Exploring the possibilities for new services through activities
Theme Introduction
The University Dining (hereafter referred to as UD) is not just a facility for students to eat. This project explores the possibilities of various activities that utilize UD. Through activities aimed at attracting customers, branding, and contributing to the local community, participants will understand the structure of food and beverage services, while also gaining skills in planning, operation, public relations, and team management. By understanding the role that UD plays for the university and the local community, participants will take on the challenge of creating new services, and by experiencing how their ideas are received by clients and customers, they aim to gain perspectives from both the provider and the recipient of the service.
Activities
Under the theme of how UD can address the SDGs, they are working to develop a food menu that will not waste food. They are setting a goal of launching new products at the Mizuho Festival, and will work with the Dining Service Design Lab to promote product development, sales, and public relations. In addition, in order to deepen their understanding of UD and to improve the quality of group work by student members, they will participate as staff in UD events such as JAZZ LIVE and photo rogers.
Teachers' comments
What I want students to learn
Food and beverage service business structure and project management
Expectations of students
Planning and management capabilities to make UD an even more attractive place loved by students, faculty, staff, local residents, and business people