Peak Experience Event (5cr)

Evaluation scale

1-5

Objective

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.

Content

Event planning and organization
Experiential food
Experiential space and atmosphere
Experiential customer encounter
Entertainment

Location and time

The schedules can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

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.
Hänti, S. 2021 Asiakkaista ansaintaan: asiakaskeskeinen liiketoimintamalli.
Kalliomäki, A. (2014). Tarinallistaminen. Palvelukokemuksen punainen lanka. Talentum.
Killström, M. 2020. Vetoa tunteisiin : luo parempia asiakaskokemuksia ja pysyvämpiä asiakassuhteita
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.
Saarijärvi, H. & Puustinen, P. Strategiana asiakaskokemus: miksi, mitä, miten?
Tarssanen, S. 2005. Elämystuottajan käsikirja.Lapin elämysteollisuuden osaamiskeskus.
Vallo, H.& Häyrinen, E. 2012. Tapahtuma on tilaisuus: tapahtumamarkkinointi ja tapahtuman järjestäminen.
Vierula, M. 2021. Löydä kilpailuetusi : käsikirja strategian ja brändin kehittämiseen

Teaching methods

Planning and execution of experiential food event.
The study requires independent work and scheduling.

Completion alternatives

Studification
Identification of prior learning

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives.

Assessment criteria, satisfactory (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 criteria, good (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.

Assessment criteria, excellent (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.

Qualifications

Food service production
Food service management
Asiakkaan kohtaaminen
Elämykselliset ruokapalvelut