WINE 7004 - Contemporary Issues in Wine Business (M)

North Terrace Campus - Trimester 1 - 2016

This course explores current issues of interest to the wine industry due to their potential to change industry landscape, international competitiveness or reflect changing consumer preferences and/or buying habits. Topics include the roles of wine and alcohol in society and their implications for health and government policy, changes in consumer to consumer forms of communication and social media and the growing importance of the roles of corporate social responsibility and ethics (as examples).

  • General Course Information
    Course Details
    Course Code WINE 7004
    Course Contemporary Issues in Wine Business (M)
    Coordinating Unit Business School
    Term Trimester 1
    Level Postgraduate Coursework
    Location/s North Terrace Campus
    Units 3
    Available for Study Abroad and Exchange Y
    Course Description This course explores current issues of interest to the wine industry due to their potential to change industry landscape, international competitiveness or reflect changing consumer preferences and/or buying habits. Topics include the roles of wine and alcohol in society and their implications for health and government policy, changes in consumer to consumer forms of communication and social media and the growing importance of the roles of corporate social responsibility and ethics (as examples).
    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 Course Planner.

    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 organization
    University 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-12pm
    Information system (IS) in the global wine business

    Role and perspectives of IS and types of IS

    Session 2

    Monday 08/02/16

    1pm-4pm
    Case 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
    project
    Session 3

    Wednesday10/02/16

    9am-12pm
    Organizational 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-4pm
    Case 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
    project
    Session 5

    Friday 12/02/16

    9am-12pm
    Information system (IS) and
    external environment

    External
    analysis - Business Intelligence - Environment
    Scanning

    Session 6

    Friday 12/02/16

    1pm-4pm
    Case 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-12pm
    Information 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-4pm
    Case 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 project

    Session 9

    Sunday 14/02/16

    9am-12
    Case study:  Provence
    Wine Industry: Inter-organizational MIS

    Step 3: Interview guide building - wine business
    companies



    Session 9

    Sunday 14/02/16

    9am-12
    Impact 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 extension

    Session 10

    Saturday 14/02/16

    1-4pm
    Case study: E-marketing strategy
    of the wines.alsace

    Step 4: Interview guide submission



    A#1- Working session

    A#3- Build-as-you-go project



  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. 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 tasks are designed to develop participants’ skills in oral and written communication, problem solving, analysis and critical evaluation. Further, participants will also have the opportunity to work on a group project which should enhance their ability to work effectively as a member of a team, to display leadership and decision making skills, take responsibility and display ethical behaviors. Both individual and team work is a class norm.  A description and explanation of each assessment is provided as per table above.

    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
    A#4 – Management of Information system Business report
    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 list
    Submission
    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 Access Adelaide.

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    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    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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