Customer insight and customer experience (5 cr)
Code: AV00EN11-3001
General information
- Enrollment
-
06.04.2022 - 22.04.2022
Registration for the implementation has ended.
- Timing
-
29.08.2022 - 16.10.2022
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 0 cr
- Virtual portion
- 5 cr
- Mode of delivery
- Distance learning
- Unit
- Vanha_Open UAS and Continuing Education (vanhettu)
- Campus
- Ecampus
- Teaching languages
- Finnish
- Seats
- 1 - 60
- Degree programmes
- Open University of Applied Sciences
- Teachers
- Heli Juntunen
- Teacher in charge
- Heli Juntunen
- Groups
-
AVMILT22KMINIPOAvoin AMK, Mikkeli, Tradenomi (AMK) polku, verkko
- Course
- AV00EN11
Objective
You are able to describe a company’s customer related processes and define what factors contribute to good customer service. You are able to define and describe factors affecting the purchasing and consuming behaviour of different customer groups. You are able to define and identify factors affecting customer experience as a whole. You are able to search for and analyze information to have better customer insight.
Content
What does the customer process mean and what is its role in business? How do consumers, companies and organizations differ as customers? What does customer experience consist of and how are you able to gain insight into it? How are customer relationships built, maintained and developed? What are the components of good customer service?
Course material
Bergström, Leppänen. 2015. Yrityksen asiakasmarkkinointi. Edita Publishing Oy ja Learniin liitetty muu opiskelumateriaali
Further information
Tämä on Xamkin avoimen AMK:n tarjontaan sisältyvä opintojakso.
Xamkin tutkinto-opiskelijat eivät voi ilmoittautua avoimen AMK:n opintojaksoille.
Evaluation scale
1-5
Qualifications
Customer-oriented marketing (5 ECTS credits), or equivalent knowledge
Further information
Tämä on Xamkin avoimen AMK:n tarjontaan sisältyvä opintojakso.
Xamkin tutkinto-opiskelijat eivät voi ilmoittautua avoimen AMK:n opintojaksoille.