WINE 7004 - Contemporary Issues in Wine Business (M)
North Terrace Campus - Trimester 1 - 2016
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General Course Information
Course Details
Course Code WINE 7004 Course Contemporary Issues in Wine Business (M) Coordinating Unit Adelaide Business School Term Trimester 1 Level Postgraduate Coursework Location/s North Terrace Campus Units 3 Available for Study Abroad and Exchange Y Course Staff
Course Coordinator: Coralie Haller
Lecturer: Dr Coralie HALLER
Location: EM Strasbourg Business School, University of Strasbourg, France
Telephone: +0033 630080935
Email: coralie.haller@em-strasbourg.eu
Coralie HALLER completed a graduate degree at Burgundy School of Business in France and a MBA at Griffith University in Australia. After seven years of professional experience within various companies and educational environments in France and Australia, she obtained a PhD from Aix-Marseille University.
Her research interests and teaching expertise concern information system and knowledge management, strategy and entrepreneurship in wine industry. She is currently in charge of the Wine Management and Tourism program and Associate Dean for the Executive Education program at EM Strasbourg Business School in France.Course Timetable
The full timetable of all activities for this course can be accessed from .
Managing information and knowledge in the contemporary world of wine
Information and knowledge are transforming the world of wine business nowadays. Although many managers are familiar with the reasons why managing their typical resources such as equipment and people are important, it is worthwhile to take a moment to examine the growing interdependence between a firm’s ability to use information and knowledge and its ability to implement corporate strategies and achieve corporate goals.
In this context, this course is dedicated to give participants awareness and understanding of strategic perspectives and unique challenges faced by organizations within the wine industry in regards to information and knowledge management. Management of information and knowledge entails generating choices to be made among competing alternatives to produce a competitive advantage and earn above-average returns.
The course includes seminar-type discussions based on readings, latest news in the field, and real life case studies. In addition, participants are encouraged to actively participate in the course through collaboration and teamwork projects
This course is delivered in semi-intensive mode over 5 days seminars. It entails daily 3-hours face-to-face lectures from 9am to 12pm and 3-hours working sessions from 1pm-4pm.
Session 1: Monday, February 8th 2016
Session 2: Wednesday, February 10th 2016
Session 3: Friday, February 12th 2016
Session 4: Saturday, February 13th 2016
Session 5: Sunday, February 14th 2016 -
Learning Outcomes
Course Learning Outcomes
By the end of this course students should be able to accomplish the following Learning Outcomes (LO):
1. DESCRIBE what an Information System (IS) is and how IS is transforming the world of wine business
2. EVALUATE the role played by IS serving various levels of management and their relationship to each other
3. RECOGNIZE organizational features, expressed/hidden resistances that managers need to know about in order to build and use IS successfully
4. EXPLAIN how IS support decision making processes
5. DETERMINE the importance of Business Intelligence (BI) practices in the strategic positioning of an organization
6. DISCUSS what IS “best practices alignment” challenges are for organizationUniversity Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Deep discipline knowledge
- informed and infused by cutting edge research, scaffolded throughout their program of studies
- acquired from personal interaction with research active educators, from year 1
- accredited or validated against national or international standards (for relevant programs)
1-6 Critical thinking and problem solving
- steeped in research methods and rigor
- based on empirical evidence and the scientific approach to knowledge development
- demonstrated through appropriate and relevant assessment
1-6 Teamwork and communication skills
- developed from, with, and via the SGDE
- honed through assessment and practice throughout the program of studies
- encouraged and valued in all aspects of learning
1-6 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
1-6 Intercultural and ethical competency
- adept at operating in other cultures
- comfortable with different nationalities and social contexts
- able to determine and contribute to desirable social outcomes
- demonstrated by study abroad or with an understanding of indigenous knowledges
1-6 Self-awareness and emotional intelligence
- a capacity for self-reflection and a willingness to engage in self-appraisal
- open to objective and constructive feedback from supervisors and peers
- able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
1-6 -
Learning Resources
Required Resources
There is no prescribed text for his course, but a reading list relevant to the projects and discussions will be provided. It is expected Students are required to read prescribe readings before attending the classes.Recommended Resources
Students have access to library and electronic databases and use of these and other sources of legitimate information, such as industry journals and other publications are recommended when appropriate.Online Learning
All topic lectures and most discussions will be recorded for the benefit of those that can’t attend the sessions. A comprehensive reading list will also be available in addition to lecture slides (although this is not a ‘slide intensive’ course) etc. All resources will be available via the course MyUni site. All assessments are to be provided electronically and will be marked and returned electronically via the Turnitin portal on the MyUni site. -
Learning & Teaching Activities
Learning & Teaching Modes
This course is delivered in semi-intensive mode over 5 days. It entails daily 3-hours face-to-face lectures and 3-hours working
sessions. During working sessions students will engage in tutorial discussions and applied problem solving via case studies analysis.
Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements. The University expects full-time students to commit approximately 9 hours for a three- unit course of private study outside of your regular classes. Students in this course are expected to attend sessions in this intensive delivery mode course if at all possible. Students studying remotely must review session recordings and stay in touch with the lecturer and their group members as required to maintain contact and group cohesion.Learning Activities Summary
Date/time Lecture Content Assessment tasks Session 1
Monday 08/02/16
9am-12pmInformation system (IS) in the global wine business
Role and perspectives of IS and types of ISSession 2
Monday 08/02/16
1pm-4pmCase study: CRM tool for the Provence Wine Council
Step 1: Identification of wineries in the Barossa
Valley – web search
A#1- Working session
A#3- Build-as-you-go
projectSession 3
Wednesday10/02/16
9am-12pmOrganizational Information System (OIS)
Impact of
IS on organization routines, Change management, Factors of failure to implement
a IS
Knowledge
management, Decision making process
Session 4
Wednesday 10/02/16
1pm-4pmCase study: Provence
Wine Industry: Inter-organizational MIS
Step 2: Presentation of the two wineries chosen
A#1- Working session
A#3- Build-as-you-go
projectSession 5
Friday 12/02/16
9am-12pmInformation system (IS) and
external environment
External
analysis - Business Intelligence - Environment
ScanningSession 6
Friday 12/02/16
1pm-4pmCase study: Provence
Wine Industry: Inter-organizational MIS
Step 3: Interview guide building - wine business
companies
A#1- Working session
A#3- Build-as-you-go project
Session 7
Saturday13/02/16
9am-12pmInformation system (IS) and
strategic perspectives
Strategic
alignment - Exploration and exploitation
Absorptive Capacity
Reading prior lecture
Haller, C et al (2012)
Session 8
Saturday 13/02/16
1pm-4pmCase study: Provence
Wine Industry: Inter-organizational MIS
Step 3: Interview guide building - wine business
companies
A#2- Group presentations
A#3- Build-as-you-go projectSession 9
Sunday 14/02/16
9am-12Case study: Provence
Wine Industry: Inter-organizational MIS
Step 3: Interview guide building - wine business
companies
Session 9
Sunday 14/02/16
9am-12Impact of NTIC in the world of
wine
The digital
firm and E-business models and revenue
Implementation
of a E-marketing strategy
ICANN
role, mission: Internet extensionSession 10
Saturday 14/02/16
1-4pmCase study: E-marketing strategy
of the wines.alsace
Step 4: Interview guide submission
A#1- Working session
A#3- Build-as-you-go project
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Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Item
Assessment
Value
Due
1 Working Session 10% Session 2,4,6,8,10 2 Group Presentation 30% Session 6 3 Build-as-you-go project 20% Session 10 4 MIS Business Report 40% March 1, 2016
Assessment Related Requirements
Each assessment must be attempted, and an overall grade of at least 50% must be achieved to pass the course overall.Assessment Detail
A#1 – Working sessions: attendance, readings and participation
Working sessions are dedicated time given to students to work on a specific group project. As class discussion is an integral part of students’ learning, each participant will be asked to share ideas, experiences and to develop problem solving and critical analysis skills. Working sessions are designed to be interactive and thus required students’ active intellectual engagement. It is important that individual readings are completed before attending class to ensure healthy discussion and exchange. You will be randomly asked to share your ideas- Be Prepared! Resources are made available and the instructor provides assistance, as needed.
