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Experience DesignLaajuus (5 cr)

Code: AL00CC23

Credits

5 op

Teaching language

  • English

Objective

The student is able to
- design, orchestrate and manage customer’s experiences
- create meanings and meaningful contents and solutions in tourism and leisure
- apply design and user-centrism in development of tourism, hospitality and leisure services and business

Enrollment

20.11.2024 - 03.01.2025

Timing

06.01.2025 - 30.04.2025

Number of ECTS credits allocated

5 op

Virtual portion

5 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Degree programmes
  • Complementary competence, Bachelor's
Teachers
  • Johanna Heinonen-Kemppi
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPREX25KIB
  • LLTIEX25K2
  • LLTIEX25K3
  • LLPREX25KH
  • LLTIMATLI23S
  • LLTIEX25K1
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture 1

Learning outcomes

The student is able to
- design, orchestrate and manage customer’s experiences
- create meanings and meaningful contents and solutions in tourism and leisure
- apply design and user-centrism in development of tourism, hospitality and leisure services and business

Implementation and methods of teaching

The course consists from online lessons, literature and assignments

Timing and attendance

Online lessons will be given according to the schedule.
All lessons will be available in Zoom as online and recorded at the Moodle platform of the course.
Course follows double diamond, i.e. service design, method where emphasis is on the active team work. Thus presence on the lectures is recommended. Absence will be compensated with assignments.

Studies start onJanuary 22nd 2025 from 2 pm to 5 pm with INTRODUCTION
Next sessions
January 29th 2025 from 2 pm to 5 pm
PRESENTATION OF PROJECT IDEA
February 5th 2025 from 2 pm to 5 pm
INTRODUCTION TO DISCOVER PART
February 26th 2025 from 2 pm to 5 pm
PRESENTATION OF DISCOVER PART
March 5th 2025 from 2 pm to 5 pm
INTRODUCTION TO DEFINE PART
March 12th 2025 from 2 pm to 5 pm
PRESENTATION OF DEFINE PART
March 19th 2025 from 2 pm to 5 pm
INTRODUCTION TO DEVELOP PART
March 26th 2025 from 2 pm to 5 pm
PRESENTATION OF DEVELOP PART
April 2nd 2025 from 2 pm to 5 pm
INTRODUCTION TO DELIVER PART
April 9th 2025 from 2 pm to 5 pm
PRESENTATION OF THE FINAL PRODUCT

Learning material and recommended literature

Study material available in Moodle from 6 January 2025

Alternative completion methods

The course can be completed independently by doing the assigned tasks and adding theory parts to them in accordance with the academic reporting method

Working life cooperation

Real life applications as a course assignment

Exam retakes

No final exam, assignments in Moodle
Student can revise the assignments and the report twice after the course end

Learning environment

Online lessons
Moodle platfrom
Assignments

Student time use and work load

Online lessons approx 10 x 3h
Individual study and literature 48 h
Assignments 60 h

Contents

The Experience Design course (5 ECTS) offers students an in-depth exploration of how to create and manage customer experiences, with a particular focus on the tourism industry. Through this fully online course, students will engage with core concepts in experiential marketing, service design, and customer value creation. Using a hands-on approach, they will apply these principles to a tourism-centered case project that guides them through stages of research, ideation, prototyping, and final implementation.

The course promotes active engagement and combines lectures, self-study assignments, and collaborative group work. In addition, partnerships with companies provide practical insights and real-world perspectives. Throughout the course, students are encouraged to develop their ability to design, manage, and orchestrate meaningful customer experiences, while also creating valuable content tailored to the tourism and leisure sectors. By the end, students will have a solid understanding of how to integrate user-centric methods into service and business development for tourism.

Assessment criteria

Grading 1-5 as an average from the tasks and a group work

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

Assessment criteria: level 1 (assessment scale 1–5)

The student knows how to
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

Assessment criteria: level 3 (assessment scale 1–5)

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

Assessment criteria: level 5 (assessment scale 1–5)

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them

Enrollment

20.11.2023 - 05.01.2024

Timing

01.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Virtual portion

5 op

RDI portion

3 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence, Bachelor's
Teachers
  • Johanna Heinonen-Kemppi
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLTIMATLI22S

Learning outcomes

The student is able to
- design, orchestrate and manage customer’s experiences
- create meanings and meaningful contents and solutions in tourism and leisure
- apply design and user-centrism in development of tourism, hospitality and leisure services and business

Implementation and methods of teaching

The course consists from online lessons, literature and assignments

Timing and attendance

Online lessons will be given according to the schedule. All lessons will be available in Zoom as online and recorded at the Moodle platform of the course.

