Course Details
Subject {L-T-P / C} : FP4210 : Food Business Management and Entrepreneurship Development { 3-0-0 / 3}
Subject Nature : Theory
Syllabus
| Module 1 : |
Introduction and definitions related with project management and entrepreneurship Fundamentals of project management and entrepreneurship development Project formulation: market survey techniques, project identification, project selection, project proposal, work breakdown structure Network scheduling: activity, networks, use of CPM, PERT in project scheduling. Resource planning, resource allocation, project scheduling with limited resources. Estimation of project costs, earned value analysis, project techno-economic viability, break-even analysis. Identification of business opportunity in food processing sector, Government policies for promotion of entrepreneurship in food processing. Launching and organizing an enterprise, enterprise selection, market assessment, feasibility study, SWOT analysis, resource mobilization. Financial institution in promoting entrepreneurship Supply chain management. |
Course Objective
| 1 . |
To learn various aspects of Business management and entrepreneurship development in food processing |
Course Outcome
| 1 . |
Knowledge on various aspects of Business management and entrepreneurship development in food processing |
Essential Reading
| 1 . |
Gail Freeman Bell and James Balkwill, Management and Engineering, Printice Hall International |
| 2 . |
Lisa Jordan, Food Industry: Food Processing and Management, 2 edition, Callisto Reference |
Supplementary Reading
| 1 . |
Dinesh Awasthi and Rama Jaggi, Entrepreneurship and Management inputs for entrepreneurs in Food Processing Sector, Ahmedabad EDII |
| 2 . |
C R Bharatia, Food Technology and Entrepreneurship Management, Surendra Publications |