Entrepreneurship and New Business Venturing
University of Economics, Prague
Prague, Czech Republic
Area of Study
Business, Business Administration, Business Management, Entrepreneurial Management, International Business
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
Aims of the course:
The subject offers the overview of entrepreneurship and develops the understanding of specific entrepreneurial situations. It supports entrepreneurial attitudes and motivation and develops skills
needed for business start-up and efficient entrepreneurial approach. Another objective is to get in touch with real entrepreneurs and to understand their entrepreneurial spirit and skills.
Learning outcomes and competences:
Upon successful completion of this course, students will be able:
- to describe the entrepreneurial process and factors influencing entrepreneurial success, both from business and individual perspectives
- to evaluate entrepreneurial opportunity
- to analyze own strengths and weaknesses in relation to entrepreneurship
- to apply different forms of intellectual property in relation to specific entrepreneurial idea
- to prepare a business model and write down a business concept
- to present business concept in front of the investors in the form of short and detailed presentation
- Entrepreneurship definition, framework models, entrepreneurship as a process, importance for the society and economy, entrepreneurial attitudes.
- Entrepreneurial personality: Personality characteristics, skills, motivation, and attitudes of entrepreneurs. Analysis of own strengths and weaknesses related to business foundation and management.
- Creativity development: The application of creativity in entrepreneurship.
- Entrepreneurial opportunities recognition and development: Coming up with new ideas, innovation process. Recognition of unsatisfied market need and/or ineffectively used resources.
- Becoming an entrepreneur: Start up activities and process, steps and challenges. Buying an existing venture.
- Project validation: Techniques and concepts used for opportunity evaluation. Business idea development, business concept.
- Acquisition of an entrepreneurial team and employees: composition and management of an entrepreneurial team.
- Business idea and intellectual property.
- Corporate entrepreneurship: the need for entrepreneurship in corporations, barriers and how to overcome them, innovation champion and his/her activities, entrepreneurship support.
- Managing business growth: growth dimensions and phases. The role change: from an entrepreneur to a manager. Overcoming growth barriers. Self development and time management, finding balance between business running and personal life
1 = 90 - 100%
2 = 75 - 89%
3 = 60 - 74%
Failed = below 60%
Assessment methods (weight):
- Active lecture/seminar/workshop/tutorial participation/ attendance = 20%
- Term paper = 30%
- Presentation Manufacturing = 10%
- Presentation B2B = 10%
- Presentation B2C = 10%
- Final written examination 20%
- Total = maximum 100%
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations