Service BusinessLaajuus (5 cr)
Study unit code: PK00BW44
Credits
5 op
Learning outcomes
The student is able to
- determine the basic elements of service marketing
- define the components of service quality
- create a functional service environment
- argue how a service creates added value for the consumer through the service process
- understand the impact of culture and cultural differences in the service process
Enrollment
20.05.2024 - 26.05.2024
Timing
01.08.2024 - 31.12.2024
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
Mode of delivery
Distance learning
Unit
Laurea Tikkurila, service
Campus
Laurea Virtual Campus
Teaching languages
- English
Seats
20 - 40
Degree programmes
- Kauneudenhoito- ja kosmetiikka-alan koulutus (PKV2), Laurea Tikkurila (Finnish)
Teachers
- Auli Hietanen
- Jussi Järvi
Teacher in charge
Jussi Järvi
Groups
-
PKV223SAKauneudenhoito- ja kosmetiikka-alan koulutus, verkko-opinnot, S23, Tikkurila
Learning outcomes
The student is able to
- determine the basic elements of service marketing
- define the components of service quality
- create a functional service environment
- argue how a service creates added value for the consumer through the service process
- understand the impact of culture and cultural differences in the service process
Grading scale
H-5
Enrollment
27.11.2023 - 03.12.2023
Timing
06.02.2024 - 31.05.2024
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
Mode of delivery
Distance learning
Unit
Laurea Tikkurila, service
Campus
Laurea Tikkurila
Teaching languages
- English
Seats
20 - 42
Degree programmes
- Kauneudenhoito- ja kosmetiikka-alan koulutus (PKV2), Laurea Tikkurila (Finnish)
Teachers
- Auli Hietanen
- Jussi Järvi
Teacher in charge
Jussi Järvi
Groups
-
PKV223KAMKauneudenhoito- ja kosmetiikka-alan koulutus, monimuotototeutus, K23, Tikkurila
Learning outcomes
The student is able to
- determine the basic elements of service marketing
- define the components of service quality
- create a functional service environment
- argue how a service creates added value for the consumer through the service process
- understand the impact of culture and cultural differences in the service process
Grading scale
H-5