Last modified: 23 Jul 2024 11:10
The concepts of change and innovation have never been more topical, especially given the commercial context of fierce business competition, shorter product life cycles and more demanding customers. Increasingly, long-term commercial success is based on an ability to manage change, to act creatively and to promote innovation; These processes interconnect and overlap and often present major challenges to modern organizations; We address these issues through providing detailed case illustrations ranging from the workplace to the wider business market. Learning is encouraged through interaction, reading, investigation, video and case analysis, and critical discussion.
| Study Type | Postgraduate | Level | 5 |
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| Term | First Term | Credit Points | 15 credits (7.5 ECTS credits) |
| Campus | Aberdeen | Sustained Study | No |
| Co-ordinators |
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Modern organisations must function in a changing environment. The ability to innovate and change in order to adjust to environmental changes is required for long-term sustainability. This course will enable students to understand the context of innovation and change by examining a number of key topics, including the development of new products (goods and services), developing the business case for innovation and delivering change
Information on contact teaching time is available from the course guide.
| Assessment Type | Summative | Weighting | 60 | |
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| Assessment Weeks | Feedback Weeks | |||
| Feedback | Word Count | 2000 | ||
| Knowledge Level | Thinking Skill | Outcome |
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| Assessment Type | Summative | Weighting | 40 | |
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| Assessment Weeks | Feedback Weeks | |||
| Feedback |
1,500 words |
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| Knowledge Level | Thinking Skill | Outcome |
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There are no assessments for this course.
| Assessment Type | Summative | Weighting | 100 | |
|---|---|---|---|---|
| Assessment Weeks | Feedback Weeks | |||
| Feedback | Word Count | 2000 | ||
| Knowledge Level | Thinking Skill | Outcome |
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| Knowledge Level | Thinking Skill | Outcome |
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| Factual | Remember | ILO’s for this course are available in the course guide. |
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