Enogastronomic tourism

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

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