AGRO-FOOD SYSTEMS AND TOURISM
The course aims to provide the student with a package of theoretical knowledge and practical examples needed to address the problems of agro-food systems in the tourist contexts, especially the agro-food issues. The student will acquire the knowledge and tools of analysis useful for understanding and implementing corporate strategies within the modern optics of increased competitiveness.
Formally nothing; however, knowledge of basic business and economics is necessary for an understanding of the various topics covered during the course.
Economy of the agri-food system: introductory elements. Consumer, business and market. Globalization and international markets. Supply Chain Management. Modern distribution. The regulation of public intervention. Food security. Traceability. The labeling. The European Union's policies for the agri-food sector, rural development and the environment. Quality certification in agro-food. Technological innovation and quality assurance schemes. Modern agro-food biotechnology. Corporate Social Responsibility and Sustainability. The internationalization of agri-food businesses and the role of agro-food multinationals. Agro-food marketing. Policies for enhancing rural areas. Tourism and agri-food industry. The Ho.re.ca channel. The Farm. The eno-gastronomic routes. The wine roads. The ways of taste. E-commerce and customer relationship management for agro-food and tourism businesses.
The student will have to demonstrate the main characteristics of the modern agri-food system in the current tourism and international competitiveness, as well as to understand the key elements of strategic and marketing actions and their application to the globalized industrial world.
The student will have to demonstrate how to apply to the real business contexts the main characteristics of the agri-food and tourism sector, with particular reference to agro-food businesses and the role of marketing policies in business activities.
The course is divided in two sections, i.e., one linguistic and one more specific. The course also includes lectures via e-learning. This allows applying the systemic and interactional learning model in which students are central, and it helps develop their self-learning through mutual interaction. Teamwork, and the group itself, becomes a real experiential workshop.
- Covino D., Boccia F. (2008), “Qualità dei prodotti agroalimentari e consumatori”, Franco Angeli editore.
- Boccia F. (2009), "Internazionalizzazione, multinazionali e settore agroalimentare", Aracne editrice;
- Further teaching notes will be provided during the class by the teacher.
During the course we will assess the degree of learning by asking students to explore new real cases, with assessments also through e-learning platform of the University. The final exam, written, will assess the level of learning of the topics also conducted through reference to concrete cases.
To contact the professor