DEVELOPING BUSINESS PLAN PROPOSAL

Paper Code: 
GHSC 411(B)
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Conduct SWOT Analysis
  2. Development of Business Plan

 

Course Outcomes (COs):

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

CO157: Develop skills in project identification, formulation and appraisal

CO158:Develop understanding about setting up of enterprise and its management

CO159:Examine skills learned by performing SWOT analysis

CO160:Plan a frame work for setting a new

 

Approach in teaching:

Interactive Lectures, Discussion, Analysis of SWOT Analysis report

Learning activities for the students:

Self learning assignments, Effective discussion , Simulation, SWOT  Report analysis of major Entrepreneurs and presentation

CA test, Semester end examinations,  viva, Presentation, Individual and group projects

  

 

CONTENTS

  • SWOT analysis of any 2 successful entrepreneurs of your choice.
  • Identify an entrepreneur and analyse his/ her entrepreneurial competencies on the following parameters-
  • Sales
  • Profit
  • Employee size
  • Market Share
  • Time Span in terms of growth
  • Survey of an institution facilitating entrepreneurship development in India and prepare a report for the same.
  • Preparation of business plan and its presentation (PPT’s)
  • Food Service Institution
  • Garmet Production
  • Pre school/Creche/counseling Centre.

 

Essential Readings: 
  • Gundry Lisa K. & Kickul Jill R.,2007, Entrepreneurship Strategy: Changing Patterns in New Venture Creation, Growth, and Reinvention, SAGE Publications, Inc.
  • Taneja & Gupta, 2001, Entrepreneur Development- New Venture Creation, Galgotia Publishing Company

 

 

References: 
  • West, Wood, Shugart, Harger, 1977 : Food service in Institutions.
  • Koontz O Donnel - 1976 : Management - A systems contigency Analysis and          Managerial Functions.
  • Dessler B. 1978: Personnel Management - Modern Concept & Technique.
  • Kotshevar L.N. Terrekk M.E., 1967 : Food Service Planning, layout and equipment.
  • Kolshvner L.M. : Standard Principles and Techniques in Quantity Food Production, 1974.
  • Kinton &Gesarani : The Theory of Catering. Edward Arnold 1974.
  • Longree K. : Food service sanitation, Waley 1973.
  • Philip T.E. : Modern Cookery for teaching and Trade Vol - I & II, 1983.
  • Avery A.C. : Modern guide of food service equipment C.B. Publishing 1981.

 

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Academic Year: 
2023-2024
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