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Gastronomic tourism: ecosystem approaches and eco-orientation of services (2nd semester)

ОК.30

Обов’язкова дисципліна для ОП

First

2020/2021

2 Semester

3

PR03. Know and understand the main forms and types of tourism, their division. PR04. Explain the peculiarities of the organization of recreational and touristic space. PR05. To analyze the recreational and touristic potential of the territory. PR17. Manage your studies for the purpose of self-realization in professional tourism sector. PR20. To identify problematic situations and propose ways to solve them solution PR25. Know the goals of sustainable development and analyze opportunities tourist and recreational activities for their achievement in the world and Ukraine PR26. Anticipate the consequences of one's entrepreneurial activity in the field of eno- and gastronomic tourism based on the acquired knowledge PR28. To know the main provisions of the legislation

Full-time form

Successful mastering of blocks 1 and 2 of the OP "Gastronomic tourism" disciplines (fields of knowledge 24 – Service area; specialty 242 - Tourism) of the first year of study.

revealing the content of modern ecosystem and eco-oriented approaches to the organization of gastronomic tourism, aimed at achieving the Sustainable Development Goals (SDGs); highlighting the role in this process specialized international organizations and consideration of the best practices of ecosystem development gastronomic tourism in the world When studying the discipline, special attention is paid to the formation of important professional competencies of a recreation and tourism specialist - to develop the ability to comprehensively solve complex professional tasks and practical problems in the field of enogastronomic tourism on based on knowledge and application of basic theories and methods of tourism geography, sustainable development, consumer research

2. Мотузенко О., Джанкола Д., Інноваційний досвід Італії з організації еногастрономічних туристичних маршрутів на прикладі системи доріг вина та смаку Ломбардії. Географія та туризм: Наук. зб. – К.: Альфа-ПІК. - 2019. -Вип. 50. - с.132-148. 3. Мотузенко О.О., Бульба В.В., Джанколла Д. В. Ресурсний потенціал розвитку еногастрономічного туризму в Україні. Географія та туризм: Наук. зб. – К.: «Альтерпрес». - 2020. – Вип. 55. C.13-21. - Режим доступу: http://www.geolgt.com.ua/index.php?option=com_content&view=article&id=321&Itemid=221 &lang=uk 4. Мотузенко О., Ганчукова О., Джанкола Д. Еногастрономічний туристичний продукт – інноваційна інтеграційна форма туристичної пропозиції. Наукова збірка «Научный взгляд в будущее». Одеса: КУПРИЕНКО СВ. 2020. #17, Том 2. С. 72-81.

Lecture, practical session, independent work

Assessment of performance of tasks of practical works, modular control work, credit

Ukrainian