Developing Food and Beverages Services into an Experience (10cr)

Learning outcomes

The student is able to
- recognize the importance of customer experience and trends in developing food services towards a peak experience
- plan, implement, analyze and develop food services and concepts responsibly for different customer segments
- implement a development process while taking quality criteria into consideration

Teaching methods

The course is carried out in collaboration with a project client and involves the planning, ideation, and implementation of an experiential food and beverage event, where all phases play a central role.
The course is based on co-creation, which is carried out in teams on a weekly basis.
Upon completion of the course, students will be able to:

Recognize the importance of customer experience and trends in developing food services toward experiential offerings.
Design, implement, analyze, and develop services and concepts for different customer groups in a responsible manner.
Carry out a development process while considering relevant quality criteria.

Key Content:

Co-developing various experiential services with the project client.
Understanding experiential service and the methods required to produce it.

Time and location

The course begins on February 26 and ends on April 30, which is also the feedback day.
The Meat & Fire event will be held on April 16, 2026. Please reserve the entire day for this. Note also that the previous day, April 15, should be kept free for event preparations.
Meetings will take place almost every week, and the assignment will also involve collaboration with external partner companies.

Learning materials and recommended literature

Elämystuottajan käsikirja
Lapin elämysteollisuus osaamiskeskus 2009.

Moniaistinen keittokirja
Hopia, A.& Ihanus S.
Turun yliopiston Funktionaalisten elintarvikkeiden kehittämiskeskuksen hallinnoima KUMURU-hanke 2014.

This is service design
Schneider, Jakob ; Stickdorn, Marc
BIS Publishers 2010.

The experience economy
Pine, B. Joseph ; Gilmore, James H.
Harvard Business Review Press 2011. Updated ed

Co-operation with working life and/or RDI

A key partner company will act as the client for the course. The course includes gathering information about various food and beverage events, visiting trade fairs, and attending expert lectures. Students will work in close collaboration with companies throughout the course.

Important dates

The Meat & Fire event will take place on April 16, 2026. Please reserve the entire day for this. It is also recommended to keep the previous day, April 15, free for event preparations.

Student workload

One credit corresponds to an average of 27 hours of student work. In this course, practical implementation plays an important role and contributes to the total workload.
Distribution of student workload:

Theory and interaction: 70 hours
Guide creation and use of various methods: 70 hours
Data collection and mapping: 80 hours
Concept ideation and implementation: 50 hours

Further information

Lisätietoja: Vastuuopettaja Henry Lybäck
henry.lyback@laurea.fi

Evaluation scale

H-5