Academic year 2017/2018 Master's Degree Program in Design of Sustainable Tourism Systems - UniFI

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Academic year 2017/2018

        Master’s Degree Program in Design of Sustainable Tourism Systems

                                        September 2017

     The course, offered entirely in English stems from the lines of research of Schools of
Economics & Management and Humanities and Education.
     The two years Master Program aims to provide a thorough understanding of the
techniques of organization and management of tourism destinations. The course in Design of
Sustainable Tourism Systems is characterized by an inter-disciplinary program. The graduates
will possess the basic competence in the fields of human and social sciences as well as a good
command of information technology and of statistical techniques that are indispensable for a
meaningful interpretation of tourism trends and of taste changes of the tourist population. The
Master program provides legislative, historical and geographical knowledge to provide
foundation for enhancing the values of the resources and cultural heritage of a territory. The
Program deals with topics related with the sustainable management of natural, cultural and
historical resources. Besides, the knowledge of a second foreign language different from
English is assured.
     The remarkable growth of tourism requires considerable planning activities by both the
public and private sectors in order to maximize economic returns while containing the
potential negative impacts on the environment. Graduates can seek opportunities in research
institutes, administration, hotels and other hospitality businesses, such as conference
organizers, tour operators and cater for private citizens’ demand for tourist services.

Contact people:
- Students Academic Office, Polo di Novoli, via delle Pandette
   (segreteria.est-firenze@economia.unifi.it)
- Director of the Master Program: Prof. Daniele Vignoli (daniele.vignoli@unifi.it)
- Tutoring and Study Plans: Prof. Andrea Marescotti (andrea.marescotti@unifi.it)
                             Dr. Elena Pirani (elena.pirani@unifi.it)

Web-site of the Master Program: www.dsts.unifi.it

                                                1
Learning outcomes and career opportunities
     The Master Degree in Design of Sustainable Tourism Systems provides interdisciplinary
competencies that involve:
1) measuring and monitoring the results and impacts of tourism (Economic statistics for
   tourism; Statistical information systems; Business demography; Social statistics);
2) managing and developing activities related with:
    the natural and economic local resources (i.e. Agri-food economics; Economics and
      management of agri-tourism; Environment and landscape geography; Sustainable
      tourism for local system development; Food quality and culture for tourism);
    cultural resources, skills and competencies in tourism (Economic history of tourism;
      Destination management; Organization design and people management in tourism
      industry; Tourism and sport marketing; Event and sport management lab; Financial
      markets and institutions);
    law and contracts in tourism and travel activities (Tourism and travel contracts; Tourism
      and law)
3) new tendencies and technology for environmental issues (New technology and
   environment chemistry);
4) foreign language different from English (French; German; Spanish).

    During the course, students will acquire the necessary tools to write their Master thesis.

    Students can also participate in an exchange program of study and / or have an internship.
The degree program provides seminars by experts and professionals. Members of the School
of economics and management are currently involved in providing knowledge and
competencies useful to promote sustainable economic development.

Rules and deadlines for Study Plan submission and changes
     The student has to submit online the study plan during the first year, by logging on to the
Online services for students. The period to submit the Study Plan goes from late October to
late November. The plans which are not submitted online are not registered, and therefore
CANNOT be viewed, corrected and approved by the Committee of the course.
     If the chosen study plan is approvable, after registration it must make a print for memory.
This release must NOT be delivered to the Secretariat. If the chosen plan is NOT approvable,
it must be recorded (click on “Registra”) to have a printing, and the student must book an
appointment with one of the tutors.
     Any changes to an approved plan may be done following the same procedure and the
same deadlines for the submission of the first step. Students can fill it only once for each
academic year. If you change an approved plan, you cannot graduate before next July and you
must pay the tuition fee for the new academic year.
     A special procedure may be applied for minimal changes, with a cost of 16 Euros: in this
case, you may also graduate within April. This procedure is not admitted if you include new
exams (which did not exist in the past academic years).
     Only exceptional changes are admitted (Erasmus exams, exams that are important for the
thesis).

                                                 2
Study Plan

                                         First year
  Course                                                           Number of         Semester
              Course name
  number                                                            credits         of teaching
  B019349     Economic history of tourism                              9                 1
                 One out of the following courses:
  B021366     Destination management(#)                                                 1
  B026788     Organization design and people management in              9               1
                the tourism industry
  B021367     Tourism and sport marketing(#)                                            1
                 One out of the following courses:
  B021365     English – advanced level (^)                                              1
  B019344     French – advanced level                                   9               1
  B019347     German – advanced level                                                   1
  B019346     Spanish – advanced level                                                  1
  B019355     Business demography                                       6               2
  B019350     Travel and tourism contracts                              9               2
                 One out of the following courses:
  B019354     Environment and landscape geography                                       2
                                                                        9
  B024248     Sustainable tourism for local system                                      2
              development
  B019356     Agri-food economics                                           6              2
                                                                     57 total credits
(#) We suggest: choose Destination management in the first year and choose Tourism and sport
marketing as an optional course in the second year.
 (^) Special requirements and restrictions are applied for this choice. See: www.dsts.unifi.it

                                        Second year
  Course                                                           Number of         Semester
             Course name
  number                                                            credits         of teaching
                One out of the following courses:
  B019352    Statistical information systems – advanced level                           2
                                                                        6
  B019353    Economic statistics for tourism                                            2
  B021368    Social statistics – advanced level                                         1
  B024247    Tourism and law                                            6               2
                Two out of the following courses:
  B019357    Economics and management of agri-tourism                                   1
  B021371    Financial markets and institutions                        12               2
  B026787    Food quality and culture for tourism                                       2
  B021370    New technologies and environmental chemistry                               1
                One out of the following courses:
  B019360    Stage                                                                      --
  B0213xx    Foreign language lab (*)                                   3               --
  B021374    Computer science and applications lab                                      1
  B021373    Event and sport management lab                                             2
             Optional courses (†)                                      18               --
             Final examination (thesis)                                18
                                                                 63 total credits
(*) Possible choices: Foreign language lab (English), Foreign language lab (French), Foreign
    language lab (German), Foreign language lab (Portoguese), Foreign language lab (Russian),
    Foreign language lab (other language). Restrictions may apply see: www.dsts.unifi.it
(†) Optional courses can be taken in first or second semester, according to exams already taken.

