F07 HSPM 170
San Jose State University
Department of Hospitality, Recreation and Tourism Management
HSPM 170 The Hospitality Entrepreneur
Fall 2007
Course Information
Instructor: Dr. Tsu-Hong Yen, Associate Professor
Department of Hospitality, Recreation and Tourism Management
San Jose State University
Course Title: The Hospitality Entrepreneur
Course Code: HSPM 170: 56563
Section: 1
Class Hours: Thursday 1:30 pm – 4:15 pm
Classroom: BBC 320
Office Hours: Monday and Wednesday 10 am to noon, or by appointment
Office Location: SPX 53
Office Phone: (408) 924-3292
E-mail: yen_hspm170@yahoo.com (preferred communication method)
Department Fax: (408) 924-3061
Final examination: Tuesday, December 18, 12:15 – 14:30 pm
Textbook
Katz, J. A., and Green, R. P. (2007). Entrepreneurial Small Business. Boston, MA: McGraw Hill.
Textbook website: www.mhhe.com/katzesb
Catalog Description
Explore the creative, risk taking, innovative, and passionate nature of entrepreneurship. Investigate
the process of transforming creative ideas into commercially viable business ventures. Examine
the creation, planning, management, operations, growth, and development of new hospitality
business.
Learning Objectives
Upon completion of this course, students should be able to:
1. explain the synergies among creativity, innovation, and entrepreneurship in the hospitality
industry;
2. describe the entrepreneurial prospective in the hospitality industry;
3. evaluate the business environment and its importance to new business ventures;
4. evaluate the legal requirements and process to start a new business;
5. describe the marketing, financial, and human resource management of a small business;
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6. identify the importance of growth and succession for a small business;
7. describe the importance of strategic planning for a small business;
8. identify entrepreneurial trends in the hospitality industry;
9. prepare a business plan for your own hospitality enterprise.
Grading policy
Assignments Weight
Quizzes 15
Mid-term examination 15
Final examination 20
Participation 20
Business plan written report 20
Business plan presentation 10
Total 100
Final total percentage range and letter grade:
96 – 100 A+
93 – 95 A
90 – 92 A-
86 – 89 B+
83 – 85 B
80 – 82 B-
76 – 79 C+
73 – 75 C
70 – 72 C-
66 – 69 D+
63 – 65 D
60 – 62 D-
59 and below F
Explanations of assignments
Participation
Participation in this course is expected. It accounts for 20% of your grade. To receive
maximum benefit from this course, you are expected to attend all classes, come prepared,
and actively participate in the discussion. Late arrival and early departure in class are
marks of disrespect, unprofessional, and interrupt class. Please be on time. Evaluation of
participation will be based on participation in class discussions and exercises, homework,
assignments, Internet exercises, etc.
Mid-term examination
The mid-term examination will take place in Week 9. The instructor will not administer
make-up examination. If you know that you will not be able to take an examination during
its scheduled time, please inform the instructor and make appropriate arrangements.
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Final examination
The final examination will be comprehensive and cover all materials in this class. No make-up examination will be given. If you know that you will not be able to take an
examination during its scheduled time, please inform the instructor and make appropriate arrangements.
Business plan This course will focus on exploring entrepreneurship opportunities in the hospitality industry, such as hotels, motels, bed and breakfast establishments, restaurants, food supplies, supplementary services, etc. in the hospitality logistic chain. This assignment provides you the best opportunity to start the planning process. This assignment may be
done in group of no more than three students. Each group is required to develop a
business plan for a concept related to hospitality of their own interest. Each group needs to keep a journal documenting all study activities. You need to turn in the journal at the end of this semester.
The objective of a business plan is to provide a blueprint to start and run a business. A good business plan requires a tremendous amount of time and effort to think, explore, research, debate, assess, and evaluate the business idea. The purpose is to provide
answers to the following questions, in order to reduce the risk of failure and to assure success. What is the business idea? How will you make money? What value is the
business creating? Is there a market for your produce/service? Who are the competitors? How competitive is the market? Can you offer the product/service at an acceptable and profitable price? What are your costs, expenses, and revenues? How and where will you get funds for your business? How will you repay your creditors and investors? Can you create a sustainable competitive advantage that you can successfully exploit?
