Base Knowledge
Not applicable
Teaching Methodologies
Theoretical-practical classes in order to provide students the main concepts for learning and creative construction
Analysis of case studies about the main tourism products and discussion in the classroom,
Development of small tasks in the classroom;
Tutorial orientation sessions designed to monitor and supervise the autonomous work carried out by the students.
Learning Results
Recognize the strategic tourism products for Portugal,
Identify opportunities and challenges ito the development of new tourismo products
Identify Portugal’s competitive capacity
Know the characteristics of the main tourism products
Identify the tourist products likely to satisfy tourist needs
Understand the issues underlying the development of Tourism for All
Propose sustainable and innovative forms of tourism products according to demand trends
Program
1. Introduction
1.1. Concept, components and characteristics of the tourist product
1.2. tourist destination concept
1.3. Product/tourist destination life cycle
2. The National Tourism Strategy
2.1. Strategic Development Lines
2.2. Development trends for the sector
3. Conceptual framework, evolution, trends and analysis of the effective and potential offer in Portugal of the following tourism products:
3.1. Nature Tourism / Ecotourism
3.2.Health and Welfare Tourism
3.3. Sports Tourism: Golf and Nautical
3.4. Cultural Tourism and Religious Tourism
3.5. Gastronomy , Winetourism and Rural Tourism
3.6. Business tourism
4. Accessible Tourism
4.1. Trends & conceptualization
4.2. Accessible tourism supply: a systemic view
4.2. Main barriers on tourism for people with special needsisabilities
4.3. Best practices
5. Traditional tourism products or the emergence of news one
Grading Methods
According to the Academic Regulation of the 1st Cycle of Studies at ESEC (art. 13 and 15), students will have
to choose one of the following assessment modalities:
a) Continuous / periodic evaluation
b) Exam.
Continuous assessment includes the following components and weights
•Individual assessment test (50%);
•workgroup (40%);
•Interest and participation in activities developed during classes (10%)
The exam includes a written test (100%);
Internship(s)
NAO
Bibliography
- Björk, P. & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism – a search for local food experiences. Nutrition & Food Science. 44 (4),294-309
- Devile, E.;.(2009). O desenvolvimento do Turismo Acessível: dos argumentos Sociais aos argumentos de mercado. Revista Turismo & Desenvolvimento, Journal of Tourism and Development, 11, 39-46.
- Devile, E. (2017). Turismo Acessível. In. F. Silva, J. Umbelino (eds). Planeamento e Desenvolvimento Turístico. (pp 63-78). Lisboa: Lidel.
- Devile, E., & Kastenholz, E. (2018). Accessible tourism experiences: The voice of people with visual disabilities. Journal of Policy Research in Tourism, Leisure & Events, 10(3), 265–285
- Fennell, D.A. (2014). Ecotourism. New York: Routledge.
- Fullagar, S., Kevin, W. & Markwell, E. (2012). Slow Tourism Experiences and Mobilities, Channel View Publications.
- Novelli, M. (2005). Niche Tourism: contemporary issues, trends and cases. Oxford: Elsevier
- Richards, G. (2007). Cultural Tourism: Global and local perspectives. Psychology Press.
- Silva, F., Umbelino J. (2017). Planeamento e Desenvolvimento Turístico. Lisboa: Lidel.
- Turismo de Portugal, IP. (2017). Estratégia Turismo 2027. Lisboa: Turismo de Portugal.
- Turismo de Portugal, IP. (2017). Manual de Gestão de Destinos Turísticos Acessíveis. Lisboa: Turismo de Portugal.
- Turismo de Portugal, IP. (2019). Plano de Ação para o Desenvolvimento do EnoTurismo 2019-2021. Lisboa: Turismo de Portugal.
- Turismo de Portugal IP. (2021). – Plano Turismo +Sustentável 20-23. https://business.turismodeportugal.pt/SiteCollectionDocuments/sustentabilidade/plano-turismo-maissustentavel- 20-23-pt-jun-2021.pdf