A#2 - Group presentation
Groups are asked to prepare a 20-minutes presentation. Each student must contribute to both the presentation and delivery however it will be up to each group to decide the allocation of tasks. Students will be restricted to the use of PowerPoint overheads transparencies for doing this presentation. This restriction is to ensure all students have an equal basis for marking.
Participants will be asked to form groups (maximum of 4 students per group) and to stay in the same group during the whole class. Group will need to nominate during the first session. Team should swap contact information including phone numbers and email addresses to ensure they can stay in contact. If a team member decides to withdraw from the course they should notify at least one other team member as a matter of courtesy.
Your mission: As a consultant in Management of Information Systems, you are missioned by the Provence Wine Council to conduct a diagnostic of the existing situation in regards to information and knowledge management in the Provence wine industry. Then you will need to identify major challenges faced by the Provence Wine industry in regards to information and knowledge management and finally recommend alternative courses of action. More information will be provided in session 4.
Marking Criteria for the group oral presentation
Presentation skills:
• The main ideas are presented in an orderly and clear manner
• The presentation fill the time allotted
• The overheads/handouts are appropriate and helpful to the audience
• The talk maintain the interest of the audience
• The presenters are responsive to audience questions
Critical thinking
• The main issues in this area are clearly identified
• The argument is consistent and supported by sufficient evidence
• The presenters show sufficient critical thinking
• The presenters make recommendations for further work
• The main conclusions of the presentation follow from the material presented
#A3- Build-as-you-go project
Students are assigned a “build-as-you-go” project that they will build as they progress through the course and turn in toward the end. This project is divided in four different steps with two major missions organized around wine business identification/presentation and interview guide building. Students will be given additional and practical instructions along they way. A#3 is a pre-requisite for A#4 MIS Business report.
Steps Mission Weight session Step 1 Identify of two wineries in the Barossa Valley - Web Search 5% 2 Step 2 Present the two wineries chosen- Key figures, organizational structure, type of product, distribution channels, export strategy, etc… 5% 4 Step 3 Build an interview guide based on concepts covered in session 1,3, 5, and 7: What are the major concepts and issues in information and knowledge management that would be interesting to investigate? 5% 6 & 8 Step 4 Submit final version of the interview guide 5% 10
Based on the interview guide students ended creating in A#3, they are required to conduct interviews of the two pre-identified wine business companies. They can either chose to conduct face-to-face or telephone interviews. Interviews will be organized outside courses hours. Students are required to provide transcript of their interviews in the appendix to support their argument.
Objective: Strategic analysis of information and knowledge management practices within a wine business.
Delivery:
Present the two wineries profiles– Who has been interviewed and why?
Describe the company’s information and knowledge management practices
Evaluate information and knowledge management issues - why solving it is important?
Compare of information and knowledge management practices between the two companies
Recommend the best courses of actions for both companies
Marking criteria
Argument:
• Evidence of understanding of critical issues in the topic area
• Definition of key terms and concepts
• Argument develops logically
• Use of relevant examples – primary data (transcript from interviews) and secondary data (web, internal document, etc)
• Recommendations coherent with description and evaluation of the situation
Structure and form:
• Clear writing style consistent with academic style
• Correct structure of introduction, body & conclusion
• Clear declination of the topic, presents a consistent analysis, and conclude with a cogent summary
• Consistent and appropriate use of citations – in-text and reference listSubmission
All assignments are to be submitted by the due date using the Turnitin facility on the course MyUni website. Assignments will be marked electronically and returned that way too. Please remember to keep a copy of all your work. Each assignment must also have an assignment cover sheet as its first page and title page after that.
Late Assignment Submission
Students are expected to submit their work by the due date to maintain a fair and equitable system. Extensions will generally only be given for medical or other serious reasons. All requests for extensions must be emailed to the lecturer in charge of the course before the due date. Each request will be assessed on its merits. A late assignment (without prior arrangement) will be penalised by a 5% mark reduction for each day that it is late.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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