Infotech Development Systems Colleges, Inc.

Natera Corner P. Timog Street, Dunao Ligao City 4504

Telephone No. (052) 202-1949 || 091788126
E-mail address: idscollegesinc@gmail.com || idscolleges@yahoo.com

COURSE TITLE : ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY

COURSE CODE : TH Core 10
COURSE CREDIT : 3 UNITS
PROGRAM : BSHM/ BSTM
INSTRUCTOR : JELLANE S. SELETARIA

COURSE DESCRIPTION

This course describes the skills, knowledge and performance outcomes required to plan
and developed a feasible Business Plan by understanding the nature and scope of
entrepreneurship, scanning the market of potential entrepreneurial venture opportunities, and
identifying and evaluating the methods of venturing into business including but not limited to
starting one’s own business, buying existing businesses and the process of franchising. It also
emphasizes on assessing the possible characteristics and mindset of entrepreneurs, analyzing
typical entrepreneurial venture challenges, errors and rewards, identifying effective strategic
management, developing product and service innovations and introducing the concepts of
environmentally sustainable practices, social entrepreneurship and intellectual property
management.

LEARNING OUTCOMES:

At the end of the course the students should be able to:

A. Prepare an executive summary for use in a sample business plan.

B. Prepare a vision & mission statement as part of the sample business plan.
C. Develop goals and objectives for a new business venture.
D. Understand the legal issues confronting small and micro business owners.
G. Research and develop a product strategy for a small business
H. Research and develop a marketing strategy for a small business.
J. Understand how to do basic marketing research for a small business venture.
L. Analyze the importance of developing strategic alliances.
M. Understand the role of competition in the market place.
0. Calculate start-up costs for a new business venture.
P. Analyze the role of risk management in developing a small business ventures.
Q. Complete a business plan for a micro business venture

TOPIC OUTLINE

I. PRELIMINARY
A. Introduction to Entrepreneurship in Tourism and Hospitality
a) Course Overview
b) Nature and Scope of Entrepreneurship
c) The Entrepreneur
d) Entrepreneurial Competencies
B. Recognizing the Potential market
a) The Entrepreneurial Process
 C. Business Planning and Finance
a) Sources of start-up funding
b) The business plan
c) Sources of finance
II. MIDTERM
A. Franchising and Entrepreneurship
a) Types of franchising
b) The Growth of Franchising in Hospitality and Tourism
c) The Potential Benefits of Franchising to Entrepreneurs

B. Social Franchising
a) Social Entrepreneurship
b) Social Franchising

III. PRE-FINAL
A) Operation and management of entrepreneurial organizations
a) Entrepreneurial skill requirements
b) Management expertise
c) The entrepreneur and human resource management
d) Organization structure
e) Delegation of authority
f) Entrepreneurial decision making
g) The entrepreneur and business failure
h) The entrepreneur and business growth
B) Marketing and entrepreneurship
a) Marketing and competition
b) Marketing and markets
c) Market positioning and segmentation
d) The post-modernist consumer challenge
IV. FINALS
A) Strategy and entrepreneurship
a) Introduction Entrepreneurs and strategy
b) Organizational issues
c) Environment for entrepreneurial strategy
d) Entrepreneurial strategies
B) Intellectual Property management

REFERENCES

1. Maureen Brooks and Levent, Entrepreneurship in Hospitality and Tourism A Global

Perspective, Goodfellow Publishers Ltd
2. Alison Morrison, Mike Rimmington and Claire Williams , Entrepreneurship in the
HospitalitTourism and Leisure Industries , Copyright 8 1999 Published by Elsevier Ltd.

COURSE REQUIREMENTS:

Quizzes
Assignments
Projects
Periodic exam
 GRADING SYSTEM:
The School follows a cumulative grading system:
(Preliminary rating x 0.30) + (Midterm rating x 0.70) = Midterm Grade
(Midterm Grade x 0.30) + (Semi-final rating x 0.70) = Semi-final Grade
(Semi-final Grade x 0.30) + (Final rating x 0.70) = Final Grade

Grade Components

Periodic Examination 30%

Quizzes 25%

Class Standing (Class

Participation, Course
45%
Requirement and
Deportment)

FINAL GRADE 100%

Prepared by:

JELLANE SELETARIA