College: College of Business, Management & Accountancy Program: Bachelor of Science in Hotel and Restaurant Management

Prepared by: Reviewed by: Contact Number: 09399302998

EVA C. AGUIRRE, MBA FRANKLIN F. AVELINO, MBA Email: evacaballeroaguirre@gmail.com
Professor Program Head Consultation Schedule: Anytime (By Appointment)

Reviewed by: Approved by:

RICA B. SAN ANTONIO, MMBM ELNORA A. BARRIOS, Ph.D.
Dean Director, Academic Affairs

Course Code: Mgt. 109A Descriptive Title: Entrepreneurship and Business Planning

Course Credit(s): Three (3) Units Lecture Hours/Week: 3 Hours/Week Laboratory Hours/Week: None

Pre-Requisites: Mgt. 101, Mktg. 101

Course Description: This course is an introduction to the concept of entrepreneurship and franchising. This course examines the factors that lead towards entrepreneurial and franchising
success and the skills and behaviors necessary to be a successful entrepreneur. The course will cover design, creativity and entrepreneurship, the characteristics of and types of entrepreneurs
and franchising, pathways to entrepreneurship and requirements for success.
The course emphasizes that a business must be new, and if it is old, it must rejuvenate its products, process, markets and the way it does its business. Customer demands, needs change,
industries change and businesses and its leaders must rapidly adapt to this rapidly changing business landscape.

Course Learning Outcomes:

Knowledge and Skills:

Upon completion of this course, students will be able to:
Identify suitable paths to small business ownership;
Develop a feasibility study of the strengths and weaknesses of the proposed business opportunity;
Demonstrate the ability to design and produce a detailed written business plan;
Demonstrate the ability to create and deliver an effective oral presentation of the new venture business plan.
Acquire, integrate, and evaluate a core set of business skills necessary to successfully operate a hospitality organization;
Demonstrate effective written and oral communication;
Demonstrate quantitative reasoning and critical thinking skills needed to make sound business decisions.
Autonomy and Responsibility Competence
Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations:
Ability to carry out institutional procedures and policies;
Assess workload and delegate effectively.

Self-Development Competence
Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas:
Develop practical skills;
Develop up to date knowledge and transfer those skills to colleagues.

Role in Context Competence

Upon completion of this course, students will be able to effectively contribute to the following activities or endeavors:
Plan, organize and execute a service production operation;
Work competently under pressure within the work environment.

COURSE PROGRAM OUTCOME MAP:

1. Apply management theories, methods to various types of hospitality organizations;

2. Analyze, evaluate, and solve problems using methods of management science;
3. Make decisions and act within social and ethical dimensions;
4. Sustain commitment in promoting livelihood programs in community development;
5. Use interpersonal & communication skills to be an effective player & leader in the hospitality industry;
6. Perform effectively and efficiently the core competencies in the hospitality industry;
7. An Ideal Purisimian graduate is a world-class, competent, innovative professional imbued with Christian values and a deep love for the Blessed Virgin Mary.

Course/Subject Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7

Mgt. 109A
Entrepreneurship
p P P P P P
and Business P
Planning

(Legend: Llearned in the course; Ppracticed in the course; Onot yet learned/practiced but the opportunity to practice exists)
Course/Subjects Units Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7

Professional Subjects

Nat. Sci. 101-A 3 P L P P L L P

HRM 101 3 L L P P L L P
TCS 101 3 P L P P P L P
TCS 102 3 L L P P L L P
HRM 102 3 P P P P P L P
HRM 103 3 P P P P P L P
HRM 201 3 L L P P L L P
HRM 104 3 P P P P P L P
HRM
P P P P P L
105/104A/203A 5 P
HRM 106 3 L L P P L L P
TCS 103 3 L L P P L L P
HRM 107 3 P P P P P L P
HRM 202 3 P L P P L L P
HRM 203 3 P P P P P L P
HRM 204 3 L L P P P L P
CSS 101 3 L L P P L L P
CSS 102 3 L L P P L L P
CSS 103 3 L L P P L L P
HRM 205 3 P P P P P L P
HRM 206 3 P L P P L L P
CSS 104 3 L L P P L L P
CSS 105 3 P L P P L L P
CSS 106 3 P L P P L L P
CKM 101 3 P P P P P P P
CKM 102 3 P P P P P P P
CKM 103 3 P P P P P P P
CKM 104 3 P P P P P P P
CKM 105 3 P P P P P P P

