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. 2018/19

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SCIENZE E CULTURA DELLA GASTRONOMIA E DELLA RISTORAZIONE (Ord. 2008)
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2018/19
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
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 GIULIA TURRA

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

Course unit organization
Period First semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019

Syllabus
Prerequisites: Having the fondamental competencies from Business and Administration:
1) analysis of economic and financial dynamics due to factors related with eviroment, industry and corporate strategies
2) rappresentation and measurement of performances
Target skills and knowledge: The course has the following goals in terms of practical capabilities for producing a business plan, with particular emphasis on companies in the enogastronomy industry:
1) analysis of business opportunities under the condition of enviromental factors, demand-offer relation and corporate strategies
2) rappresentation of economic and financial performances conditional to the hypoteses
3) produce a comphensive document for supporting several corporate decisions: launch a new product or service, open a new store, enter in an new market

By the end of the course, student will be able to:
- use the framework: objective, action, measurement and target, investment and responsability
- identify causal effect between decisions and economic-financial results through assumptions
- evalute economic and financial feasibility
- write a business plan

In addition, student imporove the following generic skills:
- work with others: developing a team project and comunicating the results under constrains
- generate information: collect, analyse and summarize data and references
- use techonoly: using databases and softwares, creating a report and producing a video
- learning to develop: confront with meets and deepen a topic of interest
Examination methods: Exam has the following steps:
- preparetion of a business plan in a team of 3 students [40%]
- oral mid-term presentation: team performance [5%] and individual performance in presenting and answering [5%]
- final presentaion of the business plan: team perfroamnce [5%] and individual performance [5%]
- peer evaluation of the projects [10%]
- discussion of another project [10%]
- individual contribution to the project [10%]
- partecipation [10%]

For NON attending students the project is individuals and it must be due one week before the date of the oral exam. The exam is the discussion of the project and the follwoing elements are considered:
- documents: text [20%] and spreadshhet [20%]
- answering: coherence [20%], reliability [20%] and economic-financial feasibility [20%]
Each component must have a minimum score of 10/20.
Assessment criteria: General principal criteria for evaluation are:
- formulate an entrapernerual idea using market perspective
- evaluate economic and financial perspective

Student evaluation will be on:
- usage of marketing and strategy definition tools
- usage of accounting concepts and methodologies
- attendance

Team project is used to evaluate:
- working with other and comunicate results
- identify weakeness and incoherence in the business paln
Course unit contents: The realization of a business plan that could attract banks, venture capitalists, business partners, employees, managers and stakeholders in general.

Topics covered, in CFU, are:
1- Market analysis
2- Demand analysis
3- Pricing
4- The operational plan
5- Economic analysis
6- Financial analysis

In addtion, the course contributes to the achievement of the following goals:
- 12.3 By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses
-12.6 Promote public procurement practices that are sustainable, in accordance with national policies and priorities
12.8b Develop and implement tools to monitor sustainable development impacts for sustainable tourism that creates jobs and promotes local culture and products
Planned learning activities and teaching methods: The course is organised with frontal classes supported by slides and blackboard and the following activities:
- theoretical in-deph analysis with example from the enogastronomy industry
- team project

Accordingly with course goals:
- frontal classes (32 hours) will provide fondamental concepts and tools for preparing the business plan
- exercises (16 hours) will provide additional examples for the usage of the tools
Additional notes about suggested reading: Slides
Cases
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Working in group
  • Problem solving
  • Loading of files and pages (web pages, Moodle, ...)
  • Students peer review

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Responsible Consumption and Production