IDENTIFYING DATA 2017_18
Subject (*) MARKETING AND OENOTOURISM ON CHRISTMAS SEASON Code 19635110
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory Second 1Q
Language
Anglès
Department Biochemistry and Biotechnology
Coordinator
BELTRAN CASELLAS, GEMMA
 E-mail gemma.beltran@urv.cat
Lecturers
BELTRAN CASELLAS, GEMMA
Web
General description and relevant information

Competences
Type A Code Competences Specific
 A4 Deepen the typologies, trends and dynamics of wine tourism markets in order to design and develop a marketing plan to promote wine and wine tourism activities
Type B Code Competences Transversal
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
 CT2 Make judgements on the basis of the efficient management and use of information.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A4 Recognize the importance of direct marketing and sales strategies in festive periods
Type B Code Learning outcomes
 CT1 Develop sufficient independence to work on research projects and scientific and technological ventures within their discipline.
 CT2 Make judgements on the basis of the efficient management and use of information.
Type C Code Learning outcomes

Contents
Topic Sub-topic
Marketing and sales strategies applied to Christmas and other festive seasons
Internship during Christmas Season (5-20 December)
Consumer perspectives on wine, bottle, label and clousure:
Sensory and emotional profiles perceived by consumers regarding different wine, bottle, label and closure systems.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
0 0 0
Seminars
0 0 0
Practicums/Case studies
0 0 0
Personal tuition
0 0 0
 
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities
Seminars
Practicums/Case studies
Personal tuition

Personalized attention
Description
Professor in charge of the course: Luís Miguel Soares Ribeiro Leite da Cunha; Other professors: Jorge Bernardo Lacerda de Queiroz

Assessment
Methodologies Competences Description Weight        
Others  

Test Internship report

 80 %

20 %
 
Other comments and second exam session

Sources of information

Basic

Lapsley, J., Moulton, K. (2001). Successful Wine Marketing. Springer Science+Business Media. ISBN 978-0-387-29965-5

Mora, Pierre (2016). Wine Positioning - A Handbook with 30 Case Studies of Wine Brands and Wine Regions in the World, Springer International Publishing, ISBN 978-3-319-24481-5

Varela,P., Ares, G. (2014).  Novel Techniques in Sensory Characterization and Consumer Profiling. CRC Press

Spencer, C., Piqueras-Fiszman, B. (2014). The Perfect Meal: The Multisensory Science of Food and Dining. Wiley Blackwell.
Complementary

Recommendations
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.