Service Innovation by Design in the Hotel Business

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Course curriculum

1. Segment 01 - Introduction and welcome
2. Segment 02 - Definition and significance of service innovation
3. Segment 03 - Differentiation between service and product innovation
4. Segment 04 - Impact of Hotel service innovation on organizational growth (Part 1)
5. Segment 05 - Impact of Hotel service innovation on organizational growth (Part 2)
6. Segment 06 - Case studies showcasing successful service innovations
1. Segment 07 - Exploring the concept of design thinking
2. Segment 08 - Five stages of design thinking: empathize, define, ideate, prototype, test (Part 1)
3. Segment 09 - Five stages of design thinking: empathize, define, ideate, prototype, test (Part 2)
4. Segment 10 - Understanding the human-centred approach to problem-solving
5. Segment 11 - Real-life examples of design thinking applications in Hotel service innovation
1. Segment 12 - Define personas and empathize customers’ needs and pain points
2. Segment 13 - Identifying specific challenges or opportunities
3. Segment 14 - Techniques for capturing and analysing Hotel customer insights (Part 1)
4. Segment 15 - Techniques for capturing and analysing Hotel customer insights (Part 2)
5. Segment 16 - Mapping the customer journey to identify touchpoints and opportunities
1. Segment 17 - Techniques for ideation, such as brainstorming, to stimulate creativity and innovation (Part 1)
2. Segment 18 - Techniques for ideation, such as brainstorming, to stimulate creativity and innovation (Part 2)
3. Segment 19 - Collaboration and cross-functional Hotel teamwork in ideation
4. Segment 20 - Generating creative ideas- divergent and convergent thinking to explore solutions
5. Segment 21 - Evaluating and prioritizing ideas based on feasibility and desirability
6. Segment 22 - Module 1: Conclusion and main takeaways
1. Segment 23 - Customer journey map: Developing and visualizing the new Hotel service steps
2. Segment 24 - Identifying customer actions and touchpoints, evaluate gain and pain points
3. Segment 25 - Develop and improve the new service scenario by incorporating customer feedback
4. Segment 26 - Mapping the new components of the service: Formats to demonstrate the process
1. Segment 27 - The importance of prototyping in Hotel service innovation (Part 1)
2. Segment 28 - The importance of prototyping in Hotel service innovation (Part 2)
3. Segment 29 - Developing prototypes to communicate ideas clearly and receive feedback
4. Segment 30 - Experiment with different aspects of the ideas and learn from successes and failures
5. Segment 31 - Conducting tests and measuring impact and value
1. Segment 32 - Assessing feasibility of implementing new Hotel service innovations (Part 1)
2. Segment 33 - Assessing feasibility of implementing new Hotel service innovations (Part 2)
3. Segment 34 - Conducting financial analysis and cost-benefit assessments
4. Segment 35 - Evaluating market demand and competitive landscape (Part 1)
5. Segment 36 - Evaluating market demand and competitive landscape (Part 2)
6. Segment 37 - Making informed decisions about pursuing Hotel service innovations (Part 1)
7. Segment 38 - Making informed decisions about pursuing Hotel service innovations (Part 2)
1. Segment 39 - Crafting compelling value propositions and messaging (Part 1)
2. Segment 40 - Crafting compelling value propositions and messaging (Part 2)
3. Segment 41 - Leveraging Hotel marketing channels for service promotion (Part 1)
4. Segment 42 - Leveraging Hotel marketing channels for service promotion (Part 2)
5. Segment 43 - Planning for scalability and growth of successful services
6. Segment 44 - Module 2: Conclusion and main takeaways
1. Segment 45 - Introduction to strategies and processes for Hotel service innovation
2. Segment 46 - Leveraging diverse expertise for innovative solutions
3. Segment 47 - Promoting effective communication and collaboration among Hotel teams (Part 1)
4. Segment 48 - Promoting effective communication and collaboration among Hotel teams (Part 2)
5. Segment 49 - Overcoming challenges in cross-functional collaboration
6. Segment 50 - Real-life examples of successful interdisciplinary teamwork (Part 1)
7. Segment 51 - Real-life examples of successful interdisciplinary teamwork (Part 2)
1. Segment 52 - Psychology of change and its impact on innovation
2. Segment 53 - Strategies for leading and managing change
3. Segment 54 - Addressing resistance to new service innovations
4. Segment 55 - Fostering a culture of continuous improvement
1. Segment 56 Establishing KPIs for measuring service innovation success
2. Segment 57 - Implementing monitoring and evaluation processes (Part 1)
3. Segment 58 - Implementing monitoring and evaluation processes (Part 2)
4. Segment 59 - Gathering user feedback for iterative improvements
5. Segment 60 - Examples of organizations with successful continuous improvement practices
1. Segment 61 - Emerging trends and developments in Hotel service innovation
2. Segment 62 - Discussing the future landscape of service design
3. Segment 63 - Inspiring participants to drive innovation within their organizations
4. Segment 64 - Module 3: Conclusion and main takeaways
1. Segment 65 - Introduction of Hotel innovation: From theory to practice
2. Segment 66 - In-depth analysis of real-life Hotel service innovation success stories
3. Segment 67 - Exploration of diverse industries and sectors
4. Segment 68 - Lessons learned from companies that transformed through service innovation
5. Segment 69 - Identifying common strategies and approaches used in successful cases
1. Segment 70 - Examining brands known for exceptional customer-centric services
2. Segment 71 - Understanding the principles that guide customer-focused companies
3. Segment 72 - Analysing customer experience design in industries like hospitality, technology, and retail
4. Segment 73 - Extracting insights from customer-centric practices to inform service innovation
1. Segment 74 - Leveraging digital platforms and technologies for service innovation
2. Segment 75 - Exploring trends in mobile apps, online platforms, and digital marketplaces
3. Segment 76 - Showcasing examples of digital services that transformed the hospitality industry
4. Segment 77 - Adapting digital service strategies to different hospitality business contexts
1. Segment 78 - Integrating sustainability and ethical considerations into service innovation
2. Segment 79 - Exploring eco-friendly and socially responsible service offerings
3. Segment 80 - Analysing the impact of sustainable practices on customer perceptions
4. Segment 81 - Case studies of companies that successfully incorporated sustainability in Hotel service design
5. Segment 82 - Module 4: Conclusion and main takeaways

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82 lessons
6.5 hours of video content

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Service Innovation by Design in the Hotel Business

Course curriculum

Module 1.1: Introduction and Welcome

Module 1.2: Understanding Service Innovation

Module 1.3: Introduction to Design Thinking

Module 1.4: Customer-Centric Approach

Module 2.1: Creating Service Blueprints

Module 2.2: Prototyping and Testing

Module 2.3: Feasibility and Viability Analysis

Module 2.4: Launching and Scaling Services

Module 3.1: Collaborative Cross-Functional Teams

Module 3.2: Leading Change and Overcoming Resistance

Module 3.3: Monitoring and Continuous Improvement

Module 3.4: Future Directions in Service Innovation

Module 4.1: Case Studies in Service Innovation

Module 4.2: Customer-Centric Brands and Experiences

Module 4.3: Innovations in Digital Services

Module 4.4: Sustainability and Ethical Considerations

About this course

Discover your potential, starting today