|
Instructors: Prof. Dr. rer. pol. Carolin Bock
Event type:
Lecture
Org-unit: Dept. 01 - Law and Economics
Displayed in timetable as:
fb01_cb_bo
Subject:
Crediting for:
Hours per week:
4
Language of instruction:
German
Min. | Max. participants:
- | -
Course Contents:
This course examines the challenges and opportunities inherent to craft entrepreneurship. However, rather than focus on the broader craft sector, we will focus exclusively on the creation of craft breweries. Focusing our learning on a specific type of venture allows us to do a “deep dive” into the nuance and operational detail of new venture creation. To guide our inquiry, the course will utilize as an overarching framework the concepts of opportunity discovery, evaluation, and exploitation; and effectual reasoning.
Learning Outcomes: The course is designed to accomplish the following goals:
• Demonstrate the tradeoffs an entrepreneur must make in starting a new business
• Provide an understanding of what it takes to create an organization from scratch
• Explore making decisions based on incomplete information and uncertainty
• Understand the financing of craft breweries (raising funds; making production and sales projections)
• Understand the legal and regulatory environment related to craft breweries (USA)
• Introduction to branding, marketing, and sales issues
• Develop familiarity with equipment, technical issues, and brewing processes
• Build skills in functioning effectively as part of an entrepreneurial team
• Heighten awareness of how and why ethical principles, core values, and socially responsible
management practices matter in the conduct of an organization
• Develop written, presentation, and critical thinking skills
Literature:
will be announced in class
Additional Information:
Course will take place on Tuesdays and Fridays between June 18th 2018 and July 13th 2018
Course outline
Day 1 – Tuesday, June 19
Morning. Course introduction. Ideas and startup myths Session description, required readings, and assignments due “To Be Determined”
Afternoon. Planning your craft brewery—location, co-op brewing, hiring
Day 2 – Friday, June 22
Morning. Risk and effectual reasoning
Afternoon. Starting and growing a brewery—business plan, adding locations
Day 3 – Tuesday, June 26
Morning. Branding and identity
Afternoon. Craft brewery identity—brand identity, promotion, distribution
Day 4 – Friday, June 29
Morning. Affordable loss and crowdfunding
Afternoon. Financing the craft brewery—raising money, sales projections
Day 5 – Tuesday, July 3
Morning. Building social capital
Afternoon. Craft beer regulatory issues—taxes, business structure, compliance
Day 6 – Friday, July 6
Morning. Stakeholder management
Afternoon. Brewery equipment—surfaces, quality control, raw materials
Day 7 – Tuesday, July 10
Morning. Business models and creating culture
Afternoon. Brewing—beer styles, wastewater, sustainability, packaging, safety
Day 8 – Friday, July 13
Morning. Group project presentations
In the final class all groups will present their craft brewery business model. While your peers are presenting, you are encouraged to write down any questions, doubts, or advice you have to offer. These notes will serve as a basis for discussion in the afternoon session.
Items due Final project (executive summary and presentation)
Afternoon. So, you want to be an entrepreneur. What happens next?
Instructional methods
To meet the course objectives, we will use readings, lectures, team assignments, and class discussion. Reading assignments provide an important foundation for class discussion and must be completed prior to each class session. Due dates for all other assignments are listed in the syllabus. Lectures and class discussions will be used to highlight key points from the readings and provide additional information to supplement the readings. Because each of you brings unique perspectives and experiences to the class, participation in class discussions and activities is essential to your own learning as well as that of other class members.
The course will be taught primarily in a workshop, or seminar format. You are encouraged to bring up issues raised in the reading materials for clarification and elaboration in class. In the morning sessions, students will engage in exercises, activities, and case discussions. In the afternoons, the course is more “hands on.” The learning and insights about the process of starting a craft brewery are gained in direct proportion to the time students dedicate to these efforts.
Online Offerings:
will be announced in class
|
