シラバス参照
シラバス参照
| 科目一覧へ戻る | 2023/03/17 現在 |
| 科目名／Subject | 日本的経営入門 |
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| 担当教員（所属）／Instructor | 小林 広治 (商学部) |
| 授業科目区分／Category | 昼間コース 学科別専門科目 |
| 開講学期／Semester | 2021年度／Academic Year 前期／Spring Semester |
| 開講曜限／Class period | 月/Mon 2 , 水/Wed 2 |
| 対象所属／Eligible Faculty | 商学部／Faculty of Commerce |
| 配当年次／Years | 2年 , 3年 , 4年 |
| 単位数／Credits | 2 |
| 研究室番号／Office | 小林 広治(1号館319号 (Room 319 in Building One)) |
| オフィスアワー／Office hours | 小林 広治(まずメールにてご連絡ください (by appointment)) |
| 更新日／Date of renewal | 2021/02/18 | ||
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| 授業の目的・方法 ／Course Objectives and method |
The aim of this course is to introduce concepts and cases of Japanese management to students. The course is designed to explore strengths and weaknesses of Japanese businesses and management in contrast to non-Japanese, mostly Western, counterparts. Students are expected to have learned the basics of business organization prior to enrolling in this course. To improve and maintain the level of their participation in class, this course employs teaching styles and methods for active learning. Preparatory materials will be uploaded to the Manaba system or other online platforms where appropriate. The classes will be mainly run in a style of group and individual discussions by students. In response to the COVID-19 pandemic, the course delivered in 2021 will be conducted mainly via online platforms including Manaba and Zoom. If you have any difficulty in accessing these technologies, please contact the instructors for further assistance. |
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| 達成目標 ／Course Goals |
By completing this course, students will be able to: • Explain the basic concepts of Japanese management and their differences from Western counterparts • Discuss their own perspectives on pros and cons of Japanese management and appreciate diverse opinions of other classmates • Assess the uniqueness and location of Japanese management within a wider discussion of the best managerial strategies and practices worldwide • Identify and analyze the characteristics of Japanese management academically in a written form |
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| 授業内容 ／Course contents |
Class 1: Course outline Class 2: Debate basics and practice run Class 3 & 4: Japanese human resource management Class 5 & 6: Japanese cultural orientations Class 7 & 8: Japanese production system and quality management Class 9 & 10: Japanese industrial structure and arrangements Class 11 & 12: Academic writing exercise Class 13 & 14: Report planning Class 15: Course summary Course plan and schedule are subject to change depending on study progress and/or availability of field trip and guest speakers. |
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| 事前学修・事後学修 ／Preparation and review class |
Preparation: Students are required to prepare and read assigned materials prior to each class. Students are also expected to have checked Manaba frequently and kept themselves updated on any news, messages and changes. Review: Students are expected to review the materials covered in class and make the most out of them when participating in class and completing course tasks including the report. |
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| 使用教材 ／Teaching materials |
Teaching materials will be uploaded to the Manaba system or other online platforms where appropriate. Recommended readings include the following: Haghirian, P. (2010). Understanding Japanese Management Practices. Business Expert Press. Available at: http://www.businessexpertpress.com/files/pdfs/10409930.pdf |
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| 成績評価の方法 ／Grading |
Grading is based on outcomes of the following course tasks: • Individual class participation (including attendance) - 20% • Group discussion and debate - 20% • Academic writing exercise - 10% • Report plan - 10% • Report - 40% |
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| 成績評価の基準 ／Grading Criteria |
A (Excellent): 100 - 90 B (Very good): 89 - 80 C (Good): 79 - 70 D (Average): 69 - 60 F (Below average): 59 – 0 |
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| 履修上の注意事項 ／Remarks |
In 2021, the course will be mainly organized and delivered by Dr. Koji Kobayashi (Glocal Education Unit, Centre for Glocal Strategy). Please contact him directly if you have any questions about the course. | ||
| 実務経験者による授業 ／Courses conducted by the ones with practical experiences |
該当しない／No | ||
| 遠隔授業 ／Online class |
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