Study Guide

Objective

Student is able to develop hospitality service businesses in a customer centric way by applying methods of service design. The student is able to name the basics of strategic planning and management and development work combined with the company's strategy. Student understands the importance of forecasts, innovative The student is able to use innovativeness and creativity in developing a company. The student knows how to evaluate financial business realities and goals of the development project.

Content

- Methods and processes of service design
- Innovativeness and creativity in service business
- Strategic planning and management
- Financial planning of development project

Materials

material will be announced at the beginning of lectures

Teaching methods

Lectures, Assignments, Develpoment Project, eLearning
For blended learning students: the course includes time-bound online teaching. The lectures will be recorded
For a day student, the course also includes lectures. You can follow lectures remotely and lectures will be recorded

Completion alternatives

Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
Recognition of prior learning is possible with prior Higher Education Studies

Student workload

Lectures 45h, Independent work and group work 90h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student recognizes methods of service design.
Student is able to combine the principles of customer orientation, process and resource based development.
Student is able to list the basics of strategic planning and management.
Student recognizes the importance of innovation and creativity in the development of a company.
Student is able to interpret the budget and financing of a development project and to list its sub-areas.

Assessment criteria, good (3)

Student recognizes and knows how to use service design methods.
Student is able to explain the principles of customer orientation, process and resource based development.
Student can explain the importance of strategic planning and leadership.
Student is able to justify the importance of innovation and creativity in the development of a company.
Student is able to prepare a budget for a development project and plan its financing.

Assessment criteria, excellent (5)

The student is able to construct a customer-oriented development plan using service design methods.
The student takes into account business realities and goals.
The student is able to design a development project that takes into account the principles of customer orientation, process and resource based development.
The student is able to apply and evaluate the importance of strategic planning and management as part of a service design project.
Students apply the means of innovation and creativity in company development.
The student is able to prepare a budget for a justified development project and plan the financing.

Assessment methods and criteria

-Active participation, learning assignments, service concept 60 %, financial planning of service concept 40 %

Qualifications

Business Operations and Entrepreneurship
Personnel management and superior work in food chain
Marketing planning and implementation in the food chain.