Study Guide

Learning objectives

After completing the course, the student will recognize tourism and catering services and their functional connections to users in various contexts. Identify factors enabling the accessibility and use of services in the operational structure. Recognize opportunities for innovation in the organization of services. Know the regulation, supply, and possibilities of organizing tourism and catering services. Know the classification of different services and possibilities in the supply. Solve innovatively design problems in the service structure. Further develop products to be more functional and better meet the needs and wishes of the user. Connect procurement, use, and experientiality together in service design.

Content

Planning and development of parts and wholes of tourism and catering services. Work and leisure tourism. Movement, traveling, accommodation, and catering. Personas, service path, and service blueprint.

Further information

During the autumn semester, you can complete 5 ECTS which includes a more theoretical approach, continuing in the spring semester with 5 ECTS of practical approach. One semester can also be chosen.

Qualifications

Previous studies: First-year design studies In addition, these or equivalent knowledge and skills: Design methods and technologies: service design 10 ECTS Basics of product and service design 10 ECTS