RRM 355 - Culinary Tourism & Hospitality Management
Overview of Course
Culinary Tourism and Hospitality Management is an interdisciplinary field that explores the intersection of food, tourism, and hospitality. It encompasses topics such as food production and presentation, food and drink cultural significance, special events management, and sustainable food practices in the tourism industry.
The course aims to provide students with a comprehensive understanding of the complexities and opportunities of the culinary tourism and hospitality industry, equipping them with the knowledge and skills to evaluate, manage, and succeed in this field. Students will assess the supply and demand of culinary tourism experiences, including product development, promotion, and branding. The course will also examine the growth and future of the culinary tourism industry and its relationship to broader tourism frameworks. The course is designed as an ongoing active reflective learning experience, based on the most dominant issues in culinary tourism in each country visited in the spring 2024 SAS voyage.