Posted: March 12th, 2023

Business Plan PPT

Produce a 10 minute PowerPoint based on the report provided

Business Plan for the Entrepreneur 2

BA (Hons) Culinary Arts - Level 6 Module Code 6H0731

January 23 Intake - Term 7

Student Name……………………………………………………………

Module Leader: Mr. Yuriy Barabantsev

Email: ybarabantsev@cesarritzcolleges.edu

Tel: + 41 27 922 04 04

This module conforms fully to the relevant UG regulatory framework. Full details of the University of Derby Academic Regulations can be found at:

https://www.derby.ac.uk/about/academic-regulations/

Centre for Contemporary Hospitality and Tourism

Module Specification – BA Hons Culinary Arts (Top-up) – Cesar Ritz

Module Title Business Plan for the Entrepreneur 2 Module Leader Mr. Yuriy Barabantsev Module Title Business Plan for the

Entrepreneur 2 Date of Approval May-21

Module Code

6HO731 Module Level 6 Credit value 10

Module Delivery Mode

Online/Distance ☐

Blended/Face to Face ü Work-Based Learning ☐

Module Description

This module is specifically designed to help students develop problem identification, problem prioritizing, and problem-solving skills; specifically the development of skills to understand and apply the cause and effect relationships between performance measures and their causes. It will explore entrepreneurship and business from a strategic level. Students will use their culinary knowledge, skill and creative thinking to compose an innovative business plan based on their personal culinary focus and their feasibility report. Students will be able to understand the relevance and importance of undertaking secondary and primary research within the culinary industry. The module examines procedures, law, and financial accounting and entrepreneurship considerations. The students will be exposed to business idea generation strategies; analytical procedures, business plan components, financial planning requirements, and improve presentation skills. The module is designed around an individual approach to business plan evaluation, development, and investment quality presentation

Module Learning Outcomes

On successful completion of the module, students will be able to:

1. Prepare, present and defend a well-researched, professional and realistic business plan relating to a food and beverage related business to a third party of the culinary industry;

2. Critically examine the different functional areas impacting the food and beverage service industry and the related decision making;

3. Critically evaluate the feasibility of various components of a food and beverage related to the business plan, and gain an understanding of the various constraints placed upon business decisions due to the external environment

Module Content

This module may cover the theoretical and practical aspects of some of the following:

• Business Models; • The chef as an entrepreneur: thinking outside of the

kitchen; • Opportunity, feasibility and Market Analysis; • The Entrepreneurial Solution and Concept; • Industry, target customer and Competitive analysis; • The Product Development Process and Operations; • Product/ Service plan; • The Offering; • Developing and Presentation of a Business Plan; • The Marketing and Sales Plan; • The Product Development Process and Operations; • The Management Team and Organizational Structure; • Critical Risks and Problems; • Financial Planning; • Financing sources; • Writing an Executive summary plus use of Appendices

Module Learning and Teaching

Scheduled Learning and Teaching Activities

25%

Guided Independent Study

75%

Placement Learning

0%

Module Assessment

Component 1: COURSEWORK Summary of Assessment Method: Business Plan Presentation10 minutes, plus 5 minutes of questions (1500 word equivalent) Weighting: 100 % Assesses Learning Outcomes: 1, 2 and 3

Reading List

Blackwell, E. (2012) How to prepare a business plan, 5th ed, London, Kogan Page. Dess, G. (2014) Strategic management: Creating a competitive advantage, London, McGraw-Hill. Keegan, W.J. and Green, M.C. (2014) Global marketing, 5th ed, London, Pearson Prentice Hall. Kotler, P. and Keller, K.L. (2014) Marketing management, 14th ed, London, Pearson Prentice Hall. Lee-Ross, D. and Lashley, C. (2009) Entrepreneurship and small business management in the hospitality industry, Amsterdam, Butterworth-Heinemann.

Lovelock, C. and Wirtz, J. (2011) Services marketing: People, technology, strategy, 7th ed, Upper Saddle River, NJ, Pearson Education. Journals (accessed via UoD Library) International Journal of Hospitality Management International Journal of Contemporary Hospitality Management

Websites: These will be recommended by the module leader during the academic year.

