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(Hospitality Service Sector) Applied Business Planning


Programme Description

This subject is introduced to provide students with a foundation course in business planning as applied to the hospitality industry. Individuals who wish to appreciate and apply business planning in the course of their work will find it of particular benefit. The business planning functions (marketing, management and research and statistics) are recognised in the hospitality services sectors as being of increasing importance in the turbulent hospitality business environments.


  • Setting up a business
  • Introduction to essential business documents
  • Sample business plans, marketing plans and feasibility studies
  • The nature of entrepreneurship and intrapreneurship
  • Types of businesses – sole trader, partnership etc
  • Critical success factors of new hospitality businesses
  • Common mistakes made
  • Sources of finance for businesses and taxation
  • Contacts of agencies for assisting business innovation
  • State involvement in hospitality businesses and the main financial institutions
  • National income and current government policy and how it affects hospitality business start up
  • Hospitality industry analysis - market research and research analysis
  • Collection of data and introduction to analysis
  • Sampling and understanding research reports
  • The Marketing Mix - the 4 essential P's of marketing and the additional 3 P's of hospitality services marketing
  • Market environments
  • Competition and Michael Porter's analysis of businesses and the hospitality environments
  • Competition in the hospitality industry
  • Public and private sectors in hospitality
  • Foreign trade and the EU
  • Presentations of the students’ Business Plan of a hospitality business
  • Revision

How to Apply

As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Applicants will be notified in early September whether the advertised courses will run and informed of the precise schedule of classes.

Entry Requirements

Under 23 years of age

(a) Irish Leaving Certificate in five subjects.  Results must include:

  • At least OD3 in Irish OR English
  • At least OD3 in Mathematics
  • At least Grade OD3 in one of French OR German


(b) an equivalent qualification

Over 23 years of age

Candidates will be considered on a base by case basis.

Examinations / Assessments

Examination and Assessment


The examinations will be considered for exemption from the equivalent subject on the Higher Certificate in Hospitality Services Management (Programme Code DT451) and/or on the BA in Hospitality Management (Programme Code DT460).

Learning Outcome

On completion the learner will be expected to be able to:

  • Identify the basic aspects of setting up and running a business operation.
  • Explain and give examples of the need for and the nature of, a marketing concept in an organisation.
  • Demonstrate a detailed knowledge of the main components of the marketing mix.
  • Initiate, plan and implement and improve the provision of products and services.
  • Identify and outline the external factors that affect the business function within operations.
  • Explain the nature and functions of an entrepreneur.

Career Opportunities

This module will enhance your career opportunities in the Hospitality and Tourism Industry.