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Current Topics in Management and Economics

General data

Course ID: 2600-ERSM1CTME
Erasmus code / ISCED: (unknown) / (unknown)
Course title: Current Topics in Management and Economics
Name in Polish: Current Topics in Management and Economics
Organizational unit: Faculty of Management
Course groups: (in Polish) Przedmioty dla studentów ERSAMUS na Wydziale Zarządzania UW w semestrze letnim
ECTS credit allocation (and other scores): 2.00 Basic information on ECTS credits allocation principles:
  • the annual hourly workload of the student’s work required to achieve the expected learning outcomes for a given stage is 1500-1800h, corresponding to 60 ECTS;
  • the student’s weekly hourly workload is 45 h;
  • 1 ECTS point corresponds to 25-30 hours of student work needed to achieve the assumed learning outcomes;
  • weekly student workload necessary to achieve the assumed learning outcomes allows to obtain 1.5 ECTS;
  • work required to pass the course, which has been assigned 3 ECTS, constitutes 10% of the semester student load.
Language: English
Type of course:

elective courses

Short description:

The course introduces students to a selection of 3 current topics in management and economics.

Full description:

Unit 1: Nearshoring and Outsourcing Strategies

This unit explores the complexities of nearshoring and outsourcing, covering key concepts and motivations driving these strategies. Students analyze the organizational dynamics between captive and outsourced models while examining Central and Eastern Europe (CEE) as a prime nearshoring destination. Through critical evaluation and case studies of Swiss companies in Poland, students gain insights into nearshoring's evolving impact on global business operations.

Unit 2: Authenticity in the Foodscape

Delving into the layers of authenticity in culinary experiences, this unit investigates conformity, reinterpretation, and connection within the foodscape. Students explore authenticity cues and their implications for consumers, organizations, and society, grappling with issues such as cultural appropriation and identity formation. By navigating these complexities, students develop a nuanced understanding of culinary representation and its broader societal implications.

Unit 3: Globalization of Emerging Markets

This module examines the rapid globalization of companies from emerging economies, highlighting their significance in the global economic landscape. Students analyze the challenges and opportunities presented by emerging markets, developing strategic insights for navigating globalization dynamics. By applying theoretical frameworks to real-world scenarios, students cultivate actionable perspectives for addressing the complexities of emerging market globalization.

Bibliography:

Provided by lecturers

Learning outcomes:

In terms of knowledge:

• Understands complex managerial and economic processes and phenomena and their impact on the functioning of organizations and the entire economy (K_W05).

In terms of skills:

• Can use a foreign language at the C1 level of the European Language Education System and specialized terminology in the field of international marketing (K_U04).

• Possesses the ability for self-learning, further skill development, and supporting others in this regard (K_U06).

In terms of competencies:

• Is ready to assess and critically approach complex situations and phenomena associated with the functioning of organizations, sectors, and the entire economy, including in a global context (K_K01).

• Is prepared to adhere to and promote professional ethical standards (K_K03).

Assessment methods and assessment criteria:

Class participation: 25%

Exam (multiple choice questions): 75%

Classes in period "Summer semester 2023/24" (in progress)

Time span: 2024-02-19 - 2024-06-16
Selected timetable range:
Navigate to timetable
Type of class:
Lecture, 9 hours more information
Coordinators: Katarzyna Dziewanowska
Group instructors: Katarzyna Dziewanowska
Students list: (inaccessible to you)
Examination: examination or credit
Course descriptions are protected by copyright.
Copyright by University of Warsaw.
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00-927 Warszawa
tel: +48 22 55 20 000 https://uw.edu.pl/
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