Business Plan for the Entrepreneur 1

Business Plan for the Entrepreneur 1

BA (Hons) Culinary Arts – Level 6
Module Code 6HO722
FALL 2022 Intake – Term 6
Student Name……………………………………………………………

This module conforms fully to the relevant UG regulatory framework.
Full details of the University of Derby Academic Regulations (3Rs) can be found at:
http://www.derby.ac.uk/academic-regulations
2 | P a g e
MODULE OVERVIEW – PLEASE READ CAREFULLY BEFORE YOU BEGIN YOUR STUDY.
Module Title Business Plan for the Entrepreneur 1

Credit Value 10
Assessments Type LO % Hand in
CW 1
1500 words Feasibility Study 1, 2, 3,
4
100% Week 10
Summative assessment
and marking criteria
Can be found with the assessment instructions and it is
important that these criteria are referred to when preparing and
writing your assessments.
Formative assessment Students will be expected to work in class on various aspects of
the weekly activities and then to translate the tools, techniques
and learning into the business that is being planned. Students
will review their progress through self and peer assessments,
discussions, and meetings with industry professionals. The
students will present their business plan presentation to a
representative of the Ritz Paris in the following module.
Teaching, learning and
assessment overview
This module is delivered in a series of lectures and exercises
will give the theoretical framework on which to develop a food
and beverage business. It will include examples and case
studies on which to develop a feasibility study for your business
and then a business plan that is finally pitched to a panel of
financiers. Private research will be essential to ensure that you
read widely and understand the processes required to assess
this venture.
Student hours of study Total 400 hrs
Hours breakdown: Class Contact 40 hrs. Directed and Independent Study 80hrs.
Return of work,
feedback and
provisional marks will
be viewable at the
submission point.
Assessment 1 – General feedback will be given in class and
then on your written work based on identified criteria in week 1
Term 7
Extenuating
circumstances
If serious circumstances beyond a student’s control affect their ability to complete an
assessment they may submit a claim for Exceptional Extenuating Circumstances. This
must be accompanied by evidence from a competent professional with knowledge of the
circumstances, and all work done to date, by the original assessment submission
deadline. Such applications will be considered by an EEC panel. It is important that
students familiarise themselves with regulations concerning late submission, for
example, EECs will not be granted for poor time management, minor ailments,
computer failure or other such reasons. Please see
http://www.derby.ac.uk/academic-regulations
All marks are provisional until ratified by an Examination Board and the External Examiner.
3 | P a g e
MODULE DESCRIPTION
This module is specifically designed to help students develop problem identification, problem
prioritizing, and problem-solving skills; specifically, the development of skills to understand
and apply the cause and effect relationships between performance measures and their
causes. It will explore entrepreneurship and business from a strategic level. Students will
use their culinary knowledge, skill, and creative thinking to compose an innovative business
plan based on their personal culinary focus. Students will be able to understand the
relevance and importance of undertaking secondary and primary research within the culinary
industry.
The module examines procedures, law, and financial accounting and entrepreneurship
considerations. The student will be exposed to business idea generation strategies;
analytical procedures, business plan components, financial planning requirements, and
improve presentation skills. The module is designed around researching, idea generating
and the creation of a feasibility report that will lead to a Business Plan Project.
LEARNING OUTCOMES
On successful completion of this unit students will be able to:
1. Critically examine the different functional areas impacting the food and beverage
service industry and the related decision making;
2. Critically evaluate the feasibility of various components of a food and beverage
related to the business plan, and gain an understanding of the various constraints
placed upon business decisions due to the external environment;
3. Prepare and present a well-researched business idea and feasibility study
relating to a food and beverage business;
4. Persuade, negotiate and convince a third party of the benefits of a tourism or
culinary related business concept and opportunity.
KEY SKILLS TO BE DEVELOPED AND MAPPED
The following key skill competencies may be developed and could be used for any portfolio
reflections:
 Demonstrate autonomy in planning and managing resources and processes
within broad guidelines in significant and extended academic tasks (planning and
management of learning);
 Interact effectively within a learning or professional group, with both a broad and
a self critical awareness (interactive and group skills);
 Negotiate in a learning and professional context and manage conflict (interactive
and group skills);
 Be confident and flexible in identification and definitions of problems and
application of appropriate knowledge and skills to their solutions (managing tasks
and solving problems).
4 | P a g e
INDICATIVE CONTENT
This module may cover the theoretical and practical aspects of some of the following:
 The Business Plan: An Overview;
 Business Models;
 The chef as an entrepreneur: thinking outside of the kitchen;
 Opportunity, feasibility and Market Analysis;
 The Entrepreneurial Solution and Concept;
 Industry, target customer and Competitive analysis;
 Feasibility Studies;
 The Product Development Process and Operations;
 Product/ Service plan;
 The Offering;
 Developing and Presentation of a Business Plan;
 The Marketing and Sales Plan;
 The Product Development Process and Operations;
 The Management Team and Organizational Structure;
 Critical Risks and Problems;
 Financial Planning;
 Financing sources;
 Writing an Executive summary plus use of Appendices
READING LIST
Students are recommended to utilise the library resources and review a wide range of
literature.
Blackwell, E. (2012) How to prepare a business plan, 5th ed, London, Kogan Page.
Calvin, R. (2004) Entrepreneurial management, London, McGraw-Hill.
Dess, G. (2014) Strategic management: Creating a competitive advantage, London,
McGraw-Hill.
Drucker, P. (2001) Innovation and entrepreneurship: Practice and principles, Oxford,
Butterworth-Heinemann.
Keegan, W.J. and Green, M.C. (2014) Global marketing, 5th ed, London, Pearson Prentice
Hall.
Kotler, P. and Keller, K.L. (2014) Marketing management, 14th ed, London, Pearson
Prentice Hall.
Lee-Ross, D. and Lashley, C. (2009) Entrepreneurship and small business management in
the hospitality industry, Amsterdam, Butterworth-Heinemann.
Lovelock, C. and Wirtz, J. (2011) Services marketing: People, technology, strategy, 7th ed,
Upper Saddle River, NJ, Pearson Education.
Morrison, A.J., Rimmington, M. and Williams, C. (1999) Entrepreneurship in the hospitality,
tourism and leisure industries, Oxford, Butterworth-Heinemann.
5 | P a g e
Morritt, R.M. (2007) Segmentation strategies for hospitality managers: target marketing for
competitive advantage, New York, Haworth Press.
Rollinson, D. (2008) Organisational behaviour and analysis: An integrated approach, 4th ed,
Harlow, UK, Prentice Hall.
Ryan, J.D. and Hiduke, G.P. (2008) Small business: an entrepreneur’s business plan
London: South-Western.
Sloan D. (2004) Culinary taste: Consumer behaviour in the international restaurant sector,
Amsterdam, Elsevier-Butterworth-Heinemann. (ebook)
Slocum, J.W. and Hellriegel, D. (2009) Principles of organizational behaviour, 12th ed,
Mason, OH, South Western Cengage.
Stokes, D.R and Wilson, N. (2010) Small business management