Academic year 2018/2019 Master's Degree Program in Design of Sustainable Tourism Systems - UniFI
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Academic year 2018/2019
Master’s Degree Program in Design of Sustainable Tourism Systems
October 2018
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)
- Learning agreement, international relations and Erasmus: Dr. Francesca Giambona
(francesca.giambona@unifi.it)
- Internships and job-placement activities: Prof. Laura Grassini (laura.grassini@unifi.it)
Web-site of the Master Program: www.dsts.unifi.it
1Learning 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).
Before filling the study plan please look at FAQs and instructions on the website. You can
also contact the tutors in order to check the validity of your study plan.
2Study Plan
First year
Course Subject code credits Typology
Choose one from (^):
English for tourism L-LIN/12
French for tourism L-LIN/04 9 caratterizzante
Spanish for tourism L-LIN/07
German for tourism L-LIN/14
Economic history of tourism SECS-P/12 9 caratterizzante
Travel and tourism contracts IUS/01 9 caratterizzante
First
Sustainable tourism for local system
year M-GGR/02 6 caratterizzante
development
Demography and tourism SECS-S/04 6 caratterizzante
Agri-food economics AGR/01 6 affine
Choose one from:
Destination management SECS-P/08
Tourism and sport marketing SECS-P/08 9 caratterizzante
Organization design and people SECS-P/10
management in the tourism industry
(^) Special requirements and restrictions are applied for this choice. Please see the FAQs on the website for details.
Second year
Course Subject code credits Typology
Choose one from:
Statistical information systems for tourism SECS-S/03
9 caratterizzante
Economic statistics for tourism SECS-S/03
Social statistics for tourism SECS-S/05
Tourism and law IUS/09 6 caratterizzante
Choose two from:
Economics and management of agritourism AGR/01
Second Financial markets and institutions SECS-P/11
12 affine
year Food quality and culture for tourism SECS-P/13
New technologies and environmental SECS-P/13
chemistry
Choose one from:
Stage -
3 altre attività
Foreign language lab (*) -
Data analysis lab -
Optional courses - 18 scelta autonoma
Final examination (thesis) - 18 -
(*) Possible choices: Foreign language lab (English), Foreign language lab (French), Foreign language lab (German),
Foreign language lab (Spanish), Foreign language lab (Portoguese), Foreign language lab (Russian), Foreign
language lab (other language).
3List 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
4Testi del Syllabus
Resp. Did. MARESCOTTI ANDREA Matricola: 095192
Docente MARESCOTTI ANDREA, 6 CFU
Anno offerta: 2018/2019
Insegnamento: B019356 - AGRI-FOOD ECONOMICS
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2018
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.) 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.
Testi di riferimento Texts and other information will be available both on the course webpage
(http://www.webalice.it/andrea.marescotti/Course_AFE.htm) and Moodle
platform.
Obiettivi formativi 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.
Prerequisiti No pre-requisites. Suggested: Microeconomics (basic concepts), and any
other basic course related to Agricultural Economics.
Metodi didattici Lectures, seminars, case-study analysis, individual and collective
exercises.Altre informazioni The course will be held from March to May.
Modalità di verifica Attending students
dell'apprendimento The assessment consists of a written test, aimed at verifying: 1) the
knowledge acquired regarding the concepts, materials and tools for Agri-
Food Economics; 2) the ability to apply the acquired knowledge, the
ability to draw conclusions, the use of appropriate language, and the
ability to understand and learning.
Written test has n.5 open questions and n.20 true/false questions. Each
open question scores maximum 5 points. Each true/false question scores
0,5 point in case of right answer, 0 points in case of no answer, -0,25
points in case of wrong answer. Duration of the text: 1 hour. Examples of
written tests and further information available at:
http://www.webalice.it/andrea.marescotti/Course_AFE.htm.
The final mark will be the result of the scores obtained from both the
open and the true/false questions, plus the scores obtained from the non-
compulsory exercise(s) and/or team work carried out during the course.
Non-attending students
The assessment consists of an oral exam, aimed at verifying: 1) the
knowledge acquired regarding the concepts, materials and tools for Agri-
Food Economics; 2) the ability to apply the acquired knowledge, the
ability to draw conclusions, the use of appropriate language,
communication skills, and the ability to understand and learning.
