Academic year 2017/2018 Master's Degree Program in Design of Sustainable Tourism Systems - UniFI
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Academic year 2017/2018
Master’s Degree Program in Design of Sustainable Tourism Systems
September 2017
The course, offered entirely in English stems from the lines of research of Schools of
Economics & Management and Humanities and Education.
The two years Master Program aims to provide a thorough understanding of the
techniques of organization and management of tourism destinations. The course in Design of
Sustainable Tourism Systems is characterized by an inter-disciplinary program. The graduates
will possess the basic competence in the fields of human and social sciences as well as a good
command of information technology and of statistical techniques that are indispensable for a
meaningful interpretation of tourism trends and of taste changes of the tourist population. The
Master program provides legislative, historical and geographical knowledge to provide
foundation for enhancing the values of the resources and cultural heritage of a territory. The
Program deals with topics related with the sustainable management of natural, cultural and
historical resources. Besides, the knowledge of a second foreign language different from
English is assured.
The remarkable growth of tourism requires considerable planning activities by both the
public and private sectors in order to maximize economic returns while containing the
potential negative impacts on the environment. Graduates can seek opportunities in research
institutes, administration, hotels and other hospitality businesses, such as conference
organizers, tour operators and cater for private citizens’ demand for tourist services.
Contact people:
- Students Academic Office, Polo di Novoli, via delle Pandette
(segreteria.est-firenze@economia.unifi.it)
- Director of the Master Program: Prof. Daniele Vignoli (daniele.vignoli@unifi.it)
- Tutoring and Study Plans: Prof. Andrea Marescotti (andrea.marescotti@unifi.it)
Dr. Elena Pirani (elena.pirani@unifi.it)
Web-site of the Master Program: www.dsts.unifi.it
1Learning outcomes and career opportunities
The Master Degree in Design of Sustainable Tourism Systems provides interdisciplinary
competencies that involve:
1) measuring and monitoring the results and impacts of tourism (Economic statistics for
tourism; Statistical information systems; Business demography; Social statistics);
2) managing and developing activities related with:
the natural and economic local resources (i.e. Agri-food economics; Economics and
management of agri-tourism; Environment and landscape geography; Sustainable
tourism for local system development; Food quality and culture for tourism);
cultural resources, skills and competencies in tourism (Economic history of tourism;
Destination management; Organization design and people management in tourism
industry; Tourism and sport marketing; Event and sport management lab; Financial
markets and institutions);
law and contracts in tourism and travel activities (Tourism and travel contracts; Tourism
and law)
3) new tendencies and technology for environmental issues (New technology and
environment chemistry);
4) foreign language different from English (French; German; Spanish).
During the course, students will acquire the necessary tools to write their Master thesis.
Students can also participate in an exchange program of study and / or have an internship.
The degree program provides seminars by experts and professionals. Members of the School
of economics and management are currently involved in providing knowledge and
competencies useful to promote sustainable economic development.
Rules and deadlines for Study Plan submission and changes
The student has to submit online the study plan during the first year, by logging on to the
Online services for students. The period to submit the Study Plan goes from late October to
late November. The plans which are not submitted online are not registered, and therefore
CANNOT be viewed, corrected and approved by the Committee of the course.
If the chosen study plan is approvable, after registration it must make a print for memory.
This release must NOT be delivered to the Secretariat. If the chosen plan is NOT approvable,
it must be recorded (click on “Registra”) to have a printing, and the student must book an
appointment with one of the tutors.
Any changes to an approved plan may be done following the same procedure and the
same deadlines for the submission of the first step. Students can fill it only once for each
academic year. If you change an approved plan, you cannot graduate before next July and you
must pay the tuition fee for the new academic year.
A special procedure may be applied for minimal changes, with a cost of 16 Euros: in this
case, you may also graduate within April. This procedure is not admitted if you include new
exams (which did not exist in the past academic years).
Only exceptional changes are admitted (Erasmus exams, exams that are important for the
thesis).
2Study Plan
First year
Course Number of Semester
Course name
number credits of teaching
B019349 Economic history of tourism 9 1
One out of the following courses:
B021366 Destination management(#) 1
B026788 Organization design and people management in 9 1
the tourism industry
B021367 Tourism and sport marketing(#) 1
One out of the following courses:
B021365 English – advanced level (^) 1
B019344 French – advanced level 9 1
B019347 German – advanced level 1
B019346 Spanish – advanced level 1
B019355 Business demography 6 2
B019350 Travel and tourism contracts 9 2
One out of the following courses:
B019354 Environment and landscape geography 2
9
B024248 Sustainable tourism for local system 2
development
B019356 Agri-food economics 6 2
57 total credits
(#) We suggest: choose Destination management in the first year and choose Tourism and sport
marketing as an optional course in the second year.