                                               3
List of optional courses

 Course                                                      Number of    Semester
          Course name
 number                                                       credits    of teaching
B019356   Agri-food economics                                    6            2
B021366   Destination management                                 9            1
B019353   Economic statistics for tourism                        6            2
B019357   Economics and management of agri-tourism               6            1
B021365   English Advanced level                                 9            1
B019354   Environment and landscape geography                    9            2
B021371   Financial markets and institutions                     6            2
B026787   Food quality and culture of tourism                    6            2
B019344   French Advanced level                                  9            1
B019347   German Advanced level                                  9            1
B021370   New technologies and environmental chemistry           6            1
B019348   Organization design and people management in           9            1
            tourism industry
B021368   Social statistics – advanced level                     6           1
B019346   Spanish Advanced level                                 9           1
B019352   Statistical information systems – Advanced level       6           2
B024248   Sustainable tourism for local system development       9           2
B021367   Tourism and sport marketing                            9           1

                                          4
Testi del Syllabus
Resp. Did.        MARESCOTTI ANDREA                                    Matricola: 095192

Docente           MARESCOTTI ANDREA, 6 CFU
Anno offerta:      2017/2018
Insegnamento:     B019356 - AGRI-FOOD ECONOMICS
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU:               6
Settore:           AGR/01
Tipo Attività:    C - Affine/Integrativa
Anno corso:       1
Periodo:           II Semestre

        Testi in italiano

  Lingua insegnamento     Inglese

  Contenuti (Dipl.Sup.)   Concetti di base sull'economia agricola e agro-alimentare.
                          L'evoluzione dell'agricoltura: dalla modernizzazione allo sviluppo rurale.
                          L'evoluzione della Politica Agricola Comune e le sue implicazioni.
                          Qualità e sicurezza dei prodotti agroalimentari. Problemi informativi e
                          segnalazione della qualità. Standard di qualità e certificazione.
                          Strategie di valorizzazione dei prodotti locali e tipici sui mercati locali e
                          internazionali
                          Prodotti alimentari e turismo.
  Testi di riferimento    Materiale didattico disponibile presso il docente e sulla piattaforma
                          Moodle

  Obiettivi formativi     CAPACITÀ ACQUISITE AL TERMINE DEL CORSO:
                          Capacità di analizzare, interpretare e descrivere le caratteristiche e le
                          dinamiche evolutive degli aspetti legati alla tutela e valorizzazione dei
                          prodotti agroalimentari di qualità, alla luce dell’evoluzione del modello di
                          produzione e di consumo.
                          Capacità di analizzare criticamente gli effetti degli interventi di
                          regolazione della qualità
                          (pubblici e privati) sulle imprese e sui sistemi produttivi locali.
                          Saper impostare un piano di valorizzazione relativo a produzioni locali,
                          tipiche, tradizionali.
  Prerequisiti            Nessun insegnamento vincolante. Consigliati: Microeconomia (concetti di
                          base), e insegnamenti del raggruppamento scientifico-disciplinare AGR-
                          01.
Metodi didattici       Lezioni frontali, seminari, analisi di casi di studio, esercitazioni individuali
                       e di gruppo.

Altre informazioni     Il corso si tiene nel secondo semestre, da Marzo a Maggio

Modalità di verifica   Studenti non frequentanti: esame orale, tre domande sui contenuti del
dell'apprendimento     corso, circa 30 minuti.
                       Studenti frequentanti: esame scritto con 5 domande aperte sugli
                       argomenti svolti durante le lezioni e 10 domande vero/falso. Durata:
                       un’ora. Per la valutazione del voto finale verranno prese in
                       considerazione anche le esercitazioni svolte durante il corso fino ad un
                       massimo di 5 punti in aggiunta.
Programma esteso       1. Caratteristiche dell'offerta agricola e della domanda di prodotti
                       alimentari. Le specificità dell'agricoltura e il comportamento dell'impresa
                       agricola sul mercato. Variabilità dei prezzi.

                       2. L'evoluzione del modello di produzione del modello di consumo
                       alimentare. Il modello della modernizzazione e il nuovo modello di
                       produzione e di consumo nelle società avanzate.

                       3. La qualità nel sistema agro-alimentare. I caratteri specifici della qualità
                       alimentare. Problemi informativi e segnalazione della qualità.
                       Tracciabilità, etichettatura, standard di qualità e certificazione.

                       4. Strategie di valorizzazione dei prodotti locali, tipici, a basso impatto
                       ambientale sui mercati locali e internazionali. La protezione delle
                       Indicazioni Geografiche e gli effetti economici, sociali e ambientali della
                       protezione. La filiera corta: mercati contadini, GAS, CSA, box-schemes.

                       5. Prodotti alimentari e turismo. Concetti di base, agriturismo e turismo
                       rurale. Le strade dei sapori. Analisi di casi di studio.

     Testi in inglese
                       English

                       Basic concepts on agriculture and agricultural economics.
                       The evolution of agriculture: from productivism to rural devleopment.
                       The evolution of the Common Agricultural Policy and its implications.
                       Quality and security of agrofood products. Information problems and
                       quality signalling. Quality standards and certification.
                       Strategies of valorisation of local, typical, environmentally friendly and
                       ethical products on local and international markets.
                       Food and tourism.
                       Texts will be available both on the course webpage and Moodle platform.

                       ACQUIRED COMPETENCIES AFTER THE COURSE:
                       Ability to analyse, interpretate, and describe the characteristics and the
                       dynamics of agri-food quality systems in the light of the evolution of
                       production and consumption models in developed countries.
                       Ability to critically analyse the effects of both public and private quality
                       regulation policies on the firm and local production systems.
                       Ability in implementing a valorisation strategy and plan with regards to
                       local, typical and traditional food products.
No pre-requisites. Suggested: Microeconomics (basic concepts), and any
other basic course related to Agricultural Economics.

Lectures, seminars,    case-study   analysis,   individual   and   collective
exercises

The course will be held from March to May.

Non attending students: oral exam with 3 open questions, for about 20
minutes.
Attending students: written exam (one hour) with 5 open questions and
10 true/false questions. For the final market the exercises done by
students along the course will be evaluated and their score added to the
final mark of the written test up to a maximum of 5 points.
1. Agricultural supply and food demand. The specificities of agricultural
activities: production processes, agricultural sector structure and farms
characteristics. Farmers' behaviour on the market. Price variability.

2. The evolution of agricultural production model and consumption model
in advanced economies. Modernisation and new development model in
agri-food system.

3. Information problems and quality signalling. The specificity of the
quality issue in agriculture and food. Traceability, labelling, quality
standards and certification.

4. Valorisation strategies of local, typical, environmentally friendly and
ethical products on local and international markets. The protection of
Geographical Indications and its economic, social, and environmental
effects. Short supply-chains: farmers' markets, solidarity purchasing
groups, community-supported agriculture, box schemes.
5. Food and tourism. Basic concepts, agri-tourism and rural tourism. Food
routes. Case study analysis
Testi del Syllabus
Resp. Did.        VIGNOLI DANIELE                                       Matricola: 102300

Docente           VIGNOLI DANIELE, 6 CFU
Anno offerta:      2017/2018
Insegnamento:     B019355 - BUSINESS DEMOGRAPHY
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU:               6
Settore:           SECS-S/04
Tipo Attività:    B - Caratterizzante
Anno corso:       1
Periodo:           II Semestre

        Testi in italiano

  Lingua insegnamento     English

  Contenuti (Dipl.Sup.)   Demography is the most important external factor that will shape the
                          future of the tourism. Current demographic trends will change the
                          demand for tourism and the available workforces, which will
                          fundamentally impact on how the industries are structured, how they
                          operate, and how they develop in a sustainable manner. This course
                          introduces basic demographic concept and methods, and address their
                          application in the tourism sector.
  Testi di riferimento    For the first part of the course:

                          • Caselli G., Vallin J. & Wunch G. (2006), Demography – Analysis and
                          Synthesis. A Treatise in Population. Elsevier.
                          Chapters: 1, 2, 3, 4, 5, 6 (only Sections I and II), 8 (only Section I.1), 11
                          (only Sections I, II – excluding I.1 and II.2.b), 12 (only Section I), 14 (only
                          Section I – excluding I.2 – and Section II – excluding II.3, II.5 and II.6), 15
                          (only Sections III.1 and III.3).

