Argomenc dl curs
This course is based on a project focusing on the relationship between agriculture and tourism, with particular attention to the synergies between the two sectors and their role in sustainable regional development. The project addresses topics such as organic farming, regional products, and sustainable gastronomy and tourism. The main objective of the project is to strengthen the collaboration between agriculture and tourism and to contribute to more sustainable tourism development. As part of the course, students will work on a project paper addressing these challenges and developing relevant solutions. Students will first conduct desk research on the case and related best practices. During a 3-day field trip with two overnight stays in South Tyrol, they will analyse the on-site situation, conduct stakeholder interviews, and gain first-hand insights through field visits to tourism organisations, gastronomy businesses, and agricultural producers. This allows students to become familiar with local conditions, challenges, and opportunities. Based on these insights, students will develop proposals to address the identified issues and to innovate or improve related services. These proposals will be presented at the end of the project. Upon completion of the course, students should be able to: • identify best practice drivers and competences • analyse the impact of businesses on a region • apply strategic thinking in a business context • describe and understand the factors that create best practice in business • understand how to make strategic and tactical decisions in businesses • recognise and discuss economic, ecological and social issues related to best practice • engage with real-life examples to develop professional expertise

Modalité de ensegnament
The course builds on four different, but complementing learning formats: - Seminar, providing students with a systematic view on sustainable tourism, tourism-agriculture synergies, organic farming, sustainability & gastronomy -Group work on best practice examples in South Tyrol -Study Trip to South Tyrol, 3-days, two overnight stays -Presentation of the Project Work

Obietifs formatifs
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Obietifs formatifs y competenzes da arjonje (informazions suplementares)
ILO (Intended Learning Outcomes) ILO 1.1 Management of information flows, marketing and their functions in the consumer market (including behavioural sciences, market research, destination marketing) ILO 1.2 Corporate strategies and basic business models 26. The concept of sustainability and its impact on regional development ILO 2 - Ability to apply knowledge and understanding ILO 2.1 Evaluation of different digital marketing approaches ILO 2.2 Industry analysis, competitive analysis and analysis of the business environment in different sectors ILO 2.3 Market analysis with the aim of selecting products and markets on which to focus business activities ILO 2.4 Context-dependent criteria for pricing ILO 2.5 Analysis of the trade-off between price and product quality and understanding of the criteria used to select the appropriate level of quality for the context ILO 2.6 Analysis of the economic sustainability of current and future travel destinations ILO 2.7 Ability to understand the interaction between individual consumer and business decisions and market equilibrium ILO 2.8 Development of economic models for the sustainable development of tourism at the local level ILO 2.9 Planning and evaluation of economic development processes in the tourism sector at the macro and micro levels ILO 2.10 Understanding of cultural diversity in oral and non-oral communication ILO 3 – Making judgements ILO 3.1 Identify the most important variables to be used when making decisions in complex situations. ILO 3.2 Report analytically and critically on information, empirical values and data in order to make appropriate business decisions. ILO 4 – Communication skills ILO 4.1 Graduates of the Bachelor's programme in Tourism, Sports and Event Management will develop communication and presentation skills in order to explain, discuss and summarise the complex, interdisciplinary topics of the tourism, sports and event sector in a work environment. ILO 4.2 The achievement of this goal will be assessed by means of written examinations, group work, assignments, presentations of case studies and projects, and the final thesis. ILO 5 - Learning skills ILO 5.1 The ability to analyse, critically evaluate and integrate data, information and experiences.

Sort de ejam
Project work (written and oral presentation): 50 % Final exam: 50 % ILOs 1-2 are assessed with the final exam. ILOs 3-5 are assessed through the project work.

Criters de valutazion
Project work and Final exam: -Problem understanding and relevance: Clear identification and understanding of the challenge related to agriculture–tourism linkages and sustainability. -Use of theory and best practices: Integration of relevant concepts, literature, and best practice examples. -Empirical analysis and field insights: Quality of data collection (e.g., field visits, stakeholder interviews) and depth of analysis. -Quality of proposed solutions: Feasibility, innovativeness, and relevance of the proposed measures to enhance cooperation and sustainability. -Strategic thinking: Ability to develop structured, well-argued, and coherent recommendations. -Application to the case context: Appropriateness of solutions for the specific regional setting (e.g., South Tyrol). -Structure and clarity of the report: Logical organization, academic writing quality, and proper referencing. -Presentation and communication: Clarity, professionalism, and persuasiveness in presenting the project results.