COURSE UNIT TITLE

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Tourism and Hotel Management
Cultural Heritage and Tourism
Civil Aviation Transportation Management
Food Technology

Course Objective

This course aims to provide the knowledge, skills and expertise necessary to manage the innovation process at strategic and operational level. Information will be given on how to successfully manage innovations in product and process innovations.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson
Milson, M & Wilemon, D (2007) The strategy of Managing ınnovation and Technology, Prentice Hall
Tidd J, and Bessant J. (2009) Managing Innovation 4 th Edition
Ufuk Durna, Yenilik Yönetimi, Ankara: Nobel Yayın Dağıtım,2002
Seyfi Top, Işletmelerde Yenilik ve Yaratıcılık Yönetimi, Istanbul: Beta Yayınevi, 2008.
Richard Luecke (çev. Turan Parlak), Iş Dünyasında Yenilik ve Yaratıcılık, Türkiye Iş Bankası Yayınları, 2011.
Nuray Korkmaz, Sorularla Yenilikçilik (Inovasyon), ITO Yayınları, Yayın No: 2004-27, 2004.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

5 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes