CUL 125  Food Service Entrepreneurship

3 Units (Degree Applicable)
Lecture: 54   

This project-based course introduces students to the entrepreneurial process in food service. Students will explore and examine the process of planning, developing, financing, and managing the operational aspects of launching a new foodservice operation, including restaurants, food trucks, home cottage, microenterprise home kitchen operation, and emerging alternatives. Drawing on core hospitality management concepts, the course guides students through the creation and evaluation of a comprehensive business plan for a foodservice operation concept. Emphasis is placed on critical decision-making, innovation, market research, feasibility analysis, and financial forecasting. The course will use a variety of media, such as case studies, real-life experiences, and interviews.
Course Schedule