• The French Foundation for Management Education.
In 2008/9 students from over 200 different countries came to the UK to study business and management, from Azerbaijan to Zambia, with students from China, India, Nigeria, Germany and France the most numerous.
Business and management statistics:
Business and management continues to be the most popular subject area of study for undergraduates and continues to increase at a faster rate than the sector as a whole.
Finance and hospitality are two particular growth areas at all levels of study, with Marketing and Management both proving increasingly popular at
postgraduate level.
• 1 in 8 undergraduates chose business and management.
• 1 in 5 postgraduates chose business and management.
• 1 in 4 international students. • £2bn estimated contribution to UK export earnings.
• £7.5bn estimated contribution to regional economies. Source: HESA Student/Staff/Finance records 2009/10
Employers are looking for key skills including: communication, analytical and research abilities, good interpersonal skills and increasingly an awareness of sustainability practices for business and research.
So whether you want to work in management consultancy, local government, charity or for any other business or indeed start your own business, skills from a business and management course will place you in a good position to get a job and build a career.
New course directory coming soon listing all UK business school courses online – check our website for details.
Follow us on Twitter: @Londonabs
www.associationofbusinessschools.org
CASE STUDY Lancaster Graduate’s Taste of Success
At just 24, Paul Hodges has developed a taste for success, having launched his own bespoke, gourmet sausage making company, The Grand Old Duke of Pork.
A graduate of the Lancaster University Management School (LUMS) BA in Management and Entrepreneurship, Paul is making waves in the food industry with his concept of customer designed sausage flavours which are then made and couriered to them.
Since launching in June 2012 after Paul graduated, the company has gone from strength to strength. As well as selling online from his website, Paul also has started selling direct to pubs in the Lancaster area.
In November 2012, Paul’s business won a Smarta 100 award. Smarta described The Grand Old Duke of Pork as ‘One of the most resourceful, original, exciting and disruptive small businesses in the UK’.
Paul has also been nominated for the Lancaster University Alumni Entrepreneur of the Year award.
Paul hopes to build on this and gain further experience of the food industry over the next few years, with the ambition to run and own his own pub selling his sausages.
Despite coming from a family without either food industry experience, or entrepreneurship experience, the idea for The Grand Old Duke of Pork came early on.
Knowing he wanted to start his own business, Paul decided to study management and entrepreneurship at LUMS and immediately found the course ideal for him.
“I went on an open day and became convinced I should apply to LUMS after speaking to staff on the course about what I’d be able to get involved with,” he said.
“Doing the course and particularly meeting quite a few other entrepreneurs gave me the inspiration to really go for it and start my own business.”
Paul also worked as a project administrator on his placement year at Lancaster University’s IEED – the Institute for Entrepreneurship and Enterprise Development.
Paul said: “During my degree and placement year with IEED I had constant access to innovative entrepreneurs. This gave me a practical insight into the reality of small business management and inspired me to set up my own business once I’d graduated.”
“Studying at Lancaster was the best years of life. LUMS has an excellent array of resources and opportunities and I’ve built up a great network of people which has helped me in running my business.”
www.thedukeofpork.co.uk www.lums.lancs.ac.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64