Service Design (10 cr)
Code: R0216-3039
General information
Enrollment
25.11.2019 - 01.12.2019
Timing
07.01.2020 - 30.04.2020
Number of ECTS credits allocated
10 op
Virtual proportion
10 op
RDI proportion
7 op
Mode of delivery
Distance learning
Unit
Korkeakouluyksikkö D, Tikkurila, liko
Campus
Laurea common
Teaching languages
- English
Seats
20 - 100
Degree programmes
- Liiketalouden koulutus (HLV2), Laurea Tikkurila (Finnish)
Teachers
- Janika Kyttä
- Annukka Jussila
Teacher in charge
Annukka Jussila
Groups
-
HLV219KA
-
HLF219KA
Learning outcomes
The student is able to
- describe how value is created for the customers through service
- recognize the essence of Service Design thinking and methods
- plan, implement and evaluate a Service Design project using service design methods
- apply creative problem-solving and develop working methods individually and in teams
- foster entrepreneurship through service design
Teaching methods
Key content of this study unit
- principles of service design process and tools, theory and practice, how a service design concept can be developed for a real company case, either for students' own organization or given organization (provided by Laurea)
- 30% of the assignments are individual and 70% for the team (service design project)
- main part of the studies is service design project, divided into 4 development phases, each taking around 2 weeks.
- each phase includes both individual and team tasks, which must be completed by given dates, and which coaches (teachers) evaluate and comment in each phase.
- there are webinars and online clinizues related to development phase, plus final session related to the project outcome evaluation and further development. The schedule will be announced later.
- project work requires tight co-working in teams, using skype and other virtual communication tools, but also face-to-face activities, e.g. interviewing of potential customers, testing of prototypes / service concept with different stakeholders.
- efficient time management is required.
Location and time
This is an online study unit.
Learning materials and recommended literature
Reason, B., Lövlie, L., Flu,M. 2016. Service Design for Business – A Practical Guide to Optimizing the Customer Experience.Wiley, New Jersey
Ebook: https://ebookcentral.proquest.com/lib/laurea/detail.action?docID=4305714#
Stickdorn, M., Lawrence, A. and Hormess, M., Schneider, J. 2018.This is service design doing : applying service design thinking in the real world : a practitioner's handbook.Canada: O'Reilly.
Ebook:
https://laurea.finna.fi/Search/Results?lookfor=this+is+service+design+doing&type=AllFields
Alternative completion methods of implementation
No options in the course, normal recognition of prior learning and demonstration of competence are applied. If you have prior competence in service design, please, contact the responsible teacher as soon as possible.
Co-operation with working life and/or RDI
Student teams (4-5 persons per team) will develop a service concept either for their own company / organization or they can choose an organization provided by the instructors.
Important dates
Proposals of students' own company/organzation projects cases for this study unit by 13.1.
The study unit opens 2.1. and individual work can be done starting that date. Teamwork will be announced 13th of January at the kick-off.
There are several phases where students turn in their assignments or projects either individually or as teamwork. The detailed schedule will be announced on the learning platform.
Content and scheduling
Study unit consists of the following phases:
- Pre-assignment : can be started after the learning workspace is opened 2nd of January.
- Service Design project kick-off, online session, teams are confirmed
- Map and Understand
- Forecast and Ideate
- Model and Evaluate
- Conceptualize and Influence (including final presentations and finalization of service design concept )
Grading scale
H-5
Evaluation methods and criteria
Individual assignments: (pre-assignment, & quizzes 30%) , scale 1-5
Team assignment (service concept), 70% scale 1-5
Self- and peer assessment are part of the evaluation