New Value-based ServicesLaajuus (10 cr)
Code: 8T00DQ70
Credits
10 op
Objectives
Students are able
- identify service design process and know how to adapt user-centered methods in a service development
- recognize users values and new service needs based by them
- design different alternatives for development of the multisensory service with a help of a prototype
- know how to lead their own service design process
Content
WHAT is customers share in a service development?
WHY is customer experience important?
HOW I lead service development?
Assessment criteria, satisfactory (1-2)
Student can recognise the concept of service design and is able to describe user-centered service. Student knows different service design methods and uses them under supervision. Student can work in a service design process with a support by the team. Student considers and assesses things from his/hers choices.
Assessment criteria, good (3-4)
Student structures relation between field-related phenomena and service design concept. Student can design economic and high-quality services by including service users in the development process. Student can lead his/her own service design process under supervision. Student can cooperate responsibly and follows the important courses of action in the service-field.
Assessment criteria, excellent (5)
Student undertands service design concept and relates it to the professional context. Student can design and analyses economic and high-quality services by including service users in the development process. Student is able to lead his/her own service design process. Student works responsibly and in a commited manner considering the community and service field requirement and needs.
Assessment criteria, pass/fail
Student does not recognise the concept of service design and is not able to use service design methods.
Enrolment period
02.07.2024 - 18.08.2024
Timing
01.08.2024 - 27.10.2024
Credits
10 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
20 - 30
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Taija Karhe
Person in charge
Taija Karhe
Groups
-
22MRESTO
Objectives (course unit)
Students are able
- identify service design process and know how to adapt user-centered methods in a service development
- recognize users values and new service needs based by them
- design different alternatives for development of the multisensory service with a help of a prototype
- know how to lead their own service design process
Content (course unit)
WHAT is customers share in a service development?
WHY is customer experience important?
HOW I lead service development?
Assessment criteria, satisfactory (1-2) (course unit)
Student can recognise the concept of service design and is able to describe user-centered service. Student knows different service design methods and uses them under supervision. Student can work in a service design process with a support by the team. Student considers and assesses things from his/hers choices.
Assessment criteria, good (3-4) (course unit)
Student structures relation between field-related phenomena and service design concept. Student can design economic and high-quality services by including service users in the development process. Student can lead his/her own service design process under supervision. Student can cooperate responsibly and follows the important courses of action in the service-field.
Assessment criteria, excellent (5) (course unit)
Student undertands service design concept and relates it to the professional context. Student can design and analyses economic and high-quality services by including service users in the development process. Student is able to lead his/her own service design process. Student works responsibly and in a commited manner considering the community and service field requirement and needs.
Assessment criteria, pass/fail (course unit)
Student does not recognise the concept of service design and is not able to use service design methods.
Assessment scale
0-5
Enrolment period
07.06.2023 - 16.08.2023
Timing
21.08.2023 - 11.10.2023
Credits
10 op
Virtual portion
2 op
RDI portion
5 op
Mode of delivery
80 % Contact teaching, 20 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Tuija Ylä-Viteli
- Taija Karhe
Person in charge
Tuija Ylä-Viteli
Groups
-
21RESTO
Objectives (course unit)
Students are able
- identify service design process and know how to adapt user-centered methods in a service development
- recognize users values and new service needs based by them
- design different alternatives for development of the multisensory service with a help of a prototype
- know how to lead their own service design process
Content (course unit)
WHAT is customers share in a service development?
WHY is customer experience important?
HOW I lead service development?
Assessment criteria, satisfactory (1-2) (course unit)
Student can recognise the concept of service design and is able to describe user-centered service. Student knows different service design methods and uses them under supervision. Student can work in a service design process with a support by the team. Student considers and assesses things from his/hers choices.
Assessment criteria, good (3-4) (course unit)
Student structures relation between field-related phenomena and service design concept. Student can design economic and high-quality services by including service users in the development process. Student can lead his/her own service design process under supervision. Student can cooperate responsibly and follows the important courses of action in the service-field.
Assessment criteria, excellent (5) (course unit)
Student undertands service design concept and relates it to the professional context. Student can design and analyses economic and high-quality services by including service users in the development process. Student is able to lead his/her own service design process. Student works responsibly and in a commited manner considering the community and service field requirement and needs.
Assessment criteria, pass/fail (course unit)
Student does not recognise the concept of service design and is not able to use service design methods.
