Level of service design concept for airport passenger terminals—a European view

The passenger level of service is a qualitative measure used to relate the quality of passenger services provided by the airport. The level of service can be perceived in correlation with both quantified and unquantified service characteristics. The global IATA Level of Service (LoS) standards are based on the maximum queuing time and space required per passenger for various terminal sub-systems. The provided level of service by the airport influences passenger experience and therefore is an important factor of airport attractiveness for airlines. The level of service is correlated with terminal facilities size so it is necessary to take it into account when designing new airports. Decrease of the LoS below acceptable standard is a trigger for operational and physical improvements of existing processes. Moreover defining the target level of service is necessary to determine terminal capacity and set coordination parameters. This paper discusses the importance of level of service at airport passenger terminals and presents methods for LoS assessment. Advantages and disadvantages were identified of each level of service research: manual observation, automatic detection, calculation and simulation. The paper includes recommendations for evaluating level of service during airport planning and operations phase.

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A Research on Function Optimization of Sleep App Based on Service Design Concept

Design Convergence Study ◽

10.31678/sdc.75.3 ◽

2019 ◽

Vol 75 ◽

pp. 41-59

Author(s):

Yicheng Lin ◽

Young Hwan Pan

Keyword(s):

Service Design ◽

Function Optimization ◽

Design Concept

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“Cozinha da Madeira”

Hospitality, Travel, and Tourism ◽

10.4018/978-1-4666-6543-9.ch036 ◽

2014 ◽

pp. 600-612

Author(s):

Valentina Nisi ◽

Nuno Nunes ◽

Kanarak Isarankura ◽

Jodi Forlizzi

Keyword(s):

Mobile Application ◽

Service Design ◽

Resource Consumption ◽

Design Concept ◽

Sustainable Practices ◽

Web Based ◽

Global Issue ◽

Sustainable Services

Sustainability is an outstanding global issue. Our present vision of wellbeing requires resource consumption that cannot be reproduced in a sustainable way. In this chapter, the authors present a case study of “Cozinha da Madeira” (CdM), a service design concept. CdM is a design concept that highlights how one can leverage tourism in order to promote sustainable services and experiences. Through the design of the CdM transformational experience, one invites customers to appreciate local products, resources, and traditions of the island, and in general orient themselves towards more sustainable practices in their further travels abroad as well as in their own home countries. The authors are currently developing a Web-based mobile application based on the premises and research presented in this chapter in order to deliver the service to potential users and evaluate the hypothesis.

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