Product and Service Design

Product Design

The elements of product design include the following.

  1. Shape: Companies will design their products in different shapes to be unique in the market.
  2. Color: Companies prefer to offer products that have different colors to appeal to customers (Chernev, 2014).
  3. Flavor: Products are designed with different flavors to suit different customers. For example, in food and beverage industries products can have sweet flavors, natural, dairy and savory flavors.
  4. Texture: The texture of a product makes it more interesting. It can be soft or rough depending on the taste and preference of the customer.
  5. Scent: A scent of a product can be noticed when you unwrap a newly purchased product. Similarly, companies will add scent to their products or stores to increase customer’s intention to purchase (Chernev, 2014).
  6. Sound: The designs of products are of different quality of sound. Some products are noisy while others are quiet. For instance, the automobile industries manufacture cars that produce different levels of sound.

I would like to see the production and marketing of cookies in the market. Therefore, the product design element that should be applied is the texture. There will be both soft and crispy cookies for customers to choose.

Service Design

The elements of service design include the following.

  1. Prioritizing the revenue creation for the clients

It is important for the service designers to understand the business and determine if the services offered are functional and relevant to the operations of the client (Kuosa, 2011).

  1. Understanding the customers

The service designers should be careful with the customers being integrated at all stages if a service process.

  1. Holistic understanding of the customer’s needs and solving the problems

All the parts and stages involved in a service process create a unified whole for the clients.

  1. Coordination of the multi-disciplinary

The designed service should serve both customers and business through bringing together business skills, customer understanding and spatial design competences.

  1. Quick prototyping

Quick demonstrations and iterations is the key to service design process (Kuosa, 2011).

 

 

 

 

 

 

 

 

 

 

An Overnight Hotel Stay Service Blueprint

Physical Evidence
Elevators
Rooms
Menu
Parking
Website

 

Customer Action
Check out
Sleep /shower
Go to room
Eat
Receive food
Call room service
Check in
Arrive at Hotel
Make reservation
Onstage/ Visible contact employee action
Deliver food
Process Checkout
Process registration
Back stage/ Invisible contact employee action
Take food orders
Make reservation for guest
Support process
Registration system
Prepare food
Registration system
Reservation system

 

 

The physical evidence

It represents the physical locations, products or forms that the customer encounters along his/her service journey. In this blueprint, the physical evidences include website, parking, menu, elevators and rooms

Customer actions

This component entails all the activities, steps, interactions and choices that the customer will perform when purchasing, consuming or evaluating the services offered by the hotel. The customer’s actions include make reservations, arrive at the hotel, check in, call room service, go to room, sleep/shower and check out.

Onstage employee actions

It includes steps and activities performed by the employees and are visible to the client (Bitner, Ostrom, & Morgan, 2008). The employee actions include process registration, deliver food and process checkout.

Backstage employee actions

They include steps and activities that support the onstage activities but they occur behind the scene (Bitner, Ostrom, & Morgan, 2008). The backstage employee actions include make reservation for guest and take food orders.

Support processes

They include processes that cover the internal services, interactions and steps that occur in the hotel and gives support to the employees who deliver the service. The support processes include reservation system, registration system, prepare food and registration system.

 

References

Bitner, M. J., Ostrom, A. L., & Morgan, F. N. (2008). Service blueprinting: a practical technique for service innovation. California management review, 50(3), 66-94. Retrieved from http://files.g51studio.com/parsons/ServiceBlueprinting.pdf

Chernev, A. (2014). Strategic marketing management. Cerebellum Press.

Kuosa, T. (2011, October 26). Elements of service design #1 (Servicedesign.tv). Retrieved April 11, 2016, from http://servicedesign.tv/blogs/show/636/0/24443/Elements_of_service_design_%2A1

 

 
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