                          For the second part of the course:

                          • Ian Yeoman, Cathy Hsu, Karen Smith & Sandra Watson (2012). Tourism
                          and Demography. Goodfellow Publishers
                          • Heike A. Schänzel, Ian Yeoman & Elisa Backer (2012). Family Tourism -
                          Multidisciplinary Perspectives. Channel View Publications
                          • De Bartolo G. & Stranges E. Demography and Turnover (2008), in S.H.
                          Murdock and D.A. Swanson (eds.), Applied Demography in the 21st
                          Century, 271–284.
Obiettivi formativi    The first part of the course is devoted to basic demographic tools such
                       as: population structures and the Lexis diagram; demographic rates;
                       direct and indirect standardisations; population increase; mortality – life
                       table construction and interpretation; fertility and reproduction measures
                       and interpretations; population projection and forecast; demographic
                       transition and major population trends.
                       The second part of the course is devoted to the application of the
                       materials and the methods of demography to the analysis and solution of
                       the tourism issues and problems.
Prerequisiti           Basic knowledge of mathematics

Metodi didattici       Basic aapproaches and methods of Business Demography will be
                       considered and key case-studies will be presented.

Modalità di verifica   1)      Written exam: 5 questions (open questions or exercises). Each
dell'apprendimento     question scores 6 points. Duration: 2 hours. The oral exam can be
                       accessed if students reach at least 15 points in the written exam.
                       Relative score of written exam: 50%.
                       2)     Oral exam: 3 questions. Duration: approximately 15-to-30 minutes.
                       Relative score of oral exam: 50%.

                       There is no difference between attending and non-attending students.
Programma esteso       • Introduction to Demography and Business Demography
                       • Population Structures and Lexis Grid
                       • Demographic Rates & Direct Standardisations
                       • Population increase
                       • Fertility: Measures and Interpretations
                       • Mortality: Measures and Interpretations
                       • Applications of Demographic Concepts and Methods in the Business
                       Sector
                       • Small-Area Projections
                       • Worldwide Major Population Trends
                       • Demography and Tourism (Tomorrow's Tourists: the implications of
                       demographic change for tourism attitudes and behaviours; An Aging
                       Population and Changing Family Structures; Families in Nature Tourism:
                       Trends in Holiday Locations and Activities; VFR Travellers of the Future;
                       Generation Y and Travel Futures; Gap year Travel Alternatives: Gen-Y,
                       Volunteer Tourism and Global Citizenship; What Does Generation Y Want
                       from Conferences and Incentive Programmes? Implications for the
                       Business Tourism Industry; Micronesian Islands: Adapting to Change;
                       Demographic Changes and the Labour Market in the International
                       Tourism Industry)
                       • Family Tourism
                       • Tourism, human resource management and turnover

     Testi in inglese
                       English

                       Demography is the most important external factor that will shape the
                       future of the tourism. Current demographic trends will change the
                       demand for tourism and the available workforces, which will
                       fundamentally impact on how the industries are structured, how they
                       operate, and how they develop in a sustainable manner. This course
                       introduces basic demographic concept and methods, and address their
                       application in the tourism sector.
For the first part of the course:

• Caselli G., Vallin J. & Wunch G. (2006), Demography – Analysis and
Synthesis. A Treatise in Population. Elsevier.
Chapters: 1, 2, 3, 4, 5, 6 (only Sections I and II), 8 (only Section I.1), 11
(only Sections I, II – excluding I.1 and II.2.b), 12 (only Section I), 14 (only
Section I – excluding I.2 – and Section II – excluding II.3, II.5 and II.6), 15
(only Sections III.1 and III.3).

For the second part of the course:

• Ian Yeoman, Cathy Hsu, Karen Smith & Sandra Watson (2012). Tourism
and Demography. Goodfellow Publishers
• Heike A. Schänzel, Ian Yeoman & Elisa Backer (2012). Family Tourism -
Multidisciplinary Perspectives. Channel View Publications
• De Bartolo G. & Stranges E. Demography and Turnover (2008), in S.H.
Murdock and D.A. Swanson (eds.), Applied Demography in the 21st
Century, 271–284.
The first part of the course is devoted to basic demographic tools such
as: population structures and the Lexis diagram; demographic rates;
direct and indirect standardisations; population increase; mortality – life
table construction and interpretation; fertility and reproduction measures
and interpretations; population projection and forecast; demographic
transition and major population trends.
The second part of the course is devoted to the application of the
materials and the methods of demography to the analysis and solution of
the tourism issues and problems.
Basic knowledge of mathematics

Basic aapproaches and methods of Business Demography will be
considered and key case-studies will be presented.

1)      Written exam: 5 questions (open questions or exercises). Each
question scores 6 points. Duration: 2 hours. The oral exam can be
accessed if students reach at least 15 points in the written exam.
Relative score of written exam: 50%.
2)     Oral exam: 3 questions. Duration: approximately 15-to-30 minutes.
Relative score of oral exam: 50%.

There is no difference between attending and non-attending students.
• Introduction to Demography and Business Demography
• Population Structures and Lexis Grid
• Demographic Rates & Direct Standardisations
• Population increase
• Fertility: Measures and Interpretations
• Mortality: Measures and Interpretations
• Applications of Demographic Concepts and Methods in the Business
Sector
• Small-Area Projections
• Worldwide Major Population Trends
• Demography and Tourism (Tomorrow's Tourists: the implications of
demographic change for tourism attitudes and behaviours; An Aging
Population and Changing Family Structures; Families in Nature Tourism:
Trends in Holiday Locations and Activities; VFR Travellers of the Future;
Generation Y and Travel Futures; Gap year Travel Alternatives: Gen-Y,
Volunteer Tourism and Global Citizenship; What Does Generation Y Want
from Conferences and Incentive Programmes? Implications for the
Business Tourism Industry; Micronesian Islands: Adapting to Change;
Demographic Changes and the Labour Market in the International
Tourism Industry)
• Family Tourism
• Tourism, human resource management and turnover
Testi del Syllabus
Resp. Did.           GRASSINI LAURA                                       Matricola: 075419

Docenti              GRASSINI LAURA, 1.5 CFU
                     VIGNOLI DANIELE, 1.5 CFU
Anno offerta:        2017/2018
Insegnamento:     B021374 - COMPUTER SCIENCES AND APPLICATIONS LAB
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2016
CFU:                 3
Settore:             NN
Tipo Attività:       F - Altro
Anno corso:          2
Periodo:             I Semestre

        Testi in italiano

  Lingua insegnamento       English

  Contenuti (Dipl.Sup.)     Survey planning
                            Questionnaire design
                            Limesurvey.
                            Statistical analysis of survey data (STATA)
  Testi di riferimento      Moodle platform (e-learning)

  Obiettivi formativi       The course is held by prof. Laura GRASSINI (1.5 credits) and prof. Daniele
                            VIGNOLI (1.5 credits)

                            PART 1. (Grassini) Questionnaire design. Planning a web survey with
                            Limesurvey.

