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BUSINESS STUDIES I: Introduction
level of course unit
1. Study cycle, BachelorLearning outcomes of course unit
The students:
• hold a basic knowledge of general business-related administration (ABWL).
• have an overview of the most important business-relatedmanagement topics and the corresponding terms.
• have a basic understanding of operational procedures and know important interre-lationships of business-related management topics.
• develop an active interest in business studies.
• hold a basic knowledge of general business-related administration (ABWL).
• have an overview of the most important business-relatedmanagement topics and the corresponding terms.
• have a basic understanding of operational procedures and know important interre-lationships of business-related management topics.
• develop an active interest in business studies.
prerequisites and co-requisites
none
course contents
• Fundamentals and classification of ABWL
• Fundamentals of corporate management: Location decisions, inter-company con-nections, corporate constitution, organization, personnel management
• Basics of monitoring and cross-connections to Accounting & Finance
• Selected topics on service provision: Innovation management, carefully-selected marketing content
• Fundamentals of corporate management: Location decisions, inter-company con-nections, corporate constitution, organization, personnel management
• Basics of monitoring and cross-connections to Accounting & Finance
• Selected topics on service provision: Innovation management, carefully-selected marketing content
recommended or required reading
• Vahs, Dietmar; Schäfer-Kunz, Jan: Einführung in die Betriebswirtschaftslehre. Schäffer-Poeschel (in the current edition)
• 1-2 articles from professional journals
• 1-2 articles from professional journals
assessment methods and criteria
Written exam
language of instruction
Germannumber of ECTS credits allocated
3eLearning quota in percent
0course-hours-per-week (chw)
2planned learning activities and teaching methods
Integrated course
