1. Entrepreneurship and Business Management:
To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualise and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event related business from an entrepreneurial perspective.
- Introduction to Entrepreneurship and Entrepreneurial Evolution
- Theory of Entrepreneurial Mindsets and Characteristics
- Ethical, Social, and Sustainable Practices
- Pathways to Entrepreneurial Ventures
- The Industry and the Organisation
- The Marketing Plan
- Financials: Cash; Start-up costs; Profit and Loss
2. Food and Beverage Cost Control:
- An Overview of the Industry and the Manager
- Managing Revenue and Expenses
- Managing the Food Production Process
- Food and Beverage Pricing
- Menu Analysis
- Labour Cost Control Standards
- Discrimination Laws, Workplace Bullying and Harassment
- Revenue Control and Use of Technology
3. Food Quality Management:
- What is Food Quality?
- Food Production and Preservation
- Control of Allergens in Food
- Developing a Food Safety Program
- Supporting Documents in a Food Safety Program
- Auditing a Food Safety Program
4. Restaurant Concepts:
- Restaurant Concepts and Target Markets
- Location, Location, Location
- Marketing
- The Menu and Menu Planning
- The Principles of Restaurant Design and Layout
- Equipping the Kitchen and Bars
- The Financial Plan and Legal Obligations
- The Business Plan
