Study Guide

Learning outcomes

Student is able to
- understand entrepreneurship through personal development
- find and utilize different customer oriented business opportunities
- evaluate profitability of business idea
- develop business models

Implementation and methods of teaching

Students will work in teams to create a business plan. Each week new topics will be covered and students will have weekly assignments to update their business plans.

Timing and attendance

A lot of group work will be carried out in class. Attendance at the first lecture as well as at the final presentation of the business plan is compulsory.

Learning material and recommended literature

No further reading required, everything will be covered in the lectures.

Contents

Creating business plan.
Sustainability in tourism and hospitality industry, innovations and innovative business concepts.

Assessment criteria

Students will be assessed on the written business plans and presentations of the main principles of the operation of their start-up venture. Students will receive a grade based upon the performance of their group and assignment prepared by teams.

Assessment scale

1-5

Failed (0)

The quality of the business plan and/or the presentation of it is not sufficient.

Assessment criteria: level 1 (assessment scale 1–5)

Producing a business plan and a presentation of it, which highlights a basic understanding of the topics covered.

Assessment criteria: level 3 (assessment scale 1–5)

Producing a business plan and a presentation of it, which highlights a good understanding of the topics covered. Ability to produce reasonably realistic financial forecasts.

Assessment criteria: level 5 (assessment scale 1–5)

Producing a business plan and a presentation of it, which highlights an in-depth good understanding of the topics covered. Ability to produce realistic financial forecasts which are well justified.