Implementation of business planning project with experiential approach: A Case study of entrepreneurship teaching to non-business students
Ignatius Srianta and Catharina Yayuk Trisnawati, Widya Mandala Surabaya Catholic University, Indonesia
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% to 58.29%, but one group (production of Bumble bee) suffered losses of 28.63%. About 84% 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