Food Business Startup

Catalog description

Surveys the food manufacturing environment in Hawai‘i and abroad tak- ing into consideration business challenges, innovations, and emerging trends. Students will explore traditional business models versus sustain- able business models, and develop a lean business plan outline for their proposed product. Students will begin to consider the value added proposition of their product while assessing the market for concept vi- ability. Funding, sourcing, distribution, promotion and pricing strategies, as well as the concept of scaling will be discussed. Students will review government compliance and Good Manufacturing Practices, as well as the legal steps and requirements for establishing a food manufacturing business. Students will also survey the small food business environment in Hawai‘i, establishing a firm, decision-making processes, marketing assessments, financing, operations considerations, and exposure to government regulations. Students will work in the kitchen lab to initiate a product prototype, along with necessary safety and sanitation best practices. (2 lec hrs., 3 lab hrs.)