Service Design For Culinary Entrepreneurs
Authors
Giordano, Fanny Barbara ; Nguyen, Helen Phuong
Term
4. term
Education
Publication year
2015
Submitted on
2015-05-28
Pages
148
Abstract
Dette speciale har to formål: at undersøge og demonstrere, hvordan servicedesignprocesser og -metoder kan bruges i et projekt med en kulinarisk iværksætter, og at udvikle et koncept baseret på iværksætterens ønsker samt undersøgelsens analyse. Service System Design handler om at forme, hvordan mennesker, steder, værktøjer og interaktioner spiller sammen for at levere en service og en samlet oplevelse. Problemformuleringen lyder: Hvordan kan Service System Design forme en madoplevelse, der udtrykker den kulinariske iværksætters værdier? Det empiriske arbejde blev udført i Genève, Schweiz, fra februar til maj 2015, med hjælp fra lokale deltagere og bidragydere fra Aalborg Universitet. Specialet består af to dele: en produktrapport, der fremsætter en hypotese som svar på problemformuleringen, og en procesrapport, der underbygger denne hypotese ved at demonstrere de anvendte metoder, fra kvalitativ forskning til serviceprototyping.
This thesis has two aims: to investigate and demonstrate how service design processes and methods can be used in a project with a culinary entrepreneur, and to develop a concept based on the entrepreneur’s request and the study’s analysis. Service System Design focuses on shaping how people, places, tools, and interactions work together to deliver a service and overall experience. The research question is: How can Service System Design shape a food experience that expresses the culinary entrepreneur’s values? The empirical work took place in Geneva, Switzerland, from February to May 2015, with support from local participants and contributors from Aalborg University. The thesis has two parts: a product report that presents a hypothesis answering the research question, and a process report that supports this hypothesis by demonstrating the methods used, from qualitative research to service prototyping.
[This abstract was generated with the help of AI]
Keywords
Jar ; Food ; Entrepreneur ; Service Design ; Sustainability ; Geneva ; Chef ; Re-use
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