BUSINESS PLAN - 2021/2
Module code: MAN3169
Module Overview
Students will have the opportunity to learn about the different approaches that aim to answer the question: how do I plan and assess the viability of a new venture? Business plans are essential not just for the successful implementation of start-up ventures, but also for continued business growth, including strategic competitiveness. A good business plan underpins business success on all levels, and becomes a major guideline to sound management practices. All students will find much value in the business principles inherent to the planning process, which will lead to an enhanced commercial understanding.
Module provider
Hospitality, Tourism & Events Management
Module Leader
VAN ACHTERBERGH Leon (Hosp & Tour)
Number of Credits: 30
ECTS Credits: 15
Framework: FHEQ Level 6
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 267
Lecture Hours: 22
Seminar Hours: 11
Module Availability
Semester 2
Prerequisites / Co-requisites
None
Module content
Indicative content includes:
• Introduction to business plans
• Understanding the planning process
• Developing the plan
• Legal forms of ownership and intellectual property
• Resourcing
• Marketing research
• Financial forecasting
• Recognising necessary information
• Buying and valuating a business
• Measuring performance
• Critically analysing the business plan
• Continuous improvement
Assessment pattern
| Assessment type | Unit of assessment | Weighting |
|---|---|---|
| Oral exam or presentation | Individual Presentation | 30 |
| Coursework | Individual Business Plan | 70 |
Alternative Assessment
NA
Assessment Strategy
Assessment is mainly through a individual presentation and a written group report:
1. The first assessment for this module requires students to individually present a pitch of an initial concept of a start-up business of their choice. The valuable feedback given will be able to further guide their second assignment.
2. For the second assignment, they will work individually to develop a full business plan on their previous chosen business concepts (as in assessment 1).
Formative feedback
Students receive feedback throughout the semester via face to face teaching which will support them to complete the assessments.
Module aims
- Help students acquire the skills and knowledge necessary to be an effective hospitality, tourism and/or events entrepreneur or intrapeneur
- Introduce students to the role of business plans in achieving their business objectives
- Make students aware of the parameters of technical- and environmental factors conducive to entrepreneurial action
- Help students develop a multi-disciplinary and integrative approach to planning and assessing the viability of a new/existing venture
Learning outcomes
| Attributes Developed | ||
| 001 | Demonstrate an understanding of the scope and use of business plans in industry | CKPT |
| 002 | Critically discuss the how business plans can be applied to achieve profitability | CP |
| 003 | Discuss aspects which promote and inhibit successful application of business plans | CK |
| 004 | Debate the effectiveness of business plans for their specific purposes | CKPT |
| 005 | Assess which format and content is appropriate to a particular business plan | CKP |
| 006 | Explore the research process necessary to construct a suitable business plan | CK |
| 007 | Synthesise the many different disciplines with the creation of a plan, to demonstrate wider understanding of the key business principles | PT |
| 008 | Understand the technical elements of the business plan, and how to present them effectively | CPT |
| 009 | Demonstrate the capacity to produce a suitable, viable and credible business plan | CKPT |
Attributes Developed
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning outcomes are met through:
• Lectures
• Tutorials
• Multimedia resources
• SurreyLearn
• Support materials
• Reading
• Individual and Group work
In addition, the module convener is accessible throughout the semester to address and clarify questions
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
https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: MAN3169
Other information
None
Programmes this module appears in
| Programme | Semester | Classification | Qualifying conditions |
|---|---|---|---|
| International Hospitality and Tourism Management BSc (Hons) | 2 | Optional | A weighted aggregate mark of 40% is required to pass the module |
| International Tourism Management BSc (Hons) | 2 | Optional | A weighted aggregate mark of 40% is required to pass the module |
| International Hospitality Management BSc (Hons) | 2 | Optional | A weighted aggregate mark of 40% is required to pass the module |
| International Event Management BSc (Hons) | 2 | Optional | A weighted aggregate mark of 40% 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 2021/2 academic year.