Module: Management and Organisation: Critical Perspectives in Global Food

Module details

  • Module code

  • Module leader

    Yaqub Murray
  • Module Level

  • Module credits

  • Min study time

    150 hours
  • Contact hrs

    30 hours
  • Teaching Period

    Semester 1

Module content

The aim of this module is to explore management and organisational behaviour through the lens of the food sector in an internationally dynamic and global context. Coverage includes the key topics of food regimes analysis as a primary theoretical framework or optic through which food security and food sovereignty will be explored, appreciatively and critically. Key contextual ideas such as ‘organisational deceit’, corporate power and the global food retailers, ‘toxic and destructive’ leadership and management, motivation and control in the food sector, the ‘haves and have not’s’ of food in a global context will provide a ‘real world’ backdrop. Indicative subjects included in the teaching and learning programme will be i) critical globalisation studies, ii) an introduction to Neoliberalism and globalizing capitalism that mediate how we manage and organize our relationship to food. The module will conclude by considering some of the ways we can usefully research people’s ‘perspectives’ on food (i.e. lived experiences and meanings people assign to food) and how food is managed and organised through the interpretation of discourse and meanings.

Module outcomes

To achieve credit for this module, students must be able to:

  1. Demonstrate an understanding of the key principles of management & organisational studies and how they apply to global food issues,
  2. Apply critical and ethical thinking to the analysis of organisation studies in a global context of capitalism,
  3. Evaluate the key approaches to critical globalisation studies and food, such as food security, food sovereignty and food regimes.


Assessment Description Weighting
Coursework Collaborative Exercise 60%
Coursework Individual Learning Notes 40%

Key texts

Students should be familiar with the content of at least one of the following:

  • Appelbaum, R., and Robinson, W.I. (eds.) (2005) Critical Globalisation Studies. London: Routledge.
  • McMichael, P. A food regime genealogy. The Journal of Peasant Studies. Vol. 36 No.1 January 2009, 139-169
  • Robinson, W.I. (2004) A Theory of Global Capitalism: Production, Class, and State in a Transnational World. The Johns Hopkins University Press.
  • Clapp, J., and Fuchs, D. (2009) Corporate Power in Global Agrifood Governance. MIT Press.
  • Fisher, C., Lovell, A. and Valero-Silva, Nestor. (2012) Business Ethics and Values. London: Pearson.
  • Grey, C. (2009) A Very Short, Fairly Interesting and Reasonably Cheap Book About Studying Organisations. London: Sage.
  • Cunliffe, A.L. (2009) A Very Short, Fairly Interesting and Reasonably Cheap Book About Management. London: Sage.
  • Jackson, B. and Parry, K. (2011) A Very Short, Fairly Interesting and Reasonably Cheap Book About Studying Leadership. London: Sage.
  • Smith, J., Flowers, P. and Larkin, M. (2009) Interpretative Phenomenological Analysis. London: Sage.

Supporting texts

  • openDemocracy – online ezine
  • Harvard Business Review
  • The Economist
  • Journal of Management Studies
  • Organisation Studies
  • DVD and Film
  • Additional Library shelf stock