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ENTREPRENEURSHIP MDEVELOPMENT AND MARKETING [1]

Paper Code: 
GHSC 411(A)
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand Entrepreneurship Development
  2. Plan and Launch an Enterprise

Course Outcomes (COs):

Course outcomes

 

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

CO153:Develop conceptual understanding related to entrepreneur and entrepreneurship.

CO154: Appraise the role of entrepreneurial motivation and creativity in innovation.

CO155:Relate Marketing concept with 4Ps of marketing and create an appropriate marketing mix

CO156:Examine aspects related to Marketing and Financial management

Approach in teaching:

Discussion, Demonstration, Action Research

Learning activities for the students:

 Presentation, Giving tasks, group discussion

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

  

 

12.00
Unit I: 
Entrepreneurship Development
  • Entrepreneurship- concept, definition, need and significance of entrepreneurship
  • development in India, entrepreneurship growth process, barriers, entrepreneurship
  • education model.
  • Entrepreneur-their characteristics, types, gender issues, role demands and challenges.
  • Entrepreneurial Motivation.
  • Challenges faced by Women Entrepreneurs

 

12.00
Unit II: 
Enterprise Planning and Launching
  • Types of enterprises classification based on capital, product, location, ownership pattern
  • and process
  • Sensing business opportUnities and assessing market potential; market research
  • Appraising of project and feasibility

 

 

12.00
Unit III: 
Enterprise Management and Networking
  • Managing Production
  • Organizing Production; input-output cycle
  • Ensuring Quality

 

 

12.00
Unit IV: 
UNIT IV
  • Managing Marketing
  • Understanding markets and marketing
  • Functions of Marketing
  • 4Ps of Marketing(same as marketing mix)

 

12.00
Unit V: 
UNIT V
  • Financial Management
  • Meaning of Finance
  • Types and Sources of Finance
  • Estimation of project cost
  • Profit Assessment
  • Networking of Enterprises

 

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.

 

e RESOURCE

 

Academic Year: 
2023-2024 [4]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/entrepreneurship-mdevelopment-and-marketing

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/entrepreneurship-mdevelopment-and-marketing
[2] https://kupdf.net/download/mohini-sethi-institutional-food%20managementbookzzorg_5af69be1e2b6f51b449cfd09_pdf
[3] https://iris.paho.org/bitstream/handle/10665.2/6238/A%20GUIDE%20FOR%20SUPERVISORS%20-%20INSTITUTIONAL%20FOOD%20SERVICE%20CFNI%201992%20%28SECOND%20EDITION%29.pdf?sequence=1&isAllowed=y
[4] https://homescience.iisuniv.ac.in/academic-year/2023-2024