 | Training Programme for Women Entrepreneurs in the Food-processing Industry - Volume I (UNIDO, 1985, 356 p.) |
 |  | (introduction...) |
| | Foreword |
|  | Introduction |
| | The Training Package |
| | Potential Users |
| | Target Group |
| | Methodological Approach |
| | Structure of the Course |
| | Recruitment and Selection of Participants |
| | Definition of the Target Group |
| | Timing |
| | Initial Promotion |
| | The Application Form |
| | Short Listing Applicants |
| | The Interview |
| | Application Form |
| | Pre-Interview Form |
| | Application Interview and Test Results |
| | Application Interview Guidelines/Scoring Sheet for Interviewers |
| | Context of the Training Course and Follow-up Activities |
| | Context of the Training Course |
| | Follow-up Questionnaire |
| | Evaluation |
| | General Remarks |
| | Daily Evaluation |
| | Final Evaluation |
| | Trainers Guide through the Manual |
| | Composition of the Manual |
| | How to use the Session Guides |
| | Adapting the Material |
| | Preparing for the Sessions |
| | Conducting the Sessions |
| | Duration of the Sessions |
| | Counselling Sessions |
| | How to use the Workbook |
| | Proposed Time Schedule |
| | Course Sessions |
| | 1. Introduction and Entrepreneurial Awareness |
| | (introduction...) |
| | Introduction to the Course |
| | The Enterprise Experience: Generating the Business Idea and identifying the People to do it |
| | Women And Business |
| | The Enterprise Experience: Report Back |
| | The Enterprise Experience: Proposal Preparation |
| | Entrepreneurial Characteristics |
| | Entrepreneurial Role Model |
| | 2. Technology Choice |
| | (introduction...) |
| | Introduction to Technology Choice |
| | Characteristics of Food |
| | Spoilage and Preservation |
| | Hygiene |
| | Facilities and Equipment Design |
| | Effects of Processing on Food Quality |
| | Nutrition and Diet |
| | Food Processing for Income Generation compared to Home Processing |
| | Small Scale Processes for Income Generation |
| | Summary of Technology Choice Sessions |
| | 3. Management Skills |
| | (introduction...) |
| | The Enterprise Experience: Presentation of Proposals |
| | Finding out about the Market |
| | Counselling: Your Business and You |
| | The Marketing Mix |
| | Costing and Pricing |
| | Counselling: Entrepreneurial Self-Rating |
| | Personal Selling |
| | Marketing Simulation Exercise |
| | Product Promotion |
| | Product Distribution |
| | The Enterprise Experience: Lessons Learned |
| | Counselling: Marketing Your Product |
| | Basic Business Records |
| | Cash Flow |
| | Counselling: Book-keeping and Your Business |
| | The Profit and Loss Account |
| | The Break Even Point |
| | The Balance Sheet |
| | Sources and Uses of Money |
| | Efficiency |
| | The Envelope Game |
| | Enterprise Experience: The Final Results |
| | Introduction to the Business Plan |
| | 4. Field Study |
| | (introduction...) |
| | Preparation for the Field Study |
| | Field Study Follow-up |
| | 5. Technology Skills |
| | (introduction...) |
| | Introduction to Technology Skills |
| | Overview of Product Selection |
| | Raw Material Selection and Preparation |
| | Processing |
| | Packaging |
| | Production |
| | 6. Business Plan Preparation and Presentation |
| | (introduction...) |
| | General Introduction into the Business Plan Week |
| | Business Plan Preparation |
| | Business Plan Presentation |
Potential Users
With necessary adaptation to the business environment, the national food consumption patterns and the availability of raw materials and processing equipment in a given country, the training package can be utilized by institutions who want to expand their current programmes by specifically targeting women. The comprehensive character of the package, that is the integration of entrepreneurial awareness, management and technology training, implies that the organizing institution should involve both trainers with a management background and trainers with a food-processing technology background.
The institution should also ensure that national resource persons are brought in as guest lecturers on subjects like tax regulations, legislation concerning small-scale industries, special credit-lines, and so on. Successful women entrepreneurs should be invited to share their experiences with the participants. In addition, the institutions should consider to take the participants on field trips to sites where on-going food-processing activities can be observed.
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