                            PART 2. (Vignoli) Statistical analysis of survey data with STATA.
  Prerequisiti              Basic statistics
                            Basic informatics

  Metodi didattici          Laboratory

  Modalità di verifica      Project work
  dell'apprendimento        Presentation
Testi in inglese
              English

              Survey planning
              Questionnaire design
              Limesurvey
              Statistical analysis of survey data (STATA)
              Moodle platform (e-learning)

              The course is held by prof. Laura GRASSINI (1.5 credits) and prof. Daniele
              VIGNOLI (1.5 credits)

              PART1. (Grassini) Questionnaire design. Planning a web survey with
              Limesurvey.
              PART 2. (Vignoli) Statistical analysis of survey data with STATA.
              Basic statistics
              Basic informatics

              Laboratory

              Project work
              Presentation
Testi del Syllabus
Resp. Did.        RADICCHI ELENA                                       Matricola: 100914

Docente           RADICCHI ELENA, 9 CFU
Anno offerta:      2017/2018
Insegnamento:     B021366 - DESTINATION MANAGEMENT
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU:               9
Settore:           SECS-P/08
Tipo Attività:    B - Caratterizzante
Anno corso:       1
Periodo:           I Semestre

        Testi in italiano

  Lingua insegnamento     Inglese

  Contenuti (Dipl.Sup.)   1)Introduction to the Economics of Tourism;
                          2) The Tourism Sector in the economy;
                          3) The External Environment;
                          4) Stakeholders and Providers in the Tourism Sector;
                          5) Entrepreneurship and Firms in the Tourism sector;
                          6) The Tourism market;
                          7) Strategies in the Tourism sector;
                          8) The Tourism Product;
                          9) The Tourism Destination;
                          10) Sustainable Tourism
  Testi di riferimento    Candela G., Figini P. (2012), The Economics of Tourism Destinations,
                          Springer, Berlin.

  Obiettivi formativi     Obiettivo del corso di Destination Management è l’individuazione delle
                          caratteristiche che consentono di analizzare la nascita e lo sviluppo delle
                          imprese sia profit che no profit che operano nella filiera del turismo
                          (ospitalità alberghiera, tour operator, agenzie di viaggi, consorzi, ecc.). I
                          temi trattati, partendo da una definizione del settore, dell’ambiente
                          esterno, dell’imprenditorialità nel turismo, intendono favorire la
                          comprensione della complessità di relazioni che si sviluppano tra i
                          numerosi stakeholder che operano in una destinazione turistica
                          contemporanea fornendo agli studenti gli strumenti economico-gestionali
                          utili alla implementazione di strategie e processi di decision-making che
                          consentano non solo di rispondere adeguatamente ad una domanda di
                          visitatori e turisti sempre più globale e in constante evoluzione, ma anche
                          di gestire l’offerta turistica sul territorio in modo sostenibile dal punto di
                          vista economico, sociale e ambientale.
Prerequisiti           Per Studenti Erasmus: Background in Economia e/o Management

Metodi didattici       Lezioni interattive, esercitazioni, lavori di gruppo

Modalità di verifica   STUDENTI FREQUENTANTI:
dell'apprendimento     1) Esame scritto: 3 domande aperte. Ciascuna domanda vale 10 punti.
                       Durata della prova 2 ore. Peso della valutazione: 40%.
                       2) Esame orale: Project work. Durata della presentazione 20 minuti. Peso
                       della valutazione: 60%.

                       STUDENTI NON FREQUENTANTI:
                       Esame scritto: 6 domande aperte. Ogni domanda vale 5 punti. Durata
                       della prova 2 ore. Peso della valutazione 100%.

                       Testi di riferimento:
                       Candela G., Figini P. (2012), The Economics of Tourism Destinations,
                       Springer, Berlin (Ch. 1, 2, 3, 4, 6, 7, 8, 9, 10, 12, 16).
                       Dwyer L., Forsyth P. (2006), International Handbook on the Economics of
                       Tourism, Edward Elgar Publishing, Northampton (USA) (Ch. 9, 19).
                       Jones T. (2004), Business Economics and Managerial Decision Making,
                       John Wiley & Sons Ltd., Chichester (UK) (Ch. 1, 13, 16, 17, 19, 20).
                       Tribe J. (2005), The economics of recreation, leisure and tourism, Elsevier,
                       London (Ch. 8, 9).
                       Radicchi E. (2013), “Tourism and Sport: strategic synergies to enhance
                       the sustainable development of a local context”, Physical Culture and
                       Sport. Studies and Research, Vol. 57/1, p. 44-57.
Programma esteso       1) Introduction to the Economics of Tourism
                       The Economics of Tourism
                       Definition of Tourism and Destination
                       The measurement of Tourism

                       2)The Tourism Sector in the economy
                       Defining the concept of Sector
                       The supply-side approach
                       The demand-side approach
                       The role of Tourism sector in contemporary economies

                       3) The External Environment
                       External forces shaping Tourism
                       - Demographic environment
                       - Socio-cultural environment
                       - Economic environment
                       - Natural environment
                       - Technological environment
                       - Political Environment

                       4) Stakeholders and Providers in the Tourism Sector
                       Stakeholders and Providers in Tourism
                       Hospitality, Transport, Logistics and Attractions
                       Travel Agencies and Tour Operators
                       GDS, OLTA

                       5) Entrepreneurship and Firms in the Tourism sector
                       Entrepreneurship
                       The birth of the firm
                       Resources and Capabilities
                       Ownership, control, management
                       Organizational issues and structures of the touristic firm
                       Tourism firm as a ‘service’ firm

                       6) The Tourism market
                       Market demand
                       Aspect of tourism consumption
Structures of Tourism Markets

              7) Strategies in the Tourism sector
              Vertical integration
              Diversification
              Mergers/Acquisitions
              Alliances

              8) The Tourism Product
              Tourism Product components
              Tourism Product/Destination Life cycle (TALC Model)

              9) The Tourism Destination
              Concept of Destination
              The Destination as a core element of the Tourism System
              The Destination Competitiveness

              10) Sustainable Tourism
              Environmental Sustainability
              Social Sustainability
              Economic Sustainability

Testi in inglese
              English

              1)Introduction to the Economics of Tourism;
              2) The Tourism Sector in the economy;
              3) The External Environment;
              4) Stakeholders and Providers in the Tourism Sector;
              5) Entrepreneurship and Firms in the Tourism sector;
              6) The Tourism market;
              7) Strategies in the Tourism sector;
              8) The Tourism Product;
              9) The Tourism Destination;
              10) Sustainable Tourism
              Candela G., Figini P. (2012), The Economics of Tourism Destinations,
              Springer, Berlin.

