley. Hall, C. M. and Mitchell, R., 2008. Wine marketing: a practical guide. Oxford: Butterworth-Heinemann. Paul Peter, J. and Olson, J., 2010. Consumer behaviour & marketing strategy. 9th ed. Maidenhead: McGraw-Hill. Resnick, E., 2008. Wine brands: success strategies for new markets, new consumers and new trends. Basingstoke: Palgrave Macmillan. Solomon, M., Barmossy, G., Askegaard, S. and Hogg, M., 2016. Consumer behaviour: a European perspective. 6th ed. Harlow: Pearson. Young, A., 2014. Brand media strategy: integrated communications planning in the digital era. 2nd ed. Basingstoke: Palgrave Macmillan. Periodicals: Harpers, Drinks Business, Meiningers, Purple Pages Journals: European Journal of Marketing International Journal of Wine Business Research International Marketing Review Journal of Consumer Marketing Journal of Product & Brand Management Journal of Wine Economics
|
Research Project
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCRP6 | Module Title Research Project | Module Leader Andrew Atkinson | ||||
Division which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) BSc (Hons) Viticulture and Oenology (Core) BSc (Hons) Applied Animal Behaviour and Welfare Top-up (Core) | |||||
Module Level 6 | Module Credits 30 | Pre-Requisites Research Methods and Statistics (or equivalent) | ||||
Minimum Study Time 300 hours | Contact Hours 5 hours group tutorial 1 hours individual supervision | Work based learning None | Semester
1 & 2
| |||
Contact hours = 3 x 20 minute project supervision tutorials.
| ||||||
Module Content The Research Project module enables the student to undertake, with guidance, an independent investigation of a topic relating to their field of study, and report on the findings. The module aims to allow the student to demonstrate independence of thought and originality in their work and to apply the research and enquiry skills developed during their studies. In order to complete a research project, students will first select a topic relevant to their field of study, with guidance and approval from a supervisor. Students will then undertake a systematic literature review relevant to the area of study, plan and carry out the research in a timely, safe and ethical manner, complete a presentation of work in progress (formative), and present the research in the form of a written report (summative) which communicates the project aims, methods, results, and implications of the results in the context of the relevant field.
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework A | Written report (LO1-3) (6000 words)
| 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework A | Written report (LO1-3) (6000 words) | 100% | ||||
Key learning resources Bryman, A. and Bell, E., 2015. Business research methods. 4th ed. Oxford: Oxford University Press. Burgess, R., 1984. In the field: an introduction to field research. Abingdon: Routledge. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell Science. Fisher, C., 2010. Researching and writing a dissertation: an essential guide business student. 3rd ed. Harlow: FT Prentice Hall. Silverman, D., 2015. Interpreting qualitative data. 5th ed. London: Sage. Wallman, N., 2011. Your research project: designing and planning your work. 3rd ed. London: Sage. |
The International Wine Trade
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCIWT6 | Module Title The International Wine Trade | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) | |||||
Module Level 6 | Module Credits 30 | Pre-Requisites Wine Sales and Social Responsibility | ||||
Minimum Study Time 300 hours | Contact Hours 80 hours | Work based learning None | Semester Year | |||
Scheduled teaching – 80 hours | ||||||
Module Content This module will see students developing a knowledge of the global distribution channels and markets for wine. Following that students will investigate the role of wine aesthetics, subjectivity and objectivity in the wine industry and examine the importance of luxury markets and brand creation on the markets for fine wine. International wine trade · Key national and international distribution channels including off-trade, on-trade, e-commerce and duty free, mail order, grey trading, emerging channels and direct sale · Big global players versus small producers · Matching styles of variously priced wine to distribution channels · Fraudulent trading | ||||||
Fine wine · Fine wine market trends and industry developments · Wine investment and the ‘en primeur’ system · Hong Kong and other key international wine markets · Profiling key investment and luxury goods businesses · Luxury marketing for wine Wine philosophy · Wine epistemology · The aesthetics of wine · Wine and its linguistic domains · Subjectivity and objectivity
| ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO1-4) (4500 words) | 75% | ||||
Examination | b. Exam (LO5) (60 minutes) | 25% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Written report (LO1-4) (4500 words) b. Written report (LO5) (1500 words) | 75% 25% | ||||
Key learning resources Allhoff, F., ed., 2008. Wine and philosophy: a symposium on thinking and drinking. Oxford: Blackwell. Brostrom, G.G., and Brostrom J., eds, 2009. The business of wine: an encyclopedia. Westport, CT: Greenwood Press. Itcaina, X., Roger, A., Smith, A., 2016. Varietals of capitalism: a political economy of the changing wine industry. New York, NY: Cornell University Press. Kapferer, J.N., 2012. The luxury strategy: break the rules of marketing to build luxury brands. 2nd ed. London: Kogan Page. Mora, P. ed., 2013. Wine business case studies: thirteen cases from the real world of wine business management. San Francisco, CA: The Wine Appreciation Guild. Pellechia, T., 2006. Wine: the 8,000 year-old story of the wine trade. New York, NY: Thunder’s Mouth Press. Robinson, J. and Harding, J., 2015. The Oxford companion to wine. 4th ed. Oxford: Oxford University Press. Smith, B. ed, 2015. Questions of taste: the philosophy of wine. Oxford: Signal. Smith, D., Mitry, D., Jenster, P. and Jenster, L., 2014. International business of wine. Chengdu: Nordic International Management Institute Press. Sokolin, D. and Bruce, A., 2008. Investing in liquid assets: uncorking profits in today's global wine market. London: Simon & Schuster. Journals: European Journal of Marketing International Journal of Retail & Distribution Management International Journal of Wine Business Research Journal of Product & Brand Management Publications: World of Fine Wine Magazine Harpers Decanter The Drinks Business
|