Resource Description

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.

Resource Description

This open-source ebook was created to be used by anyone teaching Entrepreneurship or Startup Law. Professor Prince teaches Penn State Dickinson Law’s Entrepreneurship Law: Company Creation course and used this book in conjunction with skills-based exercises. Due to the independent, practical, and experiential nature of this course, the book is deliberately designed to ignite thought and require additional student research on each topic. As such, each unit does not provide complete coverage of each topic but rather provides material needed to serve as guidance and skill-building.