Food Tourism (5 op)
Toteutuksen tunnus: MMPG1400-3002
Toteutuksen perustiedot
Ilmoittautumisaika
01.12.2020 - 30.04.2021
Ajoitus
17.05.2021 - 31.08.2021
Opintopistemäärä
5 op
Virtuaaliosuus
5 op
Toteutustapa
Verkko-opetus
Yksikkö
School of Business
Opetuskielet
- Englanti
Paikat
0 - 40
Koulutus
- Bachelor's Degree Programme in Service Business
- Bachelor's Degree Programme in Tourism and Service Business
Opettaja
- Minna Junttila
Ryhmät
-
ZJK21KHKorkeakoulujen välinen yhteistyö, LITA
-
MPT20S1Palveluliiketoiminta
-
VAz21K1Kesän 2021 opinnot
-
MPT20SMBachelor's Degree Programme in Service Business
Objectives
Learning outcome expresses the level of competence Sufficient 1.
Student
- is aware of Food Tourism, both on local and global level.
- can see the link between the current tourism trends and experience products related to food.
- is aware of the meaning of terroir and authenticity in food tourism.
- knows about the factors to be taken into account when planning a food tourism product.
Content
Defining Food Tourism
Trends in tourism and food tourist’s motivators
Experience products in tourism
Special features of food tourism products: terroir and authenticity
Locality and globality in food tourism
Business and regional development in food tourism
Experience product design in food tourism
Further information for students
avoin AMK 5
Vaihto-opiskelijat 15
Campusonline 10
Evaluation scale
Hyväksytty/Hylätty
Prerequisites
none