Research and Development of Facility ServicesLaajuus (10 op)

Osaamistavoitteet

The students
•can anticipate and analyse the need to develop new products in a service company, utilizing follow-up and customer information
•can look for product ideas based on the needs of clients and on foresight data
•apply multidisciplinary research data to product development and produce useful new information
•master project work
•implement and manage the product development process:
outilize product development tools in product development work, based on the goals of the company
ocan utilize regional innovation services
odefine the target group with appropriate criteria
oapply creative ideation models
oassess the usability, multi-sensory impact, experientiality, customer orientation, commercial viability, and risks of product ideas
odesign model products based on ideas and test their functionality in practice
odevelop models into ethically sustainable products which meet the quality criteria of customers
odesign cost-effective service and production processes for products
can commercialize and price products
can assess the productivity and commercial viability of products
select marketing messages and marketing and sales channels which are efficient for the customer

Sisältö

•Goals, concepts and models
•Focal perspectives: creativity, ethics, sustainable development, wellness, economy
•Innovation chain and product development
•Innovation tools and methods
•Funding sources
•Productivity and commercial viability
•Pricing
•Service design
•Mass customization
•Experience production

Esitietovaatimukset

Mastery of the operation of business, service and production processes in a service company; familiarity with the business environment of the branch. Ability to find future-oriented customer information and produce new information. Ability to analyse the commercial viability of products, customer orientation, and the need for resources. Familiarity with the basic principles of R&D.

Arviointikriteerit, tyydyttävä (1)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).

1 (Sufficient) – 2 (Satisfactory)
*The student can look for product ideas based on the needs of clients and on foresight data
3 (Good) – 4 (Very Good)
In addition to the core competence required for grades 1 and 2, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.

*The student is able to apply multidisciplinary research data to product development and produce useful new information
*The student masters project work,
*implements and manages the product development process:
*can utilize product development tools in product development work, based on the goals of the company
*can utilize regional innovation services
*defines the target group with appropriate criteria
*applies creative ideation models
*assess the usability, multi-sensory impact, experientiality, customer orientation, commercial viability, and risks of product idea
*designs model products based on ideas and test their functionality in practice
*develops models into ethically sustainable products which meet the quality criteria of customers
*designs cost-effective service and production processes for products
5 (Excellent)
In addition to the core competence required for grades 3 and 4, the student has a command of the skills listed below, and is also capable of making use of the skills learnt in a critical and innovative way.

*The student can commercialize and price products
*can assess the productivity and commercial viability of products
*select marketing messages and marketing and sales channels which are efficient for the customer
* can anticipate and analyse the need to develop new products in a service company, utilizing follow-up and customer information

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course.
In special cases, a course may be graded as an S (Pass) or a 0 (Fail).