| Course Name | Service Design Project |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| GEIN 425 | Fall/Spring | 2 | 2 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Service Course | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The main purpose of this course is to strengthen the knowledge regarding service design approaches and methods. In other words, the general aim of the course is to provide students with a set of techniques that will enable to design new services. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course entails the theoretical knowledge and practical application of service design approaches and methods. In this case; students are expected to design their own service design projects. Students will produce visual presentations of their design concepts. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction (general overview) | None |
| 2 | Lecture: General principles of service design, changing roles of designers | Reading: Daniela Sangiorgi & Sabine Junginger (2015) Emerging Issues in Service Design, The Design Journal, 18:2, 165-170. |
| 3 | Introduction to the service design project; information about the project theme | Reading: Nicola Morelli (2009). Service as value co-production: Re-framing the service design pro-cess, Journal of Manufacturing Technology Management, 20(5), 568-590. |
| 4 | Lecture: Service design methods and tools; Studio critiques of service design research and projects | Research on service design project (desk research) |
| 5 | Lecture: Service design and social innovation; Studio critiques of service design research and projects | Research on service design project (desk research & field research) |
| 6 | Lecture: Service interactions, encounters and experience; Studio critiques of service design research and projects | Research on service design project (desk research & field research) |
| 7 | Lecture: The role of service design in shaping systems and organizations; Studio critiques of service design research and projects | Research on service design project (desk research & field research) |
| 8 | Lecture: Service design projects at different levels and sectors; Studio critiques of service design projects | Service design project development (scenario building) |
| 9 | Studio critiques of service design research and projects | Service design project development (storyboard + stakeholder map) |
| 10 | Studio critiques of service design research and projects | Service design project development (service prototype/visualization) |
| 11 | Presentation 1: Research and project outcomes | None |
| 12 | Studio critiques of service design research and projects | Service design project development (service prototype/visualization - version 2) |
| 13 | Studio critiques of service design research and projects | Service design project development (service prototype/visualization - final version) |
| 14 | Presentation 2: Service design project outcomes | None |
| 15 | Submission | Submission of related project documentation (project logbook) |
| 16 | Review of the semester | None |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | Edvardsson, B., & Olsson, J. (1996). Key concepts for new service development. Service Industries Journal, 16(2), 140-164. Gallouj, F., & Weinstein, O. (1997). Innovation in services. Research Policy, 2, 537-556. Junginger, S. (2015). Organizational design legacies and service design. The Design Journal, 18(2), 209-226. Meroni, A., & Sangiorgi, D. (2011). Design for Services, London: Gower. Sangiorgi, D., Prendiville, A., Jung, J., & Yu, E. (2015). Design for Service Innovation and Development. Project report available at: http://imagination.lancs.ac.uk/sites/default/files/outcome_downloads/desid_report_20 Stickdorn, M., & Schneider, J. (2010). This is Service Design Thinking. Basics – Tools – Cases. Amsterdam: BIS Publishers. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 7 | 30 |
| Presentation / Jury | 2 | 30 |
| Project | 1 | 30 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade | 11 | 100 |
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 4 | 64 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 0 | ||
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 7 | 2 | |
| Presentation / Jury | 2 | 4 | |
| Project | 1 | 24 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | |||
| Total | 110 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
