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Competitiveness

Code: 2EGIN01     Acronym: COMP

Keywords
Classification Keyword
OFICIAL Economics

Instance: 2025/2026 - 1S Ícone do Moodle

Active? Yes
Responsible unit: Agrupamento Científico de Economia
Course/CS Responsible: Master in Economics and Management of Innovation

Cycles of Study/Courses

Acronym No. of Students Study Plan Curricular Years Credits UCN Credits ECTS Contact hours Total Time
EGIN 39 Bologna Syllabus since 2012 1 - 7,5 56 202,5

Teaching Staff - Responsibilities

Teacher Responsibility
Raquel Filipa do Amaral Chambre de Meneses Soares Bastos Moutinho

Teaching - Hours

Theoretical and practical : 3,00
Type Teacher Classes Hour
Theoretical and practical Totals 1 3,00
Raquel Filipa do Amaral Chambre de Meneses Soares Bastos Moutinho 3,00
Mais informaçõesLast updated on 2025-07-23.

Fields changed: Calculation formula of final grade, Componentes de Avaliação e Ocupação, Obtenção de frequência

Teaching language

Portuguese

Objectives


* Explain the basic concepts and provide real relevant examples
* Describe in detail the tools of strategic analysis. how they are used and how they fit into the management process, establishing and implementing strategies
* Incorporating the latest developments in the theory and practice of strategic management
* Focusing directly on what is necessary to know about the development, implementation and execution of business strategies in contemporaries environments

Learning outcomes and competences


With this course it is expected that students have a clear understanding of the complexity of competiviness (organizational ans spacial), knowing and using in the right way key concepts and tools.

Working method

Presencial

Program

1 – The Strategy and the Strategic Process
2 – Analysis of the External Environment
    2.1 Micro-envelopment
        2.1.1 Market Structures
        2.1.2 Porter's Five Forces
    2.2 Macro-envelopment
        2.2.1 Policy Environment
        2.2.2 Economic Environment
        2.2.3 Socio-Cultural Environment
        2.2.4 Technological Environment
3 – Internal Environment Analysis
    3.1 VRIO Model
    3.2 Dynamic Capabilities
4 – Generic strategies
    4.1 Porter
    4.2 Strategic clock
5 – Hypercompetition
    5.1 From Sustainable Competitive Advantage to Transient Advantage
    5.2 AGILE Strategies
    5.3 Coopetition
6 – Innovation
    6.1 Ambidexterity
    6.2 First Mover, second-mover, laggards
7 – Internationalization
    7.1 Network Model
    7.2 The international entrepreneur
    7.3 Mimicry
8 – The Social Company

 

 

Mandatory literature

Thompson, Peteraf, Gamble e Strickland; Crafting and Executing Strategy - Concepts and Cases, McGraw-Hill, 2012. ISBN: 978-0-07-131700-9
Meneses, Raquel; Is Strategy Dead?: Moving From Sustainable Competitive Advantage to Transient Advantage, IGI Global, 2021 (Chapter in: Moving From Sustainable Competitive Advantage to Transient Advantage. In Competitive Drivers for Improving Future Business Performance (pp. 1-18).)

Teaching methods and learning activities


The teaching method is essentially constructivist. There will be an expository part, the teacher will be essentially a mediator in the process of teaching and learning: scheduling, directing, organizing, providing resources and encouraging the various activities undertaken by the students.
The learning process is based on meaningful learning and a methodology inspired by the action-research; throughout the semester students will be placed some problems / challenges which must respond progressing well in their learning.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation Weight (%)
Exame 100,00
Total: 100,00

Amount of time allocated to each course unit

Designation Time (hours)
Frequência das aulas 39,00
Total: 39,00

Eligibility for exams

Evaluation by exam, minimum score 9.5.

Calculation formula of final grade

Exame - 100%

Internship work/project

 

Observations

The uc works on promoting the following SDGs:
8 - Decent Work and Economic Growth
10 - Reduced Inequalities
12 - Responsible Consumption and Production
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