Experience Design (5 cr)
Code: LUT6033-LUB22L1
General information
Enrollment
01.10.2021 - 31.10.2021
Timing
14.03.2022 - 31.05.2022
Number of ECTS credits allocated
5 op
Virtual portion
2 op
RDI portion
3 op
Mode of delivery
60 % Contact teaching, 40 % Distance learning
Unit
Restonomikoulutus (PR)
Campus
Wärtsilä Campus Karjalankatu 3
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Degree Programme in Tourism and Hospitality Management
Teachers
- Hanna Vienonen
- Tuija Kainulainen
Teacher in charge
Tarja Kupiainen
Groups
-
LUTNS19Hospitality Management (BA), Tourism and Catering, Full-time Studies, Fall, 2019
Objective
The student
- uses innovative and user centred methods to design services and to compose customer-oriented service paths with touchpoints planned in detail
- understands the significance of an individual's or group's values, motives, expectations, needs, desires, knowledge, skills, experiences, and perceptions in tourism productization processes
Content
Service Design principles and methods. User centred planning and innovation processes. Productization of experiences.
Materials
Moritz, S. 2005. Service Design : Practical Access to an Evolving Field. Köln International School of Design. (PDF-file available)Schwartz, S. H. 2012. An Overview of the Schwartz Theory of Basic Values. Online Reading in Psychology and Culture, 2 (1). http://dx.doi.org/10.9707/2307-0919.1116Stickdorn, M. & Schneider, J. 2010. This is Service Design Thinking. Amsterdam: BIS Publishers. Further information: http://thisisservicedesignthinking.com
Teaching methods
The student
- uses innovative and user centred methods to design services and to compose customer-oriented service paths with touchpoints planned in detail
- understands the significance of an individual's or group's values, motives, expectations, needs, desires, knowledge, skills, experiences, and perceptions in tourism productization processes
Learning Methods: Learning assignments
Core Content: Service Design principles and methods. User driven planning and innovation processes. Productization of experiences.
Student workload
Guided studying 28 hours, independent studying 36 hours, working in groups 61 hours and peer evaluation 8 hours
Evaluation scale
H-5