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2016/2017  BA-BSEMO1003U  Method l. Philosophy of science and qualitative methods

English Title
Method l. Philosophy of science and qualitative methods

Course information
Language English
Course ECTS 7.5 ECTS
Type Mandatory
Level Bachelor
Duration One Quarter
Start time of the course First Quarter
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
Study Board for BSc in Service Management
Course coordinator
  • Jesper Strandgaard - Department of Organization (IOA)
• Kirsten Andersen
Main academic disciplines
  • Philosophy and ethics
  • Methodology and philosophy of science
Last updated on 15-08-2016
Learning objectives
To achieve the grade 12, students should meet the following learning objectives with no or only minor mistakes or errors:
  • Explain and discuss basic concepts within the theory of science: central perspectives that regard knowledge production processes based on empirical research.
  • Identify a research object or problem area and propose an operable research question.
  • Discuss and develop different research strategies, appropriate to form research projects that aim to study specific objects and phenomena.
  • Explain, discuss and assess benefits and drawbacks of central qualitative methods and methodological concepts (with a particular focus on participant observation, interviews and document analysis), with reference to relevant research questions.
  • Present written output in a structured and linguistically fluent form.
Course prerequisites
English language skills equal to B2 level (CEFR) and math skills equal to Danish level B are recommended
Examination
Method I. Philosophy of science and qualitative methods:
Exam ECTS 7,5
Examination form Oral exam based on written product

In order to participate in the oral exam, the written product must be handed in before the oral exam; by the set deadline. The grade is based on an overall assessment of the written product and the individual oral performance.
Individual or group exam Individual oral exam based on written group product
Number of people in the group max. 3
Size of written product Max. 10 pages
Assignment type Written assignment
Duration
Written product to be submitted on specified date and time.
20 min. per student, including examiners' discussion of grade, and informing plus explaining the grade
Preparation time No preparation
Grading scale 7-step scale
Examiner(s) Internal examiner and second internal examiner
Exam period Autumn
Make-up exam/re-exam
Same examination form as the ordinary exam
If the student has handed in the written group project for the ordinary exam, but has been ill at the time of the oral exam, the re-examination is conducted on the basis of the group project that has already been handed in for the ordinary exam. However, a copy of the project for the ordinary exam MUST be handed in for the re-exam within a specified time.

If the student has participated in the written group project for the ordinary exam, but not passed the oral exam, the re-exam is conducted on the basis of a project handed in for the 72-hour re-exam case within a specified time.

If the student has not handed in the written group project, the student may participate in the oral re-examination, if the student hands in a project based on the 72-hour re-exam case within a specified time.
Description of the exam procedure

The final exam is a 72-hour group project. The size of the groups should be max. 2-3 students. The group project is followed by an individual, 20 minutes oral exam, which takes the written paper as the point of departure, but that also refers more generally to the concepts and discussions introduced in class and in the course literature.
Course content and structure

Course objective:
The primary objective of the course is to present central qualitative methods and theoretical concepts that are required to carry out empirical business research, and to train the student’s capability of discussing and assessing these.

Course content:
The initial part of the course will introduce the students to basic concepts that regard theory of science and knowledge production within social science research. This part aims to establish an awareness of the concerns and possibilities that different approaches to studying the social science may contain.

The remaining part of the course focuses on central qualitative methods, used in business studies. In the class the students are exposed to four central methodological techniques: participant observation, interviews, focus group interviews and document analysis. The course aims to train the student’s ability to use and combine these techniques in a competent manner, and thus to enhance their analytic abilities.

The course will be organised in 10x2 lectures and 5x2 workshops to enable the students to apply and train the different methods and topics of the course.
 

The last of the 5 workshops will give the students an opportunity to try out the steps of the research project process and will last app. 1½ day. It is optional for the students to participate.
Teaching methods
Lecture, group exercises, and plenary discussions.
Student workload
Classes including workshops 30 hours
Preparation for class 90 hours
Home assignments 14 hours
Exam 72 hours
Expected literature

Depending on the the student's interests and enrollment in Arts and Culture, Service Innovation, or Leisure and Hospitality, the student can choose between the following three textbooks:

 

A.J. Veal, Research Methods for Leisure and Tourism, latest edition, Prentice Hall Financial Times Pressis available in SL Books at Solbjerg Plads.

 

or

 

A.J. Veal and C. Burton, Research Methods for Arts and Event Management, latest edition, PEARSON, available in SL Books at Solbjerg Plads.

 

or

 

A.J. Veal and S. Darcy, Research Methods in Sports Studies and Sport Management, latest edition, Francis and Taylor, available in SL Books at Solbjerg Plads.

 

Furthermore a number of academic articles will be made available via CBS E-library

 

Please note, minor changes may occur. The teacher will upload the final reading list to LEARN two weeks before the course starts.

Last updated on 15-08-2016