The oral exam consists in 3 questions. Duration: 15-to-30 minutes.
Programma esteso 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 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 and other information will be available both on the course webpage
(http://www.webalice.it/andrea.marescotti/Course_AFE.htm) 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. Attending students The assessment consists of a written test, aimed at verifying: 1) the knowledge acquired regarding the concepts, materials and tools for Agri- Food Economics; 2) the ability to apply the acquired knowledge, the ability to draw conclusions, the use of appropriate language, and the ability to understand and learning. Written test has n.5 open questions and n.20 true/false questions. Each open question scores maximum 5 points. Each true/false question scores 0,5 point in case of right answer, 0 points in case of no answer, -0,25 points in case of wrong answer. Duration of the text: 1 hour. Examples of written tests and further information available at: http://www.webalice.it/andrea.marescotti/Course_AFE.htm. The final mark will be the result of the scores obtained from both the open and the true/false questions, plus the scores obtained from the non- compulsory exercise(s) and/or team work carried out during the course. Non-attending students The assessment consists of an oral exam, aimed at verifying: 1) the knowledge acquired regarding the concepts, materials and tools for Agri- Food Economics; 2) the ability to apply the acquired knowledge, the ability to draw conclusions, the use of appropriate language, communication skills, and the ability to understand and learning. The oral exam consists in 3 questions. Duration: 15-to-30 minutes. 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. GRASSINI LAURA Matricola: 075419
Docenti GRASSINI LAURA, 1.5 CFU
VIGNOLI DANIELE, 1.5 CFU
Anno offerta: 2018/2019
Insegnamento: B021374 - COMPUTER SCIENCES AND APPLICATIONS LAB
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
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 Part 1 (Grassini). Project work: creating a web survey with Limesurvey
dell'apprendimento (50%)
Part 2 (Vignoli). Project work: Statistical analysis with STATA (50%)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
Part 1 (Grassini). Project work: creating a web survey with Limesurvey
(50%)
Part 2 (Vignoli). Project work: Statistical analysis with STATA (50%)Testi del Syllabus
Resp. Did. VIGNOLI DANIELE Matricola: 102300
Docente VIGNOLI DANIELE, 6 CFU
Anno offerta: 2018/2019
Insegnamento: B028006 - DEMOGRAPHY AND TOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2018
CFU: 6
Settore: SECS-S/04
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: II Semestre
Testi in italiano
Lingua insegnamento INGLESE
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.
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 standardizations; 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 andproblems.
Prerequisiti Basic knowledge of mathematics.
Metodi didattici Basic approaches and methods of Demography will be considered and
key case-studies will be presented.
Modalità di verifica The assessment consists of both a written and an oral test. These tests
dell'apprendimento are aimed at verifying: 1) the knowledge acquired regarding the
concepts, materials and tools for Business Demography; 2) the ability to
apply the acquired knowledge, the ability to draw conclusions, the
communication skills and the use of appropriate language, and the ability
to understand and learning.
There is no difference between attending and non-attending students.
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: up to a max of 30 minutes.
Relative score of oral exam: 50%.
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. 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 standardizations; 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 approaches and methods of Demography will be considered and key case-studies will be presented. The assessment consists of both a written and an oral test. These tests are aimed at verifying: 1) the knowledge acquired regarding the concepts, materials and tools for Business Demography; 2) the ability to apply the acquired knowledge, the ability to draw conclusions, the communication skills and the use of appropriate language, and the ability to understand and learning. There is no difference between attending and non-attending students. 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: up to a max of 30 minutes. Relative score of oral exam: 50%. • 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. RADICCHI ELENA Matricola: 100914
Docente RADICCHI ELENA, 9 CFU
Anno offerta: 2018/2019
Insegnamento: B021366 - DESTINATION MANAGEMENT
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2018
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 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.Prerequisiti For Erasmus Students: Background in Economics and/or Management
Metodi didattici Interactive lectures, in class assignment, group projects
Modalità di verifica ATTENDING STUDENTS:
dell'apprendimento 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.
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 consumptionStructures 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 projectsATTENDING 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: 2018/2019
Insegnamento: B019349 - ECONOMIC HISTORY OF TOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2018
CFU: 9
Settore: SECS-P/12
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: I Semestre
Testi in italiano
Lingua insegnamento English
Contenuti (Dipl.Sup.) 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.
