6855 - 創新理論與案例 英授 Taught in English
Innovation Theories and Cases
教育目標 Course Target
本課程將介紹重要的創新理論,讓大家在脈絡之下訓練自己的創新力,並且佐以案例說明,使理論的學習不致過於生硬,且得到應證,目的是最終能運用於自己的職場。期待上完課程學生可以在現有狀況下,找出脈絡,找出創新的切入點,並整合資源,執行創新策略。
This course will introduce important innovation theories, allowing everyone to train their innovation ability within the context, and provide case illustrations to ensure that theoretical learning is not too rigid and can be verified, with the goal of ultimately applying it to your own workplace. It is expected that after completing the course, students can find the context and entry point for innovation under the current situation, integrate resources, and implement innovative strategies.
參考書目 Reference Books
Christensen, C. M., Raynor, M. E., & McDonald, R. (2015). Disruptive innovation. Harvard Business Review, 93(12), 44-53.
Christensen, C. M., & Raynor, M. E. (2003). The Innovation’s Solution. Harvard Business School Press, Boston, Massachusetts.
Johnson, M. W. (2010). Seizing the white space: Business model innovation for growth and renewal. Harvard Business Press.
入山章榮 (2017) 杜拉克過時了,然後呢? 台北: 先覺出版股份有限公司
Gallouj, F., & Djellal, F. (Eds.). (2011). The handbook of innovation and services: a multi-disciplinary perspective. Edward Elgar Publishing.
Christensen, C. M., Raynor, M. E., & McDonald, R. (2015). Disruptive innovation. Harvard Business Review, 93(12), 44-53.
Christensen, C. M., & Raynor, M. E. (2003). The Innovation’s Solution. Harvard Business School Press, Boston, Massachusetts.
Johnson, M. W. (2010). Seizing the white space: Business model innovation for growth and renewal. Harvard Business Press.
Akira Iriyama (2017) Drucker is obsolete, then what? Taipei: Xianjue Publishing Co., Ltd.
Gallouj, F., & Djellal, F. (Eds.). (2011). The handbook of innovation and services: a multi-disciplinary perspective. Edward Elgar Publishing.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 midterm exam |
30 | |
|
平時表現 daily performance |
40 | |
|
期末考 final exam |
30 |
授課大綱 Course Plan
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6855
- 學分 Credit: 3-0
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上課時間 Course Time:Saturday/2,3,4[M215]
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授課教師 Teacher:謝登隆/汪淑台
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修課班級 Class:餐旅專班1,2
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選課備註 Memo:隔週上課
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