Food Tourism

N/A

The teaching methodologies used can be divided into the following activities:

– theoretical-practical lectures in order to provide students with the concepts considered essential for learning andcreative construction;

– Analysis and discussion of case studies in the classroom, including the application of the technique of benchmarking;

-Development of the work group to be presented in the classroom

– 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 (written test) or Continuous Assessment (comprising an individual test (40%), an practical work group (50%) and interest and participation on topics discussed during the classes (10%).

1. To know the concepts associated with gastronomy, heritage, tourism, authenticity and identity.

2. To recognize the importance of food to the sustainable development of tourist destinations.

3. To recognize gastronomy as a tourist consumption and gastronomy as differentiation factor.

4. To relate current trends in tourism demand with opportunities to develop food tourism

5. To acknowledge the potential demand and the food tourism segments

6. To identify opportunities gastronomy to develop newdestinations, to enrich and diversify the offer and to establish networks with other local products and designations of origin.

7. To recognize opportunities and challenges of food tourism in Portugal

8. To propose strategies for developing food tourism in Portugal

1. Food as a tourist resource:

1.1. Identity, heritage and gastronomy

1.2. Cultural Tourism, Food Tourism and Wine Tourism

1.3. The importance of food and wine in the tourist experience

1.4. The food and the sustainable tourism development

2. New trends in tourism demand.

3. Food tourist profile.

4. Critical factors in the structuring of Food Tourism.

5. Food Tourism in Portugal:

5.1. Competitive factors

5.2. Competing destinations

5.3. Opportunities

5.4. Development Strategy

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

• - Exam - 100.0%

NAO

Noémi, M. (2012).Imagen y promoción de los destinos turísticos en internet: El caso de los Municipios de la Isla Madeira. Estudios y Perspectivas en Turismo, 21(4), 825-837. Centro de Investigaciones y Estudios Turísticos: Buenos Aires, Argentina.

Sarasa, J. (2015). Mito y estrategias para un destino romántico: La ciudad de Teruel. Cuadernos de Turismo, 36, 39-54.

Cobuci, L., Nascimento, L, & Medeiros, E. (2017). Festival ‘Cultura e Gastronomia Tiradentes’: uma análise do comportamento do consumidor do turismo gastronômico. Revista Tur smo & Desenvolvimento, 27/28, 2325 – 2344.

Mira, M.R., Breda, Z.J. (2021). Internationalization of Tourism Destinations: Networking systems management. Journal of Tourism and Services, 23(12), 105-131. https://doi.org/10.29036/jots.v12i23.285

Mira, M. R., Mónico, L., & Breda, Z. (2021). Territorial dimension in the internationalization of tourism destinations: Structuring factors in the post-COVID19. Tourism & Management Studies, 17(4), 33-44.