(^) Special requirements and restrictions are applied for this choice. See: www.dsts.unifi.it
Second year
Course Number of Semester
Course name
number credits of teaching
One out of the following courses:
B019352 Statistical information systems – advanced level 2
6
B019353 Economic statistics for tourism 2
B021368 Social statistics – advanced level 1
B024247 Tourism and law 6 2
Two out of the following courses:
B019357 Economics and management of agri-tourism 1
B021371 Financial markets and institutions 12 2
B026787 Food quality and culture for tourism 2
B021370 New technologies and environmental chemistry 1
One out of the following courses:
B019360 Stage --
B0213xx Foreign language lab (*) 3 --
B021374 Computer science and applications lab 1
B021373 Event and sport management lab 2
Optional courses (†) 18 --
Final examination (thesis) 18
63 total credits
(*) Possible choices: Foreign language lab (English), Foreign language lab (French), Foreign
language lab (German), Foreign language lab (Portoguese), Foreign language lab (Russian),
Foreign language lab (other language). Restrictions may apply see: www.dsts.unifi.it
(†) Optional courses can be taken in first or second semester, according to exams already taken.
3List of optional courses
Course Number of Semester
Course name
number credits of teaching
B019356 Agri-food economics 6 2
B021366 Destination management 9 1
B019353 Economic statistics for tourism 6 2
B019357 Economics and management of agri-tourism 6 1
B021365 English Advanced level 9 1
B019354 Environment and landscape geography 9 2
B021371 Financial markets and institutions 6 2
B026787 Food quality and culture of tourism 6 2
B019344 French Advanced level 9 1
B019347 German Advanced level 9 1
B021370 New technologies and environmental chemistry 6 1
B019348 Organization design and people management in 9 1
tourism industry
B021368 Social statistics – advanced level 6 1
B019346 Spanish Advanced level 9 1
B019352 Statistical information systems – Advanced level 6 2
B024248 Sustainable tourism for local system development 9 2
B021367 Tourism and sport marketing 9 1
4Testi del Syllabus
Resp. Did. MARESCOTTI ANDREA Matricola: 095192
Docente MARESCOTTI ANDREA, 6 CFU
Anno offerta: 2017/2018
Insegnamento: B019356 - AGRI-FOOD ECONOMICS
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU: 6
Settore: AGR/01
Tipo Attività: C - Affine/Integrativa
Anno corso: 1
Periodo: II Semestre
Testi in italiano
Lingua insegnamento Inglese
Contenuti (Dipl.Sup.) Concetti di base sull'economia agricola e agro-alimentare.
L'evoluzione dell'agricoltura: dalla modernizzazione allo sviluppo rurale.
L'evoluzione della Politica Agricola Comune e le sue implicazioni.
Qualità e sicurezza dei prodotti agroalimentari. Problemi informativi e
segnalazione della qualità. Standard di qualità e certificazione.
Strategie di valorizzazione dei prodotti locali e tipici sui mercati locali e
internazionali
Prodotti alimentari e turismo.
Testi di riferimento Materiale didattico disponibile presso il docente e sulla piattaforma
Moodle
Obiettivi formativi CAPACITÀ ACQUISITE AL TERMINE DEL CORSO:
Capacità di analizzare, interpretare e descrivere le caratteristiche e le
dinamiche evolutive degli aspetti legati alla tutela e valorizzazione dei
prodotti agroalimentari di qualità, alla luce dell’evoluzione del modello di
produzione e di consumo.
Capacità di analizzare criticamente gli effetti degli interventi di
regolazione della qualità
(pubblici e privati) sulle imprese e sui sistemi produttivi locali.
Saper impostare un piano di valorizzazione relativo a produzioni locali,
tipiche, tradizionali.
Prerequisiti Nessun insegnamento vincolante. Consigliati: Microeconomia (concetti di
base), e insegnamenti del raggruppamento scientifico-disciplinare AGR-
01.Metodi didattici Lezioni frontali, seminari, analisi di casi di studio, esercitazioni individuali
e di gruppo.
