Food enterprises by students on show at USC’s 10th Entrepreneurs’ Fair
The Entrepreneurs’ Fair is a semestral event which forms part of the core requirements of the Business Practicum Program of the Department of Business Administration.
There are 18 enterprises, 17 of which sell food. “While there is no theme for this semester’s fair it just so happens most of us got into food,” said Carlos Gothong of Fujinoya, a Japanese restaurant.
According to The Executive Chronicle (TEC), the Entrepreneurs’ Fair is “centered on reinforcing the entrepreneurial spirit of the BS-Entrepreneurship students by engaging them in the outside university setting to harness their skills as a way to take business to a higher growth plane.”
The Entrepreneur’s Fair started back in 2009 with two fairs per year and is now on its 5th year.
“The projects actually go through a long process,” Mrs Maria Vallez, the coordinator of the business practicum program stated, making mention of students that often see the project as “spur of the moment” activities.
She added that studies are done long before and presented to a number of professors before the go-aheads are given. Performance is monitored and the students even have to defend their projects.
“It’s not only about sales,” replies Anne Bacunawa of Quenchers when asked about what it takes to succeed in an enterprise. “While sales are important, other factors such as complying with requirements are taken into account.”
In terms of advantage, Bacunawa said, “Our advantage was sourcing of supplies.” Gothong on the other hand mentioned that his advantage was “scale.”
The Entrepreneurs’ Fair hosted a range of activities and performances and was topped by Charlene Dasig being crowned Ms. Entrep Fair 2014.