Module Title Module Number JACS Subject Code(s) and % of each subject ASC Category
GRK6033 N240 7 RETAIL MANAGEMENT Level Module Value Module Type 1.0 Standard taught module Pre‐requisites All Level 5 modules School(s) Credits 6 Teaching Period Semester 5 Module Leader 10 ECTS Value 5 Campus Dr Philippos Papadopoulos Cardiff School of Management DPC Assessment Methods Assessment Type Duration/Length of Assessment Type Weighting of Assessment Approximate Date of Submission Individual Project –Assignment 3000 words 100% Week 12 Students need to achieve a minimum of 25% in each element, in addition to a module average of 40% or above in order to successfully pass the module. Any elements marks below 25% would automatically require the students to retrieve that particular failed element (regardless of overall module mark). Aim(s) This module provides students with the opportunity to master the fundamental retail management issues and concepts and develop an understanding of the relationship between Marketing and Retail. Emphasis will be given on the food and drink retail sector and on issues such as location, operational organisation, retail policy development and control, promotions and legal and ethical considerations. Learning Outcomes 1. Explain the practical implications of the fundamental theories and concepts of retailing; 2. Evaluate the operational performance of a retailer; 3. Analyse responses to opportunities and challenges in retail marketing scenarios; 4. Propose a merchandising solution to food product suppliers that optimise their retail sales. Learning and Teaching Delivery Methods Lectures 24 hours Case studies and visits, 12 hours Individual learning effort/ tutorials 64 hours Total learning effort 100 Indicative Content An Overview of Strategic Retail – Principles of Selling 1. An Introduction to Retailing 2. Building and Sustaining Relationships in Retailing 3. Sales Strategies Retail Situation Analysis – Sales Environment 4. Retail Institutions by Ownership or by Store‐Based Strategy Mix 5. Web, Nonstore‐Based and Other Forms of Non‐Traditional Retailing 6. Consumer and Organisational Buyer Behaviour Targeting Customers and Gathering Information – Sales Techniques 7. Information Gathering and Processing in Retailing 8. Key Account Management 9. Traditional and Modern Techniques of Selling – Promotional Strategy Managing a Retail Business 10. Retail Organization and Human Resource Management 11. Developing & Implementing Merchandise Plans – Site Selection 12. Financial Merchandise Management 13. Pricing in Retailing 14. Establishing and Maintaining a Retail Image Recommended Reading and Required Reading Required Reading: • Berman, Barry and Evans, Joel R. (2007), Retail Management a Strategic Approach (10th Edition), Pearson Prentice Hall. • Jobber, David and Lancaster, Geoff (2006) Selling and Sales Management (7thEdition), Pearson Prentice Hall Recommended Reading: •
Diamond, Jay and Pintel, Gerald (2005), Retail Buying (7th Edition)., Pearson Prentice Hall. Varley, Rosemary (2002), Retail Product Management, Buying and Merchandising, Routledge. •
Manning, Gerald L. and Reece, Barry L (2006) Selling Today: Creating Customer Value (10th Edition), Pearson Prentice Hall. Access to Specialist Requirements Moodle Software