Infopaket

Geography of food and consumption culture in eno- and gastronomic tourism

ВБ.2.04

Вибіркова дисципліна для ОП

First

2021/2022

3 Semester

3

PR02. Know, understand and be able to use the basic ones in practice concepts from the theory of tourism, the organization of the tourist process and tourist activities of the subjects of the tourist services market PR05. To analyze the recreational and touristic potential of the territory. PR14. Show respect for the individual and cultural diversity PR17. Manage your studies for the purpose of self-realization PR29. Analyze and evaluate natural resources and economic potential of territories for the needs of organizing new ones tourist products and offers and monitoring of objects of gastronomic heritage of local territories and regions (for sample block "Eno- and gastro-tourism activity")

Full-time form

Successful mastering of the block of disciplines OP Gastronomic tourism (fields of knowledge 24 – Service sector; specialty 242 - Tourism) of the first year of study. - Knowledge and understanding of the professional geographic subject area and profession.

this academic discipline is devoted to study geographical and temporal differentiation of food culture as a resource base for development food and wine tourism; the role of UNWTO in the valorization of food culture by means food and wine tourism; 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 based on knowledge and application of basic theories and methods of geography of tourism, sustainable development, sensory consumer analysis and research.

Шпарага Т.І., Хоменко Ю.М. Дослідження особливостей розвитку та просування гастрономічного туризму в Сполучених Штатах Америки // Перспективи розвитку туризму в Україні та в світі: управління, технології, моделі: колективна монографія. Видання п’яте / за наук. ред. проф. Матвійчук Л. Ю. – Луцьк, ІВВ Луцького НТУ, 2020. - С. 294-306. Abitabile, C., & De Leo, S. (2020). La diversificazione nelle aziende biologiche, BIOREPORT 2019, Rete Rurale nazionale. CREA. Adamo, M. (Ed.) (2020). Imprese rurali e emergenza Sanitaria. Un’indagine sulle aree GAL del Piemonte, Rapporto tematico realizzato nell’ambito dell’attività di Valutazione del PSR 2014-2020 della Regione Piemonte. Berti, G., Ara, A., & Brunoni, G., (2011). La governance del turismo rurale. Strategie per la valorizzazione degli itinerari tematici in Liguria, Sardegna, Toscana e Corsica. Quaderno n.11, Laboratorio di studi rurali Sismondi, Pisa.

Lecture, practical session, independent work

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

Ukrainian