Visayas State University

Department of Consumer and Hospitality Management

College of Management and Economics
COURSE OUTLINE

HRTM 134 ENTREPRENUERSHIP & BUSINESS PLANNING

2nd Semester, 2013-2014

Vision: The premier university of science and technology in the Visayas

Mission: Provide excellent instruction, conduct relevant research and foster community engagement that produce highly
competent graduates necessary for the development of the country.
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Course Description:
Identification of opportunities and markets for hospitality-and tourism-related ventures, preparing a feasibility study that
includes the technical, legal, market and marketing, finance and financing aspects of developing an enterprise
Pre-requisite : Mgmt 121 Principles of Accounting
Contact Hours/ credit : 3 units (3 hours lecture/wk)
Course Objective :
At the end of the semester, the students are able to explain and apply the concepts and principles of entrepreneurship;
identify entrepreneurial opportunities and prepare a simple business plan. Specifically, students are able to:
A. Cognitive
1. Explain the nature and perspectives of entrepreneurship, and entrepreneurs.
2. Explain the impact and advantages of entrepreneurship upon the economy.
3. Identify the attributes, qualities and characteristics of an entrepreneur.
4. Assess oneself for an entrepreneurial career.
5. Discuss the factors and principles to consider in searching for business opportunity, ideation, innovation and creativity.
6 .Discuss the concepts, principles, components, and steps in business planning, including market and marketing plan,
financial plan, production plan, and organizational plan
7. Find and assess a sound business idea on hospitality or tourism-related enterprise.
B. Affective
1 .Choose a feasible hospitality- or tourism-related business enterprise
2. Interest to prepare a business plan of a chosen enterprise.
C. Psychomotor
1. Prepare a simple business plan of a chosen enterprise.
2. Present and defend the business plan in class.
Course Requirements and Policies
1. Class attendance—punctual & regular
a. Three (3) successive unexcused absences is tantamount to a grade of 5.0.
b. An absence due to illness is excused upon presentation of a medical certification from a physician. Other valid
reasons maybe considered as determined by the instructor and upon presentation of appropriate proofs.
c. Excused absences do not exempt students from long exams and quizzes held during the absence. Requests for special
long exams (unit test, midterm or final exams) have to follow university policy..
d. Unless a quiz is given or an activity is done which requires the submission of an output, an attendance sheet will be
passed around for signature 10 minutes after the start of the class period. Latecomers will have to log in a
separate attendance sheet immediately before the end of the class period.
f. Attending classes not in uniform is considered absent. However, the student may still attend the class.
g. Attendance constitutes 10% of the composite grade.
2. Class Participation
a. Each member of the class must see to it that he/she has, at least satisfactorily recited/reported orally in class, during the
entire semester (other than business plan presentation). The highest possible score for every satisfactory
participation is 5, and a total of 20 points for the whole semester. Points raised or subject matter
discussed must be written and submitted to the instructor for records purposes.
 b. Active listening is encouraged. Hence, comments and reactions about a particular subject matter or topic
discussed must be put in writing and submitted to the instructor for points purposes.
c. A class member who is absent during her/his turn to discuss an assigned topic will be deducted 10 pts from his/her
accumulated scores in class participation, or in the quizzes. Oral report should not be read all throughout.
d. Participation to a business forum or seminar to be organized by the Hrtm 195 class is required.
3. Submission of Requirements—on time
a. Final & improved major requirement (business plan) must be submitted within the week after presentation. The
timetable for the presentation of the business plan will be agreed upon by the class and the instructor.
b Requirements submitted late will be deducted two(2) pts per day. If the total deductions exceed the total
possible score, the remaining deductions will be charged to existing scores earned.
4.Grading System
Midterm Final term
Long exams (incl. midterm) –40% Business Plan -40%
Quizzes - 30% Quizzes -30%
Participation & Assignments - 20% Participation -20%
Attendance - 10% Attendance -10%
Composite Grade= 1/3 midterm + 2/3 final term
*Written final exam will be given as removal exam for those who fail.

Textbook: Asor, Winifreda T. 2009. Entrepreneurship in the Philippine Setting. Manila: REX Book Store
References:
Allen, Kathleen and Earl C. Meyer. 2006 Entrepreneurship and Small Business Mgt. Woodland Hills, California:
Glencoe/McGraw-Hill Co. Inc. 584 pages.

Baron, Robert A and Scott A. Shane. 2005 Entrepreneurship- A process Perspective. Australian: South-western
Thomson Corporation. 431 pages.

Orcullo, N.A Jr. 2004 Contemporary Entrepreneurship. Manila: Academic Publishing Corporation.

www.slideshare.com

Topic Outline
Chapter 1: Perspectives of Entrepreneurship, and Entrepreneurs
A. Origin and views on Entrepreneurship D., Fears, Myths and Excuses of
B. Impacts and Socio-economic benefits of entrepreneurship
entrepreneurship E. Appraising Oneself for an Entrepreneurial Career
C. What & who is an entrepreneur? F. Micro, small and medium enterprises

Chapter 2: Search for Business Opportunity, Ideation, Innovation and Creativity

A. The Search for Business Opportunity C. Entrepreneurial Creativity
B. Ideation D. The concept & Impacts of Innovation

Chapter 4: The Business Plan

A. Concept of a Business Plan 4. Market Plan
B. Why do we need a Business Plan 5. Production Plan
C. Components of Business Planning 6 Organizational plan
D. Outline of a Business Plan 7. Financial Plan
E. Planning & Organizing the Enterprise F. Organizing the Enterprise (staffing)
1. Idea generation & opportunity identification G.Choosing the Legal form of the Business
2. Informal screening 1. Type of ownership
3. situation analyses 2. Registering the business

Chapter 5: Ownership & Organization

A. Consideration in selecting the best legal form of organization B. Advantages & Disadvantages
 Chapter 6: Financing the Venture
A. Capital Requirements D. The C’s of Credit
B. Sources of Credit E. On Using Someone else’s money
C. Borrowings from banks

Chapter 7: Start-Up Operations, Getting Started in the Business

A. Registering Before Start-Up B. Choice of Business Name
C. How to Raise Capital D .Deciding Where to Locate
E. Equipping the Business F. Hiring & Training Personnel

Chapter 8: Production of Goods and Services

A. Stages of Production B. Factors of Production
C. Costs of Production D. Production Efficiency
E. Developing & improving product quality G. Inventory Management & Control
H. The Market Research I. Pricing

Chapter 9: Franchising
A. Selecting the Right Franchise B.The Franchising Process
C. The Franchise Agreement
Chapter 10: E-Commerce
A. Background Information of E-Commerce B. Initiatives Undertaken by Government
C. Information technology in Marketing D. Succees Factors in E-commerce

Prepared by: EUNICE I. BERAY

Instructor
2nd semester, 2014-2015