Slides from the workshop "MOOCs & Communications" at the 2014 EUPRIO conference, University of Innsbruck:
Contents;
- Portal, Platform, Certification: The three strategic cornerstones of MOOCs
- Production: How to work with Faculty and e-Learning departments
- Promotion: How to define and target audiences for maximum enrolment
- Communications & marketing checklist for MOOCs
- Can I still do a MOOC if I have no e-learning department?
- My MOOC is over: Now what?
- What communication benefits can an institution expect from MOOCs?
Flipping Quality Teaching: Licking, Tasting and Sustaining InnovationMark Brown
Invited presentation at Athlone Institute of Technology as part of the National Seminar Series supported by the National Forum for the Enhancement of Teaching and Learning, 16th June, 2014.
Starter presentation in a weeklong workshop for journalism educators at Rhodes University, South Africa, in June 2014. We are trying to discover the needs of the journalism school as it goes forward with changes and updates in the curriculum. Purpose of this pres is to identify some areas where teaching needs to be focused, or refocused.
Slides from the workshop "MOOCs & Communications" at the 2014 EUPRIO conference, University of Innsbruck:
Contents;
- Portal, Platform, Certification: The three strategic cornerstones of MOOCs
- Production: How to work with Faculty and e-Learning departments
- Promotion: How to define and target audiences for maximum enrolment
- Communications & marketing checklist for MOOCs
- Can I still do a MOOC if I have no e-learning department?
- My MOOC is over: Now what?
- What communication benefits can an institution expect from MOOCs?
Flipping Quality Teaching: Licking, Tasting and Sustaining InnovationMark Brown
Invited presentation at Athlone Institute of Technology as part of the National Seminar Series supported by the National Forum for the Enhancement of Teaching and Learning, 16th June, 2014.
Starter presentation in a weeklong workshop for journalism educators at Rhodes University, South Africa, in June 2014. We are trying to discover the needs of the journalism school as it goes forward with changes and updates in the curriculum. Purpose of this pres is to identify some areas where teaching needs to be focused, or refocused.
The document discusses the definition and purpose of service design. Service design is about designing services from the customer's perspective to provide the best possible service. It involves thinking about how companies and public organizations can meet customers' needs. The goal is to design services that provide optimal experiences for customers. Service design can be applied to a wide range of areas including campaigns, healthcare, education, welfare and more.
University Recruiting Essentials: How to Make Your Brand Memorable with On-Ca...AfterCollege
In this presentation you will learn how to implement best practices in creating an on-campus event. Decide on which on-campus events should be part of your university recruiting strategy and discover how to attract the students you want to attend your on-campus events.
Visit the AfterCollege Employer Blog for more information on University Recruiting
- http://employer.aftercollege.com
Also sign up for the AfterCollege Free Webinar Series: University Recruiting Essentials
- http://employer.aftercollege.com/webinars/
This document provides an overview of a course on education for social innovation. The course objectives are to explore social innovation and entrepreneurship in supporting teacher learning and 21st century skills. Participants will discover how project-based learning can produce social innovation outcomes while meeting curriculum goals. They will gain experience with design thinking pedagogy to empower student problem-solving and gain tools for pedagogical documentation to support learning outcomes. The course consists of orientation and cluster sessions to develop classroom social innovation projects and engage technologies supporting authentic learning approaches.
The document discusses the role of universities in funding startups. It describes the NYU Entrepreneurial Institute and its Innovation Venture Fund, which provides funding, resources and support to NYU startups. The fund has invested over $1 million in 10 companies across various sectors. It helps startups get to key milestones and leverage co-investments from other funds. While money is important, the institute focuses more on educating and connecting entrepreneurs through various programs. The goals are to promote entrepreneurship university-wide and generate returns to support more innovation.
우리는 피피티를 만드는데 너무 많은 시간을 쓰고 있습니다.
피피티는 잘 해야 하는 것이 아니라 기본만 하면 되는 것입니다.
피피티로 날밤새지 않고, 피피티로 무시받지 않는 방법!
프레젠테이션 기획, 제작, 발표까지, 그 기본을
야매피티가 알려드립니다.
2015.10.04 야매피티 version 2.0 update
2017.05.24 야매피티 version 3.0 update
Network effects. It’s one of the most important concepts for business in general and especially for tech businesses, as it’s the key dynamic behind many successful software-based companies. Understanding network effects not only helps build better products, but it helps build moats and protect software companies against competitors’ eating away at their margins.
Yet what IS a network effect? How do we untangle the nuances of 'network effects' with 'marketplaces' and 'platforms'? What’s the difference between network effects, virality, supply-side economies of scale? And how do we know a company has network effects?
Most importantly, what questions can entrepreneurs and product managers ask to counter the wishful thinking and sometimes faulty assumption behind the belief that “if we build it, they will come” … and instead go about more deterministically creating network effects in their business? Because it's not a winner-take-all market by accident.
The document discusses the definition and purpose of service design. Service design is about designing services from the customer's perspective to provide the best possible service. It involves thinking about how companies and public organizations can meet customers' needs. The goal is to design services that provide optimal experiences for customers. Service design can be applied to a wide range of areas including campaigns, healthcare, education, welfare and more.
University Recruiting Essentials: How to Make Your Brand Memorable with On-Ca...AfterCollege
In this presentation you will learn how to implement best practices in creating an on-campus event. Decide on which on-campus events should be part of your university recruiting strategy and discover how to attract the students you want to attend your on-campus events.
