School of Management and Languages

Overview An annotated bibliography is an organized list of sources with an accompanying paragraph that describes, explains, and/or evaluates each entry in terms of quality, authority, and relevance. It enables the researcher to establish the relevance of a specific journal article, book, research report, or government document, etc. and to decide whether to consult the full text of the work.

Instructions Your first assignment in this course is to complete an annotated bibliography of five journal articles with an accompanying summary. The journal articles should be in an area of your choice and it is advised that you choose articles that are relevant to your expected Masters dissertation (or equivalent). As a conclusion you should summarise the five articles in 250 words and the whole assignment should be 1500 words maximum. This assignment should be submitted to the Business Management Office by 27th February 2015 at 12 noon. Please make sure that you have submitted the coursework to Turnitin in advance of the submission, facilities to do so will be provided on the assessment page of Vision.

Worked Example Cousins, J., O'Gorman, K., & Stierand, M. (2010). Molecular gastronomy: cuisine innovation or modern day alchemy? International Journal of Contemporary Hospitality Management, 22(3), 399-415

Paper sets out to explore the concept of molecular gastronomy, showing the development of the phenomenon over the last 20 years and how it is understood by world leading chefs; the literature draws on the works of Herve This. The journal is ranked at ABS 2* (regarded journal in its field, papers are fully refereed according to accepted standards and conventions) moreover it is industry focused so is designed for both a practitioner and academic audience the methods section would have limited interest to industry. One author is a professional chef, another has many books on food and beverage management, and the third is a business historian. The empirical section is based on 18 phenomenological interviews with a snowball sample of world class chefs from across Europe, analyzed using hermeneutics. Findings highlight the confusion surrounding the concept which is also rejected by leading chefs, whose new restaurant concepts have become associated with it. Industry implications include an observation that molecular gastronomy itself may not provide a foundation for cuisine development, as with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation of those at the vanguard

Elements of Annotation 1. Purpose/scope: explore the concept of molecular gastronomy, showing the development of the phenomenon over the last 20

years and how it is understood by world leading chefs. 2. Audience and level of reading difficulty: The journal is ranked at ABS 2* (regarded journal in its field, papers are fully refereed

according to accepted standards and conventions) moreover it is industry focused so is designed for both a practitioner and academic audience the methods section would have limited interest to industry.

3. Bias or standpoint of author: One author is a professional chef, another has many books on food and beverage management, and the third is a business historian. [note: this section should be brief and appropriate, so here the authors details were important, usually this is not required]

4. Relationship to other works in the field: the literature draws on the works of Herve This. 5. Data collection and analysis: based on 18 phenomenological interviews with a snowball sample of world class chefs from

across Europe, analyzed using hermeneutics. 6. Findings, results, and conclusions: Findings highlight the confusion surrounding the concept... Industry implications include an

observation that molecular gastronomy itself may not provide a foundation for cuisine development 7. Format/special features e.g., bibliography, glossary, index, survey instruments, testing devices, etc.

Research Philosophy and Practice

Coursework 1: Annotated Bibliography