| Code: | LTU2337 | Acronym: | EINOV |
| Teaching Area: | Management |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| LTU | Aviso nº 9929/2017 & Ret. nº 612/2017 | 3º | 5 |
| Theoretical-Practical: | 37,50 |
| Seminário: | 3,00 |
| Other: | 8,00 |
Teaching - Hours
|
Descriptive summary of the curricular unit
This course aims to present theoretical and practical tools, intending to provide students with a framework with regard to the key ideas of entrepreneurship. The Entrepreneurship Course aims to sensitize students for the challenges of entrepreneurship, providing a set of tools that, in the future, enabling them to identify business opportunities that allow them to create value for organizations which develop their professional activity.
Objectives and expected learning outcomes
This course has as main objectives:
- Conceptualizing entrepreneurship;
- Provide an integrated view of business entrepreneurship in the context
- Understand, analyze, choose and implement the framework business strategies;
- Develop a business plan
- Explain and relate the concepts of ethics and social responsibility in entrepreneurship
- Manage business in the context of globalization
Skills to be developed
At the end of the course, students should be able to:
- To understand the essence and importance of entrepreneurship;
- To analyze and understand the specifics of a business plan,
- To compare and choose input options in new markets;
- To have skills of analysis and strategic insight
1. Economic, social, and political dynamics in 21st century tourism
2. Innovation and Tourism.
2.1 Basic Concepts.
2.2 Strategies for innovation and continuous improvement in the tourism industry.
2.3 Innovation and entrepreneurship
3. Entrepreneurship in tourism.
3.1 Basic Terms
3.2 Types of entrepreneurs and entrepreneurship
3.3 Tourist intelligence at the service of entrepreneurship
4. Process of preparing a business plan:
4.1 Identification of Business Opportunities
4.2 Market Analysis
4.3 Competitive Comparison
4.4 Business Plan
4.5 Marketing Plan
4.6 Operations Plan
4.7 Human Resources
4.8 Economic and financial planning.
5. Company Creation
5.1 Legal / Tax Procedure
5.2 Public Support
5.3 Other startup support institutions in Portugal
5.4 Investor Search
In this curricular unit contents will be taught that allow the student to learn techniques to master entrepreneurship projects. In this sense, the unit will begin with general introductory concepts (topics 1 and 2), which will respond to Objectives 1, 2 and introduce Objective 3. Afterwards the students will do practical application using specific models (topics 3 and 4) completing Objective 3 and achieving Objectives 4, 5 and 6.
| Ferreira, M. et al;Marketing para Empreendedores e Pequenas Empresas, Lidel, 2011 |
| Catalão, J.;A Arte da Guerra na Criatividade e Inovação, Topbooks, 2014 |
| Osterwalder, A. & Pigneur, Y.;Modelo de Negócio EU, D. Quixote, 2013 |
| Gaspar, F. ;O Processo Empreendedor e a criação de Empresas de Sucesso, Sílabo, 2009 |
| Moretti, S. et al ;Marketing Empreendedor: Novos Rumos Para O Sucesso Nos Negócios De Micro, Pequenas E Médias Empresas, Intersaberes, 2012 |
| Ferreira, M.P., Santos, J.C. & Serra, F.R.;Ser Empreendedor - pensar, criar e moldar a nova empresa, Edições Sílabo, Lisboa, 2008 |
The teaching methodology is the presentation and discussion of theoretical concepts, practical examples and cases with the use of powerpoint, internet and articles. Preparation, presentation and discussion by students individually and in groups of cases based on case studies.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 37,5 | |
| Participação Presencial | 3 | ||
| Participação Presencial | 8 | ||
| Study | 85,5 | ||
| Total: | 134 |
Elements of Continuous Assessment:
Two individual written tests, each weighing 30% of the final grade.
A group work (with two moments of e-learning submission) with a weighting of 40% of the final grade.
According to the Bachelor Regulations
1. 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.
2. In the written tests and evaluation elements referred to, it is necessary to obtain a minimum grade of 7.5 (seven point five) values.
3. If the student misses or scores less than 7.5 points on the tests or assessment elements referred to in the previous paragraph, he / she will be automatically transferred to the final evaluation of the normal season.
4. 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.
5. 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 of up to 30% acceptable.
Written exam: 100%
Under Regulation:
The practical or theoretical-practical work (s) referred article may also be considered, with a weighting corresponding to half of that considered in the context of continuous assessment, provided that the student communicates such intention to the teacher through the completion of a specific form to be made available by the teacher at the individual written test day.
The teaching methodology assumes theoretical and practical characteristics appropriate to the nature of the subjects taught and to the objectives of the curricular unit. The spirit of reflection and discovery in students is encouraged as a way of obtaining real qualifications both in terms of the assimilation of theoretical knowledge and in the capacity of its application to practical situations. In this way, the defined objectives will be achieved, both with regard to the understanding of the concepts and with regard to the capacity for their practical application.