ECON 18
Start-Up Operations: What they don't teach you in school! Winter 2023

Class Details

Many entrepreneurs begin their respective journeys with very little prior experience or industry knowledge — they just go for it! In this course, we’ll take a dive into what it takes to found and run a small food and beverage business. We’ll start at ground zero and work our way through the components of operating a small business. From production runs to logistical challenges, we will cover it all. This course explores all aspects of running a business outside of that traditionally taught in textbooks. Balance sheets and income statements are very important, but so are supplier negotiations, process flows, and the inevitable need to solve daily logistical challenges. After this course, the only thing left to do is give entrepreneurship a try for yourself. Find something you’re passionate about, roll your sleeves up and see what happens — I’m sure you’ll be glad you did. This course will feature frequent guest lectures by entrepreneurs who will share their experiences on topics covered each week. Students will be able to interact, learn and take away a wealth of knowledge from industry experts.
The Class: Format: lecture
Limit: 20
Expected: NA
Class#: 1109
Grading: pass/fail only
Requirements/Evaluation: Short paper and final project or presentation.
Prerequisites: none
Enrollment Preferences: General interest in entrepreneurship
Unit Notes: Passionate food and beverage professional with a focus on small start-up operations. Operated multiple businesses from infancy to $10mm in revenue.
Attributes: EXPE Experiential Education Courses

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