Commercial Cooking 10, 20, 30
Investigate small business opportunities, including home-based business opportunities, in the food service industry in Saskatchewan.
Indicators for this outcome
| (a) | Discuss the contributions that small businesses make to the local and Saskatchewan economy. |
| (b) | List advantages and disadvantages of operating a small business, including a home-based business. |
| (c) | Examine characteristics and qualifications of successful small business owners in the food service industry. |
| (d) | Explain the importance of legislation and/or regulations (e.g., The Food Safety Regulations) that govern the food service industry in Saskatchewan. |
| (e) | Identify examples of foods that may be processed in a home kitchen and sold, in accordance with Saskatchewan regulations. |
| (f) | Classify examples of food service businesses within one’s community as home-based, sole proprietorship, partnership and/or franchise businesses. |
| (g) | Investigate the advantages and disadvantages of different business ownership models, including sole proprietorship, partnership and franchise businesses. |
| (h) | Research the requirements (e.g., registering for collecting and remitting taxes, licensing, zoning, obtaining health permits and registering the business name) for establishing a small business in one’s community. |
| (i) | Research and explain the importance of sustainable business practices such as providing quality customer service, following environmental guidelines and employing qualified and certified personnel. |
| (j) | Outline an entry level business plan that may include start-up costs, location, customer base, advertising and an exit plan. |
| (k) | Provide feedback on own and/or peer business plans. |
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