WINESCI 706 : The Business of Wine Production
2023 Semester Two (1235) (15 POINTS)
This course gives students an understanding of the various factors that contribute to the successful establishment and management of a successful wine business. The course focuses on strategy in business, marketing, branding, and the economics of grape growing and winemaking. In addition to lectures a number of presenters from the wine industry present on topics including managing a profitable winery, environmental issues, and generic marketing of the NZ wine industry.
The skills obtained in this course will be especially useful for graduates who aspire to work in management positions in viticulture, wine production, and wine marketing.
Capabilities Developed in this Course
|Capability 1:||Disciplinary Knowledge and Practice|
|Capability 2:||Critical Thinking|
|Capability 3:||Solution Seeking|
|Capability 4:||Communication and Engagement|
- Demonstrate Wine marketing including branding and distribution. (Capability 1, 2, 3 and 4)
- Understand and critically evaluate Strategic analysis and management (Capability 1, 2 and 4)
- Understand and apply The economics of grape growing and winemaking. (Capability 2 and 3)
- Understand and apply Situation, industry and competitor analysis (Capability 1, 2, 3 and 4)
|Final Exam||35%||Individual Examination|
|Assessment Type||Learning Outcome Addressed|
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The course includes field trips to wine businesses and New Zealand Wine Growers.
This course is a standard 15-point course and students are expected to spend 10 hours per week involved in each 15-point course that they are enrolled in.
For this course, you can expect 10 hours of lectures, a one-hour tutorial, 28 hours of reading and thinking about the content, and 50 hours of work on assignments/projects.
Attendance is required at scheduled activities including labs to receive credit for components of the course.
Attendance on campus is required for tests and exams.
The activities for the course are scheduled as a standard weekly timetable delivery.
Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).
Please remember that the recording of any class on a personal device requires the permission of the instructor.
This course uses a number of lecturers, including from the Business School and various members of the NZ wine industry. We visit some of the industry presenters at their place of work which gives a greater insight into the management and operation of various companies.
During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.
At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.
Your feedback helps to improve the course and its delivery for all students.
Students were happy with the course and enjoyed the range of presenters.
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The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.
Student Charter and Responsibilities
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Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.
In this course students may be asked to submit coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.