START-UP VENTURES IN HOSPITALITY - 2020/1
Module code: MANM327
Entrepreneurship and start-up businesses is a major driving force behind social, cultural, and economic transformations around the globe. Yet, it is believed that 8 out of 10 entrepreneurs who start businesses fail within the first 18 months. Through the years it became apparent that traditional research, education and management does not have a proven set of techniques for managing start-ups and small firms. Accordingly, this module introduces the concept of entrepreneurship through the start-ups and shows how it is possible not only to develop entrepreneurial capabilities and necessary skills, but also how traditional business methods has created myths about entrepreneurship which can be very costly to entrepreneurs. In this module we will therefore focus on industry start-ups and the key strategies, workable and contemporary methods which can create successful venture
Hospitality, Tourism & Events Management
VAN ACHTERBERGH Leon (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 7
JACs code: N862
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
This module is offered in both years, but it can only be selected once.
Lecturers & Tutorials: The content of the class is divided into the three key areas of entrepreneurship
- Theories, Concepts and Myths of Entrepreneurship
- Creativity, Idea Conception, and Innovation in Start-up Ventures
- Start-up Strategies, Methods and Implementation
|Assessment type||Unit of assessment||Weighting|
|Oral exam or presentation||GROUP PRESENTATION (10mins)||30|
|Coursework||INDIVIDUAL REPORT (3000 WORDS)||70|
Where students fail the group work, they submit (but not present) a similar themed (but not same) individual PowerPoint presentation with commentary notes.
To achieve outlined learning outcomes this class is assessed 30% by means of a group presentation and 70% by means of an individual report.
- Group Presentation - students will pitch a start-up project. They will hypothetically establish a hospitality business on campus, and present their business plans. They must also assess the demand, supply, operations, distribution, profitability, and the forecasted return on investment of their business for potential funding. They should use the research, literature, exercises and theories covered in the seminars (learning outcomes 2-4).
- Individual Report - is used to evaluate the students’ overall understanding of the topics covered during the lectures and workshops. Students will be given an actual venture start-up plan. Each student will have to critically analyse, evaluate and justify their points of view on the effectiveness of the plan to investors (learning outcomes 1-4)
Students receive feedback throughout the semester via face to face teaching which will support them to complete the assessments.
- Critically evaluate dominant and traditional theoretical constructs, assumptions and issues pertinent and constricting to contemporary entrepreneurship
- Analyse and evaluate the key strategies and proven methods necessary to create successful venture
- Critically assess the start-up venture environmental planning, its impact and potential for entrepreneurship and enterprise development
|1||Critically evaluate and debate various theories, approaches and assumptions of entrepreneurship||KCT|
|2||Evaluate and apply key strategies and contemporary methods which have potential to create successful ventures||PT|
|3||Analyse and understand factors which influence the development, growth and failure of start-up ventures||KCPT|
|4||Apply understanding and knowledge to the management of entrepreneurship and start-up venture creation and growth||PT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Workshop Hours: 11
Independent Study Hours: 117
Seminar Hours: 22
Methods of Teaching / Learning
The teaching and learning strategy is designed to encourage students not to just to think critically about the entrepreneurship, but understand how to plan, research and implement a start-up enterprise. The overall teaching and learning strategy is designed to foster the active and reflective engagement of students in the learning process. The principal teaching and learning method is a combination of lecture, tutorials, feedback sessions, a competition project, cases and practical examples.
Two-hour theory lecture slots are designed to illustrate and explain further application of methods in setting up a successful start-up venture.
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for START-UP VENTURES IN HOSPITALITY : http://aspire.surrey.ac.uk/modules/manm327
Programmes this module appears in
|International Hospitality Management (EuroMasters) MSc||2||Optional||A weighted aggregate mark of 50% is required to pass the module|
|International Hotel Management MSc||2||Optional||A weighted aggregate mark of 50% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2020/1 academic year.