Siirry suoraan sisältöön

Developing Service Systems (10 op)

Toteutuksen tunnus: A9298-3002

Toteutuksen perustiedot


Ilmoittautumisaika

18.05.2020 - 24.05.2020

Ajoitus

10.09.2020 - 31.12.2020

Opintopistemäärä

10 op

Virtuaaliosuus

2 op

TKI-osuus

7 op

Toteutustapa

80 % Lähiopetus, 20 % Etäopetus

Yksikkö

Laurea Leppävaara, palvelu

Toimipiste

Laurea Leppävaara

Opetuskielet

  • Englanti

Koulutus

  • Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Opettaja

  • Miia Vakkuri
  • Henry Lybäck

Ryhmät

  • MEA219SN
    Degree Programme in Restaurant Entrepreneurship, päivätoteutus, S19, Leppävaara

Osaamistavoitteet

The student is able to
- develop service processes as a part of a service system
- evaluate and develop service production
- plan and develop customer-oriented services
- act as a superior in service production

Toteutustapa

During the study unit, students will work in teams at BarLaurea learning environment to develop services.
Students need to be prepared to work efficiently and actively during the studies.

Opiskelijan ajankäyttö ja kuormitus

One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.

Lisätietoja opiskelijoille

This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”

Arviointiasteikko

H-5

Arviointimenetelmät ja arvioinnin perusteet

Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.

All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed. [If Urkund is used when assignments are checked, the lecturer will inform the students of this.]

Hylätty (0)

“Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. ... A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)

Arviointikriteerit, tyydyttävä (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

Arviointikriteerit, hyvä (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

Arviointikriteerit, kiitettävä (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