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2025/2026  BA-BSEMO2574U  Entrepreneurship & Service Innovation, 2nd Year Project

English Title
Entrepreneurship & Service Innovation, 2nd Year Project

Course information

Language English
Course ECTS 7.5 ECTS
Type Mandatory
Level Bachelor
Duration One Quarter
Start time of the course Fourth Quarter
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
Study Board for Service and Markets
Course coordinator
  • Tobias Bruegger - Department of Business Humanities and Law (BHL)
Main academic disciplines
  • Entrepreneurship
  • Innovation
  • Service management
Teaching methods
  • Face-to-face teaching
Last updated on 26-06-2025

Relevant links

Learning objectives
After successful completion of this course, you will be able to
  • understand and explain key concepts of entrepreneurship.
  • relate and apply relevant perspectives, theories, and concepts of entrepreneurship and innovation to service contexts.
  • identify and critically reflect upon your own approach to entrepreneurship and innovation in service contexts.
  • identify a suitable case for your 2nd year project and draw upon relevant theories to analyze the case.
Examination
Entrepreneurship & Service Innovation, 2nd Year Project:
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, see also the rules about examination forms in the programme regulations.
Individual or group exam Individual oral exam based on written group product
Number of people in the group 3-4
Size of written product Max. 25 pages
The size of the project is max. 20 pages for 3 students, and max. 25 pages for 4 students.
Assignment type Project
Release of assignment Subject chosen by students themselves, see guidelines if any
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
Grading scale 7-point grading scale
Examiner(s) Internal examiner and external examiner
Exam period Summer
Make-up exam/re-exam
Same examination form as the ordinary exam
If the student has participated in the written group project for the ordinary exam, but didn't attend the oral exam, the re-examination is conducted on the basis of the group project that has already been handed in.
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 normally conducted on the basis of a revised version of the project that has already been handed in. However, the student may choose to hand in a new, individual project within a specified time.

NB! The student must clearly state at the frontpage of the project, if the project has been REVISED, or if the student has chosen to hand in a NEW PROJECT.

If the student has not participated in the written group project, the student may participate in the oral re-examination, if the student hands in an individual project within a specified time.

The student cannot claim supervision hours in connection with the retake/ reexam.
Description of the exam procedure

The final exam is a 2nd year project group exam, based on a written group project and an individual oral exam. The project is based on theoretical perspectives, concepts, and methods covered in this course, as well as relevant method courses in the programme.

You will work with a research question related to entrepreneurship & service innovation. As a group, you are expected to identify and refine your research question. The project will be evaluated in terms of academic content, structure and presentation (academic writing skills). The use of Generative AI tools or apps is not allowed for this exam.

After submitting the written group project, each student will take an individual oral exam. The oral exam will focus on your group project and your ability to relate it to relevant theories and models from the course.

Your final grade will be based on a combined assessment of the group project and your individual performance in the oral exam.

Course content, structure and pedagogical approach

Entrepreneurship involves starting and managing new ventures and is essential to our economy and society. For service management, entrepreneurship is equally relevant for all three profiles.

Entrepreneurship means putting novel ideas into practice and build a business around it. Simple as it may sound, entrepreneurial journeys are fragile, as entrepreneurs face numerous challenges when trying to create new markets for their products and services during technological, managerial and demographic transitions. To succeed, entrepreneurs must build effective organizations that are capable of meeting customers’ needs and of anticipating and responding to emergent demands. The course provides students with conceptual frameworks and practical knowledge to reflect critically on conditions for entrepreneurial success with specific emphasis on the leadership dimension of service innovation. The course combines theoretical knowledge and case studies that can be used as inspiration and provide tools to be applied in developing entrepreneurial business plans. The course will end with the 2nd year project, where students are expected to develop and present entrepreneurial plans around ideas for service development and provide arguments for their business relevance.

Research-based teaching
CBS’ programmes and teaching are research-based. The following types of research-based knowledge and research-like activities are included in this course:
Research-based knowledge
  • Classic and basic theory
Research-like activities
  • Development of research questions
  • Data collection
  • Analysis
  • Discussion, critical reflection, modelling
  • Activities that contribute to new or existing research projects
  • Students conduct independent research-like activities under supervision
Description of the teaching methods
The course is based on lectures and integrated interactive exercises, which include text work, case discussions, group work, and brief student presentations. Students are expected to be well prepared for class. This will include reading book chapters and articles and engaging with online materials.
Feedback during the teaching period
Teachers provide continuous feedback during lectures and interactive exercises. Students receive collective feedback during class and individual feedback on assignments (usually via Canvas). Feedback is given partly based on evaluation criteria similar to those you are assessed by in the final exam-presentation. It is the student´s responsibility to book time for this type of feedback with your teacher.
Student workload
Programme-wide lectures on entrepreneurship 9 hours
Profile-specific lectures and interactive exercises 29 hours
Preparing for classes (2.25h per 1h teaching) 85 hours
Writing the 2nd year project and examination 83 hours
Expected literature
  • Lounsbury, M., & Crumley, E. T. (2007). New practice creation: An institutional perspective on innovation. Organization Studies, 28(7), 993-1012.
  • Lounsbury, M., & Glynn, M. A. (2019). Cultural entrepreneurship: A new agenda for the study of entrepreneurial processes and possibilities. Cambridge.
  • Ruef, M., & Lounsbury, M. (2007). Introduction: The sociology of entrepreneurship. In The sociology of entrepreneurship (pp. 1-29). Emerald.
  • Shepherd, D. A., Mcmullen, J. S., & Ocasio, W. (2017). Is that an opportunity? An attention model of top managers' opportunity beliefs for strategic action. Strategic Management Journal, 38(3), 626-644.
  • Sorenson, O., & Thornton, P. H. (Eds.). (2025). De Gruyter Handbook of Sociology of Innovation and Entrepreneurship. Berlin: De Gruyter.
  • Thornton, P. H. (1999). The sociology of entrepreneurship. Annual Review of Sociology, 25(1), 19-46.

 

A detailed reading list will be announced on Canvas.

Last updated on 26-06-2025