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Applied Enterpreneurship
Study Course Description
Course Description Statuss:Approved
Course Description Version:5.00
Study Course Accepted:02.02.2024 12:31:04
| Study Course Information | |||||||||
| Course Code: | SBUEK_167 | LQF level: | Level 6 | ||||||
| Credit Points: | 4.00 | ECTS: | 6.00 | ||||||
| Branch of Science: | Economics | Target Audience: | Business Management | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Kristaps Zaļais | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Social Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Dzirciema street 16, Rīga, szf rsu[pnkts]lv | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 16 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 32 | ||||
| Total Contact Hours | 40 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 10 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 20 | ||||
| Total Contact Hours | 28 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Mathematics, basics of Microeconomics. | ||||||||
| Objective: | To acquire entrepreneurship theories and to be able to find opportunities to attract financing in order to start a business. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. Entrepreneurship theories (introduction to entrepreneurship). | Lectures | 2.00 | auditorium | |||||
| 2 | Current changes in global entrepreneurship environment. | Lectures | 2.00 | auditorium | |||||
| 3 | The most important qualities of an entrepreneur and opportunities of their improvement. | Classes | 1.00 | auditorium | |||||
| 4 | Most relevant aspects of team work. Empathy and conflict resolution. | Classes | 2.00 | auditorium | |||||
| 5 | Generation of business ideas. Essence and significance of a business plan. Business plan parts – description of a company and reviews of goods/services. | Classes | 2.00 | auditorium | |||||
| 6 | Business plan parts – marketing plan and market analysis. | Classes | 2.00 | auditorium | |||||
| 7 | Business plan’s financial part and risk analysis. Drafting a business plan. | Classes | 2.00 | auditorium | |||||
| 8 | Developing presentation skills. Difference between business presentations and academic presentations. | Classes | 2.00 | auditorium | |||||
| 9 | Situation analysis of examples of successfully starting a business. | Classes | 1.00 | auditorium | |||||
| 10 | Learning from mistakes as a foundation for successful entrepreneurship. | Classes | 1.00 | auditorium | |||||
| 11 | Market segmentation and marketing strategy development – work in groups on development of a business idea. | Classes | 1.00 | auditorium | |||||
| 12 | Possibilities of attracting financing. Making a presentation for investors. | Classes | 2.00 | auditorium | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Introduction. Entrepreneurship theories (introduction to entrepreneurship). | Lectures | 2.00 | auditorium | |||||
| 2 | Current changes in global entrepreneurship environment. | Lectures | 2.00 | auditorium | |||||
| 3 | The most important qualities of an entrepreneur and opportunities of their improvement. | Classes | 1.00 | auditorium | |||||
| 4 | Most relevant aspects of team work. Empathy and conflict resolution. | Classes | 1.00 | auditorium | |||||
| 5 | Generation of business ideas. Essence and significance of a business plan. Business plan parts – description of a company and reviews of goods/services. | Classes | 1.00 | auditorium | |||||
| 6 | Business plan parts – marketing plan and market analysis. | Classes | 1.00 | auditorium | |||||
| 7 | Business plan’s financial part and risk analysis. Drafting a business plan. | Classes | 1.00 | auditorium | |||||
| 8 | Developing presentation skills. Difference between business presentations and academic presentations. | Classes | 1.00 | auditorium | |||||
| 9 | Situation analysis of examples of successfully starting a business. | Classes | 1.00 | auditorium | |||||
| 10 | Learning from mistakes as a foundation for successful entrepreneurship. | Classes | 1.00 | auditorium | |||||
| 11 | Market segmentation and marketing strategy development – work in groups on development of a business idea. | Classes | 1.00 | auditorium | |||||
| 12 | Possibilities of attracting financing. Making a presentation for investors. | Classes | 1.00 | auditorium | |||||
| Assessment | |||||||||
| Unaided Work: | Independent homework, preparation for participation in seminars, development and presentation of a business plan. | ||||||||
| Assessment Criteria: | Accumulated grade and final assignment – a developed business plan. Percentage of the accumulated grade: activity in seminars (20%); homework (40%); development and presentation of a business plan (40%). The final grade is calculated by summing up all grades. Knowledge will be assessed using 10-point grading scale. | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | Exam (Written) | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Students acquire knowledge about entrepreneurship theories, peculiarities of modern-day entrepreneurship related to changes in the environment, as well as the significance of emotional intelligence in entrepreneurship and team work. After acquiring the study course, students develop basic skills of writing business plans. | ||||||||
| Skills: | After successfully acquiring the study course, students are able to assess the market potential of their business idea, they are able to assess the needs of potential buyers in relation to the new product or service, as well as know the most important financial indicators of newly-established companies. | ||||||||
| Competencies: | Within the course, students gain the competences related to team work, are able to prove the value of their business idea to a broader audience in an reasoned manner, based on analysis and facts. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Heath, D., Heath C. Made to Stick. Random House, 2007. | ||||||||
| 2 | Barrow, C., Barrow, P., Brown, R. The business plan workbook. Kogan Page, 5th edition, 2005. | ||||||||
| Additional Reading | |||||||||
| 1 | Ulwick, A. Turn Customer Input into Innovation. Harvard Business Review, January 2002. | ||||||||
| 2 | McGrath, R.G., The End of Competitive Advantage: How to Keep Your Strategy Moving as Fast as Your Business. 2013. | ||||||||
| 3 | Flanagan, W., Smith, J.L. Creating Competitive Advantage: Give Customers a Reason to Choose You Over Your Competitors. Harward Business School Publishing, 2006. | ||||||||
| 4 | Hilton, R.W. Managerial Accounting: Creating Value in a Dynamic Business Environment. 9th edition, 2010. | ||||||||
| 5 | Stutely, R. The Definitive Business Plan: The Fast Track to Intelligent Planning for Executives and Entrepreneurs. 3rd edition, 2012. | ||||||||
| 6 | Zacharakis, A., Spinelli, S., Timmons, A.J. Business Plans that Work: A Guide for Small Business. 2nd edition, 2011. | ||||||||
