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The aim of the course is to demonstrate that a comprehensive innovation is not only the result of chance or a unique idea, but a purposefully controlled process of entrepreneurial character. Thesubject teaches students to search systematically for progressive changes, to classify them and implement them in business practice. It widely uses case studies and student presentations. The course introduces students to innovation as driven, technological, organizational, motivational and control-financial procedures. It is directed both to the successful implementation of technical products to market and to increase the level of efficiency of operation of manufacturing and operating systems business. This course introduces innovations in direct relation to business success. It emphasizes innovation as a result of research activities, investment in know-how and licenses as well as new organizational measures. It notes the use of new materials, machines, tools and information technology, social activities and changes in life-long learning. Students learn the latest techniques. This will strengthen their management skills so that they will quickly be able to use the acquired knowledge in their future managerial occupations. Teaching appropriately integrates the technical and managerial subjects, responds to current business practice requirements and current topics dealt with in thesis.
Last update: TAJ437 (16.12.2013)
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Students will be able to: Understand innovation as result of a purposeful management process. Separately prepare innovative concept focused on process innovation. Suggest a project focused on product innovation. Use basic methods for innovative projects. Last update: TAJ437 (16.12.2013)
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R:TIDD J.,BESSANT J.,PAVITT K.,Řízení inovací,Computer Press,Brno,2007,9788025114667 R:PITRA Z.,Management inovačních aktivit,Professional Publishing,Praha,2006,808694610X A:JÁČ I.,RYDVALOVÁ P.,ŽIŽKA M.,Inovace v malém a středním podnikání,Computer Press,Brno,2005,8025108538 A:VLČEK R.,Management hodnotových inovací,Management Press,Praha,2008,9788072611645 Last update: TAJ437 (02.09.2013)
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http://uem.vscht.cz/rizeni-inovaci Last update: TAJ437 (02.09.2013)
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Pro získání zápočtu je třeba splnit dvě podmínky: 1. Aktualita Každý student min. 1 aktualita na téma: nové produkty, poznatky, nastupující technologie, prezentace před ostatními studenty (max. 10 min, rozsah A4), zahájené od 2. týdne semestru. Termín není potřeba rezervovat. Hodnocení Splněno/Nesplněno 2. Seminární práce Případová studie z vybrané společnosti (zdroj: vlastní či Internet) Struktura: Představení společnosti, Klíčové kompetence, Typ inovátora, Vlastní doporučení, poznatky. Rozsah cca 10 stran A4. Prezentace seminární práce: Power Point, 15-20 min prezentace před ostatními studenty, příprava 2-3 otázek na ostatní studenty. Termín a téma nutno předem zarezervovat, rezervace proběhne 2. a 3. týden na přednáškách. Prezentaci zaslat den předem vyučující. Hodnocení Splněno/Nesplněno
Po získání zápočtu se student může dostavit na ústní zkoušku. Last update: TAJ437 (22.09.2014)
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1. The aim of innovation in today's business 2. Innovation Management 3. Strategic management of innovation 4. Evaluation criteria for innovative strategies 5. Feasibility Innovation Strategy 6. Operational management of innovation 7. Economic efficiency innovations 8. The investment program of the company 9. Research and development 10. Technology Transfer 11. The human factor in the innovation process 12. Risk and uncertainty in decision making on innovative intention 13. Innovative projects into the European and international context 14. Assessment of innovative projects. Last update: VAGNERM (16.11.2012)
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Enterprise Economics Last update: TAJ437 (02.09.2013)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
| 1 / 4 | 14 / 112 | |||
| Coursework assessment | |
| Form | Significance |
| Defense of an individual project | 20 |
| Continuous assessment of study performance and course -credit tests | 10 |
| Oral examination | 70 |