Entrepreneurship and Innovation

Subject: 2020/2021 - 1S

Programmes

Hours Effectively Taught

LGH3ERASMUS

LGH3A

Aims, Skills and Learning Outcomes

Descriptive Summary of the curricular unit

Entrepreneurship and Innovation are key areas for today's managers at a time when global markets and business competitiveness require strategies based on the dynamics fostered by entrepreneurship and innovation. Customers expect new products and services, new experiences and value-added products and services. Be prepared to identify the entrepreneurial potential of an organization and its team and to understand how entrepreneurship can contribute to harnessing innovation dynamics in enhancing company and / or organization performance.

Objectives and expected learning outcomes

1- Awakening student interest in entrepreneurship and innovation in the hospitality industry

2- Present and reflect on the general problems of entrepreneurship and innovation, in two focuses: as a management activity and practice and as an economic factor of development that creates jobs and wealth.

3- Present and characterize the process of innovation in society, companies and hotels

4- Highlight the nature of the environment in which the hotel business operates and its consequences for the new business, namely with regard to taking advantage of opportunities, managing risk and generating innovative ideas.

5- Make students aware of the entrepreneurial activity, emphasizing the conditions for the success of start-ups, namely aspects related to the planning of the new business and its product / service, the preparation of the business plan, financing options and future management.

Skills to be developed

- Understand the process of innovation in companies and society;

- Awaken students' sensitivity to identify business opportunities, entrepreneurship and innovation;

- Diagnose and characterize Entrepreneurship and Innovation Projects;

- Develop cognitive skills on entrepreneurship and hotel innovation.

- Empower students for the perspective of innovation and entrepreneurship by rationalizing the use of resources in Hospitality;

- Realize ideas and convert them into business;

- To frame in the national policies of economic development the projects of entrepreneurship and innovation.

Programme

I. ENTREPRENEURSHIP
1. Concept and Relevance of Entrepreneurship
2. Types of Entrepreneurship
3. Entrepreneurship in Portugal
4. Constraints to Entrepreneurial Activity
5. Entrepreneurship as a Strategic Function

II. INNOVATION
1. Concept and Realities of Innovation
2. Service Innovation
3. Innovation in Portugal
4. Innovation in Hospitality Services
5. The innovation process: knowledge production and diffusion
6. The changing context: the role of innovation
7. Innovation as a strategic function

III. INNOVATION AND ENTREPRENEURSHIP
1. The nature and importance of entrepreneurship
2. New Entry Strategies and Opportunities
3. The "entrepreneurial" and "intrapreneurial" mind
4. The entrepreneurial process
5. The individual entrepreneur

IV. CREATIVITY AND IDEAS GENERATION
1. Creativity and new business idea
2. Idea Generation Techniques
3. The product planning and development process
4. Intellectual Property and Legal Issues with the Incorporation of a Company

V. THE GENERIC BUSINESS PLAN IN ENTREPRENEURSHIP
1. What is the business plan?
2. Business model and plan integration
3. Business plan information requirements
4. Critical Components of the Business Plan
4.1 - Market analysis and external environment
4.2 - The company: organization and operations
4.3 - Budget and turnover estimate
4.4 - Cash Flow Projections

SAW. NEW BUSINESS FINANCING
1. Sources of funding
2. Product risk, financing and maturation
3. Venture Capital

VII. NEW BUSINESS MANAGEMENT
1. Growth strategy: Where can opportunities be seen?
2. Business Implications of Growth

CASES
1.LOW COST IN HOSPITALITY: BASIC BRAGA BY AXIS
2.LIVE BEACH: INNOVATION AND ENTREPRENEURSHIP IN TOURISM

Demonstration of the syllabus coherence with the curricular unit's learning objectives

The syllabus associated with the study of practical cases are in accordance with the objectives of providing students with technical and scientific knowledge in the field of Entrepreneurship and Innovation, namely in identifying opportunities and promoting the continuous improvement of the hotel organization. To be able to determine operating costs and be able to conduct trade-off analyzes of identified opportunities for implementing Entrepreneurship and Innovation in a hotel unit.
Interpret nonconformity and malfunctioning situations and work on the implementation of innovative solutions and / or resulting from continuous improvement processes compatible with the integrated operation of the different areas of a hotel unit.

Main literature

Supplementary Bibliography

Learning Methods

A methodology will be used in a progressive and gradual approach to the Spirit of the "Bologna Process". The pedagogical methods used in this course include the existence of theoretical and practical classes, in which to seek

Assessment Components

Avaliação distribuída com exame final

Assessment Components

Continuous Assessment

2 assessment tests: 30% each

1 Group work: 40%

Under the terms of the course¿s Regulation:

a) The effective attendance of students in class will be recorded and, if the number of absences per student exceeds 30% of the total number of contact sessions for each course unit, will be automatically transferred to the final evaluation of the normal season;

b) In the written tests and in the defined evaluation elements it is necessary to obtain a minimum grade of 7.5 points;

c) If the student misses or achieves a grade lower than 7.5 points in the tests or evaluation elements referred to in the previous number, he / she will be automatically transferred to the final evaluation of the normal season;

d) If the student misses or achieves a grade lower than 7.5 points in the second written test (held on the same date as the final written test of the normal season), he / she may require registration for evaluation at the time of appeal;

e) All written academic work provided for in the assessment (reports, case studies, etc.) must be submitted to the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate up to 30% acceptable.

Final Exam

Individual Examination 100%

Special Assessment (TE, DA, ...)

In accordance with the Regulation of the course.

Improvement of final grade

In accordance with the Regulation of the course.

Demonstration of the coherence between the teaching methodologies and the learning outcomes

The program taught deals with the analysis of the most current concepts, theories and good practices for the development of Entrepreneurship and Innovation in companies and organizations and especially in the hotel business.
Successful cases and new approaches to Entrepreneurship and Innovation will be studied, aiming to disseminate and stimulate entrepreneurial characteristics in students when working in hotel organizations. It is intended to contribute to the acquisition of skills in the implementation and evaluation of an entrepreneurial business.
Skills will be developed to support the perception and pursuit of business opportunities in order to enhance the economic exploitation of students' knowledge and ideas, as well as to study various successes and failures of entrepreneurs.