Experience Management and Imagineering - SER016AS3AE - Opinto-opas

Experience Management and Imagineering, 5 cr - SER016AS3AE

Upcoming implementations

Experience Management and Imagineering SER016AS3AE-3003 20.10.2025-12.12.2025 5 op (CONTACT, ...) +-
Teaching methods and instruction

Implementation: Contact
Contact classes, individual study and learning cases.

Learning material and recommended literature

All materials will be provided in Moodle.

Working life connections

Professional technologies. Guest lectures.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Will be informed in the beginning of studies.

Teaching language

English

Internationality

International business environment connection and global technologies.

Timing

20.10.2025 - 12.12.2025

Learning assignments

Assignments linked with different experience economy areas. Details will be given in the beginning of studies.

Content scheduling

Will be informed in the beginning of studies.
Groups
- CONTACT
- REE5HA1
Teachers

Violeta Salonen, Joel Pakalén

Seats

15 - 40

Further information

Assignments linked with different experience economy areas.
Details will be given in the beginning of studies.

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Current implementations

Experience Management and Imagineering SER016AS3AE-3002 24.03.2025-16.05.2025 5 op (CONTACT, ...) +-
Learning material and recommended literature

All materials will be provided in Moodle.

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE5HA1
Teachers

Violeta Salonen, Joel Pakalén

Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Past implementations

Experience Management and Imagineering SER016AS3AE-3001 21.10.2024-13.12.2024 5 op (CONTACT, ...) +-
Learning material and recommended literature

All materials will be provided in Moodle.

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- CONTACT
- REE5HA1
Teachers

Mario Passos Ascencao, Violeta Salonen

Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Upon completion of the course, the student is able to:
* Identify and explain experience management value creation approaches;
* Assess companies' experience management efforts;
* Elaborate on the imagineering as complexity-inspired approach for transformative experience design and management;

* Experience management value creation approaches
* Developing and managing experiences models
* Imagineering experiences process
* Experience quality and authenticity
* Managing seamless guest journeys and experience Analytics
* Managing complex host-guest interactions
* Dealing with service failure and complex host-guest interaction

The learning style of this course can be reached in following ways:
1. Lectures and related assignments
2. Group work on given project
3. Independent work
4. Active participation in discussions .
If you already know the contents of this course, you can show your skills. Ask the teacher of the course for more information. For more information on identifying competencies: https://www.haaga-helia.fi/fi/osaamisen-tunnistaminen-ja-work-study

All materials will be provided in Moodle.

This course is for all aspiring managers of experiences. During the course you will learn to develop imaginative, authentic and above all seamless customer journeys. You will be given ideas for managing complex host-guest interactions and in particular proactively deal with difficult customer encounters and situations when things go wrong.

In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.

No previous studies are needed and no binding connections to other courses. This course is part of EXPER path studies.

When the implementation type of the course is CONTACT, ONLINE or BLENDED it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

The student can sufficiently distinguish experience management value creation approaches. The student can sufficiently develop and manage experience models. Student can sufficiently explain Imagineering experiences process. Student can sufficiently assess experience quality and authenticity. Student can sufficiently manage seamless guest journeys and experience analytics. Student can sufficiently manage complex host-guest interactions. Student can sufficiently identify service failure and complex host-guest interaction.

The student can distinguish experience management value creation approaches. The student can develop and manage experience models. Student can explain Imagineering experiences process. Student can assess experience quality and authenticity. Student can manage seamless guest journeys and experience analytics. Student can manage complex host-guest interactions. Student can identify service failure and complex host-guest interaction.

The student can distinguish well the experience management value creation approaches. The student can develop, assess and manage experience models well. Student can explain and plan Imagineering experiences process. Student can assess well experience quality and authenticity. Student can well manage seamless guest journeys and experience analytics. Student can identify and manage well complex host-guest interactions. Student can diagnose and improve service failure and complex host-guest interaction.

The course is evaluated on a scale (0-5):
excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0).
The assessment criteria is presented on a scale 1 - 3 - 5.