Development of Turism Products

N/A

The teaching methodologies used can be divided into the following activities:
– Theoretical-practical lectures in order to provide students with the main concepts for learning and creative construction;
– Development of a work group to be discussed in the classroom, promoting the critical thinking
– Tutorial guidance sessions aimed at monitoring and supervising the work developed by students
The students must choose one of the following types of assessment: final exam or continuous assessment (comprising an individual test (40%), an practical work group (50%) and interest and participation on topics discussed during the classes (10%)). The final exam consists of a written test (100%)

The learning outcomes are:
– To understand the tourism product concept as well as the tourism destination concept;
– To Know the characteristics of tourism produtcs
– To acknowledge the strategic tourism products in Portugal,
– To identify opportunities and challenges in developing new tourism products
– To identify the competitive ability of Portugal and outline strategies for developing the strategic tourism products in Portugal
– To identify tourism products able to satisfy tourist´s needs
– To understand the principles of Universal Design and recognize their importance on accessible tourism products development

1. Introduction
1.1. Concept, components and characteristics of the tourism product
1.2. Tourism product life cycle

2. Tourism National Strategie
2.1. Lines of Strategic Development
2.2. Strategic golas and the relation with sustainable development goals (SDG)

3. Conceptual framework, developments, trends and analysis of actual and potential supply in Portugal for the following tourism products:
3.1. Nature Tourism / Ecotourism
3.2. Health Tourism
3.3. Sports Tourism: Golf & Nautic Tourism
3.4. Cultural Tourism and Religious Tourism
3.5. Wine Tourism, Food Tourism and Tourism in Rural Areas
3.6. Business Tourism
3.7. Other alternative tourism products

4. Accessible Tourism
4.1. Conceptualization: a systemic view of tourism destinations accessibility
4.2. Accessible Tourism supply: a sistemic view
4.3. Demand Growing Factors
4.4. Accessible Tourism In Portugal
4.5. Best Practices

• - Exam - 100.0%

• - Attendance and Participation - 10.0%
• - Frequency - 40.0%
• - Individual and/or Group Work - 50.0%

NAO

• Björk, P. & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism – a search for local food experiences. Nutrition & Food Science. 44 (4),294-309
• Devile, E. L., & Moura, A. A. (2021). Travel by People With Physical Disabilities: Constraints and Influences in the Decision-Making Process. In C. Eusébio, L. Teixeira, & M. Carneiro (Ed.), ICT Tools and Applications for Accessible Tourism (pp. 55-73). IGI Global. https://doi.org/10.4018/978-1-7998-6428-8.ch003
• Fennell, D.A. (2014). Ecotourism. New York: Routledge.
• Fullagar, S., Kevin, W. & Markwell, E. (2012). Slow Tourism Experiences and Mobilities, Channel View Publications.
• Richards, G. (2007). Cultural Tourism: Global and local perspectives. Psychology Press.
•Turismo de Portugal, IP. (2017). Estratégia Turismo 2027. Lisboa: Turismo de Portugal.
•Turismo de Portugal, IP. (2019). Plano de Ação para o Desenvolvimento do EnoTurismo 2019-2021. Lisboa: Turismo de Portugal