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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
INTENDED LEARNING OUTCOMES (ILO) ILO 1: KNOWLEDGE AND UNDERSTANDING ILO 1.1 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%, All ILOs are assessed (ILO 1) Project work: 50%, All ILOs are assessed (ILO 1) 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%, All ILOs are assessed (ILO 1) Seminar paper: 40%, All ILOs are assessed (ILO 1)

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.