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HCM313Agricultural Sciences2 Unitsintermediate

Restaurant Entrepreneurship

This course introduces students to the fundamentals of restaurant entrepreneurship, covering business management principles and the process of establishing small-scale businesses. It explores the nature of entrepreneurship, planning functions in the hospitality industry, and the development of restaurant business plans and feasibility studies. The course also addresses sources of finance, inventory management, quality management, and strategies for overcoming startup challenges, equipping students with the knowledge to succeed in the restaurant industry.

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208h
Study Time
13
Weeks
16h
Per Week
basic
Math Level
Course Keywords
RestaurantEntrepreneurshipManagementBusiness PlanFeasibility

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Business Management

2

Entrepreneurship

3

Restaurant Planning

4

Financial Management

5

Quality Management

6

Inventory Control

Total Topics6 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Restaurant Manager

Apply your skills in this growing field

Entrepreneur

Apply your skills in this growing field

Business Consultant

Apply your skills in this growing field

Hospitality Manager

Apply your skills in this growing field

Small Business Owner

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HospitalityFood ServiceRestaurantTourismSmall Business

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1:

4h

Unit 1: Business Management

2 study hours
  • •Define Small and Medium Scale Enterprise (SME)
  • •Identify fundamentals of Business Management
  • •Distinguish hospitality business from hospitality management

Unit 2: Establishing a Small Scale Business

2 study hours
  • •Identify factors affecting an entrepreneur's decision
  • •Explain the model of contemporary business
  • •Classify influences on entrepreneur's decision
Week
2

Module 1:

2h

Unit 3: How to Start and Run Small and Medium Scale Business

2 study hours
  • •Explain the concept of small and medium scale enterprise
  • •Identify strategic planning
  • •Discuss preliminary considerations before venturing into SME
Week
3

Module 1:

2h

Unit 4: The Nature of Entrepreneurship

2 study hours
  • •Define the concept of entrepreneur
  • •Explain entrepreneurship and small business
  • •Distinguish entrepreneurship from large enterprise
Week
4

Module 1:

2h

Unit 5: The Planning Function in Hospitality Industry

2 study hours
  • •Identify planning as regards organisation
  • •Describe how to strategise in an organisation
  • •Explain various operational issues in an organisation
Week
5

Module 2:

2h

Unit 1: Restaurant and Business Plan

2 study hours
  • •Explain what a business plan is all about
  • •Write a convincing business plan
  • •Describe the importance of budgeting
Week
6

Module 2:

2h

Unit 2: Restaurant and Feasibility Study

2 study hours
  • •Conduct a meaningful feasibility study
  • •Describe how to select the most suitable business
  • •Explain the importance of market research
Week
7

Module 2:

2h

Unit 3: Nigeria Enterprises

2 study hours
  • •Recognise the business forms existing in Nigeria
  • •Discover how to source for capital for business operations
  • •Identify the concept of capitalisation
Week
8

Module 2:

2h

Unit 4: Credit Institutions

2 study hours
  • •Differentiate between formal and informal credit institution
  • •Describe the basis of credit evaluation
  • •Explain techniques of project evaluation
Week
9

Module 2:

2h

Unit 5: Choosing a Form of Business Ownership

2 study hours
  • •Compare the advantages and disadvantages of sole proprietorships
  • •Describe the differences between general and limited partners
  • •State the advantages and disadvantages of corporations
Week
10

Module 3:

2h

Unit 1: Sources of Finance

2 study hours
  • •Outline the importance of finance in business
  • •Differentiate the kinds of capital available in business
  • •Explain how small firms can raise capital
Week
11

Module 3:

2h

Unit 2: Inventory Management and Supply of Resources

2 study hours
  • •List the importance and objectives of inventory control
  • •Describe how to carry out effective inventory control
  • •Explain the importance of inventory management
Week
12

Module 3:

2h

Unit 3: The Start Up Problem

2 study hours
  • •Identify some of the pitfalls in starting a new business
  • •Suggest solutions to the identified pitfalls
  • •Discuss the importance of planning
Week
13

Module 3:

4h

Unit 4: Total Quality Management

2 study hours
  • •Define the concept of (TQM)
  • •Apply the concept of (TQM) to your business
  • •Explain the importance of quality

Unit 5: Quality Audit and Measurement

2 study hours
  • •Detect errors during investigations and follow up
  • •Differentiate internal and external quality-system audits and reviews
  • •State TQM standard for self-assessment

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create a detailed timeline for reviewing each module, allocating more time to complex topics like feasibility studies.

2

Practice writing business plans for hypothetical restaurant scenarios, focusing on financial projections and market analysis.

3

Develop flashcards for key terms and concepts from each unit, such as 'SME,' 'TQM,' and 'cash flow.'

4

Review tutor-marked assignments and identify areas needing further clarification, focusing on feedback provided by the tutor.

5

Form a study group to discuss challenging concepts and practice problem-solving, particularly for financial calculations and business planning exercises.

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