Restaurant Entrepreneurship

1. Understand business management principles
2. Develop a restaurant business plan
3. Conduct a feasibility study
4. Identify sources of finance
5. Implement quality management techniques

13 weeks, about 30 hours in total. Yours will differ.

1. Week 1Module 1:

   • Unit 1: Business Management · 2 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 hours

     Identify factors affecting an entrepreneur's decision. Explain the model of contemporary business. Classify influences on entrepreneur's decision.

2. Week 2Module 1:

   • Unit 3: How to Start and Run Small and Medium Scale Business · 2 hours

     Explain the concept of small and medium scale enterprise. Identify strategic planning. Discuss preliminary considerations before venturing into SME.

3. Week 3Module 1:

   • Unit 4: The Nature of Entrepreneurship · 2 hours

     Define the concept of entrepreneur. Explain entrepreneurship and small business. Distinguish entrepreneurship from large enterprise.

4. Week 4Module 1:

   • Unit 5: The Planning Function in Hospitality Industry · 2 hours

     Identify planning as regards organisation. Describe how to strategise in an organisation. Explain various operational issues in an organisation.

5. Week 5Module 2:

   • Unit 1: Restaurant and Business Plan · 2 hours

     Explain what a business plan is all about. Write a convincing business plan. Describe the importance of budgeting.

6. Week 6Module 2:

   • Unit 2: Restaurant and Feasibility Study · 2 hours

     Conduct a meaningful feasibility study. Describe how to select the most suitable business. Explain the importance of market research.

7. Week 7Module 2:

   • Unit 3: Nigeria Enterprises · 2 hours

     Recognise the business forms existing in Nigeria. Discover how to source for capital for business operations. Identify the concept of capitalisation.

8. Week 8Module 2:

   • Unit 4: Credit Institutions · 2 hours

     Differentiate between formal and informal credit institution. Describe the basis of credit evaluation. Explain techniques of project evaluation.

9. Week 9Module 2:

   • Unit 5: Choosing a Form of Business Ownership · 2 hours

     Compare the advantages and disadvantages of sole proprietorships. Describe the differences between general and limited partners. State the advantages and disadvantages of corporations.

10. Week 10Module 3:

    • Unit 1: Sources of Finance · 2 hours

      Outline the importance of finance in business. Differentiate the kinds of capital available in business. Explain how small firms can raise capital.

11. Week 11Module 3:

    • Unit 2: Inventory Management and Supply of Resources · 2 hours

      List the importance and objectives of inventory control. Describe how to carry out effective inventory control. Explain the importance of inventory management.

12. Week 12Module 3:

    • Unit 3: The Start Up Problem · 2 hours

      Identify some of the pitfalls in starting a new business. Suggest solutions to the identified pitfalls. Discuss the importance of planning.

13. Week 13Module 3:

    • Unit 4: Total Quality Management · 2 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 hours

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