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Entrepreneurship and Innovation

Code 11116
Year 3
Semester S1
ECTS Credits 6
Workload PL(30H)/T(30H)
Scientific area Management and Economics
Entry requirements No
Mode of delivery Face-to-face instruction.
Work placements Not applicable.
Learning outcomes This unit intends to make future graduates aware of, and initiate them in the phenomenon of entrepreneurship and the process of firm creation, through detailed analysis of the various steps/stages forming this type of business process.
At the end of this course unit, students should be able to:
1. To choose among the possible alternatives the more adequate at the time of creating a business;
2. To distinguish the existing forms of stimulating entrepreneurship;
3. To know how to use the key instruments and procedures for the legal constitution of a organization/firm;
4. To discuss the main variables/factors that can influence a firm's start-up stage.
Syllabus 1. Entrepreneurship and creation of organizations / companies: some concepts and fundamentals
2. The figure of the entrepreneur: its characteristics
3. The business idea
4. The business plan
5. Strategies of entry into the business function
6. The promotion of entrepreneurship and the creation of companies
7. Legal procedures for the creation of companies
8. The beginning of activity
9. Factors of success and failure in the creation of companies
Main Bibliography ANJE (2013): “Manual da Apoio à criação de Empresas”, Edição da Associação Nacional de Jovens Empresários.
Costa, H. e Ribeiro, P.C. (2007), Criação & Gestão de Micro-Empresas e Pequenos Negócios, Lidel.
Deakins, D. (1996), Entrepreneurship and Small Firms, McGrawHill, London.
Ferreira, M.P., Reis, N.R. e Serra, F.R. (2009), Marketing para Empreendedores e Pequenas Empresas, Lidel.
Hoffman, R., e Casnocha, B. (2012), Start-up - Um novo futuro. Clube do Autor
Sarkar, S. (2007), Empreendedorismo e Inovação, Escolar Editora.
Sarkar, S. (2014). Empreendedorismo e Inovação. Escolar Editora.
Scarborough, N. e Zimmerer, T. (1996), Effective small business management, Prentice Hall, New Jersey.
Scarborough, N, Wilson, D. e Zimmerer, T. (2009), Effective Small Business Management: An Entrepreneurial Approach, Prentice Hall, NJ .9th Edition.
Scarborough, N. M. (2015). Entrepreneurship and Effective Small Business Management, Global Edition: Pearson Education Limited. 11th Edition.
Stolze, W.J. (1996): Start Up: An entrepreneur’s Guide to Launching and Managing a New Business, 4th Edition, Career Press, New Jersey.
Silva, Maria José (2007): “Inovação e Empreendedorismo” in Manual de Dinamização de Empresas de Base Tecnológica (Eds.) M. Raposo, M.J. Silva & R. Rodrigues, Universidade da Beira Interior, Covilhã pp. 23-41. ISBN: 978-972-8790-17-6
Touchie, R. (1996), Como preparar um plano de negócios, Edições Cetop, Mem Martins.
Veciana Vergés, José M. (2003), Creación de Empresas – Entrepreneurship, Manuals de Economía de la Universidad Autónoma de Barcelona, Servei de Publicaciones, Bellaterra (Barcelona).
Silva, Maria José (2007): “Inovação e Empreendedorismo” in Manual de Dinamização de Empresas de Base Tecnológica (Eds.) M. Raposo, M.J. Silva & R. Rodrigues, Universidade da Beira Interior, Covilhã pp. 23-41. ISBN: 978-972-8790-17-6.
Teaching Methodologies and Assessment Criteria 1. Written test - 55%. Minimum mark of 7 values.
2. Group work - 30% of final grade (including 5% in oral presentation of all elements).
3. Individual work - 10%. Minimum mark of 7 values in the set of works. The criteria weights remain for the exam classification. All the works will have mandatory presentation, by all the elements during the month of January of 2019.
4. Assiduity and active participation on the part of the student will have a weight of 5% in the final classification. To obtain attendance, the student will have to attend at least 70% of the classes.
5. Excluded from this rule are students with special statutes that may justify absences. The general standards of evaluation of the University of Beira Interior apply.
Language Portuguese. Tutorial support is available in English.
Last updated on: 2014-08-07

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