Altre informazioni Il corso si tiene nel secondo semestre, da Marzo a Maggio
Modalità di verifica Studenti non frequentanti: esame orale, tre domande sui contenuti del
dell'apprendimento corso, circa 30 minuti.
Studenti frequentanti: esame scritto con 5 domande aperte sugli
argomenti svolti durante le lezioni e 10 domande vero/falso. Durata:
un’ora. Per la valutazione del voto finale verranno prese in
considerazione anche le esercitazioni svolte durante il corso fino ad un
massimo di 5 punti in aggiunta.
Programma esteso 1. Caratteristiche dell'offerta agricola e della domanda di prodotti
alimentari. Le specificità dell'agricoltura e il comportamento dell'impresa
agricola sul mercato. Variabilità dei prezzi.
2. L'evoluzione del modello di produzione del modello di consumo
alimentare. Il modello della modernizzazione e il nuovo modello di
produzione e di consumo nelle società avanzate.
3. La qualità nel sistema agro-alimentare. I caratteri specifici della qualità
alimentare. Problemi informativi e segnalazione della qualità.
Tracciabilità, etichettatura, standard di qualità e certificazione.
4. Strategie di valorizzazione dei prodotti locali, tipici, a basso impatto
ambientale sui mercati locali e internazionali. La protezione delle
Indicazioni Geografiche e gli effetti economici, sociali e ambientali della
protezione. La filiera corta: mercati contadini, GAS, CSA, box-schemes.
5. Prodotti alimentari e turismo. Concetti di base, agriturismo e turismo
rurale. Le strade dei sapori. Analisi di casi di studio.
Testi in inglese
English
Basic concepts on agriculture and agricultural economics.
The evolution of agriculture: from productivism to rural devleopment.
The evolution of the Common Agricultural Policy and its implications.
Quality and security of agrofood products. Information problems and
quality signalling. Quality standards and certification.
Strategies of valorisation of local, typical, environmentally friendly and
ethical products on local and international markets.
Food and tourism.
Texts will be available both on the course webpage and Moodle platform.
ACQUIRED COMPETENCIES AFTER THE COURSE:
Ability to analyse, interpretate, and describe the characteristics and the
dynamics of agri-food quality systems in the light of the evolution of
production and consumption models in developed countries.
Ability to critically analyse the effects of both public and private quality
regulation policies on the firm and local production systems.
Ability in implementing a valorisation strategy and plan with regards to
local, typical and traditional food products.No pre-requisites. Suggested: Microeconomics (basic concepts), and any other basic course related to Agricultural Economics. Lectures, seminars, case-study analysis, individual and collective exercises The course will be held from March to May. Non attending students: oral exam with 3 open questions, for about 20 minutes. Attending students: written exam (one hour) with 5 open questions and 10 true/false questions. For the final market the exercises done by students along the course will be evaluated and their score added to the final mark of the written test up to a maximum of 5 points. 1. Agricultural supply and food demand. The specificities of agricultural activities: production processes, agricultural sector structure and farms characteristics. Farmers' behaviour on the market. Price variability. 2. The evolution of agricultural production model and consumption model in advanced economies. Modernisation and new development model in agri-food system. 3. Information problems and quality signalling. The specificity of the quality issue in agriculture and food. Traceability, labelling, quality standards and certification. 4. Valorisation strategies of local, typical, environmentally friendly and ethical products on local and international markets. The protection of Geographical Indications and its economic, social, and environmental effects. Short supply-chains: farmers' markets, solidarity purchasing groups, community-supported agriculture, box schemes. 5. Food and tourism. Basic concepts, agri-tourism and rural tourism. Food routes. Case study analysis
Testi del Syllabus
Resp. Did. VIGNOLI DANIELE Matricola: 102300
Docente VIGNOLI DANIELE, 6 CFU
Anno offerta: 2017/2018
Insegnamento: B019355 - BUSINESS DEMOGRAPHY
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU: 6
Settore: SECS-S/04
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: II Semestre
Testi in italiano
Lingua insegnamento English
Contenuti (Dipl.Sup.) Demography is the most important external factor that will shape the
future of the tourism. Current demographic trends will change the
demand for tourism and the available workforces, which will
fundamentally impact on how the industries are structured, how they
operate, and how they develop in a sustainable manner. This course
introduces basic demographic concept and methods, and address their
application in the tourism sector.
