BUSINESS PLAN - 2017/8
Module code: MAN3147
Hospitality & Tourism Management
VAN ACHTERBERGH L Dr (Hosp & Tour)
Number of Credits
FHEQ Level 6
Module cap (Maximum number of students)
Overall student workload
Independent Study Hours: 117
Lecture Hours: 33
|Assessment type||Unit of assessment||Weighting|
|Oral exam or presentation||INDIVIDUAL PRESENTATION||30|
|Coursework||BUSINESS PLAN (GROUP: 5000 WORDS)||70|
Prerequisites / Co-requisites
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.
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 an environment which is conducive to entrepreneurial action.
Help students develop a multi-disciplinary and integrative approach to planning and assessing the viability of a new/ existing venture.
The primary aim of this module is to introduce students to the planning process of business, mainly in the hospitality, tourism and event sectors. The module takes a multi-disciplinary approach to understanding these planning issues and students will be expected to integrate all the different disciplines for a holistic understanding.
|001||Demonstrate an understanding of the scope and use of business plans in industry.|
|002||Critically discuss how business plans can be applied to achieve profitability|
|003||Discuss aspects which promote and inhibit successful application of business plans|
|004||Debate the effectiveness of business plans for their specific purposes|
|005||Assess which format and content is appropriate to a particular business plan|
|006||Explore the research process necessary to construct a suitable business plan|
|007||Synthesise the many different disciplines with the creation of a plan, to demonstrate wider understanding of the key business principles|
|008||Understand the technical elements of the business plan, and how to present them effectively|
|009||Demonstrate the capacity to produce a suitable, viable and credible business plan|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Indicative content includes:
Introduction to business plans
Understanding the planning process
Developing the plan
Legal forms of ownership and intellectual property
Recognising necessary information
Buying and valuating a business
Critically analysing the business plan
Methods of Teaching / Learning
The Learning Outcomes methods are met through:
Individual and Group work
In addition, the module convener is accessible throughout the semester to address and clarify questions.
Assessment is mainly through a individual presentation and a written group report:
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.
For the second assignment, they will work in small groups to develop a full business plan on one of their chosen business concepts (as in assessment 1).
Reading list for BUSINESS PLAN : http://aspire.surrey.ac.uk/modules/man3147
Programmes this module appears in
|International Hospitality Management MBus||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management MBus||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Tourism Management (Dual Degree with SII DUFE) BSc (Hons)||1||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 2017/8 academic year.