              Objective of the Destination Management Course is the analysis of the
              birth and development of firms - both profit and non-profit - that operate
              in the tourism supply chain (hotel accommodation, tour operators, travel
              agencies, consortia, etc.). The topics addressed during the Course,
              starting with a definition of the sector, the external environment, the
              entrepreneurship in tourism, aim at understanding the complexity of
              relationships among the manifold stakeholders that operate in a
              contemporary tourism destination. The goal is to provide students with
              the economic and managerial tools useful to implement strategies and
              decision-making processes that enable not only to adequately respond to
              a visitors and tourists demand increasingly global and in constant
              evolution, but also to manage the tourist offer in the light of an economic,
              social and environmental sustainability.
              For Erasmus Students: Background in Economics and/or Management

              Interactive lectures, in class assignment, group projects
ATTENDING STUDENTS:
1) Written exam: 3 questions (open questions). Each question scores 10
points. Duration: 2 hours. Relative score of written exam: 40%.
2)     Oral exam: Project work. Duration of presentation: approximately
20 minutes. Relative score of oral exam: 60%.

NOT ATTENDING STUDENTS:
Written exam: 6 questions (open questions). Each question scores 5
points. Duration: 2 hours. Relative score of written exam: 100%.

References to be studied: Candela G., Figini P. (2012), The Economics of
Tourism Destinations, Springer, Berlin (Ch. 1, 2, 3, 4, 6, 7, 8, 9, 10, 12,
16).
Dwyer L., Forsyth P. (2006), International Handbook on the Economics of
Tourism, Edward Elgar Publishing, Northampton (USA) (Ch. 9, 19).
Jones T. (2004), Business Economics and Managerial Decision Making,
John Wiley & Sons Ltd., Chichester (UK) (Ch. 1, 13, 16, 17, 19, 20).
Tribe J. (2005), The economics of recreation, leisure and tourism, Elsevier,
London (Ch. 8, 9).
Radicchi E. (2013), “Tourism and Sport: strategic synergies to enhance
the sustainable development of a local context”, Physical Culture and
Sport. Studies and Research, Vol. 57/1, p. 44-57.
1) Introduction to the Economics of Tourism
The Economics of Tourism
Definition of Tourism and Destination
The measurement of Tourism

2)The Tourism Sector in the economy
Defining the concept of Sector
The supply-side approach
The demand-side approach
The role of Tourism sector in contemporary economies

3) The External Environment
External forces shaping Tourism
- Demographic environment
- Socio-cultural environment
- Economic environment
- Natural environment
- Technological environment
- Political Environment

4) Stakeholders and Providers in the Tourism Sector
Stakeholders and Providers in Tourism
Hospitality, Transport, Logistics and Attractions
Travel Agencies and Tour Operators
GDS, OLTA

5) Entrepreneurship and Firms in the Tourism sector
Entrepreneurship
The birth of the firm
Resources and Capabilities
Ownership, control, management
Organizational issues and structures of the touristic firm
Tourism firm as a ‘service’ firm

6) The Tourism market
Market demand
Aspect of tourism consumption
Structures of Tourism Markets

7) Strategies in the Tourism sector
Vertical integration
Diversification
Mergers/Acquisitions
Alliances

8) The Tourism Product
Tourism Product components
Tourism Product/Destination Life cycle (TALC Model)

9) The Tourism Destination
Concept of Destination
The Destination as a core element of the Tourism System
The Destination Competitiveness

10) Sustainable Tourism
Environmental Sustainability
Social Sustainability
Economic Sustainability
Testi del Syllabus
Resp. Did.        GUIDI BRUSCOLI FRANCESCO                             Matricola: 100060

Docente           GUIDI BRUSCOLI FRANCESCO, 9 CFU
Anno offerta:      2017/2018
Insegnamento:     B019349 - ECONOMIC HISTORY OF TOURISM
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU:               9
Settore:           SECS-P/12
Tipo Attività:    B - Caratterizzante
Anno corso:       1
Periodo:           I Semestre

        Testi in italiano

  Lingua insegnamento     Inglese

  Contenuti (Dipl.Sup.)   Il corso mira ad analizzare lo sviluppo del turismo dalle origini fino all’età
                          contemporanea. Si vedranno i fenomeni turistici sia dal punto di vista di
                          chi viaggia che dal punto di vista delle strutture ricettive e si studierà
                          quindi anche l’evoluzione delle politiche pubbliche volte allo sviluppo
                          della ricettività.
  Testi di riferimento    FREQUENTANTI:
                          Materiale indicato durante le lezioni e materiale caricato su Moodle

                          NON FREQUENTANTI:
                          Europe at the seaside. The economic history of mass tourism in the
                          Mediterranean, ed. by L. Segreto-C. Manera-M. Pohl, New York-Oxford,
                          2009
                          E. Zuelow, A History of Modern Tourism, London-New York, 2016
                          A. Maczak, An Expensive Leisure: Travelling in Europe in the Sixteenth
                          and Seventeenth Centuries, in Il tempo libero. Economia e società. Secc.
                          XIII-XVIII, Proceedings of the Conference of the Instituto Datini (Prato, 18-
                          23 April 1994), ed. by S. Cavaciocchi, Florence, 1995, pp. 765-787
                          D. Marson, From Mass Tourism to Niche Tourism, in Research Themes for
                          Tourism, ed. By P. Robinson-S. Heitmann-P.U.C. Dieke, Wallingford, 2011,
                          pp. 1-15
                          J. Towner, The Grand Tour: a key phase in the history of tourism, in
                          "Annals of Tourism Research", 12 (1985), pp. 297-333
  Obiettivi formativi     CONOSCENZE: Lo sviluppo dei fenomeni turistici dall’antichità all’età
                          contemporanea

                          COMPETENZE: Strumenti per una valutazione critica dei fatti economici in
                          un contesto storico di lungo periodo
Prerequisiti           Nessuno

Metodi didattici       Lezioni di didattica frontale e discussione di alcuni temi mediante
                       presentazioni da parte degli studenti frequentanti

Modalità di verifica   Prova scritta:
dell'apprendimento     - due domande aperte
                       - 80 minuti

Programma esteso       Introduzione ai fenomeni economici e al loro sviluppo dal Medioevo all’età
                       contemporanea. Il viaggio, i viaggiatori e la conoscenza del mondo. La
                       storia economica del turismo come disciplina. Prime forme di “proto-
                       turismo”. Ospitalità e strutture ricettive. Il termalismo dall’antichità
                       all’età moderna. Il Grand Tour. Il turismo moderno. Destinazioni e
                       strutture ricettive. Il turismo di massa.

