RESOURCES AND ENVIRONMENT

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2017/2018

Type of Course:

Characterising

Optional/Mandatory:

Compulsory

Degree:

Bachelor's Degree Programme in TOURISM ECONOMICS AND TOURISM MANAGEMENT

Disciplinary Sector:

Commodity Studies

Credits:

Programme Year:

Professor and Collaborators:

MANCA Gavina

Hours of classroom activity:

Prerequisites:

no request

AF code:

10000006

Assessment Methods

Verification of learning:

The exam consists of a written and an oral test. The written test consists of six open-ended questions and the maximum vote is 25/30. To access to the oral examination must pass the written test. The oral test consist of the submission of two paper A and B (the maximum score is 5 points), regarding: A) a case study on experiential tourism and the enhancement of local resources: students through this paper have to demonstrate ability to identify tools and quality aspects, useful for the promotion of the territory and the enhancement of resources. B) Critical analysis of an environmental declaration (EMAS) drawn up by a receptive structure: students will have to identify and critically analyze the aspects and environmental impacts relate to the structure considered, the objectives it has defined and the environmental program it has developed. The exam could be carried out as a single final test, or by means of two tests: the first after carried out the first part of the program (it consists of three written questions and the presentation of the paper A), the second one at the end of the lessons (it will regard the II part of the program and consists of three written questions and the presentation of the paper B). Basic knowledge on all the subjects of the program is required to obtain the pass mark, while for the maximum score, in addition to the correct use of the technical language, the ability to critically analyze and know how to make connections between the different subjects of the program is required.

Teaching period

Third trimester

Objectives

Objectives
The course provide knowledge and tools to enhancement and promotion of the territorial resources as well as the preservation of culture and rural traditions. Understanding the different dimensions of quality of experiential tourism (industrial and food and wine tourism in particular). Acquire knowledge on economic, social and environmental aspects related to the development of sustainable tourism.
Acquire basic technical skills for the creation of quality brands and for the implementation of the more widespread national and international quality certification processes. Acquire technical skills to support marketing activities.

At the end of the course, students will have acquired:
1. Knowledge and understanding: the knowledge and the understanding of technical aspects for the creation of quality brands to protect and promote the territory and its resources. Comprehension of the basic techniques to implement quality certification systems.
2. Ability to apply knowledge: to be able to interpret and critically analyze regulations and standards concerning quality certification processes; to know how to use the technical language concerning the quality certification processes; be able to apply the acquired knowledge through the elaboration of case studies.
3. Autonomous judgement: capability to find appropriate tools to deal with issues and problems related to the quality of the environment, of the territory and its resources.
4. Ability to comunicate with specialists and non-specialists for quality issues, using the appropriate technical language.
5. Learning skills: learning skills needed for further study of the subject with a high degree of autonomy.

Contents

Ith part. Introduction to experiential tourism in particular to industrial and food and wine tourism. Handicrafts and typical food: relationships with the territory. The certification system. Quality marks to protect and promote handicrafts and typical foods. Interactions between food and tourism. Process to guarantee the quality of the typical products: the HACCP system (in catering and in the industry), the traceability of food products, the organic agriculture and the eco-bio tourism.
IInd part. Green economy and circular economy. The preservation of environmental resources and sustainable tourism. Energy resources and the environmental impact. Technologies for the production of energy and their impact on the environment and the local economy. Territorial quality marks. Quality systems: and Eco-label for environmental management and corporate security. (ISO 14001, EMAS, Ecolabel, legge 81/2008 and OHSAS 18001).

Recommended Bibliography

handouts at the information office. Other recommended books :
M.Pastore, M.Rudan, Sistemi di gestione integrati, Pitagora editrice Bologna – 2006
Boi a., Zanderighi L., Prodotti tipici e turismo, la domanda i canali e le opportunità per le imprese. Edizioni EGEA - 2008.
Croce E, Perri G., Il turismo enogastronomico. FrancoAngeli, 2008.

Teaching Methods

Lectures with the use of whiteboard and power point presentation. Presentation of case studies. Business visits and/or seminars.

Contacts/More Information

At the oral examination, students will have to present the A and B papers in writing or through a power point presentation. These papers must be re-submitted if the student do not pass the exam. Students interested in the thesis on the topics covered by the course must contact the teacher at least one week before the deadline for submitting the application. Students can present an idea of a thesis project on a topic of interest.

RESOURCES AND ENVIRONMENT

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