TOURISM POLICIES AND FASHION,ART AND FOOD INDUSTRIES
The course aims at providing students with theoretical, methodological and practical backgrounds to understand the function of tourism policy and planning in relationship with fashion, art and food industries. By the end of the course, students should be able to apply the basic tools of economic policy analysis to a variety of practical experiences of analysis in contemporary case studies by combining the preservation of the cultural and natural capital of communities with the economic competitiveness of the “Made in Italy”.
Knowledge and understanding
Students will develop applicative skills in the following areas:
• analysis of the key concepts in tourism policy and planning from social, environmental and ethical perspectives.
• application of the conceptual tools of tourism policy and planning to a wide variety of research cases in order to analyze and evaluate the functional relationships between tourism, fashion, art, and food industries.
• academic research on the reasons that determine public intervention in fashion, art and food industries to developing pathways of sustainable urban and rural development in collaboration with key stakeholders.
Applying knowledge and understanding
Students will develop the ability to apply foundations of economic policy to specific cases derived from current events and history in fashion, art and food industries, demonstrating their ability to generalize the scope of specific measures and the capacity to interpret theoretical indications based on the concrete institutional background.
The student should be able to use autonomously the acquired knowledge, solving specific issues such as the evaluation of policies implemented by major national and international institutions and organizations.
The student is expected to give clear and in-depth written reports on assigned topics, in which proposals and ideas must be presented and adequately supported. The communication skills will be refined through discussions in the classroom and presentation of case studies, through which the student will learn how to communicate the results of the analyses conducted with the help of reports and synthetic graphs.
Lifelong learning skills
The student should be able to show a good learning ability, by widening, for example, his/her knowledge with use of relevant bibliographic references. The student will have the opportunity to apply the knowledge gained in previous courses by integrating them with the additional professional skills that characterize the course.
Basic knowledge of the English, in written and oral form, is required. A level equal to B2, according to the Common European Framework of Reference for Languages (CEFR) or equivalent, is a prerequisite. Some basic knowledge of microeconomics and economic policy, if previously acquired by the student, can facilitate the learning process.
The course content can be ideally organized into three different modules whose duration depends on the level of students’ preparation and their familiarity with the basic concepts of the course. As a guideline, the course is structured as follows:
• Module I (24 hours): Basics of tourism policies.
Introduction to tourism policy - Reasons for public intervention - The nature of tourism policies and their relationship to public strategies for development and international competitiveness - Tourism planning concepts and processes.
• Module II (32 hours): Analysis of fashion, art and food industries.
Natural capital and cultural heritage - Made in Italy business models – The role of sustainability in fashion, art and food industries - Environmental Issues, Policies and Clean Technology – fashion, art and food industries in a circular perspective.
• Module III (16 hours): Creative and sustainable business practices.
Bio-based economy potential for innovative and sustainable value chains - Synergies between fashion, art, food, and tourism industries for sustainability transitions – Focus on case studies.
The course will be organized in 3 weekly front lessons, for a total of 72 hours (9 CFU), divided in frontal/theoretical lectures, exercises, and work groups. Frontal teaching will be oriented to stimulate the training of critical and communicative skills of students, also through the analysis of case studies drawn from the literature or from current events, structured in the form of multimedia presentations held by students and followed by classroom discussions.
• Goeldner, C. R., Ritchie, J. R. - "Tourism: Principles, Practices, Philosophies" - 12th Edition, (2012), Wiley.
• Suggested journal articles.
• Lecture notes provided by the teacher.
The assessment is based on a written examination composed of thematic questions aimed at evaluating the actual achievement of the objectives of the course. In order to evaluate the depth in the understanding of the topics addressed during the course, students will be asked to take part in group work in the classroom. Think-pair-share method, where students work together to solve a problem or answer a question about an assigned reading, will be employed. An oral examination can also be held, in case the teacher judges it useful to better ascertain the student’s knowledge. The grade of the oral examination is expressed in a scale from 0 to 30, and it is averaged with the grade of written examination (equal weighting) in order to determine the final grade.