     Testi in inglese
                       English

                       The development of tourism from the origins to the present day. Tourism
                       phenomena will be analysed both from the point of view of the traveller
                       and from the point of view of the host community. Emphasis will be
                       placed on infrastrucures and on the related public policies.
                       STUDENTS ATTENDING THE LECTURES:
                       Texts and other materials suggested during the course and/or uploaded
                       on Moodle

                       STUDENTS NOT ATTENDING THE LECTURES:
                       Europe at the seaside. The economic history of mass tourism in the
                       Mediterranean, ed. by L. Segreto-C. Manera-M. Pohl, New York-Oxford,
                       2009
                       E. Zuelow, A History of Modern Tourism, London-New York, 2016
                       A. Maczak, An Expensive Leisure: Travelling in Europe in the Sixteenth
                       and Seventeenth Centuries, in Il tempo libero. Economia e società. Secc.
                       XIII-XVIII, Proceedings of the Conference of the Instituto Datini (Prato, 18-
                       23 April 1994), ed. by S. Cavaciocchi, Florence, 1995, pp. 765-787
                       D. Marson, From Mass Tourism to Niche Tourism, in Research Themes for
                       Tourism, ed. By P. Robinson-S. Heitmann-P.U.C. Dieke, Wallingford, 2011,
                       pp. 1-15
                       J. Towner, The Grand Tour: a key phase in the history of tourism, in
                       "Annals of Tourism Research", 12 (1985), pp. 297-333
                       KNOWLEDGE: The development of tourism-related phenomena from the
                       Antiquity to the present day
                       SKILLS: Capability to carry out a critical analysis of the development of
                       economic phenomena in the long run
                       None

                       Lectures and discussion of students' presentations

                       Written exam:
                       - two (open) questions
                       - 80 minutes
Introduction the economic phenomena and their development through
time. Travel, travellers and the expanding world. Economic history of
tourism as a new discipline. Proto-tourism. Hospitality and
accommodation. Thermalism from the Antiquity to the Modern Age. The
Grand Tour. Modern tourism. Destinations and tourism infrastructures.
Mass tourism.
Testi del Syllabus
Resp. Did.        GRASSINI LAURA                                    Matricola: 075419

Docente           GIAMBONA FRANCESCA, 6 CFU
Anno offerta:      2017/2018
Insegnamento:     B019353 - ECONOMIC STATISTICS FOR TOURISM
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2016
CFU:               6
Settore:           SECS-S/03
Tipo Attività:    B - Caratterizzante
Anno corso:       2
Periodo:           II Semestre

        Testi in italiano

  Lingua insegnamento     INGLESE

  Contenuti (Dipl.Sup.)   The course deals with: tourism time series analysis; elements of spatial
                          analysis; the System of National Accounts (SNA); demand and supply in
                          tourism sector; sustainability and competitiveness indicators for tourism

  Testi di riferimento    Kendrick J.W. (2012). The New System of National Accounts. Kluwer
                          Academic Publisher.

                          Lequiller F. and Blades D. (2014). Understanding National Accounts
                          Second Edition. OECD Publishing (https://www.oecd.org/std/UNA-
                          2014.pdf)

                          Yaffee R.A. and McGee M. (2000). Introduction to Time Series Analysis
                          and         Forecasting.      Elsevier.         (chapters        1-2)
                          (https://faculty.psau.edu.sa/filedownload/doc-12-pdf-
                          0a64dcdcbcd89c8d0f1540e08ec12091-original.pdf)

                          European Commission. (2016). The European Tourism Indicator System.
                          Luxembourg: Publications Office of the European Union ( http://uni-
                          sz.bg/truni11/wp-content/uploads/biblioteka/file/TUNI10015968.pdf
                          ).
  Obiettivi formativi     The aim of the course is to provide the basic elements to analyse tourism
                          time series analysis and forecasting, for the main tourism micro and
                          macro economic indicators (referring mainly to the SNA). Furthermore,
                          sustainability and competitiveness indicators for tourism will be
                          introduced.
Prerequisiti           A basic knowledge of Statistics and Economics is requested.

Metodi didattici       The course is delivered through front lessons, accompanied with
                       examples, exercises and case studies.

Altre informazioni     A continuous attendance to lessons is strongly recommended.

Modalità di verifica   Oral exam: 3 questions. Each question is 1/3 of the final score.
dell'apprendimento
                       Only for attending students a project work with oral presentation and one
                       question.
Programma esteso       1) Introduction to economic statistics, definition and sources with
                       particular reference to statistical sources for the analysis of tourism.
                       2) Basic elements of the System of National Accounts (SNA)
                       • The main economic indicators of tourism activity in the SNA framework:
                       Gross Value Added, Gross Domestic Product, Total Product, Intermediate
                       Consumption, Final Consumption, Saving, Investment, Import, Export.
                       The Income and expenditure economic account.
                       • Analysis and discussion of the Tourism Satellite Account (TSA)
                       • The Balance of Payments and Touristic Balance
                       3) Tourism time series analysis. Composition model. Identification of
                       trend, cycle, seasonality and irregularity. Analytical determination of the
                       trend-cycle without seasonality (linear, quadratic and exponential
                       models) and with seasonality. Choice of the best statistical model.
                       4) Spatial dependence, spatial correlation and spatial models in tourism.
                       5) The demand approach: the demand of tourism services both in the
                       national     accounting framework and by analyzing the tourism
                       expenditure of household inside and outside a Country using the Linear
                       Expenditure System (LES).
                       6) Supply approach: the production of tourism services by tourism
                       enterprises, namely hotels and restaurants, both in accounting
                       framework and as modelled through a Cobb-Douglas production function,
                       and estimation of related parameters, namely returns to scale and direct
                       and substitution elasticities.
                       7) Sustainability and Competitiveness Indicators for tourism: ETIS
                       indicators (European Tourism Indicators System for sustainable
                       destination management) and competitiveness indicators (Indicators for
                       Measuring Competitiveness in Tourism)

     Testi in inglese
                       English

                       The course deals with: tourism time series analysis; elements of spatial
                       analysis; the System of National Accounts (SNA); demand and supply in
                       tourism sector; sustainability and competitiveness indicators for tourism

                       Kendrick J.W. (2012). The New System of National Accounts. Kluwer
                       Academic Publisher.

                       Lequiller F. and Blades D. (2014). Understanding National Accounts
                       Second Edition. OECD Publishing (https://www.oecd.org/std/UNA-
                       2014.pdf)

                       Yaffee R.A. and McGee M. (2000). Introduction to Time Series Analysis
                       and         Forecasting.      Elsevier.         (chapters        1-2)
                       (https://faculty.psau.edu.sa/filedownload/doc-12-pdf-
                       0a64dcdcbcd89c8d0f1540e08ec12091-original.pdf)
European Commission. (2016). The European Tourism Indicator System.
Luxembourg: Publications Office of the European Union ( http://uni-
sz.bg/truni11/wp-content/uploads/biblioteka/file/TUNI10015968.pdf
).
The aim of the course is to provide the basic elements to analyse tourism
time series analysis and forecasting, for the main tourism micro and
macro economic indicators (referring mainly to the SNA). Furthermore,
sustainability and competitiveness indicators for tourism will be
introduced.
A basic knowledge of Statistics and Economics is requested.

The course is delivered through front lessons, accompanied with
examples, exercises and case studies.

A continuous attendance to lessons is strongly recommended.

Oral exam: 3 questions. Each question is 1/3 of the final score.

