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Enogastronomic Tourism


Colombo G.

Docente titolare del corso

Barut M. G.



  • 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)


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

Modalità di insegnamento

In presenza

Impostazione pedagogico-didattica

Lectures on theory, discussion, teamwork, field experiences

Modalità d’esame

30% class participation + 70% final project


Offerta formativa