Visayas State University

Department of Consumer and Hospitality Management

College of Management and Economics
COURSE OUTLINE

HRTM 134 ENTREPRENUERSHIP & BUSINESS PLANNING

2nd Semester, 2017-2018

Vision: A globally competitive university for science, technology, and environmental conservation.
Mission: Development of a highly competitive human resource, cutting-edge scientific knowledge and innovative
technologies for sustainable communities and environment.
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Course Description:
Skills, knowledge and performance outcomes needed to plan and develop a feasible business plan, by
understanding the nature and scope of entrepreneurship, scanning the market of potential, entrepreneurial venture
opportunities, identifying and evaluating the methods of venturing into business, including but not limited to starting
one’s own business, buying existing business, and the process of franchising.

Pre-requisite : Mgmt 121 Principles of Accounting

Contact Hours/ credit : 3 units (3 hours lecture/wk)

Course Objectives :
At the end of the semester, the students are able to prepare a simple business plan applying the concepts and
principles of: entrepreneurship, identifying entrepreneurial opportunities, and identifying and evaluating the methods of
venturing into business. Specifically, students are able to:
A. Cognitive
1. Explain the following concepts: entrepreneurship, social entrepreneurship, entrepreneurs, innovation,
Environmentally- sustainable practices, and intellectual property management.
2. Discuss the characteristics and mindset of entrepreneurs.
3. Identify and evaluate the methods of venturing into business, such as starting one’s own business, buying
existing business, and franchising.
4. Discuss the factors and principles to consider in preparing a business plan, including conducting market
study, technical study, management and organization study, financial study, and socio-economic study.
5. Assess the feasibility of the proposed business plan.
B. Affective
1 .Choose a feasible hospitality- or tourism-related business venture
C. Psychomotor
1. Develop a product and/or service innovation
2. Prepare a simple business plan of a business venture.
3. Present and defend the business plan in class.

Course Requirements and Policies

1. Class attendance—punctual & regular; and comes to class in complete corporate uniform.
a. Three (3) successive unexcused absences automatically fails a students.
b. Absence due to illness is excused upon presentation of a medical certification from a physician.
c. Requests for special exams may be granted to excused absences, and these must be taken not later
than a day
 after the official schedule of the exam for the subject
2. Class Participation
a. Present orally in class assigned topic to report.
b. Participation to a business forum or seminar which may be organized by the Hrtm 195 class is required.

3. Submission of Requirements
a. Assignments must be submitted on time (on or before due date). Two (2) pts per day will be deducted from
the score of outputs that are submitted late.
a. The final & improved business plan must be submitted within the week after presentation.

4. Grading System
Midterm Final term
Miidterm & 1-hr exams –40% Business Plan -30%
Quizzes & Assignments - 30% Quizzes & Assignments -20%
Participation & Attendance - 20% Participation and Attendance -20%
Total -100% Mid-term Grade -30%
TOTAL 100%

Topic Outline
Chapter 1: Perspectives of Entrepreneurship, and Entrepreneurs
A. Contemporary Views on Entrepreneurship D. Fears, Myths and Excuses of
B. Innovation: the Essence of Entrepreneurship
Entrepreneurship. E. The Successful Entrepreneur
C. Socio-economic benefits of
entrepreneurship

Chapter 2: Search for Business Opportunity, and Entrepreneurial Creativity

A. The Search for Business Opportunity C. Micro, Small and Medium Enterprises
B. Ideation & Entrepreneurial creativity D. Business category or sector

Chapter 3: The Business Plan and the Business Planning Process

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A. Concept of a Business Plan

B. The Business Plan Summary

Chapter 4: Market Study

A. Target Market C. Demand and Supply Analyses
B. B. Marketing Research D. Projected Sales and Market Share E. Marketing Plan

Chapter 5: Technical Study

A. The Product or Services C. Plant Location and Layout
B. Manufacturing Process D. Materials, Supplies, Facilities & Utilities
C. Plant Size and Production Schedule E. Production Cost & Product Mark-Up

Chapter 6: Organization and Management Study

A. Business Ownership E. Manpower Selection, Training & Compensation
B. Capitalization F. Legal Requirements
C. Organizational Structure G. Projected Timetable
D. Manpower Requirements and Qualification Standards

Chapter 7. Financial Study

A. The Project Cost C. Projected Financial Statements
B. Initial capital Requirements & financing D. Break–even analysis

Chapter 8: Socio-Economic Study

A. Benefits to Stockholders C. Social Desirability
C. Contribution to the Philippine Economy D. Social Responsibility and Sustainability

References:
Acierto, Marife A., et. al. c 2017. In Depth: A Guide to Successful BUSINESS PLANNING. Manila. Unlimited Books
Library Services and Publishing Inc.

Allen, Kathleen and Earl C. Meyer. 2006. Entrepreneurship and Small Business Management. Woodland Hills,
California: Glencoe/McGraw-Hill Co. Inc. 584 pages.

Asor, Winifreda T. 2009. Entrepreneurship in the Philippine Setting. Manila: REX Book Store

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

Ross, Dareen Lee. 2009. Entrepreneurship and Small Business Management in the Hospitality Industry. Burlington, U.S.A.:
Elsevier Ltd,

Prepared by: EUNICE I. BERAY AIREEN Y. CLORES

Instructor Instructor

Revised: January 8, 2018

2nd semester, 2017-2018
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