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 Undergraduate Course: Market Structure, Conduct and Performance (BUST10008)
Course Outline
| School | Business School | College | College of Humanities and Social Science |  
| Credit level (Normal year taken) | SCQF Level 10 (Year 3 Undergraduate) | Availability | Available to all students |  
| SCQF Credits | 20 | ECTS Credits | 10 |  
 
| Summary | - Strategic Behaviour Concerning Choices of Price and Output in Oligopolies
 - Price and Output Coordination in Practice
 - Limit Pricing and Strategic Entry Deterrence
 - Determinants of the Structure of Markets: Strategic
 Behaviour, Economies of Scale, Chance
 - Causes and Effects of Acquisitions and Mergers
 - Empirical Studies Relating Market Structure to
 Economic Performance
 - Strategic Choices Concerning the Amount and Speed of R&D
 Activity in Different Market Structures
 
 
 
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| Course description | Not entered |  
Information for Visiting Students 
| Pre-requisites | A pass in Business Economics (BUST08005) OR Economics 2 (ECNM08006) equivalents
 
 
 
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Course Delivery Information
| Not being delivered |  
Learning Outcomes 
| Welfare economics of Monopoly and Competition. Determinants of market structure. Oligopolistic coordination. Structure-performance relationships. Market power and technological change. Certain economic aspects of advertising. |  
Reading List 
| Recommended: J Lipczynski, J Wilson & J Goddard, Industrial Organization, Prentice Hall 2005 (3rd ed.).
 Background:
 1. S Martin Industrial Organization in Context, Oxford University Press, 2010;
 2. S. Martin, Industrial Organization: A European Perspective, Oxford University Press, 2002;
 3. D. E. Waldman & E.J. Jensen, Industrial Organization, Addison-Wesley, 1998;
 4. J Church & R Ware, Industrial Organization, McGraw-Hill, 2000;
 5. S Davies, B Lyons, P Geroski, & H Dixon (eds), Economics of Industrial Organisation, Longman, 1988.
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Contacts 
| Course organiser | Dr Augusto Voltes-Dorta Tel: (0131 6)51 5546
 Email:
 | Course secretary | Ms Patricia Ward-Scaltsas Tel: (0131 6)50 3823
 Email:
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