Product Design and Buying - BUSN7160

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Module delivery information

Location Term Level1 Credits (ECTS)2 Current Convenor3 2024 to 2025
Spring Term 6 15 (7.5) Debbie Kemp checkmark-circle


This module investigates the importance of having a dynamic buying function in retailing to meet the ever-changing needs of the consumer and maintain a profitable business. It explores both Fashion and Food retailing, and the differences between these industries. It considers how different strategic approaches influence new product design and purchasing, as well as the importance of economic, legal and financial issues. Students will acquire expertise in how to plan and develop a range of products; how to develop pricing strategies, and how to work with strategic suppliers and partners to get a product that exceeds consumer needs to market ahead of the competition.
The key elements of the curriculum are as follows:
• Organisational approaches to buying and the impact on the brand
• Process models of buying
• Competitor analysis
• Impact of trends and fashion on new product development
• Impact of innovation and technology on new product development
• Range planning
• Quality strategies and quality assurance
• Supplier selection and management
• Sustainability of product sourcing


Contact hours

Total contact hours: 22
Private study hours: 128
Total study hours: 150

Method of assessment

Main assessment methods:
Group presentation (30%)
Individual report – 2500 words (70%)

Reassessment methods:
Reassessment Instrument: Like for like

Indicative reading

The University is committed to ensuring that core reading materials are in accessible electronic format in line with the Kent Inclusive Practices.
The most up to date reading list for each module can be found on the university's reading list pages.

See the library reading list for this module (Medway)

Learning outcomes

The intended subject specific learning outcomes.
On successfully completing the module students will be able to:
- gain a systematic understanding of internal and external influences on buying decisions and range planning
- accurately deploy the key skills and techniques required to design and develop a profitable range of products to meet consumer needs and compete in the market
- critically assess the impact of technology and innovation on new product development
- acquire detailed knowledge of processes and techniques for effective and sustainable supplier sourcing and management
- understand and critically assess the quality requirements of different brands for new product development and processes for quality assurance.

The intended generic learning outcomes.
On successfully completing the module students will be able to:
- propose solutions to problems based on analysis and discussion/debate
- synthesise a range of concepts, knowledge and skills relating to the retail sector
- apply complex theories to practical realistic work situations in the retail sector
- undertake independent and self-managed learning
- communicate effectively within a group context


  1. Credit level 6. Higher level module usually taken in Stage 3 of an undergraduate degree.
  2. ECTS credits are recognised throughout the EU and allow you to transfer credit easily from one university to another.
  3. The named convenor is the convenor for the current academic session.
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