College of Hospitality Studies

Course Syllabus

PBA244 - Entrepreneurship

Credit Hours: 4

Course Description

This course is designed to provide the student with a complete understanding of the structure, implementation, marketing, financial statements and strategic planning associated with developing a business plan. This course focuses on sound and established business principles that are applied to developing a baking, pastry, and specialty cake or restaurant business. The course draws from generally accepted business practices utilized throughout the country, to assist students in developing their own businesses. This course is not designed to teach or instruct food production, but is designed to instruct students how to develop a business idea to fruition.

Course Prerequisites

None

Student Learning Outcomes

Upon completion of this course, students will be able to:

• Determine if entrepreneurship is an appropriate career choice for you
• Conduct a business concept and construct a business model
• Describe the impact of internal and external environmental factors on management decision-making
• Conduct research; synthesize market and industry research to identify new business opportunities
• Evaluate product or service viability
• Describe the advantages and disadvantages of the typical sources of financing
• Prepare and analyze a cash flow statement to identify problems and timing of cash infusion
• Design an ideal team of founders, advisors, and human resources
• Explain typical government regulations impacting a new business
• Contrast the legal forms of business ownership
• Identify basic protections for intellectual property
• Demonstrate team leadership and show acceptable teamwork
• Demonstrate effective verbal and written communication skills
• Defend ethical positions related to business ownership
• Practice creativity techniques to identify new ventures
• Incorporate diversity decisions into human resources and marketing planning
• Identify the advantages and disadvantages of franchising
• Discuss the need for change and manage change effectively

Assessment of Outcomes

Specified on the course schedule/outline

Grading System

For more details about the Grading System, please see the current catalog.

Active Participation

Students must be actively engaged in the course. For a definition of active engagement, please see the current catalog.

Academic Integrity

Cheating and plagiarism are serious offenses against the University’s academic integrity and are consequently strictly prohibited. All students must familiarize themselves with the University policy on Academic Integrity.

Penalties for cheating and plagiarism are described in the University policy on Academic Integrity in the catalog. They include failure of the assignment, failure for the course, or dismissal from the University. For the complete Cheating/Plagiarism policy, please see the current catalog.

Students with Disabilities

Students who have disabilities that may impact their performance in this course should follow the process described under the heading Accommodations for the Disabled in the current catalog.

Discipline (Program) Specific Information

None

Date of last review: 07/28/2021