Visit the AfterCollege Employer Blog for more information on University Recruiting
- http://employer.aftercollege.com
Also sign up for the AfterCollege Free Webinar Series: University Recruiting Essentials
- http://employer.aftercollege.com/webinars/
This document provides an overview of a course on education for social innovation. The course objectives are to explore social innovation and entrepreneurship in supporting teacher learning and 21st century skills. Participants will discover how project-based learning can produce social innovation outcomes while meeting curriculum goals. They will gain experience with design thinking pedagogy to empower student problem-solving and gain tools for pedagogical documentation to support learning outcomes. The course consists of orientation and cluster sessions to develop classroom social innovation projects and engage technologies supporting authentic learning approaches.
The document discusses the role of universities in funding startups. It describes the NYU Entrepreneurial Institute and its Innovation Venture Fund, which provides funding, resources and support to NYU startups. The fund has invested over $1 million in 10 companies across various sectors. It helps startups get to key milestones and leverage co-investments from other funds. While money is important, the institute focuses more on educating and connecting entrepreneurs through various programs. The goals are to promote entrepreneurship university-wide and generate returns to support more innovation.
우리는 피피티를 만드는데 너무 많은 시간을 쓰고 있습니다.
피피티는 잘 해야 하는 것이 아니라 기본만 하면 되는 것입니다.
피피티로 날밤새지 않고, 피피티로 무시받지 않는 방법!
프레젠테이션 기획, 제작, 발표까지, 그 기본을
야매피티가 알려드립니다.
2015.10.04 야매피티 version 2.0 update
2017.05.24 야매피티 version 3.0 update
Network effects. It’s one of the most important concepts for business in general and especially for tech businesses, as it’s the key dynamic behind many successful software-based companies. Understanding network effects not only helps build better products, but it helps build moats and protect software companies against competitors’ eating away at their margins.
Yet what IS a network effect? How do we untangle the nuances of 'network effects' with 'marketplaces' and 'platforms'? What’s the difference between network effects, virality, supply-side economies of scale? And how do we know a company has network effects?
Most importantly, what questions can entrepreneurs and product managers ask to counter the wishful thinking and sometimes faulty assumption behind the belief that “if we build it, they will come” … and instead go about more deterministically creating network effects in their business? Because it's not a winner-take-all market by accident.
5. RESEARCH
자취방 월세 상승과 물가상승으로 인해 다른 생활비용을 줄이면서
전반적인 대학생 자취생의 생활수준이 떨어지게 될 가능성이 커졌다.
6. RESEARCH
2013년 취업포털 인크루트에서 실시한 설문조사에 따르면, 1인 가구 476명 중 67%가
밥을 하루에 두 번 먹는다고 대답했다. 세 끼 모두 챙겨 먹는 비율은 오직 22%에 불과했다.
또한 1인가구 51.5%가 세 끼 중 아침을 먹지 않는다고 대답했다.
7. RESEARCH
편의점 업계에서 공개한 2013년 전년도 대비 품목들의 매출량 변화를 보면
'1인 가구 간편식'이 대부분 2자리수 이상 증가하였고, 심지어 밑반찬류, 햄과 캔 등은 배로
증가하였다. 이 자료를 통해 1인 가구가 편의점의 음식에 의존하고 있다는 사실을
알 수 있다. 이러한 1인 가구의 식습관은 기능성 위장애와 같은 질병의 원인이 된다.
8. RESEARCH
연세대 식품영양학과 이종호 교수는 "아침을 거르면 저녁에 폭식으로 이어지기 쉽고
불규칙한 식습관이 지속되면 위장질환을 유발한다"고 지적했다. 실제로 자취생들은
아침·점심을 건너뛸 경우 저녁때 몰아서 음식을 섭취했다. 평균 식비가 아침은 끼니당
2187원이지만 저녁은 9234원으로 4배 이상 많았다.
10. RESEARCH
‘2013년 중앙대 식생활 보고서’에 따르면 자가에 거주하는 학생들이 하루 평균 2.49끼를 먹는 데 반해 자취하는
학생들의 하루 평균 식사횟수는 2.13끼에 불과했다. 뿐만 아니라 자취생들은 자신들의 식사가 빈약하다고
평가하는 경우가 많았다. 자취생 중 36.2%는 ‘균형잡힌 식사를 하지 못하는 편이다’라고 응답했고, 17.5%는 ‘전혀
균형잡힌 식사를 하지 못한다’라고 답했다.
11. RESEARCH
자취생들의 외식 빈도 역시 자가에 거주하는 학생보다 높았다. 하루 식사 중 외식이 차지하는 비율을 묻는 질문에
자취생의 70%(주로 외식한다 53.8%, 모든 식사를 외식으로 대체한다 16.2%)가 외식을 자주 하는 편이라고 밝혔다.
이 수치는 자가에 거주하는 학생의 51.7%(주로 외식한다 47.1%, 모든 식사를 외식으로 대체한다 4.6%)가 외식을
즐겨하는 편인데 반해 매우 높은 수치이다.
12. RESEARCH
• 아르바이트와 취업스터디 등 시간이 부족해서
• 생활비를 아끼기 위해
• 1인용 식재료를 구입하기 힘들어서
• 챙겨주는 사람이 없어서
• 음식물쓰레기 처리가 곤란해서
자취생이 끼니를 거르는 이유