Module Details

Module Code: CULN B8003
Full Title Culinary Enterprise Development
Valid From: Semester 2 - 2016/17 ( February 2017 )
Language of Instruction: 
Duration: 1 Semester
Credits: 10
Module Owner: Alan McCabe
Departments: Unknown
Module Description: This module will require the students to carry out a feasibility study and create a business plan for a culinary focused enterprise. A student centered focus will facilitate the students in researching a potential business opportunity and guide them through the process in bringing the enterprise from concept to fruition.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Evaluate entrepreneurship opportunities and analyze the decisions required in bringing a concept from idea generation to a workable business.
MLO2 Assess research options in conducting an extensive feasibility study of an existing or new hospitality business or culinary focused product.
MLO3 Appraise key strategies and challenges in bringing culinary enterprises & products from feasibility to fruition.
MLO4 Examine the financial and ethical considerations in developing culinary enterprises and align the business mission with strategic goals.
MLO5 Create a detailed business plan encapsulating the component parts of a new business concept or product.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Opportunities for enterprise development
Identification of problems and development of solutions through the use of idea generation tools, screening of ideas for potential viability in the hospitality sector.
Component parts of hospitality/culinary businesses
Identifying the component parts in a successful hospitality enterprise to include building requirements, design, staffing, equipment, product offering and marketing strategies.
Components of a feasibility study
Technical, Economic, Legal, Operational, and Scheduling (TELOS). Identifying potential opportunities, threats and objectively and rationally assessing costs required and value to be attained.
The external environment
An introduction to the external environment. The Role and Influence of Stakeholders, the influence of micro / macro environmental factors on day to day business decisions. The planning process.
Research design & methodology
Development of primary research methods, questionnaire design & development, interview techniques, sampling, analysis etc.
The business plan
Compilation of a detailed business plan incorporating business description, market analysis, cash flow & projections and executive summary and recommendations.
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Presentation % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing Week 5 Learning Outcome 1,2
Duration in minutes 0
Assessment Description
Oral presentation to outline the business / product chosen and the feasibility study carried out on the concept.
Assessment Type Project % of Total Mark 60
Marks Out Of 0 Pass Mark 0
Timing Week 11 Learning Outcome 3,4,5
Duration in minutes 0
Assessment Description
Detailed business plan of an existing or new culinary business / product to include the background of the business concept, results of preliminary research and rationale for proposed idea.
Progress reports to be submitted throughout the module. The final business plan will indicate the process required to bring the enterprise / product from concept idea to workable business.
Assessment Type Presentation % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing Week 12 Learning Outcome 1,5
Duration in minutes 0
Assessment Description
Oral presentation to an industry panel on the enterprise / product Business Plan.
No Project
No Practical
No Final Examination
Reassessment Requirement
No repeat examination
Reassessment of this module will be offered solely on the basis of coursework and a repeat examination will not be offered.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Tutorial Contact Group tutorials incorporating presentations from hospitality industry professionals Every Week 3.00 3
Online Contact Contact Weekly discussion forum to support peer sharing Every Week 1.00 1
Online Contact Contact Online review of assignment progress Every Week 1.00 1
Independent Study Non Contact Feasibility & Business Plan research Every Week 4.00 4
Directed Reading Non Contact Individual research Every Week 5.00 5
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Tutorial Contact Group tutorials incorporating presentations from hospitality industry professionals Every Week 3.00 3
Online Contact Contact Weekly discussion forum to support peer sharing Every Week 1.00 1
Online Contact Contact Online review of assignment progress Every Week 1.00 1
Independent Study Non Contact Feasibility & Business Plan research Every Week 4.00 4
Directed Reading Non Contact Individual research Every Week 5.00 5
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Karis, C. (2017), Feasibility Study: Startup & Sustainability, CreateSpace Independent Publishing Platform, [ISBN: 978-154301368].
  • Williams, S.. (2016), The Financial Times Guide to Business Start Up 2017/18: The Most Comprehensive Guide for Entrepreneurs, FT Publishing International, [ISBN: 1292175869].
  • Finch, B.. (2013), How to Write a Business Plan (Creating Success), Kogan Page, [ISBN: 074946710X].
  • Reynolds, C.. (2010), Introduction to Business Architecture, 1. Cengage Learning, [ISBN: 9781435454224].
  • Cooper, I.. (2012), Financial Times Guide to Business Development, FT Publishing Pearson, [ISBN: 9780273759539].
  • Osterwalder, A. and Pigneur, Y.. (2010), Business Model Generation: A Handbook for Visionaries, Game Changers, and Challengers, John Wiley and Sons, Inc., New Jersey, [ISBN: 9780470876411].
Supplementary Book Resources
  • Scarborough, N.M.. (2011), Essentials of Entrepreneurship and Small Business Management, 6th. Pearson, London, [ISBN: 9780136109594].
  • Rizk, S.. (2008), Starting Your Own Restaurant: All you need to know to open a successful restaurant (Startups Guide), Crimson Publishing, Surrey, UK, [ISBN: 978-185458436].
  • Barringer, B. and D. Ireland. (2012), Entrerpreneurship: Successfully Launching New Ventures, Pearson, [ISBN: 9780273761402].
  • Fullen, S.. (2005), Opening a Restaurant: Or Other Food Business Starter Kit - How to Prepare a Restaurant Business Plan and Feasibility Study, Atlantic Publishing Co, Florida, USA, [ISBN: 978-091062736].
  • Barringer, B.. (2010), The Most Important Considerations for Starting Your Own Business: The Feasibility Study and Business Plan, FT Press, (Online edition).
  • Lyon, H.. (2010), Start and Run Your Own Coffee Shop and Lunch Bar: 2nd edition (How to Small Business Start-Ups), 2nd. How to Books, Oxford, UK, [ISBN: 978-184528424].
  • Barrow, C; Paul Barrow, P. and Brown, R. (2015), The Business Plan Workbook: A Practical Guide to New Venture Creation and Development, Kogan Page, [ISBN: 978-074947283].
This module does not have any article/paper resources
Other Resources
 
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