Study Guide

Objective

Student understands the preconditions for extraordinary customer experience and understands the diversity in producing extraordinary customer experiences. The student can plan, implement and manage a multisensorial and memorable food service concept. He can promote his own creativity and innovate various customer-oriented service packages. The student masters working in multidisciplinary project tasks and is able to evaluate the quality of experience production holistically. 

Content

Event planning and organization 
Space and atmosphere 
Food product 
Program 
Service path 

Qualifications

Food service production
Food service management

Assessment criteria, satisfactory (1)

Students can name the main principles of experience production. The student can plan and implement a multi-sensory and memorable food event in a guided way, considering the theme of the experience. Students recognize some aspects of food products, atmosphere, customer service and managing the whole, when planning and realizing a service package. 

Assessment criteria, good (3)

The student knows the main principles of experience production and evaluates their significance in experience production. The student is able to plan and implement a multi-sensory and memorable food event, taking into account resources and the theme of the experience. In the planning and implementation of the service package, the student takes into account aspects related to the food product itself, the atmosphere, the customer's encounter and the management of the whole. 

Assessment criteria, excellent (5)

the customer's experience. The student is able to plan, implement and organize a multi-sensory and memorable food event, taking into account the required level of quality, resources and the theme of the experience. In thFe planning and implementation of the service package, the student takes into account aspects related to the food product itself, the atmosphere, the encounter with the customer and the management of the entity. 

Materials

Gustafsson, I-B., Öström, Å., Johansson, J. & Mossberg, L. (2006.) The Five Aspects Meal model: a tool for developing meal services in restaurant. Journal of Foodservice 17. 84-93.
Hynynen, A., Hopia, A., Uimonen, H.,Pitkäkoski, T., Aaltojärvi, I., Paakki, M., & Kontukoski, M. (2018). Ei ainoastaan leivästä. Tampereen yliopisto.
Kalliomäki, A. (2014). Tarinallistaminen. Palvelukokemuksen punainen lanka. Talentum.
Pine, B.J., & Gilmore, J.H. (1999). The Experience Economy: Work is Theatre & Every Business a Stage. Harvard Business Press.
Pitkäkoski, T. (2015). Elämysperusteisen ruokapalvelutapahtuman tuottamisen konseptointi. Seinäjoen ammattikorkeakoulu.
Tarssanen, S. 2005. Elämystuottajan käsikirja.Lapin elämysteollisuuden osaamiskeskus.