This pop-up restaurant business guide has been prepared to support educators and students engaged in high-level learning projects to successfully develop and implement restaurant hospitality experiences.
Designed primarily for the Advanced Food Production and Service Management (HM 430) capstone course at the Pennsylvania State University–Penn State Berks, 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. The guide provides a user-friendly format to meet undergraduate learning curriculum needs in designing and staging real-world hospitality experiences. Each chapter is organized around a set of learning objectives, chapter warm-up readings and exercises, chapter outlines, deeper learning sidebars, key terms, and knowledge check-and-review activities.
Opening each chapter is a set of learning objectives. These learning objectives guide both instructors and students toward important entrepreneurial knowledge and skills and provide insight into what will be addressed in the chapter.
A “Chapter Warm-Up” reading or exercise acts as an appetizer or prelude by immersing students in a task related to the chapter topic. Tasks might include watching a short interactive video activity, discussing a topical vignette, or responding to critical-thinking questions from a contemporary hospitality news feature.
Chapter outlines provide a bulleted list of subsections contained in each chapter and allow for easy navigation within chapters.
Chapters feature one or more “Food for Thought!” deeper learning sidebars. These sidebars provide an opportunity for students to extend their learning of a topic based on a historical or current trend in pop-up food service. “Food for Thought!” sidebars may also be used by instructors to prompt team discussion around how to embark on entrepreneurial problem identification, solution, and decision-making.
Concluding each chapter is a set of key terms and knowledge check-and-review activities. Key terms help reinforce areas of focus when reviewing chapters, while knowledge check-and-review questions link to templates, spreadsheets, or interactive videos—ideal for in-class or take-home assignment tasks.
At the end of each chapter is a “Pop-Up Project Task(s)” box. Each box contains applied learning assignments and activities, designed for students to follow a set of entrepreneurial steps toward the goal of launching a pop-up restaurant. The result of this organization is a high-quality, step-by-step guide for real-world hospitality entrepreneurship teaching and learning.
