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Lima

Spanish Language and Courses in English with Peruvian Students - Spring 1 2010
General Administration / Management

45
Language Level: Taught In English
General Administration / Management
Language of Instruction: English
Course taken with: International Students
University of San Ignacio de Loyola-Lima (Lima, Peru)

Course Description

Area of Study

Courses in English

Hours & Credits

45

Hours of Instruction

3

Semester Credit Units

4

Quarter Credit Units

Prerequisites and Language Level

Taught In English
There is no language prerequisite for courses at this language level.
Introduction to Business

Overview

I. SUMMARY:

Theoretical and practical course with objective to understand business administration core functions in modern enterprises as well as the administrative process itself. In addition, the course includes social responsibility and business ethics.

II. COMPETENCE

In this course the students will learn how to apply the management tools effectively in a company. Also, they will understand what their role is in the administrative process in order to achieve the company goals.

III. METHODOLOGY

As this is a core course, we will apply interactive methodology, emphasizing the collaborative techniques to motivate each student's active participation through all sessions. The professors will apply the multimedia tools in their oral presentations as well as on the blackboard. In order to create an adequate class environment, the professors will mix the concepts with their personal experiences, so the students will be able to understand the practical usage of the theoretical concepts.

IV. - CHRONOGRAM OF CONTENT AND LEARNING STRATEGIES.

Making Decision Process
– The essence of a manager's job.
o What is the making decision process?

Classification of problems and decision-making.
o Condition types to make a decision.
o Decision styles.
o Prejudices and errors.
o Explain the decision-making process.
o Understand and describe the different situations in which we make a decision.
o Be aware about the required elements for making a decision.

Bibliography (2) Chapter 6; pages. 133 - 153

Foundations of Planning
o What planning is?
o Why do managers plan?
o How do managers plan?
o Planning types.
o Recognize the importance of the planning in the administrative process.
o Identify the manager's methodology for planning.
o Distinguish the planning types the manager's use.

Bibliography (2) Chapter 7; pages. 158 - 163

Strategic Management
o Importance
o Strategic Management Processing steps.

Strategic Choices
o Strategies types and levels:
o Corporate level
o Business Level – Porter's Strategies.
o Functional Level
o Understand the importance of the strategic management as part of the planning process.
o Recognize the steps of the strategic management process.
o Determine and identify the appropriate strategies in each organization level.
o Determine which strategies will be applied in order to achieve the company's goals.

Bibliography (2) CHAPTER 8; pages. 179 - 200 y (2) CHAPTER 2 pages. 55-67

Industry Analysis – Michael Porter's Five forces.
o Degree of Rivalry.
o Barriers to entry.
o Threat of substitutes.
o Supplier Power.
o Buyer Power.
o Identify Michael Porters Five Forces for competitive analysis.
o Understand and explain the factors and its influences behind each force.

Bibliography (1) CHAPTER 1; pages. 1-30

Internal and External Assessment.
o SWOT Analysis.
o The external factor evaluation – EFE Matrix.
o The internal factor evaluation – IFE Matrix.
o Establish the steps to follow for the SWOT analysis.
o Understand the differences between the internal and external business assessment.
o Recognize the importance and power of the EFE and IFE matrix evaluation.

Bibliography (2) CHAPTER 4; pages. 142-145; CHAPTER 5; pages. 168 a 185
Submit – First Report

Organizational Structure Fundamentals
o Work specialization
o Departmentalization
o Chain of command
o Span of control
o Centralization & Decentralization
o Formalization
o Understand the concepts of organizing and organizational structure.
o Recognize the factors that determine the organizational structure.

Bibliography (2) CHAPTER 10; pages 233 - 240

MIDTERM EXAM

Organizational Design
o Mechanistic and Organic Organization.
o Traditional organizational designs.
o Contemporary organizational designs.

Managing Change and Innovation
o What is organizational change?
o Forces of change and types.
o Manage the resistance to change.
o Contemporary matters about innovation.
o Recognize the differences between the different organizational models.
o Understand how the new organizational structures help the companies to adapt to the environmental changes.
o Establish the differences between groups and team works.
o Identify the external and internal forces that motivate the change.

Bibliography (2) CHAPTER 10; pages. 241 - 250; CHAPTER 13; pages. 312-330
Submit the second report

Directing
o Definition
o Leadership Communication
o Concept
o Interpersonal Communication.
o Barriers for an effective communication.
o Organizational communication Motivation
o Early Theories.
o Contemporary Theories. Corporate Culture
o Importance.
o Recognize the communication process components and identify the communication functions.
o Explain the communication barriers and identify the ways to overcoming them.
o Determine the importance of motivation in the directing process.
o Identify the differences among the several motivational theories.
o Explain the corporate organizational concept and it's relation with the directing process.

Bibliography (2) CHAPTER 11; pages. 256 - 269; CHAPTER 16; pages. 392 - 411

Foundations of Control
o Concept and importance.
o Controlling process.
o Tools and point of views of the controlling process.

Productivity and Quality
o Productivity Definition.
o Productivity.
o Quality and productivity.
o Determine the importance of the controlling process.
o Differentiate the different controlling point of views.
o Explain the controlling process steps.
o Distinguish the concepts of production, productivity, and quality.
o Understand the different ways to measure productivity.

Bibliography (2) CHAPTER 18; pages. 458 - 469 y CHAPTER 19; pages& 489 - 493

Operations and the value chain management

 Operation strategies.
 Methods to assess operations.
o Explain the different operations strategies.
o Recognize different control operations tools.

Bibliography (2) CHAPTER 19; pages. 493 - 508
Submit the third report

Social responsibility and managerial ethics
o What is social responsibility?
o Organizational approaches to environmental issues.
o Values based management.
o Managerial ethics.
o Compare the classic and socioeconomic view.
o Distinguish the concepts of social obligation, social responsiveness, and social responsibility.
o Explain the importance of the ethic behavior.
o Compare the different ethic points of view.
- Identify the factors which influence on the moral behavior.
Bibliography (2) CHAPTER 5; pages. 99- 122

Final Work Presentation 3

FINAL EXAM