Consept based space design

Structure Type: Course
Code: KI15CRPK010
Type: Compulsory
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Nieminen, Kirta
Teacher Team: Pitkäkoski, Tuija ; Nieminen, Kirta
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
PALVELUJ-2016   2 spring   5.0   2018-01-01   2018-07-31  

Learning Outcomes

Student is able to distinquish and explain the meaning of holistic marketing communication as added value in marketing. He is also understands the principles in creating a holistic company image in food services. Student gets acquainted with visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept. Student is able to adapt the principles in space and interior design.

Student's Workload

lectures 35 h, supervised exercises 15 h, independent studies 85 h

Prerequisites / Recommended Optional Courses

No prerequisites

Contents

• esthetics and functional design in food services
• service design management
• layout planning

Recommended or Required Reading

- study material will be announced at the beginning of the course

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, practical and learning assignments

Assessment Criteria

5
Student can distinguish and explain the meaning of holistic marketing communication as added value in marketing.
He can apply the principles in creating a holistic company image in food services.
Student can organize visual expression and esthetics through practical assignments and can solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept.
Student adapts the principles in space and interior design.
3
Student can distinguish and give examples the meaning of holistic marketing communication as added value in marketing.
He can report principles in creating a holistic company image in food services.
Student gets acquainted with visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept.
Student can explain the principles in space and interior design.
1
Student can name the meaning of holistic marketing communication as added value in marketing.
He can list the principles in creating a holistic company image in food services.
Student can repeat visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a setting for the restaurant concept.
Student can list some principles in space and interior design.

Assessment Methods

Active participation, learning assignments

Further Information

The cource will be arranged in English if needed.

Back