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Die Qualität der Risikoberichterstattung der DAX 30 - Empirische Analyse der Einhaltung des DRS 20
(2016)
With this dissertation, I present a human resources approach to entrepreneurship through selection and training of small-business owners in developing countries. Entrepreneurship is an important source of employment, innovation, and general economic prosperity (Autio, 2005; Walter et al., 2005; Reynolds et al., 2005; Kuratko, 2003). In developing countries, job creation through business ownership is especially important because job opportunities are limited (Walter et al., 2005; Mead & Liedholm, 1998). Strengthening the small business sector is one of the best ways to reduce poverty and increase economic growth (Birch, 1987). Thus, this dissertation adds to the scientific literature in taking a human resources approach to entrepreneurship: selecting and training entrepreneurs. Selection has widely been researched on in various scientific fields like human resource management, industrial-, work-, and organizational psychology, but only partly focusing on selection of entrepreneurs. Regarding training, there exists a fair amount of studies that focus on entrepreneurship education, but a lot of them suffer from substantial heterogeneity and methodological flaws (Glaub & Frese (2011); McKenzie & Woodruff (2013)). The dissertation combines the ideas of using selection procedures for entrepreneurs with the idea of teaching entrepreneurial skills.
Intelligent Product Design
(2012)
The aim of this thesis is to generate reality-based hypotheses about the opportunities and obstacles that create the implementation of Cradle to Cradle for the companies Jules Clarysse NV and Steelcase Inc. It discusses further which marketing-mix is appropriate for Cradle to Cradle products. Therefore exploratory expert interviews have been conducted with both companies. The empirical part is introduced by a literature study. From marketing perspective, the Cradle to Cradle approach for product design is investigated while taking into account that academic literature categorizes the concept on the one hand as consistent sustainability strategy, on the other hand as sustainable design. Moreover, the broad use of the expression design, within the literature of the Cradle to Cradle founders, is analyzed. Here, Cradle to Cradle design is holding out the prospect of Triple Top Line growth, rather than meeting only the economic bottom line. In regard of aesthetics, Cradle to Cradle aspires diversity in contrast to prevailing principles of Functionalism and universal design solutions. The ‘hidden‘ design assignment of Cradle to Cradle, service design, is highlighted as sphere that should be progressed. All these considerations form the interview guideline. The interviews serve as reality check whether there result Triple Top Lines and new service models for the companies and explore how aesthetics and tools of the marketing-mix are handled in Cradle to Cradle practice.
Entrepreneurship is an important means for economic development and poverty alleviation . Due to the relevance of entrepreneurship, scholars call for research that contributes to the understanding of successful business creation. In order to best understand new venture creation, research needs to investigate barriers of entrepreneurship. A barrier that has received wide attention in the literature on new venture creation is capital requirements. Scholars argue that capital requirements are an entry barrier for new venture creation, as most people who start businesses have difficulties in acquiring the necessary amount of capital needed for starting the businesses. Particularly in developing countries, scholars and practitioners regard improvements in access to capital as a major solution to support new venture creation. However, besides improving access to capital, there are alternative solutions that help to deal with the problems of capital requirements and capital constraints in the process of new venture creation. In this dissertation, I argue that a possible means to master capital requirements and capital constraints in business creation is action-oriented entrepreneurship training. I draw on actionregulation theory (Frese & Zapf, 1994), theories supporting an interactionist approach (Endler & Edwards, 1986; Terborg, 1981) and on theories about career development (Arthur, 1994; Briscoe & Hall, 2006) to reason that action-oriented entrepreneurship training allows for handling capital requirements and capital constraints with regard to business creation. Specifically, I argue that action-oriented entrepreneurship training helps to deal with financial requirements and capital constraints in two ways: First, the training reduces the negative effect of capital constraints on business creation through the development of financial mental models. Second, the training supports finding employment and receiving employment income, which enable businesses creation.
Viele Betriebsgastronomien in Deutschland sehen sich vor die Herausforderung steigender Gästeansprüche, zunehmenden Kostendrucks und oftmals auch konkurrierender Speisenanbieter gestellt. Hinzu kommt in vielen Betrieben die Forderung der Gäste oder des Managements nach einem Angebot gesundheitsfördernder Speisen und Getränke. Dieses kann z. B. durch die Deutsche Gesellschaft für Ernährung e. V. (DGE) zertifiziert werden. Die innerbetriebliche Umsetzung und Kommunikation des erweiterten, gesundheitsfördernden Speisenangebotes muss indes gesteuert werden. Hierfür bietet sich die Erstellung einer Balanced Scorecard nach Kaplan und Norton an. Diese berücksichtigt neben finanzorientierten Kennzahlen auch ausdrücklich qualitative Ziele und stellt deren wechselseitige Einflüsse in Ursache-Wirkungs-Ketten dar. Die vorliegende Bachelorarbeit spezifiziert eine Balanced Scorecard auf die Anforderungen einer Betriebsgastronomie, die ein DGE-zertifiziertes Speisenangebot etablieren möchte. Zu diesem Zweck werden für die vier Perspektiven einer Balanced Scorecard strategische Ziele vorgeschlagen und deren Ursache-Wirkungs-Beziehungen grafisch in einer Strategy Map dargestellt. Die ebenfalls durchgeführte empirische Untersuchung DGE-zertifizierter Betriebe zeigt, dass durch die Einführung eines gesundheitsfördernden Speisenangebotes die Mitarbeiterzufriedenheit und Mitarbeitergesundheit positiv beeinflusst werden kann. Zudem ist eine Steigerung des Umsatzes durch die Gewinnung neuer Gäste und den Zusatzverkauf komplementärer Produkte möglich.