Implementation of business planning project with experiential approach: A case study of entrepreneurship teaching to non‐business students, Dr. Ignatius Srianta and Catharina Trisnawati
Dr. Ignatius Srianta, Catharina Yayuk Trisnawati
Widya Mandala Surabaya Catholic University
Abstract: Business planning project with experiential approach have been implemented in beverage processing technology course, as a part of entrepreneurship teaching in undergraduate food technology study program. Seventy one students were divided into 6 groups and each group designed a business plan of beverage production. The business plans (production of RosBerry juice, Alang‐alang jelly drink, Luo Tung Kua healthy drink, Aloe vera juice, Soycorn milk and Bumble bee) were realized by production each product in pilot plant and selling the products in campus area. Five groups succeed to realize their business plans and get profit varies from 11.67 per cent to 58.29 per cent, but one group (production of Bumble bee) suffered losses of 28.63 per cent. About 84 per cent of students possess sufficient self‐confidence to success as an entrepreneur. Significant increasing of self‐confidence to success in business planning and marketing occurred. However, declining of self‐confidence also occurred especially in financing and managerial skill aspects. It is needed to improve self‐confidence in financing and managerial skill aspects.
Keywords: Business planning; Project; Experiential approach; Non‐business students; Food technology; Entrepreneurship teaching.
Citation: Srianta, I. and Yayuk Trisnawati, C. (2010), "Implementation of business planning project with experiential approach: A case study of entrepreneurship teaching to non‐business students", World Journal of Entrepreneurship, Management and Sustainable Development, Vol. 6 No. 4, pp. 325-333. https://doi.org/10.1108/20425961201000024