Lean Innovation of Course Unit Contents

被引:0
|
作者
Brad, Stelian [1 ]
Brad, Emilia [1 ]
机构
[1] Tech Univ Cluj Napoca, Cluj Napoca, Romania
关键词
course prototyping; lean innovation; digital entrepreneurship;
D O I
10.1515/cplbu-2015-0020
中图分类号
F [经济];
学科分类号
02 ;
摘要
Designing courses for emerging areas of study is subject to clear challenges. If the envisaged courses are directly paid by the students - as it is the case of this research they are actually the customers whose requirements have to be satisfied. Traditional approaches for collecting student requirements are not feasible for building up very novel topics. For such cases, an approach for course unit design that respects the lean philosophy is introduced in this paper. Lean is about creation of more value for students with fewer resources; or maximizing value while minimizing waste. The approach is based on the paradigm that, in highly dynamic and strong competitive educational markets, top quality courses must be designed from the very early stages. A hypothesis-based process defines the "content-prototype" of the course, which is further tested via web-based surveys that are directed to potential students. Results are statistically interpreted and a refined course content is formulated. The prototype for the most delicate module of the course is elaborated to test the level of delight of potential students ( also called the WOW effect). Lessons learned are then considered to design the "promoter-prototype" of the course. A focus group is then used to test if potential students will feel a special experience interacting with the course content ( also known as the KANDO effect). The methodology was experimented to design a master course unit on digital entrepreneurship. Empirical researches reveal the viability of the methodology to extract the appropriate topics of a course in emerging areas of study. Researches also show that a well-piloted strategy for course delivery should be in place to achieve the desired market impact.
引用
收藏
页数:9
相关论文
共 50 条
  • [1] Lean Innovation
    Euchner, Jim
    [J]. RESEARCH-TECHNOLOGY MANAGEMENT, 2018, 61 (02) : 8 - 9
  • [2] Lean Service Innovation
    Ojasalo, Jukka
    Ojasalo, Katri
    [J]. SERVICE SCIENCE, 2018, 10 (01) : 25 - 39
  • [3] Lean and Digitized Innovation
    Nicoletti, Bernardo
    [J]. 2014 INTERNATIONAL ICE CONFERENCE ON ENGINEERING, TECHNOLOGY AND INNOVATION (ICE), 2014,
  • [4] Can Innovation Be Lean?
    Browning, Tyson R.
    Sanders, Nada R.
    [J]. CALIFORNIA MANAGEMENT REVIEW, 2012, 54 (04) : 5 - 19
  • [5] Optimizing Innovation with the Lean and Digitize Innovation Process
    Nicoletti, Bernardo
    [J]. TECHNOLOGY INNOVATION MANAGEMENT REVIEW, 2015, : 29 - 38
  • [6] Work-in-Progress: Lean Education/Lean Innovation
    Neagu, Andrei
    Ursutiu, Doru
    Samoila, Cornel
    [J]. TEACHING AND LEARNING IN A DIGITAL WORLD, VOL 1, 2018, 715 : 119 - 123
  • [7] CONTENTS AND RETENTION OF NUTRIENTS IN EXTRA LEAN, LEAN AND REGULAR GROUND-BEEF
    ONO, K
    BERRY, BW
    PAROCZAY, E
    [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 701 - 706
  • [8] CONTENTS OF THE COURSE ON BIOANALYTICAL CHEMISTRY
    DOLMANOVA, IF
    [J]. JOURNAL OF ANALYTICAL CHEMISTRY, 1995, 50 (04) : 338 - 339
  • [9] CONTENTS OF A COURSE IN PSYCHOLOGY AND PERSONALITY
    Gaskill, Harold V.
    [J]. JOURNAL OF SOCIAL PSYCHOLOGY, 1935, 6 (03): : 374 - 379
  • [10] Lean innovation - Anleitung zum innovationsvorsprung
    Schuh, Günther
    Lenders, Michael
    Jung, Michael
    [J]. ZWF Zeitschrift fuer Wirtschaftlichen Fabrikbetrieb, 2009, 104 (09): : 780 - 786