Testi di riferimento 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
Obiettivi formativi 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 runPrerequisiti None
Metodi didattici Lectures and discussion of students' presentations
Modalità di verifica Written exam:
dell'apprendimento - two (open) questions
- 80 minutes
The maximum grade for each answer is 15
Programma esteso 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 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 minutesThe maximum grade for each answer is 15 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. GIAMBONA FRANCESCA Matricola: 196053
Docente GIAMBONA FRANCESCA, 6 CFU
Anno offerta: 2018/2019
Insegnamento: B019353 - ECONOMIC STATISTICS FOR TOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
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. (1996). 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) 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).
5) 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.
6) 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. (1996). 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) 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). 5) 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. 6) 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: 2018/2019
Insegnamento: B019357 - ECONOMICS AND MANAGEMENT OF AGRITOURISM
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: 2
Periodo: I Semestre
Testi in italiano
Lingua insegnamento English
Contenuti (Dipl.Sup.) 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 agritourism
services. Guidelines for the formulation of a marketing plan for a
hypothetical agritourism project will complete the course.
Testi di riferimento 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 der Ploeg GD., Roep D 2003. Multifunctionality and rural
development: the actual situation in Europe. In van Huylenbroeck G.
Durand G. Multifunctional Agriculture; A new paradigm for European
Agriculture and Rural Development. Ashgate, Hampshire, England (pp.
37- 53).
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.
Busby G., Rendle S. 2000. The transition from tourism on farms to farm
tourism. Tourism Management, 21: 635-642
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.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. Tourism Management Perspectives, 20: 251-
264.
Virginia 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 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.
Prerequisiti Basic knowledge on agricultural and food economics and policy.
Attendance and acquisition of credits of the course on "Agri-food
economics" are strongly recommended.
Metodi didattici Frontal lectures (15), classroom activities (5), visits to agritourism farms
(when possible: 1) seminars with experts and agritourism entrepreneurs
(4).
Total hours of the course (including private study and examination): 144
(= 6x24) hours.
Altre informazioni The attendance to classroom and seminar activities is strongly
recommended. For students attending the course the participation to
classroom activities will be the basis for final evaluation.
Modalità di verifica For students attending lectures: classroom presentation on ainternational
dell'apprendimento agritourism 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).
Programma esteso Rural sustainability. Rural tourism. Basics on farm economics.
Multifunctional farming. Agritourism: concepts 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 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 agritourism
services. Guidelines for the formulation of a marketing plan for a
hypothetical 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 der Ploeg GD., Roep D 2003. Multifunctionality and rural development: the actual situation in Europe. In van Huylenbroeck G. Durand G. Multifunctional Agriculture; A new paradigm for European Agriculture and Rural Development. Ashgate, Hampshire, England (pp. 37- 53). 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. Busby G., Rendle S. 2000. The transition from tourism on farms to farm tourism. Tourism Management, 21: 635-642 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. 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. Tourism Management Perspectives, 20: 251- 264. Virginia 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 (15), classroom activities (5), visits to agritourism farms (when possible: 1) seminars with experts and agritourism entrepreneurs (4). Total hours of the course (including private study and examination): 144 (= 6x24) hours. The attendance to classroom and seminar activities is strongly recommended. For students attending the course the participation to classroom activities will be the basis for final evaluation. For students attending lectures: classroom presentation on ainternational agritourism 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: concepts 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: 2018/2019
Insegnamento: B028002 - ENGLISH FOR TOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2018
CFU: 9
Settore: L-LIN/12
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: I Semestre
Testi in italiano
Lingua insegnamento English
Contenuti (Dipl.Sup.) 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, well-argued
and formal oral presentations in power point format on topics studied
during their degree course.
Testi di riferimento Didactic material provided by teacher. Monolingual dictionary, MacMillan
Learner's Dictionary. Non-attending students need to contact the teacher.
Obiettivi formativi 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,well-argued
and formal oral presentations in power point format on topics studied
during their degree course.
Prerequisiti Prerequisite: B2 level of the European Council Framework.
Altre informazioni More detailed information is on MOODLE.You can also read
