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Enogastronomic tourism

Description

Objectives

Students will learn how to prepare and communicate a project for a small company (new) in the eno-gastronomic industry                                         

Description / Program

  • Segmenting E_G market / industry
  • The Entrepreneurial Formula
  • Understanding the Business Model (Lean CANVAS)
  • Marketing and Entry Strategy (Enhanced SWOT analysis)
  • Stakeholder analysis and strategy
  • Personnel Business Idea
  • Financial, social and environmental sustainability
  • Risk assessment and mitigation; exit strategies
  • How to pitch your project
  • Confronting your ideas with professionals (field experience)

Learning Method / Style of Lessons

Lectures on theory, discussion, teamwork, field experiences

Exam Style

Written – team project

Requested Material

Papers and slides will be uploaded on iCorsi

Readings/Textbooks

Richard Normann, Service Management. Strategy and Leadership in Service Business, 3rd Edition, Wiley & Sons, 2000

People

 

Colombo G.

Course director

Barut M. G.

Assistant

Additional information

Semester
Fall
Academic year
2021-2022
ECTS
3
Language
English