GENERAL INSTRUCTIONS

1. The following details are all key elements of your assigned pieces of work. 2. Plan and organize your work carefully, bearing in mind submission dates. 3. When completing your work, keep checking it carefully against the assessment

criteria attached. 4. Your lecturer will advise you of the times during which they will be available for

consultation. So as to manage this resource and time effectively, students are advised to respect these sessions. Please note that this is a student-based research assignment, and as such the tutor may not be able to answer certain questions if it is felt that this would restrict the potential grade.

5. Plagiarism and other offences will be reviewed using the University of Derby Academic Misconduct Policy https://www.derby.ac.uk/about/academic-regulations/

INDICATIVE STUDY PATTERN - TERM 7

Topic area Activities Directed Study 1 Introduction to the module

Business plan guidelines

Activity: Elevator pitch – peer assessment

How to sell your concept and focus on your competitive advantage

Read the module handbook carefully and if you do not understand anything contact your tutor

2 Lectures:

MARKETING

NAME

Elevator pitch: lecturer’s feedback

The birth of your brand DNA and of a name

Peer activity: How to create a love brand and loyalty beyond reason. WT

Further research based on weekly activities. Develop concept & Brand DNA & name Draft your executive summary

3 Lectures:

Mood board

Visual presentation, Public speaking, Infographics, Menu

Translate brand DNA into a visual concept

The art of public speaking

Group work: give feedback on mood board

Further research based on weekly activities. Work on concept Homework: Students must prepare their mood board for Week 4

4 Mood board feedback

Lecture: Personal branding and story-telling

Activity: Students will present their mood board to the class – peer feedback

Activity: How to fascinate test. Determine your archetype

Further research based on weekly activities. Homework: Students should prepare their kitchen layout for Monday week 5

Homework: Students must submit their draft submission to Mr. Barabantsev on Sunday week 4 the latest. Feedback will be given individually on week 6 -

5 Lecture:

Public speaking

Activity: Public speaking games (mime games, storytelling games, voice games)

Draft business plan presentation– peer assessment

Practice public speaking: record your presentation.

6 Draft business plan presentation– peer assessment

Activity: All students must be present to complete the peer assessment, to help and advice their classmates and to learn from other business plans

Further research based on weekly activities. Focus on the areas of improvement. I

7 Lecture: FINANCE with focus on corruption management

Activity: Students must complete their financial section – excel files are given to students Finance study case: how to calculate financial figures

“Doing business without bribery” online training.

Further research based on weekly activities. Focus on the financial part. I

8 Lecture: FINANCE

Activity: each student must present their main financial facts and must be able to justify them “Create your KPI’s tool” activity (Key Performance Indicators)

Further research based on weekly activities. Focus on the financial part. I

9 Lecture: FINANCE

Business plan submission

Activity: each student must present their main financial facts and must be able to justify them “Create your KPI’s tool” activity (Key Performance Indicators)

Students must submit their business plan on Sunday week 9 the latest.

10 Individual meetings to revise business plan presentations

Check timeslot: student must come with their presentation ready on a computer

ASSESSMENT ONE – PRESENTATION TO A PANEL OF SCHOOL STAKEHOLDERS – 100%

Based on the achievements of learning outcome 5

To be delivered Monday week 11

In Assessment 1 you are required to present your business plan to a panel of financiers who will judge your business to see if it will be a viable venture. You should be prepared to answer a range of questions on different aspects of your business plan and presentation. The presentation will last maximum for 15 minutes including 5 minutes of questions. You are advised to provide some ‘material’ for the panel that outlines some of the main points of your Business Plan.

ASSESSMENT ONE CRITERIA – BUSINESS PLAN PRESENTATION – 100%

Tick the box that meets the criteria achieved – record actual mark on the feedback sheet. You may or may not offer comments to justify your grade.

Criteria 70% + Pass 60% + Pass 50%+ Pass 40% + Pass - 39 Fail

Oral Presentation Consistent and inspiring presentation showing exceptional attention to detail, creativity and adding significantly to the business plan

Consistent and in places inspiring presentation showing good attention to detail and some creativity

Consistent and in places a good presentation showing attention to detail but little creativity

Generally consistent though uninspiring presentation showing some attention to detail

Inconsistent and uninspiring presentation showing little attention to detail

Comments

Structure of delivery

A wholly consistent and logical structure appropriate to the business objectives. Priority is given to the main issues and the key areas are highlighted. Sensible and intelligent conclusions and recommendations based on the evidence.

