Customer-oriented productisationLaajuus (5 cr)

Objective

You can find out the needs of different customer groups of hospitality business.
You identify different steps of productisation and the requirements of legislation for tourism and food products.
You can produce services according to the concepts of productisation in a sustainable way.
You use the methods of service design as part of productisation.
You can use storytelling and experientiality as part of products.
You can network with professionals and companies of different fields.

Content

Which are the key concepts of customer-oriented productisation?
What is the process of customer-oriented productisation like?
What kind of legislative requirements does productisation involve in the field of tourism and food products?
What does customer segmentation mean?
How to use the key concepts and methods of service design when producing customer-oriented services?
How to use storytelling and experientiality when producing customer-oriented services?
How to work together with customers, users and target groups in the service design process.

Evaluation

Students can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.
g. justify their actions according to the ethical principles of the professional field.