Education Commons^™

Supporting Academic Synergies Through Co-Evolution Of Teaching And Research Excellence From Evidence-Based Practice., Roisin Donnelly, Deirdre Mcquillan

Conference papers

Ireland’s first Technological University(TU) came into existence in January2019, mergingthree existinghigher education institutions. This work is set in the context of thisnew TU, and explores how teaching, learning and educational research can co-evolve to generate synergies supported by evidence-based practice of the core activity sets of the lecturer. In thedisciplinarydomain ofBusiness Education, theHead of Learning Development and Head ofResearch haveidentified thebenefits of aligningaspects oftheir work in supporting academic staff to plan and undertake structured inquiry into their teaching. This is predicated on our belief that the range of work involved in supporting teaching and research are not mutually exclusive. Having …

Entrepreneurial Process Studies Using Insider Action Research: Opportunities & Challenges For Entrepreneurship Scholarship, Kisito Futonge Nzembayie, Anthony Paul Buckley

Articles

This paper examines the opportunities and challenges of adopting Insider Action Research (IAR) in entrepreneurial process studies. It employs a critical reflexive and narrative approach in examining our own lived experience in a real-time digital entrepreneurial journey spanning three years while triangulating it with experiential knowledge in another role as dissertation supervisors. Our live case illustrates that IAR, when it combines reflective practice, cooperative inquiry and design science, represents a suitable but under-exploited methodology for entrepreneurship scholarship. We build on this knowledge to offer a model for incorporating this methodology in entrepreneurship research and education. Consequently, we contribute towards responding …

Active Learning In Accounting And The Impact On Student Engagement, Daniel King

Conference papers

This paper reports on a range of active learning and online strategies that were introduced into an introductory accounting module. Up until recently the traditional lecture format, where students sit passively and the lecturer delivers the lecture, has been the dominant format in higher education. However, research has shown that formats which provide students with a more active and engaged learning environment result in deeper learning The active learning strategies discussed in this paper were based around an "Active Learning Exercise" where students worked in a cooperative group environment. Before, during and after the "Active Learning Exercise" an additional range …

Analytical Framework And Student Perceptions: Assessing The Quality Of Doctoral Education In Accounting In Ireland, Anne Marie Ward, Louise Gorman, Niamh M. Brennan

Articles

To examine the quality of doctoral education in accounting in higher education institutions (HEIs) in Ireland, we develop an analytical framework from the relevant literature and the principles of quality doctoral education included in the Higher Education Authority’s (HEA) National Framework for Doctoral Education (NFDE). Our analytical framework identifies 16 measurable indicators of quality doctoral education classified into four dimensions: context, inputs, processes and outcomes. Compliance with the quality indicators is verified by coding HEI websites and prospectuses. Deeper insights on the indicators of quality doctoral education are obtained from semi-structured interviews with accounting doctoral students. Our findings shed valuable …

Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy

Other resources

Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …

How Can Higher Education Institutions Utilise Community Engagement To Support The Learning Of Enterprising Behaviour In Disadvantaged Communities?, Emma O'Brien

Doctoral

It is broadly agreed that entrepreneurship plays a crucial role in economic and societal development. Supporting entrepreneurship has become a global phenomenon, and governments and policy makers have paid increasing attention to it. Yet, despite such policy developments, the OCED (2019) has identified that several communities (including women, youth, seniors, unemployed and immigrants) remain disadvantaged and under-represented in entrepreneurial activity. Inclusive entrepreneurship policies recognise the significant economic and social contribution these communities could make if greater encouragement and appropriate support was offered. This study investigates the supportive role that Higher Education Institutions (HEIs) can play in strengthening social inclusion through …

School Of Culinary Arts & Food Technology-Winter Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Winter, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Infusing Critical Thinking Into Business Programmes. Video Case Studies:, Roisin Donnelly

Conference papers

Thinking critically about media content and contexts, Be an entrepreneur for a day: Market Trader Project.

School Of Culinary Arts & Food Technology-Autumn Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.

