Academic year 2018/2019 Master's Degree Program in Design of Sustainable Tourism Systems - UniFI

 
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

                                                 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).
     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.

                                                 2
Study 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).

                                                           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:        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 and
problems.

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 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:      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 run
Prerequisiti           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 minutes
The 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.
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