Only for attending students a project work with oral presentation and one
question.
1) Introduction to economic statistics, definition and sources with
particular reference to statistical sources for the analysis of tourism.
2) Basic elements of the System of National Accounts (SNA)
• The main economic indicators of tourism activity in the SNA framework:
Gross Value Added, Gross Domestic Product, Total Product, Intermediate
Consumption, Final Consumption, Saving, Investment, Import, Export.
The Income and expenditure economic account.
• Analysis and discussion of the Tourism Satellite Account (TSA)
• The Balance of Payments and Touristic Balance
3) Tourism time series analysis. Composition model. Identification of
trend, cycle, seasonality and irregularity. Analytical determination of the
trend-cycle without seasonality (linear, quadratic and exponential
models) and with seasonality. Choice of the best statistical model.
4) Spatial dependence, spatial correlation and spatial models in tourism.
5) The demand approach: the demand of tourism services both in the
national     accounting framework and by analyzing the tourism
expenditure of household inside and outside a Country using the Linear
Expenditure System (LES).
6) Supply approach: the production of tourism services by tourism
enterprises, namely hotels and restaurants, both in accounting
framework and as modelled through a Cobb-Douglas production function,
and estimation of related parameters, namely returns to scale and direct
and substitution elasticities.
7) Sustainability and Competitiveness Indicators for tourism: ETIS
indicators (European Tourism Indicators System for sustainable
destination management) and competitiveness indicators (Indicators for
Measuring Competitiveness in Tourism)
Testi del Syllabus
Resp. Did.        ROCCHI BENEDETTO                                    Matricola: 097763

Docente           ROCCHI BENEDETTO, 6 CFU
Anno offerta:      2017/2018
Insegnamento:     B019357 - ECONOMICS AND MANAGEMENT OF AGRITOURISM
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2016
CFU:               6
Settore:           AGR/01
Tipo Attività:    C - Affine/Integrativa
Anno corso:       2
Periodo:           I Semestre

        Testi in italiano

  Lingua insegnamento     INGLESE

  Contenuti (Dipl.Sup.)   Il corso presenta agli studenti le attività turistiche gestite dalle aziende
                          agrarie, fornendo principi e concetti per la valutazione del loro contributo
                          alla sostenibilità delle aree rurali
                          Le letture forniranno le conoscenze essenziali sui processi di sviluppo
                          rurale,l'economia e la gestione della produzione agricola , l'offerta e la
                          domanda di servizi agrituristici. Principi guida per la formulazione di un
                          piano di marketing per una ipotetica attività agrituristica.
  Testi di riferimento    Agli studenti verrà fornita una selezione di articoli scientifici su
                          l'economia e la gestione dell'agriturismo. I seguenti titoli sono letture
                          essenziali per la preparazione dell'esame:
                          Castle E.N. 1998. A conceptual framework for the study of rural places.
                          American Journal of Agricultural Economics, 80(3):621-631.
                          Garrod B., Wornell R., Youell R. 2006. Re-conceptualizing rural resources
                          as countryside capital: the case of rural tourism. Journal of Rural Studies,
                          22:117-128.
                          Van Huylenbroek G., Vandermeulen V., Mettepenningen E., Verspecht A.
                          2007. Multifunctionality of agriculture: a review of definitions, evidence,
                          instruments. Living Reviews in Landscape Research, 1: 3-43.
                          Fagioli Fiume F., Diotallevi F. Ciani A. 2014. Strengthening the
                          sustainability of rural areas: the role of rural tourism and agritourism.
                          Rivista di Economia Agraria, 69(2-3): 155-169.
                          Phillip S., Hunter C., Blackstock K. 2010. A typology for defining agri-
                          tourism. Tourism Management, 31: 754-758.
                          Flanigan S., Blackstyock K., Hunter C. 2015. Generating public and
                          private benefits through understanding what drives different types of
                          agritourism. Journal of Rural Studies, 41: 129-141.
                          Streifeneder T. 2016. Agriculture first: assessing European policies and
                          scientific typologies to define authentic agritourism and differentiate it
from countryside tourism. Toursim Management Perspectives, 20: 251-
                       264.
                       Barbieri C. 2013. Assessing sustainability of agri-tourism in the US: a
                       comparison between agritourism and other farm entrepreneurial
                       ventures. Journal of Sustainable Tourism, 21(2): 252-270Virginia
                       Cooperative               Extension          2009.           Agri-tourism.
                       http://www.pubs.ext.vt.edu/310/310-003/310-003.html
                       Practical activities will be supported by Farminc, an on-line training tool
                       available at URL http://www.unimc.it/farminc
Obiettivi formativi    Gli studenti verranno forniti delle conoscenze essenziali sulle
                       caratteristiche delle attività agrituristiche. Il corso li introdurrà alla
                       valutazione economica, ambientale e sociale dell'agriturismo nel contesto
                       dei processi di sviluppo rurale. Alla fine del corso gli studenti saranno in
                       grado di delineare un piano di marketing per lo sviluppo di una attività
                       turistica all'interno di una azienda agraria
Prerequisiti           Conoscenze di base di economia e politica agro-alimentare. La frequenza
                       e l'ottenimento dei crediti del corso di Agri-food economics è
                       raccomandata caldamente

Metodi didattici       Lezioni frontali (25), attività in classe (10), visite ad aziende (se possibile:
                       4 ore) seminari con imprenditori (4).
                       Le ore totali del corso (includendo anche lo studio individuale e la
                       valutazione finale): 120 (= 6x20)
Altre informazioni     La frequenza delle attività in classe e seminariali è fortemente
                       raccomandata. Per gli studenti frequentanti la partecipazione alle attività
                       in classe costituisce la base per la valutazione finale.

Modalità di verifica   Studenti frequentanti: presentazione in classe di unna caso di studio
dell'apprendimento     sull'agriturismo (15 min; 30%); presentazione in classe di una bozza di
                       piano di marketing per lo sviluppo di una ipotetica attività agrituristica
                       (20 min; 70%)
                       Studenti non frequentanti: preparazione di una bozza scritta di piano di
                       marketing per lo sviluppo di una ipotetica attività agrituristica;
                       presentazione orale e discussione del piano di marketing durante l'esame
                       finale (30 min; 100%)
Programma esteso       Sostenibilità rurale. Turismo rurale. Elementi di economia della
                       produzione agricola. Agricoltura multifunzionale. Agriturismo: concetto e
                       definizioni. Il turismo all'interno dell'attività dell'azienda agraria.
                       Redditività e sostenibilità dell'attività agrituristica. L'agri-turista.
                       Pianificare un'attività agrituristica: elementi fondamentali e linee guida
                       per la formulazione di un piano di marketing

