Course Description

This high school course immerses students in the world of entrepreneurship through the hands-on experience of running a concession stand for our school theater events. Students will learn the fundamentals of entrepreneurship, including business planning, marketing, financial management, customer service, and operations. They will develop the skills to create a business plan, manage inventory, set pricing, and engage in effective sales and promotion.

Throughout the course, students will work in teams to organize and operate the concession stand during school theater productions. They will be responsible for selecting products, managing budgets, coordinating logistics, and interacting with customers. In addition to gaining practical business experience, students will explore key concepts like teamwork, leadership, problem-solving, and business ethics.

By the end of the course, students will have a comprehensive understanding of the entrepreneurial process and the skills needed to run a small business. They will also create a final project reflecting on their experience and identifying ways to improve the business for future events. This course is ideal for students interested in business, marketing, or entrepreneurship, providing them with a real-world application of business principles and a unique opportunity to develop their entrepreneurial skills.

Course Details


Ninth Grade Tenth Grade Eleventh Grade Twelfth Grade

Course Objectives

  • Understand the fundamentals of entrepreneurship and small business management.
  • Develop a business plan for a school concession stand.
  • Gain experience in marketing, customer service, and financial management.
  • Learn how to manage inventory, set pricing, and coordinate logistics.
  • Build skills in teamwork, leadership, and problem-solving.
  • Gain hands-on experience in running a small business during school theater events.

Course Outline

Unit 1: Introduction to Entrepreneurship

  • What is Entrepreneurship?
    • Understanding the entrepreneurial mindset and characteristics of successful entrepreneurs.
    • Overview of small business types and business structures.
  • Business Planning and Development
    • The elements of a business plan.
    • Developing a business concept for the school concession stand.

Unit 2: Product Selection and Inventory Management

  • Selecting Products for the Concession Stand
    • Identifying popular concession items (e.g., snacks, drinks, merchandise).
    • Researching suppliers and sourcing products.
  • Inventory Management
    • Techniques for managing inventory and tracking stock levels.
    • Implementing systems to monitor sales and restock when needed.

Unit 3: Financial Management and Pricing

  • Budgeting and Financial Planning
    • Creating a budget for the concession stand.
    • Understanding fixed and variable costs.
  • Pricing Strategies
    • How to set prices for concession stand items.
    • Considering factors like cost, demand, and competition.
  • Financial Record Keeping
    • Keeping accurate financial records.
    • Understanding basic financial statements and cash flow.

Unit 4: Marketing and Promotion

  • Marketing Strategies
    • Identifying target audiences for the concession stand.
    • Developing marketing and promotional plans.
  • Social Media and Advertising
    • Using social media to promote the concession stand.
    • Creating advertisements and promotional materials.
  • Customer Service and Sales Techniques
    • Providing excellent customer service.
    • Sales techniques for engaging with customers and increasing sales.

Unit 5: Running the Concession Stand

  • Preparing for the First Event
    • Setting up the concession stand and organizing team roles.
    • Planning logistics for theater events.
  • Operating the Concession Stand
    • Running the concession stand during a school theater event.
    • Managing sales, customer interactions, and operations.
  • Post-Event Review and Feedback
    • Evaluating the success of the event.
    • Gathering feedback from customers and team members.

Unit 6: Teamwork, Leadership, and Problem-Solving

  • Teamwork and Leadership Skills
    • Building effective teams and promoting collaboration.
    • Developing leadership skills and leading by example.
  • Problem-Solving and Adaptability
    • Addressing common challenges in running a small business.
    • Developing problem-solving skills and adapting to changes.

Unit 7: Final Project and Course Reflection

  • Final Project Development
    • Creating a final project that reflects on the entrepreneurship experience.
    • Identifying ways to improve the business for future events.
  • Course Reflection and Presentation
    • Presenting final projects to the class.
    • Reflecting on the course experience and lessons learned.

Teaching Methods and Assessment

  • Teaching methods include lectures, class discussions, group projects, and hands-on practice in running the concession stand.
  • Assessment methods consist of quizzes, business plan development, class participation, and final projects.

Expected Outcomes

By the end of this course, students will have gained practical experience in entrepreneurship and small business management. They will have developed skills in business planning, financial management, marketing, and customer service through their work with the school concession stand. This course aims to provide a comprehensive introduction to entrepreneurship, fostering creativity, leadership, and teamwork.

Coming soon.

Coming soon.

Mrs. Sarah Costa

Sarah holds a Bachelor of Science degree from Utah State University and brings over 20 years of experience in the financial services sector, as well as in owning and operating small businesses. Alongside her current role at AHS, she owns and runs a tax preparation company and works in financial services. Jen has also conducted numerous seminars and workshops on financial topics. She is eager to bring her extensive real-world experience to the AHS classroom and inspire a new generation of students.