Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2016/2017
Belonging course: 
Course of Bachelor's Degree Programme on TOURISM FIRMS MANAGEMENT
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
9
Year of study: 
2
Teachers: 
Cycle: 
Second semester
Hours of front activity: 
72

Language

Italian

Course description

The aim of the course is to develop students skills and abilities in order to use the knowledge acquired in the field of sustainable development within firms, organisations and institutions of the agri-food sector. In particular, the course aims to transmit the following knowledge and skills.
Expected learning outcomes
Knowledge and understanding: student must demonstrate to understand the problems relating to the themes of sustainable development and also to know the importance of each dimension of sustainability for the agri-food sector.
Applying knowledge and understanding: student must demonstrate the ability to apply the acquired knowledge to practical cases. To this end, the teacher will follow students in applying theoretical knowledge to specific case studies, which will be identified during the course for student trainees, or within the teacher office hours even for not attending lessons students.
Making judgements: the student should be able to use the acquired knowledge also in an autonomous way, by also applying them to specific case studies.
Communication: the student must be able to present clearly a work that concerns the analysis of case studies that have been identified with the teacher, using an appropriate language to the topic, both in the written paper that oral presentation of the work.
Lifelong learning skills: the student must demonstrate a good ability to learn and deepen his/her knowledge on relevant references for the sector under investigation. This capacity is required also in order to carry out the specific insights that have been agreed with the teacher.

Prerequisites

Basic knowledge of microeconomics.

Syllabus

Module I (24 hours):
The first module of the course aims to develop knowledge on the main components of the agri-food system also in a perspective of sustainability:
• Analysis of the offer (6 hours);
• The evolution of consumer patterns (6 hours);
• Factors affecting the various components of the agri-food system (6 hours).
• Agrifood and Sustainable Development (6ore).

Module II (24 hours):
The second module of the course aims to develop knowledge and skills in relation to typical agro-food products and their valorisation strategies especially in the perspective of firms that also carry out tourism activities:
•The typical dimension of agri-food products (6 hours);
•Typical products valorization: principles, goals and problems (6 hours);
•Operational aspects of valorisation of typical products (6 hours);
•Analysis of case studies (6 hours).

Module III (24 hours):
The third module of the course aims to develop the following knowledge and skills especially in relation to the relationship between agri-food system, territorial sustainability and sustainable tourism:
•Sustainable tourism (6 hours);
• Ecotourism (3 hours)
• The agriturism (3 hours);
• Rural tourism (3 hours);
• Enogastronomic tourism (3 hours);
• Analysis of case studies (6 hours).

The first module of the course aims to develop knowledge on the main components of the agri-food system also in a perspective of sustainability.
The second module of the course aims to develop knowledge and skills in relation to typical agro-food products and their valorisation strategies especially in the perspective of firms that also carry out tourism activities.
The third module of the course aims to develop the following knowledge and skills especially in relation to the relationship between agri-food system, territorial sustainability and sustainable tourism.

Teaching Methods

The course is delivered through face-to-face lectures during which are analyzed all the program topics. At the end of module III there is the case studies analysis of companies selected in relation to their national and international importance. These case studies are illustrated by the teacher and then they are analysed by student within specific seminars.

Textbooks

-Lecture notes by the professor. The course material is distributed in the classroom by the teacher or in teacher office hours even for not attending the lessons students.
-L. Malassis, G. Ghersi, Introduzione all’economia agroalimentare, Il Mulino (pag. 99 -110, 115-118).

For any communication: debora.scarpato@uniparthenope.it

Learning assessment

For students who have not attended the course:
The verification is based on a written test and an oral test. The written test will be supported on the Moodle platform and focuses on an open question on the program, with a duration of 35 minutes and can have a maximum score of 10 points. The oral exam is open to everyone. The oral exam consists of an interview on all the topics of the course program. The vote, out of thirty, will be the result of the vote obtained in the two tests. Cum laude may be awarded if the student shows a particular ability: to deepen the topics of the program; and/or in autonomy of judgment; and/or in communication skills. During the written test it is not allowed to consult texts and notes or use computer media (such as smartphones, tablets, PCs, etc.). Written and oral test will be held on the same day.
For students who have attended the course:
The verification is based on a written test and an oral test. The written test focuses on an open question about the program, with a duration of 35 minutes and can have a maximum grade of 10 points. The oral exam is open to everyone. The oral exam consists in the presentation of a project work agreed upon with the teacher during the course. The vote, out of thirty, will be the result of the vote obtained in the two tests. Cum laude may be awarded if the student shows a particular ability: to deepen the topics of the program; and/or in autonomy of judgment; and/or in communication skills. During the written test it is not allowed to consult texts and notes or use computer media (such as smartphones, tablets, PCs, etc.). Rehearsals will not be held on the same day.

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