Food Service Entrepreneurship

Catalog description

An introductory project-based course that ties together material covered in core hospitality management classes and applies the information to the design and evaluation of a new foodservice establishment. The course will focus on the entrepreneur and the decisions that need to be made in planning, financing, developing, managing, and operating a food service establishment. Concept development and idea creation are essential elements in the discussion of entrepreneurship, as are the requirements necessary to start a hospitality operation, including site selection; demographics; and strengths, weaknesses, opportunities, and threats (SWOT) analysis. The course will use a variety of media, such as case studies, real-life experiences, interviews, and concept development.