Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


FUNDAMENTALS OF BUSINESS ECONOMICS
ELEMENTI DI ECONOMIA AZIENDALE

Fundamentals of Business Economics
ELEMENTI DI ECONOMIA AZIENDALE

A.Y. Credits
2015/2016 6
Lecturer Email Office hours for students
Mara Del Baldo

Assigned to the Degree Course

Date Time Classroom / Location

Learning Objectives

The aim of this course is to provide students with the basic concepts for the analysis of the economic system and the strategic behavior of firms that compose the theoretical fundamentals of the Business Economics, after a brief recall of the basic principles of Macro and Micro Economics.
The course also aims to provide students with the knowledge of the phenomenon of the creation of new businesses, particularly in addressing the issues related to the process of start-ups and spin-offs. To this end, it places special emphasis to the analysis of economic and financial feasibility of new business initiatives through the instrument of the business plan, as well as to the management, to the transfer and protection of innovation and technological knowledge, focusing on the law and practice relating to patents and know-how.

Program

Bas1) 1) Basic concepts of micro and macro economics
Markets, supply and demand
Forms of market
Macroeconomic issues (macroeconomic objectives; circular flow of income, economic growth and the business cycle, aggregate demand and supply).
2) Fundamentals of business economics
The differences between Business Economics and Economics
The concept and definition of business, classes and types of companies
The Systemic view of the company  - The elements of the business system:  People (organization); Assets (capital); and Operations (the management)
The concept of economic  balance. Costs, efficiency and  Break even point analysis. Source of funding and financial balance.
 3) Entrepreneurship and enterprise creation: 
  Internal and external environmental and contextual factors and conditions for entrepreneurship  development.  Paths and tools to support new entrepreneurial activities. From research to the creation of a spin-off.
4) The business plan
  Purposes and functions
  Structure and content of the business plan
  Summary of the entrepreneurial project
5) Patents and Know-how
  How to manage new technology,  intangibles and innovation.  Patents: types of patents; types of protection and regulatory references; possibility of patenting at the international level.

6) Technology transfer,  know-how and business secrecy.

 

 

Learning Achievements (Dublin Descriptors)

The student must show an understanding of the concepts and theories provided by the course; he must be able to identify and interpret the business problems in the start-up stage and during the life of the business.
The student must show the possession of the ability to use knowledge and concepts that allow to reason according to economic logic business.
The student will be able to identify the relevant factors for the start-up of a company  and to assess the entrepreneurial attitudes and behaviors for the entrepreneurial activity, as well as the external and environmental factors which affect the business activity and the weaknesses and strengths of the business idea.
The student must be able in particular, to interpret and formulate the business plan related to a new business venture or new investments and to identify the suitable forms and financial channels and resources.
The student must show an understanding of the provisions governing the protection of patents and know-how and to assess the choice of the appropriate form of protection of intellectual and industrial inventions.

Teaching Material

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Supporting Activities

Seminars to deepen specific topics, through team-works, working groups and focus groups and in-depth papers


Didactics, Attendance, Course Books and Assessment

Didactics

Lectures,  working groups and focus groups and in-depth papers aimed at deepen specific topics included in the program.

Attendance

Exceeding the written test is required to access the oral.

Course books

Texts of study required

1) J. Sloman, Elementi di economia, Il Mulino, Bo, 2002, Chapters: Introduction; Chapter 1; Chapter 5;

2) M. Paoloni, P. Paoloni, Introduzione ed orientamento allo studio delle

Aziende, Giappichelli, To, 2009.

3) Costa C., Baldini C., Plebani R., Marchi, brevetti, know-how e licencing,

Centro Estero Camere Commercio lombarde, Milano, IIIa ed., 2003. Chapter  I up on page 27. Chapter  III, Chapter IV.

4) R. Parente, Creazione e sviluppo dell’impresa innovativa, Giappichelli,

Torino, 2004. Chapters: 2, 3, 4, 5, 6. (are therefore excluded the parts of the program contained in the pages 160-162 and 172-185).

5) G.F. Campobasso, Manuale di Diritto Commerciale, Utet Giuridica, Torino, 2010. Chapter 7 (Opere dell’ingegno. Invenzioni industriali) pages  85-94.

6) A. Costa, Competitività e Spin-off, Cacucci Ed., Bari, 2000, Chpater one, from p. 32 to  p. 59.

 

Further reading and consultation Texts

• D. Begg, S.Fischer, R. Dornbusch, Introduzione
all'economia. Gli operatori, i mercati e il sistema economico. Hoepli.
Milano 2006 Capp. 1, 2, 3, 4, 5, 6, 7, 12.
• V. Mangini, Manuale breve di diritto industriale, Cedam, Padova,

IIa ed., 2005.

Assessment

Written test (including both open questions and closed questions) aimed at assessing students’ knowledge relative to the first two parts of the program (Macro and Microeconomics and Business Economics), that is units 1 and 2.
Oral test on the remaining parts of the program.

Additional Information for Non-Attending Students

Didactics

The course consist of the same teaching modalities provided for attending students.

Attendance

Exceeding the written test is required to access the oral.

Course books

Texts of study required

1) J. Sloman, Elementi di economia, Il Mulino, Bo, 2002, Chapters: Introduction; Chapter 1; Chapter 5;

2) M. Paoloni, P. Paoloni, Introduzione ed orientamento allo studio delle

Aziende, Giappichelli, To, 2009.

3) Costa C., Baldini C., Plebani R., Marchi, brevetti, know-how e licencing,

Centro Estero Camere Commercio lombarde, Milano, IIIa ed., 2003. Chapter  I up on page 27. Chapter  III, Chapter IV.

4) R. Parente, Creazione e sviluppo dell’impresa innovativa, Giappichelli,

Torino, 2004. Chapters: 2, 3, 4, 5, 6. (are therefore excluded the parts of the program contained in the pages 160-162 and 172-185).

5) G.F. Campobasso, Manuale di Diritto Commerciale, Utet Giuridica, Torino, 2010. Chapter 7 (Opere dell’ingegno. Invenzioni industriali) pages  85-94.

6) A. Costa, Competitività e Spin-off, Cacucci Ed., Bari, 2000, Chpater one, from p. 32 to  p. 59.

 

Further reading and consultation Texts

• D. Begg, S.Fischer, R. Dornbusch, Introduzione
all'economia. Gli operatori, i mercati e il sistema economico. Hoepli.
Milano 2006 Capp. 1, 2, 3, 4, 5, 6, 7, 12.
• V. Mangini, Manuale breve di diritto industriale, Cedam, Padova,

IIa ed., 2005.

Assessment

Written test (including both open questions and closed questions) aimed at assessing students’ knowledge relative to the first two parts of the program (Macro and Microeconomics and Business Economics), that is units 1 and 2.
Oral test on the remaining parts of the program.

Notes

In order to facilitate the preparation of the exam, students can download from Internet and consult the material used during the lessons and organized in 5 ppt presentations on teaching modules (Mod 1: = Economics; Mod 2 =Business Economics; Mod. 3= New business creation, start-up, spin-off and business plans; Mod 4 = Technology Transfer; Mod. 5= Patents and Know-how.)
A copy of the textbook (of the relevant paragraphs of reference) is available at the secretary's office.
Further supplementary material will be made available by the teacher in either electronic or paper format during the lessons.Alpha

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