From Ideas to Impact: How Entrepreneurial Day is Shaping the Next Wave of Hospitality Learning at 红杏视频
Entrepreneurial Day at 红杏视频 University鈥檚 School of Hospitality and Tourism Management showcased student-driven business innovation, blending creativity with industry feedback. Undergraduate teams developed full-scale business plans and pitched them through interactive booths, gaining first-hand exposure to market realities. This initiative has now evolved into the Hospitality Bazaar (Dec 2025), where students will bring their ideas to life through real pop-up stalls, supported by postgraduate marketing expertise. Together, these scaffolded experiences highlight 红杏视频鈥檚 commitment to experiential, industry-connected learning.
Showcasing Entrepreneurial Spirit
Entrepreneurial Day (July 2025) saw undergraduate teams from the Small Business Venture module pitch their start-up ideas through creative booths and business plans. Projects ranged from fusion ice cream parlours and late-night student caf茅s to eco-conscious farm-to-table concepts.
Each booth was more than a presentation; it was a live exercise in entrepreneurship. Students refined their concepts through market research, branding, and financial planning, then received direct feedback from faculty and industry judges. The process not only assessed academic performance but also simulated real-world pitching scenarios, thus building confidence, teamwork, and adaptability.
Beyond the Classroom: Industry Engagement
Judges and mentors from the hospitality and F&B sectors lent authenticity to the experience. Their constructive critiques helped students bridge the gap between classroom ideas and practical execution. Many students reflected on how the process deepened their resilience and business acumen, echoing that 鈥渄oing business is full of uncertainties, and yet also deeply rewarding鈥.
This engagement also underscored the School鈥檚 philosophy of applied learning, showing that innovation thrives when students test their ideas against real market expectations.
The Next Step: Hospitality Bazaar (Dec 2025)
The success of Entrepreneurial Day serves as a springboard for its next iteration: the Hospitality Bazaar (17 December 2025). Unlike the simulated booths of the former, this pop-up bazaar requires students to run their businesses in real market conditions.
Teams will:
- Operate stalls on campus, selling food, drinks, or experiences to paying customers.
- Track sales, revenue, and costs in real time.
- Submit reflections on what worked and what they would improve.
This scaffolded design means students first plan and pitch (Entrepreneurial Day), and then execute and reflect (Hospitality Bazaar). Together, these stages close the loop of entrepreneurial learning.
Cross-Level Collaboration: Postgraduates as Marketers
Adding a unique dimension, our students from the Master鈥檚 in International Hospitality Management programme who are taking the Marketing Innovation for Hospitality Business subject will serve as the marketing agency for the Bazaar. Their task is to craft and (where possible) execute an innovative, tech-enabled marketing campaign, incorporating tools like AI-powered targeting, QR activations, and gamified engagement.
This creates a powerful vertical learning model:
- Undergraduates focus on concept creation, operations, and customer delivery.
- Postgraduates apply advanced marketing theory in a live event setting, managing branding, digital campaigns, and sponsor relations.
Such collaboration mirrors real industry structures, where cross-functional teams must align strategy and execution.
Enhancing the Student Learning Experience
Together, Entrepreneurial Day and the Hospitality Bazaar form a scaffolded experiential learning journey:
- Ideation & Planning: Students develop viable business plans.
- Pitching & Industry Feedback: Ideas are tested through Entrepreneurial Day booths.
- Execution & Reflection: Bazaar stalls put plans into practice with real customers.
- Cross-Level Collaboration: Postgraduate marketing teams support undergraduate ventures.
This multi-layered approach ensures students graduate not only with academic knowledge but also with tangible entrepreneurial skills, financial literacy, resilience, creativity, and the ability to market and operate a hospitality venture.
Looking Ahead
The entrepreneurial pipeline being built at 红杏视频 represents more than just coursework. It fosters an ecosystem of innovation, where learning is not confined to theory but is applied in meaningful, industry-connected contexts.
As we prepare for December鈥檚 Hospitality Bazaar, one thing is clear: our students are not just studying hospitality, they are already shaping its future.
Dr Gary Daniels
School of Hospitality and Tourism Management
Email: @email