Type A
|
Code |
Competences Specific | | A3 |
Go in depth into the functioning of tourism systems and acquiring knowledge about the principles of development, management and governance of wine tourism destinations from a sustainable, competitive and responsible perspective |
| A5 |
Design and implement innovative strategies to develop wine tourism-related products and destinations |
Type B
|
Code |
Competences Transversal | | CT1 |
Become sufficiently independent to work on research projects and scientific or technological collaborations within their thematic area. |
| CT7 |
Apply ethical principles and social responsibility as a citizen and a professional. |
Type C
|
Code |
Competences Nuclear |
Type A
|
Code |
Learning outcomes |
| A3 |
Know cases of analysis of destinations and tourism markets (Wine Tourism)
Understand the working of production system and consumption of Wine Tourism
Learn the different Wine Tourism development models
| | A5 |
Identify and distinguish the different types of Wine Tourism experiences and products
Know the factors of innovation in the development of products and leisure activities
|
Type B
|
Code |
Learning outcomes |
| CT1 |
The student plans and carries out the project in an autonomous, organized and scientific fashion. (Process)
The student can produce documents that are scientific in both structure and content. (Paper / Report)
The student can present and defend their work (in front of an examination panel in the case of the Master’s thesis). (Defence)
| | CT7 |
Be aware of gender and other inequalities in their student and/or professional activity. (Equality)
Analyse the major environmental problems from the perspective of their field of expertise in their student and/or professional activity. (Environment)
Be able to give arguments based on social values and make proposals for the improvement of the community. (Social responsibility as a citizen)
Students must be able to include gender perspective in their student activity.
|
Type C
|
Code |
Learning outcomes |
Topic |
Sub-topic |
Trends in tourism and leisure. Destinations, markets and flows
|
|
Trends in wine tourism development. The wine tourism system |
|
The tourist development of wine regions. Key factors, conditions and sustainability issues |
- The tourism development process: spatial and economic dimensions and models
- Wine products and landscapes as tourism assets
- Societal issues and sustainability in wine tourism development
- Regional development issues for rural areas
|
Wine tourism development models |
• Experiences in public/private partnerships
• The governance of the wine tourism system
|
Managing experience and quality in wine tourism: concepts, models, best practices |
• Quality and experience management in wine tourism
• Wine tourism around the world: conceptualisations, models, best practices from international cases.
• Cases in wine tourism cellars, routes, museums and events.
|
Methodologies :: Tests |
|
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
Introductory activities |
|
1 |
0 |
1 |
Lecture |
|
16 |
24 |
40 |
Seminars |
|
10 |
12 |
22 |
Fieldwork/excursions |
|
25 |
32.5 |
57.5 |
Collaborative work |
|
6 |
18 |
24 |
Personal attention |
|
1 |
1.5 |
2.5 |
|
Multiple-choice objective tests |
|
1 |
2 |
3 |
|
(*) 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
|
Description |
Introductory activities |
Course introduction |
Lecture |
Presentation of the main topics fo the course |
Seminars |
Participatory discussions with external invited speakers |
Fieldwork/excursions |
Visit and analysis of wine tourism experiences and destinations |
Collaborative work |
Group work involving original research on a topic decided with the lecturers |
Personal attention |
Tutorial sessions with individual students of groups |
Description |
Individual or group meetings, in person or online, are organised at prior request of the students to one of the lecturers a half-hour before or after the classes or in other moments according to availability, during the whole lecturing and exam period. |
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
Seminars |
|
Attendance and participation is a comprehensive part of the learning process, that is evaluated transversally through a 'bonus' on the grade |
|
Fieldwork/excursions |
|
A fieldwork notebook reporting activities related to the course will be handed over to the lecturers by each student (physical or digital) at the end of the lecturing period. The evaluation regards the depth, the cross-referencing, the personal touch and the completeness of the observations |
30% |
Collaborative work |
|
"Team project" in groups of 3-4 on a wine tourism destination potential / product design /guidelines for a development plan to be presented orally (50%) in class and delivered as an essay (50%). Topics to be decided together with the lecturers during the month of November. |
40% |
Multiple-choice objective tests |
|
Multiple-answers test covering the whole content of the course |
30% |
Others |
|
|
|
|
Other comments and second exam session |
If the student does not pass the global grade or if he/she wants to raise it in the cases in which it is very weak, he/she will be given the possibility to do a recuperation exam to cover for the part of the evaluation that needs adjusting. the exam consists of a written essay on a topic decided by the lecturers |
Basic |
|
ADDITIONAL RECOMMENDED MATERIALS WILL BE ASSIGNED BY THE LECTURERS AFTER EACH CLASS. A LIST OF COMPULSORY READING MATERIALS IS THE FOLLOWING: - Bramwell,
B. (1994). Rural tourism and sustainable rural tourism. Journal
of Sustainable Tourism
2(1-2), 1-6
- Butler, R.W. (1980) The concept of the tourist area life-cycle of evolution: implications for management of resources. Canadian Geographer 24 (1), 5-12
- Croce, E. (2010) Food and wine
tourism: integrating food, travel and territory. Wallingford, UK. CABI.
- Everett, Sally (2016) Food and
drink tourism. Principles and Practice.London. Sage.
- Getz, D. (2000) Explore wine
tourism: management, development and destinatuons. New York, Cognizant.
- Hall, C.M &
Sharples, L. (2008) Food and wine festivals and events around the world|b:
development, management and Markets. Oxford, UK. Butterworth-Heinemann
- Hall, C.M. et al (eds.) (2000)
Wine tourism around the world: development, management and Markets. . Oxford, UK. Butterworth-Heinemann
- Mitchell,
R., Charters, S., & Albrecht, J. N. (2012). Cultural systems and the wine
tourism product. Annals of Tourism Research, 39(1), 311-335.
- Murphy,
J. (2006) Electronic Marketing and Wine Tourism. In Carlsen, J. and Charters, S. (ed) Global wine tourism: Research,
management and marketing. Cabi, pp. 110-122
- Ritchie, J. B., & Crouch, G. I.
(2003). The competitive destination: A sustainable tourism perspective. Cabi. CHAPTERS 2-3
- Uriely, N. (2005). The tourist experience: Conceptual developments. Annals of
Tourism research 32(1), 199-216
|
Complementary |
|
|
Subjects that it is recommended to have taken before |
ADAPTATION TO GEOGRAPHY/19635203 | ADAPTATION TO ECONOMY/19635204 |
|
(*)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. |
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