A master thesis from Aalborg University
Service Design For Culinary Entrepreneurs
Author(s)
Term
4. term
Education
Publication year
2015
Submitted on
2015-05-28
Pages
148 pages
Abstract
This study has two major purposes: (1) to investigate and demonstrate the application of service design process and methodology in a project with a culinary entrepreneur, and (2) to design (synthesize) a concept based on the culinary entrepreneur’s request and process’ investigation and analysis. The problem statement for this study is formulated as, “How might Service System Design shape a food experience that expresses culinary entrepreneur’s values?” The empirical part of this study is conducted in the period between February 2015 to May 2015. Data for this study were obtained in Geneva, Switzerland, by the help of local participants, and the contributors from Aalborg University (AAU). The thesis is divided in two sections: (1) a product report which presents a hypothesis which answers to the problem statement, (2) a process report which argues and supports the hypothesis in the product report by demonstrating a set of methods which spans from qualitative research to service prototyping.
Keywords
Jar ; Food ; Entrepreneur ; Service Design ; Sustainability ; Geneva ; Chef ; Re-use
Documents
Colophon: This page is part of the AAU Student Projects portal, which is run by Aalborg University. Here, you can find and download publicly available bachelor's theses and master's projects from across the university dating from 2008 onwards. Student projects from before 2008 are available in printed form at Aalborg University Library.
If you have any questions about AAU Student Projects or the research registration, dissemination and analysis at Aalborg University, please feel free to contact the VBN team. You can also find more information in the AAU Student Projects FAQs.