Site Navigation

MGMT6047 - Introduction to Micro Business

Title:Introduction to Micro Business
Long Title:Introduction to Micro Business
Module Code:MGMT6047
Credits: 5
NFQ Level:Fundamental
Field of Study: Business & Management
Valid From: Semester 1 - 2018/19 ( September 2018 )
Module Delivered in 2 programme(s)
Module Coordinator: CAROLINE O REILLY
Module Author: Sharon Lehane
Module Description: A focus on start ups and micro businesses operating within the Irish food sector. Students will make comparisons to the large Irish food producers using case studies. Conduct an analysis on how these local food producers initially set up and the supports available to assist them as well as obstacles encountered.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Analyse the steps involved in launching a micro business in the food sector.
LO2 Identify the potential sources of aid available to start ups.
LO3 Outline and describe the role and characteristics of entrepreneurs.
LO4 Illustrate the strengths, weaknesses, opportunities and threats facing small businesses operating in the Irish food sector.
LO5 Investigate the contribution of large companies to the agri food sector.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named CIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
No Co Requisites listed

Module Content & Assessment

Indicative Content
Micro business
Characteristics; business set up; registration process; entrepreneurial personality; characteristics; traits
Micro finance
Grant aid; LEO supports; mentoring; clustering programmes
SWOT analysis
Strengths; weaknesses; opportunities; threats industry analysis; application to micro business in the food sector; site visit to farmers market; artisan producers
Large food producers
Case analysis of large food producers; comparison to micro business; product; marketing activities; pricing; business challenges in fast changing environment
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Written Report Present a progress report on work to date for a chosen micro business in the food sector 1,3,4 40.0 Week 6
Presentation Prepare a presentation in groups on an established micro food business. Presentation brief and teams will be circulated in week 3 1,2,3,4,5 60.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The institute reserves the right to alter the nature and timings of assessment


Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Class based instruction 3.0 Every Week 3.00
Independent Learning Self directed learning 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Class based instruction 2.0 Every Week 2.00
Independent Learning Self directed learning 5.0 Every Week 5.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00

Module Resources

Supplementary Book Resources
  • John J Lynch & Frank W Wood, Understanding Business In Ireland, Purple Foot Publishing [ISBN: 0953166716]
  • Oonagh Monahan 2013, Money for Jam - The Essential Guide to Starting Your Own Small Food Business, Oak Tree Press Cork [ISBN: 9781781190906]
  • Claire Capon 2009, Understanding the Business Environment, 3 Ed., Prentice hall UK [ISBN: 9780273708148]
Supplementary Article/Paper Resources
  • Lisa O'Riordan & Aisling Ward 2014, An Exploration of the Role of Food Tourism in Sustaining Cultural Authenticity in Irealnd, Irish Business Journal, Vol 9, No 1, 42 [ISSN: 1649-7120]
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_BBUSS_7 Bachelor of Business 1 Elective
CR_BBUSS_6 Higher Certificate in Business 1 Elective

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie