Managing Innovation in a Global and Digital World
Meeting Societal Challenges and Enhancing Competitiveness
(Sprache: Englisch, Deutsch)
The twin impact of globalization and digitization is deeply affecting how technology and innovation are managed in firms. This contributed volume analyzes the changing dynamics in the interplay of technology, business and society and the resultant...
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Klappentext zu „Managing Innovation in a Global and Digital World “
The twin impact of globalization and digitization is deeply affecting how technology and innovation are managed in firms. This contributed volume analyzes the changing dynamics in the interplay of technology, business and society and the resultant implications for innovation management at firm and policy levels. Leading experts connect global megatrends with open & user innovation, globalization of R&D, frugal innovation, sustainability and innovation ecosystems. The contributed volume is a Festschrift for Prof. Dr. Cornelius Herstatt to mark his 60th birthday.
Inhaltsverzeichnis zu „Managing Innovation in a Global and Digital World “
Developments in Technology & Innovation Management.- Developments in Open & User Innovation.- Developments in Global and Sustainable Innovation Management.- Developments in Innovation Ecosystems.
Autoren-Porträt
Dr. Rajnish Tiwari is Senior Research Fellow at the Institute for Technology and Innovation Management at Hamburg University of Technology (TUHH). His current research interests include frugal innovation and digital transformation. Dr. Stephan Buse is deputy head of the Institute for Technology and Innovation Management at Hamburg University of Technology (TUHH). His research focuses on global innovation management and international business strategy.
Bibliographische Angaben
- 2019, 1st ed. 2020, XXV, 411 Seiten, 9 farbige Abbildungen, Maße: 15,7 x 21,9 cm, Gebunden, Englisch/Deutsch
- Herausgegeben: Rajnish Tiwari, Stephan Buse
- Verlag: Springer, Berlin
- ISBN-10: 3658272406
- ISBN-13: 9783658272401
Sprache:
Englisch, Deutsch
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