Primarily designed for a course in Advanced Food Production and Service Management (HM 430), A Pop-up Restaurant Business Guide for Capstone Hospitality Entrepreneurship Education supports educators and students engaged in high-level learning projects to successfully develop and implement hospitality dining experiences. The guide is organized around four parts, or modules, each of which is written to provide scaffolding support for the conceptualization, development, implementation, and evaluation of a real-life pop-up restaurant business idea. Each part is organized around a set of learning objectives, reading materials and resources, and interactive knowledge check and review activities. At the end of each chapter is a Pop-up Project Task for students to follow a specific set of entrepreneurial steps towards the goal of launching a pop-up restaurant. The textbook provides a high-quality, step-by-step guide for real-world hospitality entrepreneurship teaching and learning.
With contributions by Sarah Hartman-Caverly and Shawn Murray.
Supported by PA GOAL (Pennsylvania Grants for Open and Affordable Learning) Cycle 1 funding.