BUSINESS INFORM №10-2016

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15

Section: Innovative Processes
UDC 005.591.4
Dziatkovska Y. O., Garafonova O. I.
Features of Management of Companies using Open Innovations (p. 100 - 105)
The aim of the article is studying the concept of open innovation in modern management of organizations and defining features of such management. By analyzing, systematizing and generalizing scientific works of foreign and domestic scientists, open innovations and their relevance to the present time have been considered. In the course of the study the differences between the closed and open innovation models have been identified. Also the reasons of the wide use of the open innovation model in companies’ activities have been defined. Examples of the application of the open innovation model by foreign and domestic organizations are given and positive aspects of its introduction summarized. A list of the stages of transition of the enterprise to innovation activity within the concept of open innovation is proposed. The differences in innovation activity under the models of open and closed innovation are determined. Prospects for further research in this direction are to define the stages of introducing the concept of open innovation in the activity of modern organizations and to investigate the expediency of their use by domestic enterprises.
Keywords: innovation activity, open innovation, management of companies
Fig.: 2. Tabl.: 3. Bibl.: 8.

Dziatkovska Yaroslava O. – Bachelor, Kyiv National Economic University named after Vadym Hetman (54/1 Beresteiskyi Ave., Kyiv, 03057, Ukraine)
Email: [email protected]
Garafonova Olha I. – Doctor of Sciences (Economics), Professor, Professor, Department of Management, Kyiv National Economic University named after Vadym Hetman (54/1 Beresteiskyi Ave., Kyiv, 03057, Ukraine)
Email: [email protected]

Article is written in English
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Reference to this article:
Dziatkovska, Yaroslava O., and Garafonova, Olha I. (2016) “Features of Management of Companies using Open Innovations.” Business Inform 10:100–105.

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