Note: This is an archived Handbook entry from 2016.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2016:Semester 1, Parkville - Taught on campus.
Semester 2, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: One 3-hour seminar per week |
Total Time Commitment:
Approximately 2.5 hours of personal study per hour of class time is required to achieve a satisfactory level of performance
|Recommended Background Knowledge:|| |
|Non Allowed Subjects:|| |
|Core Participation Requirements:||
For the purposes of considering requests for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements for this entry.
The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
CoordinatorAssoc Prof Patrick Foley, Dr Budhaditya Gupta
The purpose of this subject is to examine the topics of Managing Innovation and Entrepreneurship in the context of large and small organisations. Innovation is ultimately the lifeblood of organisations, in that it is concerned with the capability to effectively introduce new products and services, new or substantively improved processes or other major initiatives into existing and new organisations. Topics include innovation capability, new product/process technology introduction, and innovation culture and innovation measures The subject addresses the process of innovation exploitation and exploration and the role ambidextrous organisational designs and dynamic organisational capabilities play in this process. The subject will examine the emerging importance of open innovation in the co-evolution of market and customer value and the use of crowd and expert sourcing in this process. Key elements addressed that are part of successful innovation companies are vision and strategy innovation, creativity and idea management, culture and climate, management of technology, organisational structures, intelligence and systems. Firms that have successfully and systematically created such capabilities will be used as case studies. The subject also examines the definition of an entrepreneur as an innovator who recognises and seizes opportunities; converts those opportunities into workable/marketable ideas; adds value through effort, money and skills; assumes the risk of the competitive marketplace to implement these ideas; and realises the rewards from these efforts.
On successful completion of this subject, students should be able to:
Tidd, J and Bessant, J. 2013. Managing Innovation: Integrating Technological, Market and Organisational Change, (54th Ed), John Wiley and Sons Ltd, Chichester, West Sussex.
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On successful completion of this subject, students should have improved the following generic skills:
Master of Agribusiness (Coursework) |
Master of Food and Packaging Innovation
Master of Management
Master of Management
150 Point Master of Management |
EMA 150 point program - full time over 1.5 years
EMA 200 point program - full time over 1.5 years
EMA 200 point program - full time over 2 years
Education and Social Change
Governance, Policy and Communication
Governance, Policy and Markets
Master of International Business electives
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