Undergraduate Course: Innovation & The Evolution of New Markets (BUST10050)
Course Outline
School | Business School |
College | College of Humanities and Social Science |
Credit level (Normal year taken) | SCQF Level 10 (Year 4 Undergraduate) |
Availability | Available to all students |
SCQF Credits | 20 |
ECTS Credits | 10 |
Summary | The course addresses the role of innovation in industrial progress generally, while placing particular emphasis on the place of entrepreneurship and small firms within this process. After discussing the historical context, the course considers contemporary issues at the level of the firm, the industry and national economic policy. Whilst strongly grounded in theory the course enjoys considerable practical relevance. In particular, the course is concerned with dynamic aspects of technological change and the implications of such for firm resources and strategy. The course draws heavily upon familiar case-studies of technological change and seeks to understand the manner in which innovation priorities shift and asks, amongst other things, 'why technology causes great firms to fail?'. |
Course description |
Not entered
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Entry Requirements (not applicable to Visiting Students)
Pre-requisites |
Students MUST have passed:
Strategic Management (CMSE10002)
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Co-requisites | |
Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
Pre-requisites | None |
Course Delivery Information
Not being delivered |
Learning Outcomes
1. To outline the concept of technological innovation.
2. To distinguish the impact of firm size upon innovation
3. To outline the dynamics of innovation and the impact upon industries and firms.
4. To analyse systems and networking approaches to innovation.
5. To recognise technological change as a strategic issue.
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Additional Information
Graduate Attributes and Skills |
Not entered |
Keywords | Not entered |
Contacts
Course organiser | Dr Inger Seiferheld
Tel: (0131 6)50 3801
Email: |
Course secretary | Miss Anne Cunningham
Tel: (0131 6)50 3827
Email: |
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