Essentials of Business

Description

The aim of this module is to introduce learners to the core business principles and their applications within a hospitality and culinary context which involves exploring the fundamentals of management, the role of marketing, principles of food and beverage accounting and costing and the significance of innovation and entrepreneurship.

Learning Outcomes

  1. Demonstrate knowledge of the fundamentals of management and the business environment of the culinary/hospitality industry

  2. Describe the basic philosophy of marketing as it pertains to the culinary sector including the influences that affect consumer buying behaviour and the marketing mix.

  3. Explain the marketing communication process and the nature of the communication mix.

  4. Demonstrate an understanding of the role that accounting information, concepts and principles have in the preparation of financial accounts.

  5. Prepare and present the financial accounts for a culinary business in a prescribed standard format

  6. Produce a Business Plan for a culinary business

Credits
10
% Coursework 60%
% Final Exam 40%