     Testi in inglese
                       English

                       The course introduces students to the economics of tourism activities
                       managed within farms, providing concepts and principles to assess their
                       contribution to rural sustainability.
                       The lectures will provide essential knowledge on rural development, farm
                       economics and management, supply and demand for agritoursim
                       services. Guidelines for the formulation of a marketing plan for a
                       hypothehtical agritourism project will complete the course.
                       A set of papers on rural development, agritourism economics and
                       management will be provided to students. The following titles can be
                       considered as essential readings:
                       Castle E.N. 1998. A conceptual framework for the study of rural places.
                       American Journal of Agricultural Economics, 80(3):621-631.
                       Garrod B., Wornell R., Youell R. 2006. Re-conceptualizing rural resources
                       as countryside capital: the case of rural tourism. Journal of Rural Studies,
                       22:117-128.
Van Huylenbroek G., Vandermeulen V., Mettepenningen E., Verspecht A.
2007. Multifunctionality of agriculture: a review of definitions, evidence,
instruments. Living Reviews in Landscape Research, 1: 3-43.
Fagioli Fiume F., Diotallevi F. Ciani A. 2014. Strengthening the
sustainability of rural areas: the role of rural tourism and agritourism.
Rivista di Economia Agraria, 69(2-3): 155-169.
Phillip S., Hunter C., Blackstock K. 2010. A typology for defining agri-
tourism. Tourism Management, 31: 754-758.
Flanigan S., Blackstyock K., Hunter C. 2015. Generating public and
private benefits through understanding what drives different types of
agritourism. Journal of Rural Studies, 41: 129-141.
Streifeneder T. 2016. Agriculture first: assessing European policies and
scientific typologies to define authentic agritourism and differentiate it
from countryside tourism. Toursim Management Perspectives, 20: 251-
264.
Barbieri C. 2013. Assessing sustainability of agri-tourism in the US: a
comparison between agritourism and other farm entrepreneurial
ventures. Journal of Sustainable Tourism, 21(2): 252-270Virginia
Cooperative               Extension          2009.            Agri-tourism.
http://www.pubs.ext.vt.edu/310/310-003/310-003.html
Practical activities will be supported by Farminc, an on-line training tool
available at URL http://www.unimc.it/farminc
Students will be provided of the basic knowledge on the characteristics
the agri-tourism activities. The course will introduce them to economic,
environmental and social assessment of agri-tourism in the context of
rural development. At the end of the course students will be able to
outline a marketing plan for the development of a tourism activities
within a farm.
Basic knowledge on agricultural and food economics and policy.
Attendance and acquisition of credits of the course on "Agri-food
economics" are strongly recommended.

Frontal lectures (25), classroom activities (10), visits to agritourism farms
(whn possible: 4) seminars with agritourism entrepreneurs (4).
Total hours of the course (including private study and examination): 120
(= 6x20) hours.
The attendance to classroom and seminar activities is strongly
recommended. For studens attending the course the particiption to
classroom activities will be the basis for final evaluation.

For students attending lectures: classroom presentation on a agritorism
case study (15 min; 30%); classroom presentation on the outline of a
marketing plan for a hypothetical agri-tourism activity (20min; 70%).
Non-attending students will be asked to prepare a written draft marketing
plan on a agri-tourism case study and to discuss it during a final interview
(30 min).
Rural sustainability. Rural tourism. Basics on farm economics.
Multifunctional farming. Agritourism: concept and definitions. Tourism
and the farming activity. Viability and sustainability of agri-tourism. The
agri-tourist. Planning a agritourist activity: basics and outline of a
marketing plan.
Testi del Syllabus
Resp. Did.        CZIRAKY ILONA VICTORIA                               Matricola: 097307

Docente           CZIRAKY ILONA VICTORIA, 9 CFU
Anno offerta:      2017/2018
Insegnamento:     B021365 - ENGLISH - ADVANCED LEVEL
                  B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
                  PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU:               9
Settore:           L-LIN/12
Tipo Attività:    B - Caratterizzante
Anno corso:       1
Periodo:           I Semestre

        Testi in italiano

  Lingua insegnamento     INGLESE

  Contenuti (Dipl.Sup.)   Il corso ha lo scopo di sviluppare le capacità di produrre testi scritti ed
                          orali chiari e ben argomentati su temi di carattere economico. Queste
                          conoscenze saranno applicate alla produzione di testi scritti ed orali che
                          mettono in atto le strategie retoriche per favorire la chiarezza e
                          l’efficacia. Lo studente dovrà descrivere ed interpretare dei
                          fenomeni/trend economici ed essere in grado di dare una presentazione
                          orale in formato powerpoint su temi attenenti al corso di laurea.
  Testi di riferimento    Libri di testo: Materiali a cura del docente. Un dizionario monolingue: e.g.
                          MacMillan English Dictionary for Advanced learners, Longman Dictionary
                          of Contemporary English, Oxford Learner's Dictionary, o altro.
                          Non-frequentanti: contattare la docente.
  Obiettivi formativi     CONOSCENZE: Il corso impartirà le nozioni lessicali, grammaticali e
                          stilistiche che ricorrono con maggiore frequenza nei testi in lingua inglese
                          di area economica con particolare attenzione all'organizzazione del testo
                          e alle strategie retoriche più efficaci in modo da favorire la capacità di
                          produrre testi scritti ed orali chiari e ben argomentati su temi di carattere
                          economico. Queste conoscenze saranno applicate alla produzione dei
                          testi scritti ed orali in lingua inglese che mettono in atto delle strategie
                          retoriche per favorire la chiarezza e l'efficacia.
                          COMPETENZE: Lo studente acquisisce competenze comunicative
                          specialistiche scritti ed orali per essere in grado di produrre testi e di
                          svolgere comunicazioni orali che siano efficaci sia a livello informativo
                          che persuasivo.
                          Capacità acquisite al termine del corso: Consapevolezza delle
                          caratteristiche del discorso economico scritto ed orale. Saper redigere
                          brevi testi in modo chiaro e dettagliato su temi relativi all'area economica
                          esponendo la propria interpretazione dei fenomeni economici e di essere
                          in grado di svolgere comunicazioni orali che siano efficaci sia a livello
informativo che argomentativo.

Prerequisiti           Insegnamento contenente i prerequisiti (vincolanti e/o consigliati): Il
                       corso di inglese è indirizzato a studenti che possiedono già una
                       conoscenza a livello intermedio avanzato (B2 del European Council
                       Framework) della lingua inglese.
Metodi didattici       Lezioni di didattica frontale e partecipativa: 54 ore

Altre informazioni     Informzioni dettagliati su MOODLE.

Modalità di verifica   Livello: B2+
dell'apprendimento     Studenti frequentanti:
                       1. Valutazione di elaborati scritti durante il corso.
                       2. Esame finale di una presentazione orale formale della durata max di
                       15 min. su un tema affrontato nel corso di studio, scelto dallo studente
                       precedentemente e concordato con il docente. La presentazione dovrà
                       essere presentato su powerpoint, il linguaggio dovrà essere specialistico
                       e formale e l’argomento ben strutturato.
                       Studenti non frequentanti:
                       1. Una prova scritta finale in lingua inglese su temi di carattere
                       economico .
                       2. Una presentazione orale formale della durata max di 15 min. su un
                       tema affrontato nel corso di studio, scelto dallo studente
                       precedentemente e concordato con il docente. La presentazione dovrà
                       essere presentato su powerpoint, il linguaggio dovrà essere specialistico
                       e formale e l’argomento ben strutturato.
                       3. Definizioni dei seguenti concetti: CSR, sustainability, sustainable
                       development, corporate sustainable reporting, impression management.

     Testi in inglese
                       English

                       Students will learn
                       a. the micro and macro writing skills necessary       to produce well-
                       structured academic texts and conference abstracts and to
                       describe/interpret economic trends.
                       b. the communication skills necessary to produce effective and well-
                       argued oral presentations in power point format on topics studied during
                       their degree course.
                       Didactic material provided by teacher. Monolingual dictionary, MacMillan
                       Learner's Dictionary. Non-attending students need to contact the teacher.

                       Students will learn
                       a. the micro and macro writing skills necessary       to produce well-
                       structured academic texts and conference abstracts and to
                       describe/interpret economic trends.
                       b. the communication skills necessary to produce effective and well-
                       argued oral presentations in power point format on topics studied during
                       their degree course.
                       Prerequisite: B2 level of the European Council Framework.
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