Rethinking the dinning experience: A case study of new service development at SKT. Petri hotel
Translated title
Rethinking the dinning experience
Author
Matei, Corina-Rozalia
Term
4. term
Education
Publication year
2019
Submitted on
2019-05-28
Pages
97
Abstract
Dette speciale undersøger, hvordan servicedesign kan hjælpe restauranter med at skabe mindeværdige gæsteoplevelser og dermed øge tilfredsheden. Restauranter er ikke længere kun steder for et hurtigt måltid; de fokuserer i stigende grad på hele oplevelsen omkring at spise og dele mad. Servicedesign forstås her som en måde at planlægge og forbedre alle dele af en service ud fra gæstens perspektiv. SKT. Petri’s hotelrestaurant “P eatery” bruges som case til at belyse dette skifte og til at udforske, hvordan man kan opbygge en servicekontekst, hvor gæsterne får en oplevelse, der sætter sig fast. Den endelige løsning, “Live Gourmet”, fremhæver køkkenchef Brendon og hans teams passion og dedikation i arbejdet med at lave gourmet-snacks. Gæsterne får mulighed for at se maden fra kokkens perspektiv og smage det færdige resultat. Løsningen har til formål at underbygge P eaterys oprindelige idé om “down to Earth” gourmet, som gør gourmet tilgængelig for alle uden formelle rammer.
This thesis examines how service design can help restaurants create memorable guest experiences and increase satisfaction. Restaurants are no longer just places for a quick meal; they increasingly focus on the overall experience of eating and sharing food. Here, service design is understood as planning and improving all parts of a service from the guest’s point of view. SKT. Petri’s hotel restaurant “P eatery” is used as a case to illustrate this shift and to explore how to build a service context that leaves a lasting impression. The final design solution, “Live Gourmet,” highlights head chef Brendon and his team’s passion and dedication in preparing gourmet snacks. Guests are given a behind-the-scenes view of the creation process and can taste the finished result. The solution aims to support P eatery’s original concept of “down to Earth” gourmet, which makes gourmet accessible to everyone without formal restraints.
[This abstract was generated with the help of AI]
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