Peak Experience Event

Structure Type: Course
Code: KI15CPROJ01
Type: Elective
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Pitkäkoski, Tuija
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-2013   2 spring   5.0   2015-01-02   2015-07-31  
PALVELUJ-2014   2 spring   5.0   2016-01-01   2016-07-31  
PALVELUJ-2015   3 spring   5.0   2018-01-01   2018-07-31  
PALVELUJ-2016   3 spring   5.0   2019-01-01   2019-07-31  

Learning Outcomes

Student understands the preconditions for extraordinary customer experience and understands the diversity in producing extraordinary customer experiences. Student is also able to evaluate quality of service performance from customer`s viewpoint. Student is able to design a target-oriented experiential food service concept which is multisensorial and memorable. In planning and implementing the service student can also take into account different parts of service such as product, space, atmosphere and customer encounter and is able to manage the system.

Student's Workload

Supervised planning and implementation work 50h,
Independent studies to fulfill the project 85h

Prerequisites / Recommended Optional Courses

No previous studies are required.

Contents

• experiential food
• experiential space and atmosphere
• experiential customer encounter
• entertainment
• event planning and organization

Recommended or Required Reading

Lectures handouts. Other study material will be announced later.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Planning and implementation of an experiential service event

Assessment Criteria

5
Students are able to produce experiences and adventures and they can analyze the experience production relative to the customers´ experiences.
Students can plan and organize a food experience event within the framework of resources , quality and different themes.
Students are able to plan and realize a versatile service package taking account of the food product, atmosphere, meeting the customers and managing the whole.
3
Students manage the basics of producing an experience and are able to report on experience production.

Students are able to realize and evaluate a food experience even taking account of resources, quality and themes.

Students are able to plan and realize a service package taking account of the food product, atmosphere, meeting the customers and managing the whole.
1
Students can name the main principles of experience production.
Students can realize a food event experience when assisted, taking account of resources, quality and themes.
Students recognize some aspects of food products, atmosphere, customer service and managing the whole, when planning and realizing a service package.

Assessment Methods

The assessment of the fulfilled project (student and teacher assessment) on the basis of the criterion and objectives set for the project.

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