Design and implementation of a food tourism productLaajuus (5 cr)

Objective

You can design food tourism products that reflect the raw materials, history, traditions, stories and lifestyle of the region.
You can design and implement a responsible food tourism service product according to the company’s business model.
You can apply service design thinking in the planning and implementation of a customer-oriented food tourism product.

Content

How do you design a food tourism product that reflects the raw materials, history, traditions, stories and lifestyle of the region?
How do you design and implement a responsible food tourism service product according to the company’s business model?
How do you apply service design thinking in the planning and implementation of a customer-oriented food tourism product?

Evaluation

Students can
a. use professional vocabulary and concepts in an expert way in different situations.
b. assess information sources critically.
c. work as team members in work-related expert duties and identify and describe the problems of the professional field.
d. assess operations in customer, user and target group situations.
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
g. apply critically the ethical principles of the professional field in different situations.