Course description

As a participant of this course, you will be engaged in a thoughtfully designed blend of active learning sessions, group work, and lectures that focuses on assessing your market, testing your idea, and planning the successful execution of new food and beverage industry concepts. Through presentations, research, guest speakers, and more, you will be introduced to the segments and scope of the industry, to the major players, and to the market forces and critical issues at play in this competitive field. You will discover the importance of identifying your customer and learn how to conduct market research and apply marketing principles to food and beverage concepts. With this information, you will be able to shape your idea, define your value proposition, and develop an effective business case for your concept. In addition, you’ll become acquainted with topics including food safety, standardization, and recipe development; explore menu design and planning; investigate facilities and production issues; identify basic concerns regarding supply chain and inventory management in a food and beverage setting; and familiarize yourself with purchasing and quality assurance concerns.

Outcome 1: Deepen your understanding of the food and beverage industry, from market segmentation to menu planning, food safety, supply chain, and service issues

Outcome 2: Learn what it means, and takes, to be an entrepreneur in the food and beverage industry

Outcome 3: Identify the considerations required to develop a viable, and sustainable, food and beverage concept

Outcome 4: Strengthen your business, marketing, and management knowledge

Not open to matriculated Nolan Students.

Summer 2023: Online course

Section ID:HADM 1102 001-LEC
Number:1234
Session:Summer 3-week 2
Class dates:June 20-July 7, 2023
Final exam/project due:Friday July 07, 5 PM - 7 PM / Online (see Final exams)
Time / room:MWF 10 AM - 11:30 AM / Online
Mode of instruction:Online (async+sync)
Credit:3
Grade:Graded only
Instructor:Gaulke, C. (ccg79)
Gutchess, C. (cg438)
Max. enroll:80
Restrictions:Not open to Nolan students.
Notes:Students will read, watch recorded lectures, and complete individual and group activities asynchronously and in preparation for regular synchronous class discussions and activities (held MWF 10-11:30am (EST) via Zoom).
Eligibility:

Sophomores, Juniors, & Seniors

See Eligibility for Summer Courses.

To enroll:

See Apply for Online Courses.

See Dates & Deadlines.

See Online Learning FAQs.

This course is open to all registrants, including undergraduates and precollege students.

Tuition & fees:See Tuition for Online Courses