“A concept to improve services of all industries!” Ajarn Nonglek – Maneewan Chatawanich – introduces Service Design, an innovation of thoughts to challenge changes

08 April 2022

Have you ever downloaded QueQ on your smartphone to avoid a long queue at the restaurant? 

Have you ever used inDriver to negotiate taxi fares before travelling? 

Have you ever tried Thai Bus Food Tour to build new experience of Bangkok food trip? 

Have you ever been to other cities and left your pets with sitters from Petbacker? 

If so, you are using the products of service innovation effectively designed and developed from pain points of consumers. There are various processes and concepts that could lead to innovative product creation and development. One of them which is beneficial for organizations externally and internally is called “Service Design”.

 



Ajarn Maneewan Chatawanich, lecturer of Dusit Thani College’s Tourism Service Innovation Program, has given the definition of this innovative concept which builds good services and experience to all stakeholders that “Service Design is a concept to create service procedures that meet the consumers’ needs or solve problems found. This concept focuses on efficiency and satisfactions, not only of the customers but also of the frontline staff and the stakeholders. It can be considered a strategy to improve business operations and create competitiveness, satisfactions, and differentiation to service businesses.”  

Although Service Design starts with the word “Service”, this concept could be adapted to all kinds of businesses, organizations, and industries. Since services are widely practiced in every business in the forms of coordination, task handover, communication, and administration processes, Service Design can help developing smoother workflow and be used even in government agencies or factories. 

“In fact, Service Design is not a concept limited to designation process. It covers data analysis and research and development to improve from upstream to downstream service experience. Therefore, Service Design involves long-term contribution and orientation towards all stakeholders. As a result, service designers should understand the customer journey to their products or organizations. They should comprehend all stakeholders’ journey, including their thoughts, needs, and behaviors as well.” 



Despite the word “Design”, the innovative results of Service Design do not require engineering or architectural knowledge as well as technology to build service supports. The output of Service Design could result in better service procedures.

“The procedure of conducting Service Design consists of 3 main steps: Immersion, Ideation, and Prototyping.

Immersion is to collect in–depth information, observe problems and behaviors, and find the needs of consumers.

Ideation is to analyze and catagorize the collected information before designing concrete services that emphasize shared experience and values among stakeholders.

Prototyping is to put the ideas into practices and develop them by trial and error until they culminate in the best practice for the targeted groups.

After the novel prototype is found successful, the organization will write all details of it into a service blueprint to originate ideal standards for workers.” 



One of the ideas from Mr. Ekkasith Akkarathanasett, alumnus of Dusit Thani College’s Tourism Service Innovation Program, after his work integrated learning is a good example of Service Design. He presented an idea of a foldable ramp for people on wheelchairs to access the cinema. The pain point is the cinema’s stairs are unsuitable for those who use wheelchairs to enter, so he designed this idea to facilitate all customers and save the space by making it foldable. 

Service Design is a good motivation which is also a key to organizational changes. However, to utilize this concept needs a mountain of collaborations and creativity. Dusit Thani College’s Tourism Service Innovation Program emphasizes on developing creativity and flexibility of the students, which are the advantageous qualifications for the 21st Century. Click this link to read more about the program.

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17 August 2026

Dusit Thani College is proud to announce that its students have once again placed among the top three at the ALLiance Sustainability in Hospitality Contest, organized by The Alliance Network in partnership with Relais & Châteaux — marking the second consecutive year the College has reached the podium in this international competition. In the 2026 edition, Ms. Purimprat Pradit, Ms. Isabella Marissa Stacy, and Mr. Pokin Puntu, first-year students from the International Hospitality Management and Professional Culinary Arts International programs — secured 2nd Runner-Up with Nai Mõng – Real Taste from the Countryside, a premium family dining concept rooted in the culinary traditions of Phatthalung, Southern Thailand. The project reimagines authentic Southern Thai cuisine through sustainably sourced, seasonal ingredients and a modern interpretation of local culinary heritage, inviting guests to experience sustainability not as a compromise but as part of an immersive, memorable dining journey. As 2nd Runner-Up, competing in their very first international competition, the team received a €200 voucher courtesy of Relais & Châteaux, an official certificate of achievement, and the opportunity to present their concept to the Relais & Châteaux CSR team. This year's result builds on a strong showing in 2025, when Dusit Thani College swept both 1st place (SHINRAI, a zero-waste culinary concept blending Japanese technique with Thai ingredients) and 2nd place (Re-leaf, a regenerative eco-wellness farm stay concept) in the contest's inaugural edition, triumphing over competitors from all 22 member countries of The Alliance Network at the time. The ALLiance Sustainability in Hospitality Contest challenges Hospitality and Culinary Arts students from Alliance member institutions — spanning more than 20 countries across Europe, the Americas, Asia, and Africa — to design innovative concepts that turn sustainability into an engaging, rewarding guest experience across its environmental, social, and economic dimensions, judged by a panel of industry professionals and sustainability experts. Two years running, students from Dusit Thani College's international program have proven that Thai culinary talent and sustainable thinking can consistently stand out on a global stage.

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โทร: 02 721 7811–3 อีเมล: pr.pr@dtc.ac.th