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MODULE DESCRIPTOR
Module Title
Creativity And Entrepreneurship
Reference CB3978 Version 2
Created February 2024 SCQF Level SCQF 9
Approved July 2016 SCQF Points 15
Amended April 2024 ECTS Points 7.5

Aims of Module
To enable learners to understand and apply the new product development process, focusing on the food service sector. In addition, learners will research,design, deliver and evaluate a food-based event to determine viability and the full potential for commercialisation.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Demonstrate a critical understanding of the external business environment affecting new food businesses.
2 Evaluate potential business opportunities in the food service sector.
3 Design, market, deliver and evaluate a culinary event for a specific market.

Indicative Module Content
Entrepreneurship theory and traits of the 'entrepreneur'. Creativity and entrepreneurship in the food service industry and the generation of new food concept and catering ideas. External environment, competition,target markets, consumer trends. Market research and resource assessment. Idea evaluation and selection. Product research and development, menu design and alignment, pricing and profitability. Marketing and sales techniques in the F&B sector. Control and evaluation methods. It engages students with UNESCOs Education for Sustainable Development Critical Thinking competency through the reflective practice on product development and the success of their enterprise, and in Self-awareness competencies through collaborative and participatory problem-solving.

Module Delivery
Key concepts are introduced and illustrated through lectures, student centred learning exercises and directed reading, supplemented with tutorial sessions and site visits.

Indicative Student Workload Full Time Part Time
Contact Hours 48 48
Non-Contact Hours 102 102
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 150
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: 100% Outcomes Assessed: 1, 2, 3
Description: Group and individual portfolio

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation of the overall grade for this module is based on 100% weighting of C1. A minimum grade D is required to pass the module.
Module Grade Minimum Requirements to achieve Module Grade:
A The student needs to achieve an A in C1.
B The student needs to achieve a B in C1.
C The student needs to achieve a C in C1.
D The student needs to achieve a D in C1.
E The student achieves an E in C1.
F The student achieves an F in C1.
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 at BHMS, Luzern, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 GALANAKIS, C. ed. 2021. Innovation Strategies in the Food Industry: Tools for Implementation. 2nd ed. Cambridge: Academic Press
2 Journal of Culinary Science and Technology
3 MATTEL, B and CIA. 2015. Catering: a Guide to Managing a Successful Business Operation. 2nd ed. Wiley
4 PLUCKER,J. 2021. Creativity and Innovation. 2nd ed. New York: Routledge
5 TUCKER, K. and RADETICH, N. 2017. Social Media Marketing for Restaurants.CreateSpace Independent Publishing Platform
6 WHITTINGTON, R., REGNER, P., ANGWIN, D., JOHNSON,G. AND SCHOLES, K. 2019. Exploring Strategy. 12th ed. Harlow: Pearson

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781