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The is a science, which itself with the restaurant education, when part of it employs with the didactics of the economic science, in particular with the knowledge transfer of the management economics and its subsections in the training. It illustrates the Schnittmenge from economics and educating sciences.

In Germany

can be studied in Germany at universities and usually becomes with the occupation-qualifying diploma commercial teacher or as international variant: Master OF Science in Business and human resource Education finally.

The vocational operating field covers the training activity of the economic science at vocational schools, Technical High Schools, occupation high schools (BOS) and restaurant economics. Since it concerns with the diploma a occupation-qualifying conclusion and the study that of the economic science is partly very similar, areas of application for are in the free economy e.g. in personnel departments as personal and organization developers.

In Austria

can be studied in Austria likewise only at Universities of (Innsbruck, Vienna, Linz, Graz) and with the Magister of the is locked. This conclusion contains the teaching profession for the economical fan at professional training higher schools as e.g. at the commercial academies, professional schools, tourism schools, higher institutes for economic occupations etc. after successful study conclusion is necessary a two-year activity in the private sector or administration, in order to fulfill the employment requirements of the national school advice.

In Switzerland

can be studied in Switzerland likewise only at universities and is considered as auxiliary study to the management economics. The Doyen of Swiss is Professor Dr. h." C. mult. Rolf Dubs, emeritierter professor and old rector of the University of pc. Gallen (HSG). This conclusion contains a higher teaching profession and enables for the training activity at High Schools or vocational schools and is besides a condition for the theory at Swiss professional schools. According to numerously Swiss restaurant economics at universities are active in teachings and research.

The overlaps in many places with the the and the sometimes it is summarized even as "“economics and or "“economics and with these.

Literature

  • Peter F.E. Sloane/Martin Twardy/Detlef shrub field, introduction to the 2. revised and extended edition (2004), 406 sides, ISBN 3-933436-46-X
  • Johannes Baumgardt: In: Hand dictionary of the management economics. Hrsg. v. Waldemar Wittmann among other things, volume 3, computer centre. Stuttgart, 5. Aufl. 1993, columns 4734-4749, ISBN 3-7910-8033-4 - good balanced overview of tasks, subranges and beginnings of the subject
  • Alfons History of the education in the change of economics and society. Erich Schmidt publishing house, Berlin, 1. Aufl. 1972, 2. Aufl. 1976, ISBN 3-503-01510-8 - good overview of the development of the economic and occupation education and important scientific efforts toward it
  • Karl Abraham: Bases of the economic education. Source & Meyer, Heidelberg, 1. Aufl. 1959, 2. Aufl. 1966 - Classical author
  • Hermann (Hrsg.): The - a educate-scientific Academic publishing house company, Frankfurt A.M. 1967 - Collection of fundamental essays, descriptions of different beginnings, demarcation attempts and methods of the of Aloys Fischer (1926) to Karl William Stratmann and Joachim Peege (1966)
  • Sigurd H. Brandt: Wirtschaftskundliche of society plays in instruction. In: General school indicator. Number 1/1981
  • Sigurd H. Brandt: Wirtschaftskundliche of simulation plays in socio-economic instruction. In: Play means. Number 2/1984
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