The business plan should address the following issues:
? a detailed description of the concept/idea,
? a discussion of potential customers,
? a SWOT analysis,
? present and anticipated competition,
? sources of marketing research, i.e., business journals, web sources, etc. ? a marketing plan,
? a comprehensive discussion of operations and the management and staffing of the
enterprise, i.e., costs, expenses, and revenues,
? a break-even analysis,
? financing plan to assure sources of capital,
? repayment plan,
? financial statements including a pro-forma income statements, and balance sheets, for
the first three years of operations.
Requirements: A professionally prepared business plan. Each business plan needs to
prepare a presentation of 20 minutes.
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COURSE POLICIES
Policies outlined in the University Catalog shall be enforced as defined. You are responsible for
understanding the policies and procedures about add/drops, academic renewal, withdrawal, etc.
Further, instructor policies identified in this syllabus shall be the governing structure for this course
and shall be enforced as defined. Plagiarism and cheating on examinations will be penalized to the
fullest extent of University regulations. Students are encouraged to take the plagiarism tutorial
offered by the King Library, http://tutorials.sjlibrary.org/plagiarism/index.htm . Please read the
SJSU Academic Integrity Policy S04-12 at http://www2.sjsu.edu/senate/S04-12.pdf.
E-mail Announcements
The instructor will use e-mail to make course-related announcements. It is the student’s responsibility to provide the instructor with correct e-mail address and to read e-mail regularly. Due
to the current computer virus threats, when sending an e-mail to the instructor, please type your
name and course number in the SUBJECT field. The instructor will not read any unidentifiable e-mail.
Assignments turned in after the due date without prior approval will not be accepted.
Make-up exams will not be given. Students with scheduling difficulties must make arrangements
with the instructor prior to the exam.
Positive Suggestions
Since this is an on-line course, please make a sincere attempt and commitment to study on-line
materials for each class. Read the assigned readings. Participate in on-line case discussions.
Hand in your best work. Ask questions. Make an appointment if you are having any problems. Be
proud of your accomplishments. Do the readings weekly. Take charge of your education and
strengthen your knowledge. It can only payoff.
Campus policy in compliance with the Americans with Disabilities Act
“If you need course adaptations or accommodations because of a disability, or if you need special
arrangements in case the building must be evacuated, please make an appointment with me as
soon as possible, or see me during office hours. Presidential Direction 97-03 requires that
students with disabilities register with DRC (Disability Resource Center) to establish a record of
their disability.”
Academic Integrity
“Your own commitment to learning, as evidenced by your enrollment at San Jose State University
and the University’s integrity policy, require you to be honest in all your academic course work.
Faculty members are required to report all infractions to the office of Student Conduct and Ethical
development. The policy on academic integrity can be found at http://sa.sjsu.edu/student_conduct.”
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SAN JOSE STATE UNIVERSITY ACADEMIC INTEGRITY POLICY S04-12
The following is an excerpt from the SJSU Academic Integrity Policy S04-12. You are encouraged to
read the whole document at http://www2.sjsu.edu/senate/S04-12.pdf.
The University emphasizes responsible citizenship and an understanding of ethical choices inherent in
human development. Academic honesty and fairness foster ethical standards for all those who depend upon
the integrity of the university, its courses, and its degrees. This policy sets the standards for such integrity
and shall be used to inform students, faculty and staff of the university’s Academic Integrity Policy. The
public is defrauded if faculty and/or students knowingly or unwittingly allow dishonest acts to be rewarded
academically and the university’s degrees are compromised.
STUDENT ROLE
It is the role and obligation of each student to:
1. Know the rules that preserve academic integrity and abide by them at all times. This includes
learning and following the particular rules associated with specific classes, exams and/or course
assignments. Ignorance of these rules is not a defense to the charge of violating the Academic
Integrity Policy.
