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Course 2011-2012 a.y.

20292 - INNOVATION IN SERVICES


CLMG - M - IM - MM - AFC - CLAPI - CLEFIN-FINANCE - CLELI - ACME - DES-ESS - EMIT
Department of Management and Technology

Course taught in English


Go to class group/s: 31

CLMG (6 credits - I sem. - OP  |  SECS-P/06) - M (6 credits - I sem. - OP  |  SECS-P/06) - IM (6 credits - I sem. - OP  |  SECS-P/06) - MM (6 credits - I sem. - OP  |  SECS-P/06) - AFC (6 credits - I sem. - OP  |  SECS-P/06) - CLAPI (6 credits - I sem. - OP  |  SECS-P/06) - CLEFIN-FINANCE (6 credits - I sem. - OP  |  SECS-P/06) - CLELI (6 credits - I sem. - OP  |  SECS-P/06) - ACME (6 credits - I sem. - OP  |  SECS-P/06) - DES-ESS (6 credits - I sem. - OP  |  SECS-P/06) - EMIT (6 credits - I sem. - OP  |  SECS-P/06)
Course Director:
NICOLETTA CORROCHER

Classes: 31 (I sem.)
Instructors:
Class 31: NICOLETTA CORROCHER


Course Objectives

The course aims at providing students with an understanding of the characteristics and dynamics of innovation in the service sectors. In this context, it puts emphasis on the economic and social relevance of the service sectors and their role as innovative actors within the economy; it highlights the specificities of services and the differences across service activities; it identifies the specificities of innovation in service sectors as compared to manufacturing sectors and discusses ways of measuring innovations in services.


Course Content Summary
  • Part I: The service sectors in the economy.
  • Part II: Main features of service activities and their implications for innovation.
  • Part III: Measuring innovation in services.
  • Part IV: Case studies in services.
    • Services based upon large scale physical networks.
    • Services based upon information networks.
    • Science-based and specialised technology service suppliers.
    • Personal services and public/social services .

Detailed Description of Assessment Methods
  • 50% group presentations and reports on the cases;
  • 50% written exam.

Textbooks

A selection of articles and cases is made available by the instructor at the beginning of the course.

Last change 30/03/2011 12:00