First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
BUSINESS PLAN
AVP3050095, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2015/16

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination BUSINESS PLAN
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0365-000ZZ-2015-AVP3050095-N0
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA MENINI SECS-P/07
Other lecturers FLORA BATTAGLIERI

Mutuated
Course unit code Course unit name Teacher in charge Degree course code
AVP5070067 QUALITY-ORIENTED FOOD AND WINE MANAGEMENT AND GOVERNANCE ANDREA MENINI AV2190

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines SECS-P/07 Business Administration 6.0

Mode of delivery (when and how)
Period First semester
Year 3rd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Syllabus
Prerequisites: Specific knowledge:
- industry analysis
- strategy
- accounting
- cost accounting

Generic competences:
- work with others
- work with information
- work with technology (word-excel-powerpoint or similar)
- learning to learn
Target skills and knowledge: The basic goal of this class is to provide each student with the opportunity to formulate and implement a business idea in food service through the realization of a comprehensive document that could attract banks, venture capitalists, business partners, employees, managers and stakeholders in general. This course focuses on the proactive writing of an effective business plan; in addition, through a pair-evaluation system, this class also highlights students’ competence in evaluating a detailed business proposal. Accordingly, the objective of this course is to encourage the development of teamwork skills, but also to improve students’ ability to underline potential weak points and latent inconsistencies of a business proposal.
Examination methods: Develop a business plan and presenting it.
Assessment criteria: Presentation of the business idea and it’s feasibility
Industry and market analysis
Economic and financial evaluation
Course unit contents: Market analysis
Demand analysis
Pricing
The operational plan
Economic analysis
Financial analysis
Planned learning activities and teaching methods: LESSONS:
Tools for business planning
TEAM WORKS:
Summarize and communicate the business idea and expected results
Additional notes about suggested reading: Slides
Cases
Textbooks (and optional supplementary readings)