Unit I

Understand Food business in India 

How to start a food business in India 

Opportunities for Food business in India 

Unit II

Documents Requirement 

Costs Evaluation of Food Business  

Selection of Processing Technology for Food Business  

Registration and Licensing for Food Business  

Unit III

Company Formation 

GST Registration & Tax Compliance  

Trade License 

ISO Certification 

FSSAI Registration 

MSME Registration 

Unit V

Trademark Registration 

Liquor Licence 

Barcode Registration 

Marketing of Food Business in India 

Course Objective:
To provide graduates with the knowledge, skills, and tools necessary to start and successfully operate a small-scale food business enterprise. The course will cover business planning, product development, marketing, financial management, and operational strategies tailored to the food industry.

Unit 1: Introduction to Food Business Enterprise

• 1.1 Overview of the Food Industry

  • Types of food businesses (e.g., catering, food trucks, packaged foods, etc.).

  • Trends in the food industry (organic, vegan, gluten-free, etc.).

  • Challenges and opportunities in small-scale food businesses.

• 1.2 Entrepreneurial Mindset

  • Characteristics of successful entrepreneurs.

  • Identifying opportunities and solving problems.

  • Risk-taking and resilience in business.

• 1.3 Food Business Models

  • Direct-to-consumer vs. wholesale models.

  • Online vs. offline business models.

  • Franchise vs. independent business models.

• 1.4 Case Studies

  • Success stories of small-scale food entrepreneurs.

  • Lessons learned from failed food businesses.

Unit 2: Business Planning and Product Development

• 2.1 Business Plan Development

  • Importance of a business plan.

  • Key components of a food business plan (executive summary, market analysis, financial plan, etc.).

  • Writing a compelling business plan.

• 2.2 Product Development

  • Identifying market needs and consumer preferences.

  • Developing a unique product concept.

  • Recipe standardization and testing.

• 2.3 Sourcing and Supply Chain Management

  • Identifying reliable suppliers for raw materials.

  • Building relationships with vendors.

  • Managing inventory and logistics.

• 2.4 Practical Session

  • Hands-on product development and testing.

  • Feedback collection and refinement.

Unit 3: Marketing and Sales Strategies for Food Businesses

• 3.1 Branding and Positioning

  • Creating a unique brand identity.

  • Packaging design and labeling.

  • Storytelling and emotional connection with customers.

• 3.2 Marketing Channels

  • Digital marketing (social media, websites, email marketing).

  • Traditional marketing (flyers, events, word-of-mouth).

  • Collaborations and partnerships.

• 3.3 Sales Strategies

  • Pricing strategies (cost-based, value-based, competitive).

  • Distribution channels (direct sales, retail, e-commerce).

  • Customer retention and loyalty programs.

• 3.4 Practical Session

  • Creating a marketing plan for a food product.

  • Role-playing sales pitches and customer interactions.

Unit 4: Financial Management and Funding

• 4.1 Cost Analysis and Budgeting

  • Identifying fixed and variable costs.

  • Calculating cost per unit and break-even analysis.

  • Creating a budget and monitoring expenses.

• 4.2 Pricing and Profitability

  • Setting competitive prices.

  • Calculating profit margins and net profit.

  • Managing cash flow and working capital.

• 4.3 Funding Options

  • Self-funding, loans, and grants.

  • Crowdfunding and angel investors.

  • Government schemes for small businesses.

• 4.4 Financial Tools

  • Basic accounting and bookkeeping.

  • Using financial software for small businesses.

  • Preparing financial statements (income statement, cash flow statement, balance sheet).

Unit 5: Legal, Regulatory, and Operational Aspects

• 5.1 Legal and Regulatory Compliance

  • Food safety regulations (FSSAI, FDA, etc.).

  • Licensing and permits for food businesses.

  • Labeling and packaging regulations.

• 5.2 Food Safety and Hygiene

  • Implementing HACCP principles.

  • Maintaining hygiene standards in production and storage.

  • Training staff on food safety practices.

• 5.3 Operations Management

  • Setting up a small-scale food processing unit.

  • Equipment and technology requirements.

  • Managing production schedules and workflows.

• 5.4 Scaling and Growth

  • Expanding product lines and markets.

  • Automating processes for efficiency.

  • Building a team and delegating responsibilities.

Additional Components:

• Guest Lectures: Inviting successful food entrepreneurs and industry experts to share their experiences.

• Field Visits: Visiting local food businesses, markets, and suppliers for practical exposure.

• Capstone Project: Developing a business plan and prototype product for a small-scale food business.

Learning Outcomes:

By the end of the course, graduates will be able to:

1. Identify and evaluate opportunities in the food industry.

2. Develop a comprehensive business plan for a small-scale food business.

3. Create and market a unique food product.

4. Manage finances and ensure profitability.

5. Comply with legal and regulatory requirements.

6. Scale and grow their food business sustainably.