CAHS 209 Food Business Entrepreneurship (3)
Lec-52.5, field trips
Credit, Degree Applicable
Through lectures and industry guest speakers this class explores the fundamentals of what it takes to start a food business such as truck, pop up or restaurant. Topics covered include components of a business plan, lease or purchase negotiations, design and build out of a space, staffing, permits and licenses, how to plan for profitability and more.
Offered Fall semesters
After successful completion of this course, students will be able to:
- Outcome 1: Create a business plan including components such as concept based on market analysis, location, type of ownership and financing.
- Outcome 2: Summarize health, regulatory and legal considerations of starting a food business or restaurant including permits and licenses required
- Outcome 3: Summarize industry guidelines for profitability, create a budget, and analyze basic costs involved in starting and maintaining a food-related business.
- Outcome 4: Evaluate basic kitchen and/or dining room equipment and propose staffing appropriate to both menu and scale of a business.
- Outcome 5: Differentiate between the various types marketing and social media needed for successful food business public relations