| Management concepts and functions. The internal and external environments of the organisation. Social responsibility and ethics in management. Managerial decision making. The planning process. The nature of organisation structure. Oganisational control. Human resource management. Characteristics of micro, SMEs and large food businesses.
Innovation and Entrepreneurship. Creativity and innovation. Opportunity recognition. Idea generation, mind-mapping, roadmaps for the venture process, exploring the food industry perspective. Understanding finance and seeking resources. Incubation, finance, state supports, operational considerations.
Marketing and costing requirements for a food business. Market Research: primary and secondary; qualitative and quantitative. Target market. Marketing Mix: Product, Price, Place and Promotion. Consumer research: food choice and acceptability. Start-up costs, cash flow, profit and loss, and balance sheet. Preparing a business plan for a food enterprise. Intellectual property rights.
Presentations from experienced entrepreneurs and case studies of success stories and failures and lessons learnt.
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Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
