DI6062 - Management of Health and Social Care (2017/18)
|Module specification||Module approved to run in 2017/18|
|Module title||Management of Health and Social Care|
|Module level||Honours (06)|
|Credit rating for module||15|
|School||School of Human Sciences|
|Total study hours||150|
|Running in 2017/18||
This module provides students with an understanding of the organisational infrastructure of public sector organisations. Context is provided through relevant local, regional and national social and administrative policy for both employment as well as for the provision of healthcare and social services. Management structures relevant to the dietetic professions are explored. The module aims to develop learning and practical tools to support experiences encountered during employment. It complements theory of government policies relevant to healthcare covered in modules such as Clinical Dietetics 1 and 2 and Public Health.
Prior learning requirements
DI6W52 Placement 2 and thus all other pre-requisites
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s, Framework for Higher Education Qualifications. More specifically the module aims to provide students with an understanding of the management and organisation of public sector organisations. In addition students will learn about commissioning, business planning, financial management and marketing as well as the management of governance and risk within healthcare. Students will also further develop their knowledge and understanding of continuous professional development , career pathways and management and leadership styles.
These first two aims seek to develop students’ knowledge of the structure and management of public sector organisations. This module aims to provide students with the qualities and transferable skills necessary for employment requiring: the exercise of initiative and personal responsibility; decision making in complex and unpredictable contexts; and, the learning ability needed to undertake appropriate further training of a professional or equivalent nature.
The specified learning outcomes will be developed around a framework based on the following subject matter:
Organisational structures and management relating to health systems, social care the private sector and dietetic service provision.
Governance of health care including risk management, clinical governance, financial governance, tendering and contracting, audit and service improvement.
Human resource management, industrial relations, management and leadership styles.
Continuous Professional Development, Requirements of the Health and Care Professions Council, Practice Supervision and Dietetic Career Pathway.
The evolving role of the health professional
Learning and teaching
The syllabus will be developed through lectures, tutorials, case studies and laboratory work. A significant amount of material will be made available through the University VLE including process models and learning materials
Knowledge of the subject matter of this module will be acquired via interactive lectures (20 hours), group tutorials (20 hours) and in class oral presentations (8 hours) which are mandatory. In addition students will be required to spend up to 102 hours in private study, preparation and self-directed reading. Students will be instructed in the appropriate use of learning resources and assisted with suitable directed reading material.
The students will learn about public sector organisations as employers as well as providers of healthcare. This module forms an important part of developing skills in employability as it prepares students for the expectations of the NHS as an employer and of the Health and Care Professions Council
On successful completion of the module the student should be able to:
- Appraise current health, education and social services systems in the provision of healthcare at local, regional and national levels.
- Devise a business plan for a given case scenario illustrating knowledge of the principles of human resource management and service improvement .
- Demonstrate understanding of the methods used to evaluate self performance as an individual and as part of a team.
- Examine governance and quality systems used within health and social care.
Business Case (2000 words) (60%)
Students will be presented with a scenario for which they will be required to develop a business case to attract resources to undertake a suitable dietetic intervention. Students will be required to rationalise their request for finance using relevant policy documents and NHS strategies, as well as present a financial plan and show how the resource requested will ne managed. This will assess learning outcomes 1, 2 3 and 4
Oral Presentation (15 minutes) (40%)
Students will be presented with a complex case study, requiring input from many different agencies in health and social care. They will be required to map the journey through public sector organisations taken by their given case study, highlighting which healthcare professionals, organisations and institutions the case has interacted with to identify roles, diagnose problems and identify areas for improvement. Students will be required to present the patient journey to develop an understanding of effective healthcare, the need for governance and service improvement. This will assess learning outcomes 1,2 , 3 and 4
This module forms an essential part of preparation for employment. Students must obtain at least 40% to pass this module. In addition students must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.
The criteria for assessment will include the following:
- An awareness of current provision of healthcare and clinical guidelines .
- An awareness of financial management within the public sector .
- Demonstrate in the production of a business case and the presentation of the patients journey, an ability to practise within the ethical and legal boundaries of the dietetic profession.
- Illustrate understanding of the requirements by the Health and Care Professions Council.
British Dietetic Association (2008) ‘Code of Professional Conduct’ http://www.bda.uk.com/publications/index.html
British Dietetic Association (2009) ‘Professional Leadership- a Key Ingredient for Success’ http://members.bda.uk.com/profdev/profpractice/careerdevelopment/careerdevelopment.html
British Dietetic Association (2010)’Dietetic Career Framework’ http://members.bda.uk.com/profdev/profpractice/careerdevelopment/careerdevelopment.html
Chambers and Wakely (2005) ‘Clinical Audit in Primary Care. Demonstrating quality and outcomes’ Radcliffe ISBN-10 1 85775 709 2
Department of Health (2010) ‘Equity and excellence: Liberating the NHS .‘
Department of Health (2010) ‘Healthy Lives, Healthy People: Our strategy for public health in England' https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/216291/dh_122264.pdf (Accessed July 2014) (CORE)
Health and Care Professions Council (2013) Standards of Proficiency
http://www.hpc-uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf (Accessed: 10 June 2013)
Health and Care Professions Council (2008) Standards of Conduct, Performance and Ethics [Online]. Available at: http://www.hpc-uk.org/assets/documents/10003B6EStandardsofconduct,performanceandethics.pdf (Accessed: 10 June 2013)
British Dietetic Association (2012) Model and Process for Nutrition and Dietetic Practice [Online]. Available at http://members.bda.uk.com/profdev/profpractice/modeldieteticpractice/ModelProcessDieteticPractice.pdf (Accessed: 10 June 2013)
Iles V (2006) ‘Really Managing Health Care McGraw -Hill Education
Zwanenberg and Harrison (eds) (2004) ‘Clinical Governance in Primary Care’ Radcliffe ISBN-10 1 85775 861 7