Course Topics
• Consumer behavior in food and wine • Gastronomy and Tourism • Food and Wine Marketing • Sustainability in Gastronomy • Applied Research Methods • Research Project on the implementation of sustainability in gastronomy or the development of sustainable tourism products related to food and/or wine

Teaching format
Frontal lectures, exercises, excursions, student project

Educational objectives
Knowledge and understanding - of models and tools for the management of a) tourism enterprises; b) associations, consortia, non-profit organisations for the management and promotion of the tourism system and related activities

Assessment
a) Attending students Written exam: 50% Project work: 35% Active participation in class: 15% The project work consists of a case study in tourism or gastronomy on sustainability topics. The results of the study will be presented and discussed. The project is carried out as group work. The 15-minute presentation and 15-minute discussion of the project results take place during the lectures. b) Non-attending students Non-participating students complete the project work individually. The results of the study will be presented and discussed. The 15-minute presentation and 15-minute discussion of the project results take place during the lectures. Written exam: 60% Seminar paper: 40%

Evaluation criteria
All students enrolled in the course are admitted to the standard assessment described below. Relevant for the written exam: clarity of answers, mastery of terminology related to the course, ability to summarize, evaluate, and establish relationships between topics. Relevant for project work: development of research questions, application of theretical knowledge to a business case, strategic thinking, presentation skills, skills in critical thinking.