BUSINESS PLAN - 2022/3
Module code: MAN3169
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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.
Hospitality, Tourism & Events Management
VAN ACHTERBERGH Leon (Hosp & Tour)
Number of Credits: 30
ECTS Credits: 15
Framework: FHEQ Level 6
JACs code: N862
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 267
Lecture Hours: 22
Seminar Hours: 11
Prerequisites / Co-requisites
Indicative content includes:
• Introduction to business plans
• Understanding the planning process
• Developing the plan
• Legal forms of ownership and intellectual property
• Marketing research
• Financial forecasting
• Recognising necessary information
• Buying and valuating a business
• Measuring performance
• Critically analysing the business plan
• Continuous improvement
|Assessment type||Unit of assessment||Weighting|
|Project (Group/Individual/Dissertation)||Individual Presentation (5 minute feasibility pitch)||30|
|Project (Group/Individual/Dissertation)||Individual Business Plan (5000 words)||70|
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).
Students receive feedback throughout the semester via face to face teaching which will support them to complete the assessments.
- 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
|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|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Methods of Teaching / Learning
The learning outcomes are met through:
• Multimedia resources
• Support materials
• 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.
Upon accessing the reading list, please search for the module using the module code: MAN3169
Programmes this module appears in
|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 Hospitality and Tourism 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 2022/3 academic year.