Module Details

Module Code: CULN B8004
Full Title: Food Tourism
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Brianain Erraught
Departments: Unknown
Module Description: This module provides learners with a comprehensive understanding of the importance of Food Tourism at regional, national and international destinations.

Food Tourism is a recent global phenomenon of considerable importance to cities and destinations. In addition they will learn of the importance of Food trails and festivals as an important destination feature. As the trend of travellers for food experiences is projected to increase, students will also learn about the importance of experience marketing in promotion and branding a food tourism destination.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Critically evaluate the concept of food tourism.
MLO2 Appraise what it means to be a 'foodie' in terms of behaviour, personal and social identity
MLO3 Examine the impacts and challenges facing countries and cities in developing food tourism.
MLO4 Assess the nature of experience marketing and the importance of the communications mix and why it is crucial in food tourism.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Perspectives on Foodies and Food Tourism
Understanding and creating knowledge about Foodies and Food Tourism - Studying Food Tourism - Forces and Trends - The Globalisation and Localisation of Food and Drink
The Foodie - Identity, Involvement and Social Worlds
Who and what are Foodies? Identity and Involvement - The Social Worlds of Foodies - Possibilities for Involvement
Foodies and Tourism
Motivations, Experiences and Benefits Sought - Past and Projected Travel - The Growth of Food Inspired Tourism
The Destination
Comparative Approaches - Competitiveness and Sustainability of a Tourism Destination - Challenges facing countries and cities in developing Food Tourism
Experience Marketing
Introduction to Experience Marketing - Decision Making by Foodies and Food Tourists - Image, Reputation, Positioning and Branding - Segmentation of Food Tourists - Media - Beyond the Experience Economy
Promotion of Food Tourism using an Integrated Communications Mix
Marketing and Branding Food Tourism - The role of the integrated communications mix in promoting Food Tourism
Module Assessment
Assessment Breakdown%
Course Work40.00%
Final Examination60.00%
Module Special Regulation
 

Assessments

Full-time

Course Work
Assessment Type Written Report % of Total Mark 40
Marks Out Of 100 Pass Mark 40
Timing S1 Week 10 Learning Outcome 1,4
Duration in minutes 0
Assessment Description
Working in pairs students will be required to develop a food trail for a selected local, national or international tourism destination. Additionally an extensive marketing communications mix strategy will be developed and presented in the report. This will be an integrated assessment.
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 60
Marks Out Of 100 Pass Mark 40
Timing End-of-Semester Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
End of Semester Final Examination (Extended Essay based Answers)
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Interactive Lectures using a variety of classroom assessment techniques Every Week 2.00 2
Directed Reading Non Contact Readings as directed - Guiding Students to ask Questions about what they read Every Week 2.00 2
Tutorial Contact Face-to-Face Group Tutorials Every Second Week 0.50 1
Online (Contact) Contact Via Moodle (using Wikis', Discussion Forums and Chat (synchronous discussions) Every Second Week 0.50 1
Independent Study Non Contact Review Classroom Material - Independent Reserach Every Week 3.00 3
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 3.00
Workload: Part-time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Interactive Lectures using a variety of classroom assessment techniques Every Week 2.00 2
Directed Reading Non Contact Readings as directed - Guiding Students to ask Questions about what they read Every Week 2.00 2
Tutorial Contact Face-to-Face Group Tutorials Every Second Week 0.50 1
Independent Study Non Contact Review Classroom Material - Independent Reserach Every Week 3.00 3
Online (Contact) Contact Via Moodle (using Wikis', Discussion Forums and Chat (synchronous discussions) Every Second Week 0.50 1
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Everett, S.. (2016), Food and Drink Tourism - Principles and Practice, 1st Edition. 22, Sage Publications, London, p.441, [ISBN: 978-144626773].
  • Hall, C.M Sharples, L, Mitchell, R. Macionis, N and Cambourne, N. (2003), Food Tourism Around the World - development, management and markets, 1st Edition. 18, Routledge, London and New York, [ISBN: 978 0 7506 55].
  • Stanley, J. Stanley, L. (2014), Food Tourism A Practical Marketing Guide, CABI, Oxfordshire UK, p.260, [ISBN: 9781780645018].
  • Yeoman, I. McMahon-Beattie, U. Fields, K. Albrecht, J.N. Meethan, K.. (2015), The Future of Food Tourism, 1st Edition. 17, Channel View Publications, Bristol UK, p.280, [ISBN: 978-1-84541].
Supplementary Book Resources
  • Croce, E. and Perri, G.. (2017), Food and Wine Tourism Integrating Food, Travel and Terroir, 2nd Edition. CABI Tourism Texts, Oxfordshire UK, p.224, [ISBN: 9781786391278].
Recommended Article/Paper Resources
Supplementary Article/Paper Resources
Other Resources