Study Guide

Learning outcomes

The student is able to:
- discuss the most notable areas in service design
- have a critical approach towards service design related phenomena
- prepare for post-graduate studies or a career in service design

Teaching methods

A literature review, independent and individual assignment

Please choose one theme list below which enables you to demonstrate that you have familiarized yourself with service design related books. Reflect on the chosen theme utilizing the three chosen sources.

Themes:
- Promoting sustainability and circular economy with service design
- Leading and managing service design
- Implementation of a SD process results
- Transforming organizational culture with design thinking
- Impact and measuring of service design
- Theme of your choice (pls justify)

Write a reflective essay of 7-10 pages, written on Laurea’s thesis template. (Cover, content and sources pages are not included in the page number.)

You may choose books in both languages.

Learning materials and recommended literature

Read three books of your choice

Brown, T. 2019. Change by Design. How design thinking transforms organizations and inspires innovation. Revised and updated. Harper Business. HarperCollins Publishers.
Koivisto, M., Säynäjäkangas, J. & Forsberg, S. 2019. Palvelumuotoilun bisneskirja. Alma Talent.
Liedtka J. & Ogilvie, T. 2011. Designing for growth – a design thinking toolkit for managers. Columbia University Press, New York.
Maula, H. & Maula, J. 2019. Design ja johtaminen. Alma Talent.
Penin, L. 2018. Designing the invisible. An introduction to service design. Bloomsbury Visual Arts. London: Boomsbury Publishing Plc.
Polaine, A., Løvlie, L. & Reason, B. 2013. Service Design. From insight to implementation. Brooklyn, N.Y.: Rosenfeld Media.
Reason, B., Løvlie, L. & Brand Flu, M. 2016. Service Design for Business. A practical guide to opitmizing the customer experience. John Wiley & Sons, Inc.

Further information for students

Prerequisite of the course
- Service Design or Having equivalent knowledge

Grading scale

H-5

Evaluation methods and criteria

The evaluation is based on Laurea's evaluation criteria level 2.

Evaluation time for the essays a month. The evaluation is based on the student’s demonstrated understanding of and ability to dispose the used source material, linking it with previously learned knowledge and being able to take a critical and reflective stand.

Please note: An essay is not a summary of the books.

Grading scale: 1-5, failed

Evaluation criteria, satisfactory (1-2)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
– report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– act independently taking into account the operating environment
– take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– describe the significance of his/her actions for successful co-operation
– describe his/her competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– critically evaluate information and justify their actions with science-based knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– propose creative solutions at work
– promote professional co-operation and enhance customer and partner relationships
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– act in a manner that promotes the team’s entrepreneurial and responsible approach to work
-describe the development of his/her competence in relation to the learning outcomes

Evaluation criteria, excellent (5)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact
– anticipate needs of customers and/or co-operation partners
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– evaluate and develop the team’s entrepreneurial and responsible approach to work
– evaluate the possibilities for utilising competence and plan his/her personal development and development of the team