Bergen Community College

Division of Business, Arts, and Social Sciences

Department of Business & Hotel/Restaurant Management

HRM 224 Hospitality Entrepreneurship

Date of Most Recent Syllabus Revision:

Course Typically Offered: Fall Spring Summer Every Semester Other
Syllabus last reviewed by: BCC General Education Committee Date:
(Most courses need review Ad Hoc Committee on Learning Assessment ____ Date:
by only one of the following) Curriculum Committee: Date: SPRING 2019

Basic Information about Course and Instructor

Semester and year:

Course and Section Number: HRM 224 Hospitality Entrepreneurship

Meeting Times and Locations:

Instructor:

Email Address:

Office Location:

Phone:

Departmental Secretary: Linda Karalian, 201-447-7214, [email protected]

Office Hours:

Course Description:
Official Catalog Course Description
This course begins with an overview of the principles of business development and marketing
management. It covers research methodology needed for the design and delivery of a hospitality
business. The course then assesses the viability of various sizes of hospitality business ventures vis-a-
vis the planning process, management of small enterprises, feasibility studies, and formation of
business plans. Risk management, record keeping and entrepreneurial characteristics are explored.

1
Hours: [3 lecture hours]
3 credits
Prerequisites: HRM 101 Introduction to the Hospitality Industry or BUS 101 Introduction to Business
Co-requisites: None
Cross Listed Courses: None

Student Learning Objectives:

As a result of meeting the requirements in this course, students will be able to:
1. Develop goals and objectives for a new business venture
2. Research and develop a marketing and advertising strategy for a hospitality
business.
3. Write a business plan for a hospitality business venture
4. Describe factors that must be assessed in buying a business
5. Analyze the role of risk management in developing a new business

Means of Assessment
The major assessment types (means of assessment) utilized in this course are
graded lecture and lab participation, objective tests and examinations, presentations, and student
research projects (individual).

Course Content
The course is intended to guide students to apply hospitality business management theory and
practice in an entrepreneurial setting within the hospitality or foodservice industry. It involves
financial, legal, marketing and sales aspects of setting up a business or adding a new product line to
an existing company. Therefore, the course includes the following mandatory components:
1. Describing the entrepreneurial perspective in the hospitality industry
2. Examining the business environment and its importance to new business ventures
3. Daily discussion of both strategic and operational planning for small businesses
4. Development and presentation of a marketing and business plan

Special Features of the Course

The use of learning technologies in the course (Internet, PowerPoint, Prezi, Moodle, etc.) is necessary
to help you succeed in this course and in the industry.

Course Texts and/or Other Study Materials

Required
Brown, D., (2012). The Restaurant Manager’s Handbook. Ocala, Fl: Atlantic Publishing Group
ISBN: 978 0910627085

Morrison, A., Rimmington, M., & Williams, C. (2001). Entrepreneurship in the Hospitality, Tourism and
Leisure Industries. Hoboken, N.J: Wiley.
ISBN: 978075640978

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Grading Policy
The grading system used for this course will combine the following

Quizzes 20%
Assignments 15%
Midterm Examination 15%
Class Participation 10%
Business Plan 25%
Final Examination 15%
100%

Attendance Policy
All students are expected to attend every scheduled meeting of each course in which they are
registered. It is understandable there are times you may not be able to attend a session, or part
thereof. In such cases, you are responsible for checking with the instructor, Moodle, classmates,
etc. to be up to date on any work missed. You must also inform the instructor of any missed
scheduled tests or presentations before class start time in order to request a make-up. Attendance
will be kept by the instructor for administrative and counseling purposes. Assignments that are due
by electronic submission are still due at the beginning of the scheduled class even if you are not
present in class. A 5% per business day reduction will occur for late work submission, unless you
had received an excused extension from your instructor before the assigned due date. (Ex. Monday
to Tuesday = 1 business day)

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Overall Class Participation (up to 10 performance points)
Class participation by students (including regular and timely attendance and active engagement in
class sessions) is an essential part of this course. I expect you to participate actively and
constructively in our class sessions in ways that show respect and courtesy to me and to your
classmates. As we proceed through the semester, there will be class discussions on all of the major
topics covered in the course. You are required to participate actively in our discussions and other
class activities. (You are also free to generate online discussions in the Moodle Forum. Such online
discussions are not required. They are completely up to you and other members of the class.
Online discussion activity will not affect your grade one way or another.)

"Plus" behaviors: To earn points for class participation, you must (1) attend class regularly and on
time and not leave early; (2) be well-prepared for class by doing all assigned reading and other
out-of-class assignments ahead of time; (3) participate voluntarily, actively, intelligently, and
constructively in class discussions; (4) do all in-class assignments; (5) show a positive and serious
attitude toward the course; and (6) utilize frequently and actively the materials and facilities on
the Moodle site.

"Minus" behaviors: Behaviors such as the following will result in your losing points for class
participation: (1) being absent from or late for class; (2) leaving class early; (3) continually walking
out of and coming back into class; (4) sleeping in class; (5) being inattentive to class lectures and
discussions; (6) behaving inappropriately in class (e.g., acting silly; conducting private
conversations in the back of the room; utilizing cell phones, headphones, and other distracting
devices in class; eating, drinking, or chewing gum in class; defacing classroom furniture; etc.); (7)
being impolite, rude, or discourteous to me or to your classmates; (8) not being adequately
prepared for class; (9) showing a negative or frivolous attitude toward the course; (10) Not
utilizing the materials and facilities on the course website.

Other College Policy Statements

Code of Student Conduct:
http://bergen.edu/wp-content/uploads/StudentCodeofConduct2016_EngVer12062016.pdf

Statement on plagiarism and/or academic dishonesty:

Please read pages 8 – 9 in the above link. Students are not excused from the penalties for not being aware of or
for not having read the policies set forth regarding plagiarism and other forms of academic dishonesty.

ADA Statement:
Students who require accommodations in accordance with the Americans with Disabilities Act (ADA) can request
these services from the Office of Specialized Services. To learn more about how to apply for services, please visit
http://www.bergen.edu/oss.

Note: Those who have completed the OSS paperwork and received accommodations during previous semesters
might not be automatically eligible in subsequent semesters in every case.

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Course Outline and Calendar
Week Date(s) Topics Chapters
1 Introduction to the Course; 1
The Process of Entrepreneurship
2 Types of Entrepreneurs; 2&3
Corporate Entrepreneurship

3 The Components of a Market Plan & Strategy; 4&7

Environmental Factors to be Considered for
Entrepreneurship

4 Bar layout, Set Up & Location Brown:

Bar, Precautions and Legalities 18 & 19

5 Restaurant and Hotel Site Selection Process Brown: 3

6 Restaurant and Hospitality Business Planning Brown: 4

7 Operation and Management of Entrepreneurial 6

Organizations

8 Midterm Examination
9 Strategy and Entrepreneurship 8
10 Hospitality Franchising Brown: 5
11 Legal Aspects of Entrepreneurship Supplement
al Handouts
12 Finance and Business Planning 5

13 Finance and Business Planning (Cont’d) 5

14 Business Plan Presentations

15 Final Examination

Notes to Students:
1 - Syllabus may change due to unforeseen circumstances or to take advantage of educational opportunities.
2 – The instructor will provide Moodle and in-class updates on tests, presentation, and assignment due dates.
3 – Please log on to Moodle for handouts that are not distributed in hard copy form.