Assessment scale
0-5
Enrolment period
05.06.2023 - 06.08.2023
Timing
01.08.2023 - 27.10.2023
Credits
10 op
RDI portion
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Taija Karhe
Person in charge
Taija Karhe
Groups
-
21MRESTO
Objectives (course unit)
Students are able
- identify service design process and know how to adapt user-centered methods in a service development
- recognize users values and new service needs based by them
- design different alternatives for development of the multisensory service with a help of a prototype
- know how to lead their own service design process
Content (course unit)
WHAT is customers share in a service development?
WHY is customer experience important?
HOW I lead service development?
Assessment criteria, satisfactory (1-2) (course unit)
Student can recognise the concept of service design and is able to describe user-centered service. Student knows different service design methods and uses them under supervision. Student can work in a service design process with a support by the team. Student considers and assesses things from his/hers choices.
Assessment criteria, good (3-4) (course unit)
Student structures relation between field-related phenomena and service design concept. Student can design economic and high-quality services by including service users in the development process. Student can lead his/her own service design process under supervision. Student can cooperate responsibly and follows the important courses of action in the service-field.
Assessment criteria, excellent (5) (course unit)
Student undertands service design concept and relates it to the professional context. Student can design and analyses economic and high-quality services by including service users in the development process. Student is able to lead his/her own service design process. Student works responsibly and in a commited manner considering the community and service field requirement and needs.
Assessment criteria, pass/fail (course unit)
Student does not recognise the concept of service design and is not able to use service design methods.
Assessment scale
0-5
Enrolment period
01.06.2022 - 17.08.2022
Timing
18.08.2022 - 23.10.2022
Credits
10 op
Virtual portion
5 op
RDI portion
5 op
Mode of delivery
50 % Contact teaching, 50 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Tuija Ylä-Viteli
- Jaana Sahlsten
Person in charge
Tuija Ylä-Viteli
Groups
-
20MRESTO
Objectives (course unit)
Students are able
- identify service design process and know how to adapt user-centered methods in a service development
- recognize users values and new service needs based by them
- design different alternatives for development of the multisensory service with a help of a prototype
- know how to lead their own service design process
Content (course unit)
WHAT is customers share in a service development?
WHY is customer experience important?
HOW I lead service development?
Assessment criteria, satisfactory (1-2) (course unit)
Student can recognise the concept of service design and is able to describe user-centered service. Student knows different service design methods and uses them under supervision. Student can work in a service design process with a support by the team. Student considers and assesses things from his/hers choices.
Assessment criteria, good (3-4) (course unit)
Student structures relation between field-related phenomena and service design concept. Student can design economic and high-quality services by including service users in the development process. Student can lead his/her own service design process under supervision. Student can cooperate responsibly and follows the important courses of action in the service-field.
Assessment criteria, excellent (5) (course unit)
Student undertands service design concept and relates it to the professional context. Student can design and analyses economic and high-quality services by including service users in the development process. Student is able to lead his/her own service design process. Student works responsibly and in a commited manner considering the community and service field requirement and needs.
Assessment criteria, pass/fail (course unit)
Student does not recognise the concept of service design and is not able to use service design methods.
Assessment scale
0-5
Enrolment period
09.06.2022 - 31.08.2022
Timing
01.08.2022 - 14.10.2022
Credits
10 op
RDI portion
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Sanna Luoto
- Taija Karhe
Person in charge
Sanna Luoto
Groups
-
20RESTO
Objectives (course unit)
Students are able
- identify service design process and know how to adapt user-centered methods in a service development
- recognize users values and new service needs based by them
- design different alternatives for development of the multisensory service with a help of a prototype
- know how to lead their own service design process
Content (course unit)
WHAT is customers share in a service development?
WHY is customer experience important?
HOW I lead service development?
Assessment criteria, satisfactory (1-2) (course unit)
Student can recognise the concept of service design and is able to describe user-centered service. Student knows different service design methods and uses them under supervision. Student can work in a service design process with a support by the team. Student considers and assesses things from his/hers choices.
Assessment criteria, good (3-4) (course unit)
Student structures relation between field-related phenomena and service design concept. Student can design economic and high-quality services by including service users in the development process. Student can lead his/her own service design process under supervision. Student can cooperate responsibly and follows the important courses of action in the service-field.
Assessment criteria, excellent (5) (course unit)
Student undertands service design concept and relates it to the professional context. Student can design and analyses economic and high-quality services by including service users in the development process. Student is able to lead his/her own service design process. Student works responsibly and in a commited manner considering the community and service field requirement and needs.
Assessment criteria, pass/fail (course unit)
Student does not recognise the concept of service design and is not able to use service design methods.
Assessment scale
0-5