2. Know what the consequences of violating the Academic Integrity Policy will be, student’s appeal
rights, and the procedures to be followed in the appeal.
3. Foster academic integrity among peers.
FACULTY MEMBER ROLE
It is the role and obligation of each faculty member to:
1. Apprise classes of the Academic Integrity Policy and the ethical standards required in courses and
the permissible procedures in class work and/or examinations. This information should be
referenced in course syllabi (and other materials as appropriate).
2. Make every reasonable effort to foster honest academic conduct. Specifically, examinations should
be appropriately proctored or monitored to prevent students from copying, from using non-cited
resources, or exchanging information. Examinations and answers to examination questions should
be secured in such a way that students cannot have prior access to them. Efforts should be made
to give unique and varied assignments.
3. Take action against a student in accordance with this policy when the faculty member has
supporting evidence that a student has violated the Academic Integrity Policy.
4. Comply with the rules and standards of the Academic Integrity Policy.
Tentative Schedule
The instructor reserves the right to revise this tentative schedule in order to enhance the
achievement of learning objectives. Any revision will be announced in class and through e-mail. It
is the student’s responsibility to be aware of all classroom discussions, assignments, and changes in course requirements.
Week Date Readings and assignments Business plan 1 8/23 Course introduction Download business plan
template from
http://www.score.org/template
_gallery.html 2 8/30 Ch. 1 Small business: its opportunities and Study a free business plan
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rewards from www.bplans.com 3 9/6 Ch. 3 Small business entrepreneurs:
Characteristics and competencies
Ch. 4: Small business ideas: creativity,
opportunity, and feasibility
4 9/13 Ch. 8 Business plans: seeing audiences Introduction to business plan
and your business clearly
5 9/20 Ch. 2 Small business ethics: a key to long-Your business concept
term success Choosing a business form
Ch. 18 Legal issues: recognizing your small Protect your intellectual
business needs property 6 9/27 Ch. 7 Small business strategies: imitation General company description
with a twist SWOT analysis
Product and services 7 10/4 Ch. 9 Small business marketing: product Marketing plan
and pricing strategies
Ch. 10 Small business promotion: Market trend analysis
capturing the eyes of your market Customer analysis 8 10/11 Ch. 11 Small business distribution and
location
Ch. 12 Marketing plans: saying how you’ll
get sales
9 10/18 Mid-term examination
10 10/25 Ch. 13 Small business accounting: Financial plan
projecting and evaluating performance Startup expenses 11 11/1 Ch. 14 Cash: lifeblood of the business
Ch. 15 Small business finance: using
equity, debt and gifts
12 11/8 Ch. 19 Human resource management Human resource plan
Management and organization 13 11/15 Put together your business plan
14 11/22 Thanksgiving
15 11/29 Business plan presentation
16 12/6 Ch. 20 Achieving success in the small
business
Course review
Final examination: Tuesday, December 18, 12:15 – 14:30 pm
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Internet Resources:
Textbook website
www.mhhe.com/katzesb
Business Plan Pro
www.bplans.com
BusinessWeek Online
http://www.businessweek.com/smallbiz/index.html
California Business Portal
http://www.calbusiness.ca.gov/default.asp
Entrepreneur Magazine
www.entrepreneur.com
Ewing Marion Kauffman Foundation
www.kauffman.org
National Federation of Independent Business, NFIB
www.nfib.com
PBS Small Business School
www.smallbusinessschool.org
Startupnation
www.startupnation.com
SCORE
www.score.org
SCORE business plan planning templates,
http://www.score.org/template_gallery.html
US Small Business Administration in San Francisco
http://www.sbaonline.sba.gov/ca/sf/
Visa Small Business Online Workshops
http://usa.visa.com/business/resource_center/workshops.html?it=c|/business/index.html|Online%2
0Workshops
Winning Workplaces
http://www.winningworkplaces.org/
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