Learning material and recommended literature

Course material available in Moodle

Alternative completion methods

Not available

Working life cooperation

Real life applications as a course assignment

Exam retakes

No final exam, assignments in Moodle
Student can revise the assignments and the report twice after the course end

Learning environment

Online lessons
Moodle platfrom
Assignments

Student time use and work load

Online lessons approx 4 x 4h
Individual study and literature 48 h
Assignments 60 h

Contents

Experience Design as a principle of the bussiness, strategy and tools, implementing an Experience Design project.

Assessment criteria

Grading 1-5 as an average from the tasks and a group work

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

Assessment criteria: level 1 (assessment scale 1–5)

The student knows how to
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

Assessment criteria: level 3 (assessment scale 1–5)

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

Assessment criteria: level 5 (assessment scale 1–5)

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them

Enrollment

21.11.2022 - 08.01.2023

Timing

01.01.2023 - 31.05.2023

Number of ECTS credits allocated

5 op

Virtual portion

5 op

RDI portion

2 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence, Bachelor's (in Finnish)
Teachers
  • Mika Tonder
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLTIMATLI21S
  • LLABTO23H
Small groups
  • Luennot 1

Learning outcomes

The student is able to
- design, orchestrate and manage customer’s experiences
- create meanings and meaningful contents and solutions in tourism and leisure
- apply design and user-centrism in development of tourism, hospitality and leisure services and business

Implementation and methods of teaching

The course consists from contact lessons, literature and a group work.

Timing and attendance

Online lessons will be given according to the schedule. All lessons will be available in Teams as online and recorded at the Moodle platform of the course. Group work meetings with the teacher will be organized as Teams meetings.

Learning material and recommended literature

Course material available in Moodle

Alternative completion methods

Not available

Working life cooperation

Group work as a real business case

Exam retakes

No final exam, tasks made in Moodle

Learning environment

Online lessons
Moodle platfrom
Group works
Meetings with the teacher

Student time use and work load

Online lessons 8 x 1h 30 min
Individual study and literature 48 h
Group work 60 h

Contents

Experience Design as a principle of the bussiness, strategy and tools, implementing an Experience Design project.

Assessment criteria

Grading 1-5 as an average from the tasks and a group work

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

Assessment criteria: level 1 (assessment scale 1–5)

The student knows how to
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

Assessment criteria: level 3 (assessment scale 1–5)

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

Assessment criteria: level 5 (assessment scale 1–5)

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them

Enrollment

19.11.2021 - 14.01.2022

Timing

01.01.2022 - 31.05.2022

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management (in Finnish)
  • Complementary competence, Bachelor's
Teachers
  • Mika Tonder
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO22H
  • LLTIMATLI20S
  • LLTIEX22K3
Small groups
  • Luennot 1

Learning outcomes

The student is able to
- design, orchestrate and manage customer’s experiences
- create meanings and meaningful contents and solutions in tourism and leisure
- apply design and user-centrism in development of tourism, hospitality and leisure services and business

Implementation and methods of teaching

The course consists from contact lessons, literature and a group work.

Timing and attendance

Contact lessons will be given according to the schedule. All contact lessons will be available also in Teams as online and recorded at the Moodle platform of the course. Group work meetings with the teacher will be organized as Teams meetings.

Learning material and recommended literature

Course material available in Moodle

Alternative completion methods

Not available

Working life cooperation

Group work as a real business case

Exam retakes

No final exam, tasks made in Moodle

Learning environment

Contact lessons
Moodle platfrom
Group works
Meetings with the teacher

Student time use and work load

Contact lessons 8 x 1h 30 min
Individual study and literature 48 h
Group work 60 h

Contents

Experience Design as a principle of the bussiness, strategy and tools, implementing an Experience Design project.

Assessment criteria

Grading 1-5 as an average from the tasks and a group work

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

Assessment criteria: level 1 (assessment scale 1–5)

The student knows how
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

Assessment criteria: level 3 (assessment scale 1–5)

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

Assessment criteria: level 5 (assessment scale 1–5)

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them