The United States spends more than any other developed country on healthcare (17.7% of GDP), but ranks 27th in the world for health outcomes. Research in recent years has identified a lack of actionable operations plans and a poor understanding of human behavior within co-produced health environments as two key barriers to improvement. This dissertation begins to address those barriers by exploring the application of service sciences in health and wellness operations. The research strategy focused on three key elements of a health service systems theory known as Relationship-Centered Care (RCC). Those elements were: 1) the relationship of the patient to themselves and the consumption of health as an experience, 2) the relationship of the patient to the healthcare organization in the form of health experience design, and 3) the relationship of the organization to itself as it relates to health organization identity, behavior, and ability to execute on care delivery goals. Three field sites were chosen to represent the full spectrum of the healthcare-hospitality operations continuum: The University of Texas at Austin’s UT Health Austin clinics, Ronald McDonald House New York, and Canyon Ranch Wellness Resort. Mixed methods were used including regression, generalized estimating equations (GEE), interviews, observation, and archival data analysis. The results of these studies identified hindrances to actionable operations plans such as poor construct validity in patient experience and a lack of industry guidelines at the intersection of healthcare and hospitality. They also validated the need for a line of inquiry into human behavior within co-produced health environments by confirming differences in wellness versus cure segments and highlighting the potential for behavioral science to drive patient engagement, better health outcomes, and high-value health systems.