Consept based space design (5cr)
Code: KI15CRPK010-3001
General information
- Enrollment
- 04.05.2017 - 15.04.2018
- Registration for the implementation has ended.
- Timing
- 05.03.2018 - 29.04.2018
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Ilkka Latomäki
- Kirta Nieminen
- Tuija Pitkäkoski
- Course
- KI15CRPK010
Objective
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.
Content
- esthetics and functional design in food services
- service design management
- layout planning
Materials
Will be announced at the beginning of studies.
Teaching methods
Lectures, exercises and learning assignments.
Assessment criteria, satisfactory (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 criteria, good (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.
Assessment criteria, excellent (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.
Qualifications
No prerequisites