A consistent and logical structure appropriate to the business objectives. Priority is given to the main issues and the key areas are evident with sensible and intelligent conclusions based on the evidence provided

A consistent and logical structure appropriate to the business objectives. Priority is given to some of the main issues and key areas.

A fairly consistent and logical structure which delivers the business objectives. Priority is not given to the main issues and key areas.

Inconsistent and inappropriate structure with little logic to the organization of content

Comments Communicating and selling the business plan.

Excellent ability to verbally communicate in a clear and concise way. Able to convincingly sell the business plan to a client panel. Preparation & practice evident

Good ability to verbally communicate in a clear and concise way. Able to sell the business plan to a client panel. Preparation & practice mostly evident.

Ability to communicate clearly. Able to sell some of the business plan to the client panel. Pitch demonstrates some preparation & practice.

Ability to communicate in a fairly clear way and to sell some of the business plan to the client panel. A degree of preparation but little practice. Gaps exist.

Cannot communicate or sell the business plan to the client panel and a lack of preparation & practice. Many gaps exist.

Comments

Any visual form of presentation

Presentation shows a polished and imaginative approach to the business plan. Thoughts and ideas clearly expressed. Grammar and spelling accurate.

Presentation carefully and logically organised. Thoughts and ideas expressed. Grammar and spelling accurate and language fluent.

Presentation satisfactory, showing organisation and coherence. Language mainly fluent. Grammar and spelling mainly accurate

Presentation shows an attempt to organise in a logical manner. Meaning apparent, but language not always fluent; grammar and spelling contain errors.

Presentation is disorganised / incoherent.

Purpose and meaning of assignment unclear and/or language, grammar and spelling contain errors.

Comments The Business Idea Yes /No

Extremely well thought out and thorough business plan. Expressed very well & structured in the appropriate format. Realistic & easy to visualise. Yes

Well thought through business plan. It is expressed well & structured in the appropriate format. Realistic & is easy to visualise. Yes

Thought through business plan. It is expressed & structured in some format. Realistic & is relatively easy to visualise. Maybe

Some thought given to the business plan. It is expressed & semi structured in a format but with some gaps. Some way to being realistic but is not easy to visualise. Unlikely.

Very little thought given to the business plan. It is expressed but with little or no format. Not really realistic & cannot be visualised. No

Comments

Verbal reasoning of ideas when questioned

Excellent and authoritative discussion that is clearly related to the presentation and business. Able to answer questions effectively and with confidence

Very good discussion that is clearly related to the presentation and business. Able to answer questions effectively and with some confidence

Good discussion that is related to the presentation and business. Able to answer questions but lacking in confidence.

Adequate discussion but not always related to the presentation and business. Able to answer some of the questions but rambling.

Little or no discussion that has weak a relationship to the presentation and business. Unable to answer questions correctly.

FEEDBACK SHEET - ASSESSMENT 2 – BUSINESS PLAN

BA (Hons) Culinary Arts Business Plan for the Entrepreneur 2

Student Name/No

Based on the assessment criteria ticked above convert this to an actual mark using the classification guide.

Criteria All are equally weighted

1st 100-80

1st 79-70

2.1 69-60

2.2 59-50

3 49-40

Ref 39-35

Fail 34-20

Fail 19-0

Actual mark

Strategic and Innovative thinking linked to the Industry 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Promoting the Business 10%

10-8 8-7

7-6 6-5 5-4 4 3-2 2-0

Operational Management. 10%

10-8 8-7 7-6 6-5 5-4 4 3-2 2-0

Financing the Business 20%

20-16 15-14 13-12 11-10 9-8 7 6-4 3-0

Overall structure and feasibility of the Business Plan 20%

20-16 15-14 13-12 11-10 9-8 7 6-4 3-0

The Business Plan 20%

20-16 15-14 13-12 11-10 9-8 7 6-4 3-0

Total 100 marks Actual final mark achieved

What you did well?

What could you have done better?

Improvements to be made.

Signed: Date: