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Master Thesis Service Design

INNOVACIÓN Y CREATIVIDAD PARA SUPERAR LOS GRANDES RETOS DE LA GASTRONOMÍA ACTUAL.

❶Customer insights have been collected using online survey and cultural probes.

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Schedule for the elective studies. For information about applying, tuition fees and grants , contact Admission Services admissions laurea. For more information or any questions about the programme and study content, contact Virpi Kaartti. Master degree programmes in general, contact Development Manager Eeva Lassila.

You may be trying to access this site from a secured browser on the server. Please enable scripts and reload this page. Our thesis writing service will provide you with the perfect research paper for the best results. Projectsdeal provides you with the perfect help with the thesis. We understand the level of effort that is required in carrying out a detailed research on a topic, most especially when you have limited time and resources.

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Follow Strict Code of Confidentiality. Your work be worth every pound spend. We know our Client is your Supervisor! Give us n number of modifications we care for your success more than anything. We know, Result is all that matters! There is an increased discussion in the news worldwide that people today suffer from health consequences that can be traced back to wrong food consumption. The food consumption many people are used to is on one hand adapted to fit our busy lives and on the other hand promoted by a food industry that tries to maximize profits and increase sales.

Especially in Finland, the grocery trade business is organized around making people buy processed, ready made meals. In contrast to this there is a rising trend of slow living, meaning that people try to decrease speed of life and put more attention to the lifestyle we used to have before life got optimized for efficiency: Customers start demanding more transparency, variety and focus on health in the food they consume.

This gap between changing customer needs and the lack of health supporting services in the grocery trade represents the opportunity for this thesis. The aim of the thesis was to develop a new service concept for the Finnish grocery trade, which encourages supermarket customers to choose healthier and sustainable food.

There are three main theoretical discussions that build the relevant base for the context of the report. The thesis first looks at what a service concept is and how service concept is has been discussed in the academe. The thesis shows that there is no unified accepted definition of the term but the reviewed literature suggests a few common characteristics.

The service concept communicates the customer benefit or value of a service idea to stakeholders, employees or customers and should include information about brand and marketing, highlight the strategic intent of the organization, specify the experience the customer receives and describe operational tasks and activities.

To make the service concept definition tangible and usable for the context of service design, I mapped service design tools to the characteristics of the service concept.

These tools make up the service concept developed in the empirical part of the thesis. There are many trends that suggest that changes in customer behavior is changing the way supermarket will function in the future and that business need to react to these in order to stay on the market. Even though research in this area is still limited and recent, there seems to be a common notion that transformative services are considered a way for service business to survive in challenging times of market saturation and lack of differentiation.

In order to make the theory of transformative services tangible for the use of developing a service concept, I point out eight ingredients that add transformative character to services. The common approach and methodology used which connects the three topics is service design. The process used to design a service concept included the phases of insights, ideation and concept. Customer insights have been collected using online survey and cultural probes.

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To make the service concept definition tangible and usable for the context of service design, I mapped service design tools to the characteristics of the service concept. These tools make up the service concept developed in the empirical part of the thesis.

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