Moving Modalities: An Exploration On How Switching Modes Of Reader, Writer And Reviewer Can Enhance Academic Writing Pedagogy., Roisin Donnelly, Claire Mcavinia, Ita Kennelly

Conference papers

For over a decade, the Academic Writing & Publishing (AWP) module has been delivered for academic staff and postgraduate students in the Dublin Institute of Technology (DIT), now part of the new Technological University Dublin. The module aims to support students to enhance their academic writing and to develop an academic paper to the standard of publication for a peer-reviewed journal of their choice. Module delivery comprises workshops and a range of supports and feedback mechanisms built in to give students opportunities to critically evaluate and develop their own work and to assist in the development of their peers’ writing. …

School Of Culinary Arts & Food Technology - Winter Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

Investigating The Enduring Fascination With Dublin's Victorian Pubs, James Peter Murphy

Conference papers

Victorian pubs of Dublin have played an integral role in the social, cultural and economic history of Ireland’s capital from their early development in the front rooms and parlours of Dublin homes they are one of the most iconic elements of Irish culture. These pubs have always been a strange mixture of tradition and curiosity which forms an integral part of the rich tapestry of Dublin life dating back to their creation nearly 200 years ago. A proud brewing and distilling tradition of these pubs combined with their natural hospitality and sociability, have all contributed to making the pubs of …

Keeping Up With The Joneses: Social Contagion And Knowledge Acquisition In Irish Construction Professional Service Firms, Roisin Murphy, Oluwasegun Seriki

Other Resources

The high knowledge intensity of professional service firms (PSFs) has been extensively researched in industries such as manufacturing; however, lesser attention has been given to construction. As the construction sector in Ireland continues in its path of sustained growth, knowledge acquisition is becoming a central issue for strategy researchers within the sector. While several authors have explored aspects of the strategy in construction PSFs, knowledge acquisition as a tool for driving strategy remains largely unexplored. Previous studies have applied the theoretical underpinnings of social contagion (SC) to sectors such as healthcare, however, research into SC theory is lacking within construction. …

2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy

Other resources

These presentations and booklets captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremonies 2016-2018 held in Cathal Brugha Street, Dublin 2. These awards ceremonies celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Factors Affecting Non-Attendance In Irish Primary Schools And Reasons For Differences Between Urban And Rural Levels Of Non-Attendance, Anne Marie Gurhy, Glen Perry, Mark Farrell

Reports

This study will investigative the factors that influence school non-attendance, in designated disadvantaged Irish primary schools (DEIS1). Currently, no comprehensive data exists on the factors contributing to the levels and types of non-attendance within the Irish context. Since 2003/2004, the National Educational Welfare Board (NEWB, Appendix A) the agency with responsibility for school attendance, has collected specific data on attendance levels and the frequency of non-attendance across all Irish schools. However, this does not provide information at the individual student level (NEWB, 2007).

Improving Engagement Of Construction Industry Firms In Apprenticeship Training In A Post-Recession Economy, Eoghan Ó Murchadha, Roisin Murphy

Conference papers

The Irish economy is currently experiencing a recovery phase following a ‘lost decade’ of growth due to the severe economic downturn of 2007. While the construction industry in Ireland is recording increased output, and improving rates of employment, in the vital economic and labour market sector of apprenticeship there is a significant lack of engagement. Without employer buy-in to apprenticeship training, there exists potential future skills gaps and lack of efficacy of the construction industry. This increasingly likely possibility is disquieting, not just for the possible impact upon the future of apprenticeship but also for the Irish economy as a …

School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and including the Spring period of 2017.

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

How Can Higher Education Institutions (Heis) Support The Development Of Entrepreneurial Mindsets In Local Communities?, Emma O'Brien, Thomas M. Cooney

Conference papers

Promoting an entrepreneurial culture through the development of entrepreneurial mindsets has become an important mission on the education and enterprise policy agenda of many governments and supranational organisations. Higher Education Institutions (HEIs) have responded to this call by developing entrepreneurship / enterprise education pedagogies that now place a greater focus on engendering entrepreneurial competencies within individuals rather than on the creation of new ventures. Such competences are relevant for all aspects of an individual’s life and may assist them in navigating the ever changing, chaotic, global world in which they live. However, some commentators have argued that this development is …

A Path Dependence Approach To Understanding Educational Policy Harmonisation: The Qualifications Framework In The European Higher Education Area, Sharon Feeney, John Hogan

Articles

This paper examines the development of a system of easily readable and comparable qualifications within a single Qualifications Framework in the European Higher Education Area (QF-EHEA) as part of the Bologna process. Employing a path dependence approach, combined with new understandings of critical junctures and incremental policy change, as our conceptual lens, we find that multiple self-reinforcing events between the 1998 Sorbonne Declaration and the 2005 Bergen Communiqué, in the form of Declarations and Communiqués, guided implementation of the Bologna policy process, along with elements of incremental layering. We also see evidence that policy formation and implementation are self-reinforcing in …

Investigating The Views Of Staff And Students To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia

Other resources

On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff and students to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff and a response rate of 4.86% from students.

A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.

The results of the surveys concur with the secondary research of on-campus …