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ITM Master 2. Sem.
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2 SWS Course Workload: 30 h classroom work / 120 h self-study Every two weeks except first session ECTS points: 5
Examination:
Presentations: Intermediate Presentation (work-in-progress) 20 min. plus discussion (10% of final grade) Final Presentation 30 min. plus discussion, presentation of research results (30% of final grade) Term paper: Written analysis, 10-12 pages (60% of final grade)
Timetable: 1.10. Introduction 15.10. Introduction II, Work organisation 29.10.
12.11. No class -> Double class 7.1. 26.11. Intermediate presentation 10.12. No class -> New date 17.12. 17.12. Q&A and preparations final presentations 07.1.2020 S11 09.15-15.30 h Final Presentations
Gastronomy Tourism - How food and drinks gain importance as tourist attractions and help to develop new tourism service providing companies
Basic work structure: Three groups of two students each select one country and analyse how Gastronomy tourism is developing in this country.
Rough Structure: Development of tourism / gastronomy tourism in the country Specific offers and developments Role of Government and of private companies in gastronomy tourism development Importance of Gastronomy Tourism for overall tourism development of that country Outlook: Expected development and results in coming years of gastronomy tourism in that country
Research task Gastronomy tourism is increasing in importance globally. Researching and presenting the development of it in a specific country to understand its importance and contribution to overall development Countries chosen: Spain France Norway Peru Germany India
Michael Hall: Food tourism
https://www.youtube.com/watch?v=3jtCwaOvIZs
https://www.youtube.com/watch?v=bBzbvWTnmTw
Tourism Gastronomy magazine:
https://www.ingentaconnect.com/content/cog/gat
https://www.peru.travel/gastronomy/
michael hall: 2003 gastronomy tourism
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Contact:
Prof. Dr. Wolfgang Georg Arlt FRGS FRAS |