Service Design Process in Hospitality BusinessLaajuus (10 cr)
Code: 8T00FW11
Credits
10 op
Objectives
Student:
- can develop services of user-driven, value-for-creative, sustainable development objectives
- can apply service design in practice
- can evaluate and develop customer experience
- can take into account the challenges and opportunities for the business environment for the tourism and nutrition sector in service development
Content
WHAT changes and opportunities for the business environment of the tourism and nutrition sector gives the development of services?
WHY should the objectives of sustainable development be taken into account in the design of services?
HOW to develop user-oriented services enables value to create a value and a targeted customer experience?
Assessment criteria, satisfactory (1-2)
The student is able to define the objectives of sustainable development, the concepts of customer experience and service design process.
The student performs the implementation of the service design process by guiding together with his team.
The student works in a group and identifies its interaction skills.
Assessment criteria, good (3-4)
The student is able to explain the objectives of sustainable development, as concepts of customer experience and service design process, and can share them in relation to each other.
The student is able to limit the task for applying sustainable development objectives to achieve customer experience aimed at designing new services. The student is able to justify its solution.
The student works in cooperation responsibly and is ready to develop their interaction skills. The student is able to evaluate the development process and its starting points.
Assessment criteria, excellent (5)
The student understands wide-ranging entities and combines sustainable development goals and service design as a process for a professional context.
The student is able to apply sustainable development targets to achieve customer experience aimed at designing new services.
The student works in co-operation with responsibly, flexible and constructively developing both their own and group interaction. The student is critically able to evaluate the development process of its group, provides constructive development proposals and to make the necessary changes during the process.
Enrolment period
03.06.2024 - 23.08.2024
Timing
27.08.2024 - 26.11.2024
Credits
10 op
RDI portion
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 35
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Tuija Ylä-Viteli
- Sami Salonen
Person in charge
Tuija Ylä-Viteli
Groups
-
23RESTO
Objectives (course unit)
Student:
- can develop services of user-driven, value-for-creative, sustainable development objectives
- can apply service design in practice
- can evaluate and develop customer experience
- can take into account the challenges and opportunities for the business environment for the tourism and nutrition sector in service development
Content (course unit)
WHAT changes and opportunities for the business environment of the tourism and nutrition sector gives the development of services?
WHY should the objectives of sustainable development be taken into account in the design of services?
HOW to develop user-oriented services enables value to create a value and a targeted customer experience?
Assessment criteria, satisfactory (1-2) (course unit)
The student is able to define the objectives of sustainable development, the concepts of customer experience and service design process.
The student performs the implementation of the service design process by guiding together with his team.
The student works in a group and identifies its interaction skills.
Assessment criteria, good (3-4) (course unit)
The student is able to explain the objectives of sustainable development, as concepts of customer experience and service design process, and can share them in relation to each other.
The student is able to limit the task for applying sustainable development objectives to achieve customer experience aimed at designing new services. The student is able to justify its solution.
The student works in cooperation responsibly and is ready to develop their interaction skills. The student is able to evaluate the development process and its starting points.
Assessment criteria, excellent (5) (course unit)
The student understands wide-ranging entities and combines sustainable development goals and service design as a process for a professional context.
The student is able to apply sustainable development targets to achieve customer experience aimed at designing new services.
The student works in co-operation with responsibly, flexible and constructively developing both their own and group interaction. The student is critically able to evaluate the development process of its group, provides constructive development proposals and to make the necessary changes during the process.
Assessment scale
0-5
Enrolment period
07.06.2023 - 16.08.2023
Timing
22.08.2023 - 01.12.2023
Credits
10 op
Virtual portion
4 op
RDI portion
5 op
Mode of delivery
60 % Contact teaching, 40 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 30
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Tuija Ylä-Viteli
- Sami Salonen
Person in charge
Tuija Ylä-Viteli
Groups
-
22RESTO
Objectives (course unit)
Student:
- can develop services of user-driven, value-for-creative, sustainable development objectives
- can apply service design in practice
- can evaluate and develop customer experience
- can take into account the challenges and opportunities for the business environment for the tourism and nutrition sector in service development
Content (course unit)
WHAT changes and opportunities for the business environment of the tourism and nutrition sector gives the development of services?
WHY should the objectives of sustainable development be taken into account in the design of services?
HOW to develop user-oriented services enables value to create a value and a targeted customer experience?
Assessment criteria, satisfactory (1-2) (course unit)
The student is able to define the objectives of sustainable development, the concepts of customer experience and service design process.
The student performs the implementation of the service design process by guiding together with his team.
The student works in a group and identifies its interaction skills.
Assessment criteria, good (3-4) (course unit)
The student is able to explain the objectives of sustainable development, as concepts of customer experience and service design process, and can share them in relation to each other.
The student is able to limit the task for applying sustainable development objectives to achieve customer experience aimed at designing new services. The student is able to justify its solution.
The student works in cooperation responsibly and is ready to develop their interaction skills. The student is able to evaluate the development process and its starting points.
Assessment criteria, excellent (5) (course unit)
The student understands wide-ranging entities and combines sustainable development goals and service design as a process for a professional context.
The student is able to apply sustainable development targets to achieve customer experience aimed at designing new services.
The student works in co-operation with responsibly, flexible and constructively developing both their own and group interaction. The student is critically able to evaluate the development process of its group, provides constructive development proposals and to make the necessary changes during the process.
Assessment scale
0-5