IDENTIFYING DATA 2018_19
Subject (*) LEISURE AND WINE TOURISM Code 19635102
Study programme
Wine Tourism Innovation (European Master) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory First 1Q
Language
Anglès
Department Geography
Coordinator
RUSSO , ANTONIO
ANTON CLAVÉ, SALVADOR
 E-mail salvador.anton@urv.cat
jaume.salvat@urv.cat
antonio.russo@urv.cat
Lecturers
ANTON CLAVÉ, SALVADOR
SALVAT SALVAT, JAUME
RUSSO , ANTONIO
Web
General description and relevant information The course introduces the main insights and issues regarding the relation between wine tourism resources and products, socioeconomic and territorial development in wine areas and regions, and the experience of visitors. It consists of 5 thematic modules, which include frontal classes and mobile workshops during field trips.

Competences
Type A Code Competences Specific
 A1 Identify the different types of wine and learn the processes of wine production, from the processing of raw materials to the production of the final product
 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
 A7 Assessing the historical, geographical, cultural and social contexts of the main wine-producing regions and integrating them into wine-making innovation programs and design of wine tourism for consumers
 A8 Identify, appreciate and master the wide range of sensory characteristics of wine and the tasting techniques
Type B Code Competences Transversal
 CT2 Make judgements on the basis of the efficient management and use of information.
 CT3 Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
 CT4 Work in multidisciplinary teams and complex contexts.
 CT5 Communicate complex ideas effectively to all sorts of audiences.
 CT6 Develop skills to manage career development.
 CT7 Apply ethical and socially responsible principles as a citizen and a professional.
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A1 Know the different grape varieties, their life cycle and the relation with the characteristics of the must
Distinguish viticulture techniques of vineyard management and annual crop maintenance operations
Recognize the processing processes, as well as the necessary equipment for the production of the different types of wine and special wines (sparkling, sweet, fortified and aged)
 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
Understand the components of the territory and its diversity as a context of the Wine Tourism activity
Understand and demonstrate the importance of territory and Wine Tourism in territorial development
Understand the operation of the economic/tourism system and its measurement
Know the main techniques for the monitoring of the tourist activity
Recognize the importance of tourism in the local and regional development of wine-growing areas
Learn about institutions, authorities and agencies in relation with chosen major.
 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
Know and to use tools of analysis, diagnosis and territorial representation
 A7 Identify the most relevant geographical indications and combine them with their most relevant features
Evaluate the importance of wines in local gastronomy
Define specific pairings between local gastronomy and produced wines
Situate and describe the tangible and intangible traditions of the territory
Interpret the heritage, history, landscape and the socio-economic and cultural context
Learn about institutions, authorities and agencies in relation with chosen major.
 A8 Distinguish the sensorial characteristics of the different wines and special wines
Type B Code Learning outcomes
 CT2 Make judgements on the basis of the efficient management and use of information.
 CT3 Solve complex problems critically, creatively and innovatively in multidisciplinary contexts.
 CT4 Work in multidisciplinary teams and complex contexts.
 CT5 Communicate complex ideas effectively to all sorts of audiences.
 CT6 Develop skills to manage career development.
 CT7 Apply ethical and socially responsible principles as a citizen and a professional.
Type C Code Learning outcomes

Contents
Topic Sub-topic
Trends in tourism and leisure. Destinations, markets and flows
Trends in wine tourism development. The wine tourism system
Wine tourism and place valorisation and developmen - Wine landscapes as tourism assets: regional development issues.
- Property rights and collective action
Wine tourism development models - Experiences in public/private partnerships
Products and experiences in wine tourism -Wine tourism around the world: conceptualisations, models, best practices from international cases.
-Cases in wine tourism cellars, routes, museums and events.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A3
A5
 20 36 56
Seminars
A3
A5
 10 15 25
Fieldwork/excursions
A3
 25 37.5 62.5
Personal attention
4 1 5
 
 
(*) 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 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
Personal attention Personal mentoring

Personalized attention
Description
Individual meetings are organised at prior request of the students to one of the lecturers a half-hour before or after the classes during the whole lecturing and exam period.

Assessment
Methodologies Competences Description Weight        
Lecture
A3
A5
 A multiple choice test will be organised at the end of the course to evaluate the learning of the whole program delivered in frontal classes 30%
Seminars
A3
A5
 Attendance and participation is a comprehensive part of the learning that is evaluated with the final test
Fieldwork/excursions
A3
 Fieldwork notebook reporting activities related to the course 30%
Others  

"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.

50%
 
Other comments and second exam session

Sources of information

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

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.