Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Business Plans And Implementation | |||
| Reference | CB3022 | Version | 1 |
| Created | May 2018 | SCQF Level | SCQF 9 |
| Approved | November 2018 | SCQF Points | 30 |
| Amended | ECTS Points | 15 | |
| Aims of Module | |||
|---|---|---|---|
| To equip students with the skills required to develop and evaluate a Business Plan and develop knowledge and understanding of the key elements and concepts underpinning business development in the hotel and wider hospitality sector. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Discuss key elements of business start-up and business planning in the hospitality industry, with a specific focus on the opportunities and challenges. |
| 2 | Develop and evaluate a hospitality business concept. |
| 3 | Generate a viable business idea for the Swiss hospitality sector leading to a detailed business plan addressing all resource and marketing requirements. |
| Indicative Module Content |
|---|
| Key principles of business start-up and sustainable growth of a business, including entrepreneurship, business objectives and mission, market analysis, business planning, strategy formulation, resourcing, and business improvement. Market research, competitor analysis, value proposition, sales and marketing strategies and communication channels, business finance, pricing, budgets and cash-flow, legal aspects and, resource and training requirements. A variety of hotel and hospitality case studies will be explored during the module. Working in small groups, students will undertake extended research to translate a hospitality business idea or hospitality business development concept into a detailed business plan which addresses all market, resource and operational elements. |
| Module Delivery |
|---|
| The module will be taught through a combination of lecture sessions, tutorials and student-led activities. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 95 | N/A |
| Non-Contact Hours | 205 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 300 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 20% | Outcomes Assessed: | 1 |
| Description: | Individual essay: 1,000 words | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 10% | Outcomes Assessed: | 2 |
| Description: | Individual presentation | ||||
| Component 3 | |||||
| Type: | Coursework | Weighting: | 70% | Outcomes Assessed: | 3 |
| Description: | Group Business Plan: 8,000 words | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The Module is assessed by three components: C1 - Individual essay - 20% weighting. C2 - Individual Presentation -10%. C3 - Group Project- 70% weighting. Module Pass Mark = Grade D (40%)/ 4.0 Swiss grade scale | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | At least 70% on weighted aggregate and at least 35% in each component. |
| B | At least 60% on weighted aggregate and at least 35% in each component. |
| C | At least 50% on weighted aggregate and at least 35% in each component. |
| D | At least 40% on weighted aggregate and at least 35% in each component. |
| E | At least 35% on weighted aggregate and at least 35% in each component. |
| F | Less than 35% in one or more component. |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| ADDITIONAL NOTES |
|---|
| This module is for delivery in BHMS, Switzerland. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | CURTIS, V. 2014. Creating a Business Plan For Dummies. For Dummies |
| 2 | HOLLISTER, S. 2017. Business Plan: The Right Way To Create A Winning Business Plan. CreateSpace Independent Publishing Platform |
| 3 | HUETTEMANN, S. 2014. Der Integrierte Business Plan. Igel Verlag |
| 4 | LITKE, H.D. 2015. Projektmanagement: Methoden, Techniken, Verhaltensweisen. 6th Ed. Hanser |
| 5 | PENNER, R, ADAMS, L and ROBSON, S, 2012. Hotel Design, Planning, and Development.. 2nd Ed. W. W. Norton & Company |
| 6 | SCHRYER, M. 2017. Innovationsmanagement in der Hotellerie.. Olderbourg |