Degree | Type | Year | Semester |
---|---|---|---|
2500894 Tourism | OT | 4 | 1 |
To check the language/s of instruction, you must click on "Methodolody" section of the course guide.
There are no prerequisites
Presentation
The course aims to place the student in the understanding of the configuration processes of tourism products, with a practical approach, based on the treatment of relevant examples. During the semester, different cases will be presented, analyzed and debated that will allow the student to delve into some types of tourism (generic and specific) and address related issues.
Aspects related to sustainability and mainly universal accessibility have a very important weight in the subject. Accessibility is a cross-cutting element in the creation and marketing of all types of tourism. Thus the student will receive comprehensive training in understanding and applying this concept. The importance of technology in the digital transformation of the tourism sector will also be discussed.
Main goals
The student at the end of the course must be able to:
Language: English
Methodology
The teaching methodology to be used will be based on continuous assessment and will be a combination of theoretical classes, practical independent work, research and participation in debates related to the subject.
Note: 15 minutes of a class will be reserved, within the calendar established by the center / degree, for the completion by the students of the surveys of evaluation of the performance of the teaching staff and of evaluation of the subject. / module
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Case studies solving | 11 | 0.44 | 1, 2, 3, 12, 8, 11, 10 |
Theoretical class | 32 | 1.28 | 3, 12, 8, 11, 10 |
Type: Supervised | |||
Tutoring | 2 | 0.08 | 6, 15 |
Type: Autonomous | |||
Homework | 40 | 1.6 | 2, 3, 6, 12, 8, 11, 10, 14, 15, 18 |
Individual learning | 60 | 2.4 | 1, 2, 3, 6, 12, 8, 11, 10, 15, 16, 18 |
Evaluation system
Continuous assessment
Exercise 1
Name: Technical sheet
Total weight: 20% (out of 100)
Exercise 2
Name: Tourism products, opportunities and challenges for the future
Total weight: 30% (out of 100)
Exercise 3
Name: Define your tourism product
Total weight: 35% (out of 100)
Participation in the course
Total weight: 15% (out of 100)
Single evaluation
The final exam will include three parts:
Part 1: Quiz (15%)
Part 2: Short questions (40%)
Part 3: Long questions (45%)
Re-evaluation
Only those students who have taken the Single Assessment and have obtained a grade between 3.5-4.9 will be able to access this option.
The re-evaluation exam will include three parts:
Part 1: Quiz (15%)
Part 2: Short questions (40%)
Part 3: Long questions (45%)
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Class activities | 15% | 0.5 | 0.02 | 1, 2, 3, 5, 4, 6, 12, 8, 13, 11, 10, 17, 14, 15, 16, 7, 9, 18 |
Exercise 1 | 20% | 1.5 | 0.06 | 1, 2, 3, 5, 4, 6, 12, 8, 13, 11, 10, 17, 14, 15, 16, 7, 18 |
Exercise 2 / Presentation | 30% | 1.5 | 0.06 | 1, 2, 3, 5, 4, 6, 12, 8, 13, 11, 10, 17, 14, 15, 16, 7, 9, 18 |
Exercise 3 | 35% | 1.5 | 0.06 | 1, 2, 3, 5, 4, 6, 12, 8, 13, 11, 10, 17, 14, 15, 16, 7, 9, 18 |
Buhalis, D., Darcy, S., and Ambrose, I. (Eds.). (2012). Best practice in accessible tourism: Inclusion, disability, ageing population and tourism. Channel View Publications.
Central Intelligence Agency (CIA): the world factbook: https://www.cia.gov/the-world-factbook/
Darcy, S., McKercher, B., and Schweinsberg, S. (2020). From tourism and disability to accessible tourism: a perspective article. Tourism Review, (75)1, 140-144. DOI: 10.1108/TR-07-2019-0323
Darcy, S., Cameron, B., and Pegg, S. (2010). Accessible tourism and sustainability: a discussion and case study. Journal of Sustainable Tourism, 18(4), 515-537. DOI: 10.1080/09669581003690668
Darcy, S., and Dickson, T. J. (2009). A whole-of-life approach to tourism: The case for accessible tourism experiences. Journal of Hospitality and Tourism Management, 16(1), 32-44. DOI: 10.1375/jhtm.16.1.32
Datzira-Masip, J. (2006). Tourism product development: a way to create value. The case of La Vall de Lord. Paper presented at the XV International Leisure and Tourism Symposium. Doctoral Colloquium. Esade. http://www.esade.es/cedit2006/pdfs2006/papers/tourism_product_development_dds__esade_3r_may_2006.pdf
Datzira-Masip, J. (2006). Cultural heritage tourism - opportunities for product development: the Barcelona case. Tourism Review, 61(1), 13-20. DOI: 10.1108/eb058466
du Cros, H., Bauer, T., Lo, C., and Rui, S. (2005). Cultural Heritage Assets in China as Sustainable Tourism Products: Case Studies of theHutongs and the Huanghua Section of the Great Wall, Journal of Sustainable Tourism, 13:2, 171-194, DOI: 10.1080/09669580508668484
Gillovic, B., and McIntosh, A. (2020). Accessibility and Inclusive Tourism Development: Current State and Future Agenda. Sustainability, 12(22). DOI: https://doi-org.are.uab.cat/10.3390/su12229722
Henry, I. P., and Jackson, G. A. M. (1996). Sustainability of Management Processes and Tourism Products and Contexts, Journal of Sustainable Tourism, 4:1, 17-28, DOI: 10.1080/09669589608667256
Konu, H. (2015). Developing a forest-based wellbeing tourism product together with customers – An ethnographic approach. Tourism Management, (49), 1-16. DOI: https://doi.org/10.1016/j.tourman.2015.02.006
McKercher, B. (2015). Towards a taxonomy of tourism products. Tourism Management (vol. 54), 106‐208. DOI: https://doi.org/10.1016/j.tourman.2015.11.008
Novelli, M. (2005). Niche tourism, contemporary issues, trends and cases. Oxford: Elsevier.
Read, M. (2013). Socio-economic and environmental cost–benefit analysis for tourism products — A prototype tool to make holidays more sustainable. Tourism Management Perspectives (8), 114-125. DOI: https://doi.org/10.1016/j.tmp.2013.09.003
Saarinen, J. (Ed.).(2020). Tourism and sustainable development goals: research on sustainable tourism geographies. Routledge.
Sgroi, F. (2021). Food products, gastronomy and religious tourism: The resilience of food landscapes. International Journal of Gastronomy and Food Science, 26. DOI: https://doi.org/10.1016/j.ijgfs.2021.100435
Shrestha, R. K., and L’Espoir Decosta, P. (2023). Developing dynamic capabilities for community collaboration and tourism product innovation in response to crisis: Nepal and COVID-19, Journal of Sustainable Tourism, 31:1, 168-186, DOI: 10.1080/09669582.2021.2023164
Sisto, R., Cappelletti, G. M., Bianchi, P., and Sica, E. (2021). Sustainable and accessible tourism in natural areas: a participatory approach. Current Issues in Tourism, 25, 1-18. DOI: 10.1080/13683500.2021.1920002
United Nations Sustainable Development Goals: https://sdgs.un.org/goals
United National World Tourism Organisation (UNWTO): https://www.unwto.org/
World Travel and Tourism Council (WTTC): https://wttc.org/
No software knowledge requirements