COURSE UNIT TITLE

: INNOVATION MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0133 INNOVATION MANAGEMENT ELECTIVE 2 0 0 4

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 and Cabin Services
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

1   Learning innovation and the concepts related to innovation
2   Understanding why organizations should be innovative and types of innovation
3   To be informed about the innovation process and the mechanisms for managing and controlling this process
4   Understanding the role of creativity and R & D in promoting innovation
5   Gaining skills to find ways to successfully manage innovations

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction and Course Overview
2 What is Innovation Basic concepts related to innovation
3 Types of innovation
4 Innovation process
5 Sources of Innovation
6 The place and the importance of innovation management in today s enterprises.
7 Process Innovation
8 Mid-term exam
9 Product Innovation
10 Product Innovation
11 Service Innovation
12 Open innovation and technology transfer
13 Coping with Innovation and Making it Happen
14 Project Presentations
15 General Evaluation
16 Final Exam

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

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


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

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 2 26
Student Presentations 1 2 2
Developing the project 10 1 10
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparing assignments 1 10 10
Preparing presentations 1 10 10
Preparations before/after weekly lectures 1 12 12
Midterm 1 2 2
Final 1 2 2
Project Final Presentation 1 2 2
TOTAL WORKLOAD (hours) 100

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16
LO.131
LO.221
LO.321
LO.431
LO.531

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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