CKM 106 3 P P P P P L P

RDM 101 3 P P P P P P P
RDM 102 3 P P P P P P P
RDM 103 3 P P P P P P P
RDM 104 3 P P P P P P P
RDM 105 3 P P P P P P P
RDM 106 3 P P P P P P P
Accounting 101A 3 O P P P L P P
Mgt. 101 3 P P P P P P P
Mgt. 102 3 P P P P P P P
Mgt. 109A 3 P P P P P P P
Mgt. 202 3 P P P P P P P
Finance 101 3 O P P P L P P
Bus.Com. 101 3 O P P P P P P
Mktg. 101 3 P P P P P P P
HRM 301 3 P P L L P L P
HRM 402 4 P P P P P L P
TCS 104 3 L L P P L L P
TCS 105 4 P L P P P P P
 Intended Learning Teaching Textbook Time
Outcomes Learning (T) Assessment Allotment
Competence Topics (ILO) Activities Equipment (Hours)
References
(TLA) (R) Task Tool Lec Lab
PRELIMINARY PERIOD

The Entrepreneurial
Perspective

Demonstrate knowledge on Definition of Define and explain Lecture LCD T1 Quizzes, Quizzes, 6
the entrepreneurial Entrepreneurship entrepreneurship; Discussion Projector, R1, R2, R3, Major Written
perspective. Differentiate types of Multimedia Laptop R4 Written and Oral
Types of
entrepreneurship; Instruction Exam, Exams,
Entrepreneurship Analyze and discuss the Case Studies Oral Exam Reporting
Entrepreneurialism importance of Reporting
Why are entrepreneurs entrepreneurship to Workshop
important to society and society and economy; Research Work
economy? Outline the
The Nature and entrepreneurial
Importance of mindset.
Entrepreneurship
The Entrepreneurial
Mindset
Entrepreneurial
Intentions and Corporate
Intentions
Entrepreneurship
through Franchising

Entrepreneurs to Emulate
Foreign

Bill Gates Identify and Lecture LCD T3, p. 36 Quizzes, Quizzes, 6

differentiate notable Discussion Projector, R1, R2 Major Written
Steve Jobs
entrepreneurs; Multimedia Laptop Written and Oral
Matshusita Outline the business Instruction Exam, Exams,
Tomas Edison history of notable Case Studies Oral Exam Reporting
Andrew Carnegie entrepreneurs; Reporting
Rockefeller Enumerate and discuss Workshop
Morgan, etc. the contributions of Research Work
Young Billionaires notable entrepreneurs
to the economy and
society.
Local: Old Tycoons, New R1, R2 6
Tycoons

PRELIMINARY EXAMINATION
 MIDTERM PERIOD

Franchising

Demonstrate knowledge and Introduction to Define the discuss the Lecture LCD T4 Quizzes, Quizzes, 9
skills on franchising. Franchising nature of franchising; Discussion Projector, R3, R4 Major Written
Definition of Franchise Outline the history of Multimedia Laptop Written and Oral
and Franchising franchising; Instruction Exam, Exams,
History of Franchising Enumerate and explain Case Studies Oral Exam Reporting
Parties in Franchising the parties in Reporting
Franchisor franchising; Workshop
Franchisee Compare and contrast Research Work
franchisor and Simulation
franchisee.

Forms of Franchises

Business Format Differentiate forms of Lecture LCD T4 Quizzes, Quizzes, 9

Franchise franchises; Discussion Projector, T2 Major Written
Product Distributorship Generate business Multimedia Laptop R1, R2 Written and Oral
Notes and Considerations format franchise; Instruction Exam, Exams,
Discuss notes and Case Studies Oral Exam Reporting
Benefits of Buying a
considerations; Reporting Business
Franchise
Outline the benefits of Workshop Plan
Business Model
buying a franchise; Research Work
Safety in Proven Systems
Demonstrate safety in Simulation
Predictable Results proven systems;
Advantages of Enumerate and
Franchising explain the advantages
For the Franchisor and disadvantages of
For the Franchisee franchising.
Drawbacks of Franchising
For the Franchisor

MIDTERM EXAMINATION
 PREFINAL PERIOD

Creating and Starting The

Venture
Reinforce knowledge and
skills on creating business Go Master Self Present guidelines in Lecture LCD R3, R4 Quizzes, Quizzes, 9
ventures. Go Master Opportunity creating business Discussion Projector, T2 Major Written
Go Master Set-up ventures Multimedia Laptop Written and Oral
The Business Plan: Instruction Exam, Exams,
Creating and Starting the Case Studies Oral Exam Reporting
Venture Reporting Business
The Marketing Plan Workshop Plan
The Organizational Plan Research Work
The Financial Plan Simulation
Financing The New
Venture

PREFINAL EXAMINATION
 FINAL PERIOD

Sources of Capital

Informal Risk Capital, Define and discuss the Research Work LCD T2 Business Plan Business 9
Venture Capital and IPO nature of business Projector, R1, R2 Plan
plan/feasibility study; Laptop
Business Plan Presentation Prepare business plan.

