IDENTIFYING DATA 2023_24
Subject (*) LEISURE AND WINE TOURISM Code 19635102
Study programme
Wine Tourism Innovation (Erasmus Mundus) (2016)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Compulsory First 1Q
Language
Anglès
Department Geography
Coordinator
RUSSO , ANTONIO
 E-mail jaume.salvat@urv.cat
antonio.russo@urv.cat
Lecturers
SALVAT SALVAT, JAUME
RUSSO , ANTONIO
Web http://http://www.wintour-master.eu/en/what-is-wintour/structure-curriculum/
General description and relevant information <p>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.</p><p>This subject's objective is to introduce and develop the main concepts and issues regarding the relationship 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 (approximately 30 hours), debate and evaluated activities in class, as well as visits, lectures by experts and practitioners and mobile workshops during field visits.&nbsp;</p><p>The teaching is offered by two lecturers who are experts in tourism, and namely: tourism development; local tourism production systems; regional aspects and impacts of tourism development; destination management and planning; quality management and the visitor experience; the governance, policy and political framing of (wine) tourism systems. The lecturers are not oenology expert themselves but have a long education and research track of analysing tourism development as ‘territorial issue’ and the factors favouring or constraining the sustainable development of tourism destination, as well as relevance of innovation for this outcome and its social and policy underpinnings.&nbsp;</p><p>This subject is developed in close relation to the Tarragona region (including different destination regions, more or less specialised in wine tourism, and 7 wine denominations) as exemplary of the issues, concepts and problems explored in class; from this point of view, field visits and other activities out of class offer an unique environment for acquiring and testing the knowledge taught in class, in the ‘real world’</p>

Competences
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

Learning outcomes
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

Contents
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.



Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A3
A5
 16 24 40
Seminars
A3
A5
CT1
 10 12 22
Fieldwork/excursions
A3
CT7
 25 32.5 57.5
Collaborative work
A3
A5
CT1
CT7
 6 18 24
Personal attention
1 1.5 2.5
 
Multiple-choice objective tests
A3
 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
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

Personalized attention
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. 

Assessment
Methodologies Competences Description Weight        
Seminars
A3
A5
CT1
 Attendance and participation is a comprehensive part of the learning process, that is evaluated transversally through a 'bonus' on the grade
Fieldwork/excursions
A3
CT7
 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
A3
A5
CT1
CT7
 "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
A3
 Multiple-answers test covering the whole content of the course 30%
Others   A bonus of 0 to 1 point on the overall grade will be given to students on the basis of their performance (level of activity, pertinence of interventions) during the final workshops of Block 5 (class #5.12 and #5.13)
 
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


Sources of information

Basic

RECOMMENDED READING MATERIALS (compulsory and optional) WILL BE ASSIGNED BY THE LECTURERS AFTER EACH CLASS. 

THE COMPULSORY READING MATERIALS ARE 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, S. (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


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.