Service Design and Hospitality (5cr)

Evaluation scale

0-5

Objective

Learning outcomes

Students will:

- Understand the strategic importance of services and service quality.
- Apply design thinking and service design methods in practice.
- Use service design methods effectively.
- Create and implement a service design plan for service development.

Accomplishment methods

The course is assessed numerically on a scale of 0–5. Successful completion of the course requires participation in contact teaching and at least satisfactory completion of the compulsory assignments given during the course.

The grade given for the course (0–5) is determined on the basis of a service design project presentation in which the students demonstrates their learning (75 %) and Hospitality analysis / case assignment (25 %).

Content

Content

- The role of services in economic activities and competitiveness
- Design thinking and service design principles
- Service design methods and practical application
- Creating a service design plan and implementation plan.

Assessment criteria, satisfactory (1)

- Satisfactory (2): the student demonstrates mastery of at least 55–64 % of the set objectives
- Satisfactory (1): the student demonstrates mastery of at least 40–54 % of the set objectives

Assessment criteria, good (3)

- Good (4): the student demonstrates mastery of at least 75–89 % of the set objectives
- Good (3): the student demonstrates mastery of at least 65–74 %

Assessment criteria, excellent (5)

- Excellent (5): the student demonstrates mastery of at least 90 % of the set objectives