FINAL EXAMINATION
Equipment: LCD Projector, Laptop, Chalk/White Board

Textbooks:
1. Saidali, M. (2015): The Entrepreneur: An Introduction to the World of Business Management, Operation and Financing of Own Business. Mindshapers Co.,
Inc., Manila.
2. Scarborough, N. (2013): Essentials of Entrepreneurship and Small Business Management. Pearson Education Limited.
3. Greene, C. (2013): Entrepreneurship: Ideas in Action. Cengage Learning.
4. Pereda, P. (2012): Entrep Pinoy: Introduction to Entrepreneurship. Purely Books Trading & Publishing Corp., Manila.
References:
1. www.scribd.com
2. www.slideshare.net
3. www.pinoy-entrepreneur.com
4. www.gonegosyo.net

Course Requirements:
Major Exams
Quizzes
Unit Tests
Oral Recitation
Assignments
Research Works
Individual/Group Presentations
Case Study Analysis
Individual Outputs

Grading System:

Components Percentage
Class Participation 15%
Quizzes 20%
Assignment/Paper/Project 15%
Major Exam 50%
Total 100%
Course Requirements & Grading System GRADE Percentage Equivalent Indication
1.00 100% Excellent
Prelim Grade . 25% 1.25 97 - 99%
Prelim Examination . 50% 1.50 94 - 96% Very Good
Quizzes 20% 1.75 91 - 93%
Class Participation/Presentation 15%
2.00 88 - 90% Good
Assignment .. 15%
2.25 85 - 87%
2.50 82 - 84% Fair
Midterm Grade 25%
2.75 79 - 81%
Prelim Examination . 50%
3.00 75 - 78% Passing
Quizzes 20%
5.00 Failure
Class Participation/Presentation 15%
Assignment 15% F Failed
NE Never Entered
Pre-Final Grade .. 25% D Dropped
Prelim Examination 50% FA Failure due to Absences (more than 20% of the total number of class
Quizzes 20% hours)
INC Incomplete (must be completed within 2 consecutive semesters excluding
Class Participation/Presentation15%
summer or grade becomes an F)
Assignment ..15%

Final Grade 25%

Prelim Examination 50%
Quizzes 20%
Class Participation/Presentation15%
Assignment ..15%

Total ... 100%

Passing Mark = 75%

Equivalent: 50 + 50 (Score)
Perfect Score
CLASSROOM POLICIES

Testing and Grading

Major exams will be administered on the scheduled date and time. All of them are close-notes and closed books. No make-up exams will be allowed.
A failing mark will automatically be given to any student caught cheating in any exam.
Appeals for rechecking must therefore be accomplished within ONE WEEK AFTER THE RESULTS ARE GIVEN OUT.
If classes are suspended or cancelled on the date of a scheduled exam or quiz, it is understood the test will be given on the following meeting.
Quizzes will be given every meeting. Students are required to study for the lessons that were taught or assigned readings for discussions.

Class Guidelines
Turn off cellular phones or activate the silent vibration mode to avoid disrupting the class discussion.
Students are expected to adhere to the school dress code.
Restroom needs should be attended to before or after the class, or during breaks between classes. It should not be done during class.
Eating, drinking and smoking are not allowed inside the classroom.
Students are highly encouraged to ask questions and contribute their insights and observations, as long as they are relevant to the subject matter being discussed. Disruptive
students will be asked to leave the room.

Practical Evaluation
Students are grouped with ten (10) members per group and will do the entrepreneurial activities, profit will be shared by the group members.
(Continuous Assessment) during each activity, students will be evaluated on their activity work and attitude. Additional marks will be awarded for displays of leadership. A copy
of the daily assessment will be handed to the students during orientation.
There will be two assessments; these marks will form part of the overall mark for the paper works along with an average of all other activity sessions.

Attendance Policy
Attendance for taught elements of the program is important in order for students to succeed in their studies, for this reason, attendance is mandatory.
Absences will be treated as a disciplinary offense; three warning letters and the student will be withdrawn/failed for the remainder of the semester regardless of medical
certificates or authorized absences.
Students are expected to be in class on time. Absence will be recorded when late.
All activities are mandatory. Non-attendance /completion will be treated as absent.

Tardiness
Classes will start on time, and attendance/absence will be registered at the start of the class.
Tardiness is not tolerated in industry and students are being prepared to be managers in the industry.

Consultation Hours
Regarding consultation, students may get in touch with their Mgt. 109A Instructor through:

Contact Number: 09399302998

Email Address: evacaballeroaguirre@gmail.com

Students who wish to individually consult their Mgt. 109A Instructor may arrange an appointment with them or through Ms. Jackielyn A. Arnido, the Department Secretary.