Testi di riferimento For the first part of the course:
• Caselli G., Vallin J. & Wunch G. (2006), Demography – Analysis and
Synthesis. A Treatise in Population. Elsevier.
Chapters: 1, 2, 3, 4, 5, 6 (only Sections I and II), 8 (only Section I.1), 11
(only Sections I, II – excluding I.1 and II.2.b), 12 (only Section I), 14 (only
Section I – excluding I.2 – and Section II – excluding II.3, II.5 and II.6), 15
(only Sections III.1 and III.3).
For the second part of the course:
• Ian Yeoman, Cathy Hsu, Karen Smith & Sandra Watson (2012). Tourism
and Demography. Goodfellow Publishers
• Heike A. Schänzel, Ian Yeoman & Elisa Backer (2012). Family Tourism -
Multidisciplinary Perspectives. Channel View Publications
• De Bartolo G. & Stranges E. Demography and Turnover (2008), in S.H.
Murdock and D.A. Swanson (eds.), Applied Demography in the 21st
Century, 271–284.Obiettivi formativi The first part of the course is devoted to basic demographic tools such
as: population structures and the Lexis diagram; demographic rates;
direct and indirect standardisations; population increase; mortality – life
table construction and interpretation; fertility and reproduction measures
and interpretations; population projection and forecast; demographic
transition and major population trends.
The second part of the course is devoted to the application of the
materials and the methods of demography to the analysis and solution of
the tourism issues and problems.
Prerequisiti Basic knowledge of mathematics
Metodi didattici Basic aapproaches and methods of Business Demography will be
considered and key case-studies will be presented.
Modalità di verifica 1) Written exam: 5 questions (open questions or exercises). Each
dell'apprendimento question scores 6 points. Duration: 2 hours. The oral exam can be
accessed if students reach at least 15 points in the written exam.
Relative score of written exam: 50%.
2) Oral exam: 3 questions. Duration: approximately 15-to-30 minutes.
Relative score of oral exam: 50%.
There is no difference between attending and non-attending students.
Programma esteso • Introduction to Demography and Business Demography
• Population Structures and Lexis Grid
• Demographic Rates & Direct Standardisations
• Population increase
• Fertility: Measures and Interpretations
• Mortality: Measures and Interpretations
• Applications of Demographic Concepts and Methods in the Business
Sector
• Small-Area Projections
• Worldwide Major Population Trends
• Demography and Tourism (Tomorrow's Tourists: the implications of
demographic change for tourism attitudes and behaviours; An Aging
Population and Changing Family Structures; Families in Nature Tourism:
Trends in Holiday Locations and Activities; VFR Travellers of the Future;
Generation Y and Travel Futures; Gap year Travel Alternatives: Gen-Y,
Volunteer Tourism and Global Citizenship; What Does Generation Y Want
from Conferences and Incentive Programmes? Implications for the
Business Tourism Industry; Micronesian Islands: Adapting to Change;
Demographic Changes and the Labour Market in the International
Tourism Industry)
• Family Tourism
• Tourism, human resource management and turnover
Testi in inglese
English
Demography is the most important external factor that will shape the
future of the tourism. Current demographic trends will change the
demand for tourism and the available workforces, which will
fundamentally impact on how the industries are structured, how they
operate, and how they develop in a sustainable manner. This course
introduces basic demographic concept and methods, and address their
application in the tourism sector.For the first part of the course: • Caselli G., Vallin J. & Wunch G. (2006), Demography – Analysis and Synthesis. A Treatise in Population. Elsevier. Chapters: 1, 2, 3, 4, 5, 6 (only Sections I and II), 8 (only Section I.1), 11 (only Sections I, II – excluding I.1 and II.2.b), 12 (only Section I), 14 (only Section I – excluding I.2 – and Section II – excluding II.3, II.5 and II.6), 15 (only Sections III.1 and III.3). For the second part of the course: • Ian Yeoman, Cathy Hsu, Karen Smith & Sandra Watson (2012). Tourism and Demography. Goodfellow Publishers • Heike A. Schänzel, Ian Yeoman & Elisa Backer (2012). Family Tourism - Multidisciplinary Perspectives. Channel View Publications • De Bartolo G. & Stranges E. Demography and Turnover (2008), in S.H. Murdock and D.A. Swanson (eds.), Applied Demography in the 21st Century, 271–284. The first part of the course is devoted to basic demographic tools such as: population structures and the Lexis diagram; demographic rates; direct and indirect standardisations; population increase; mortality – life table construction and interpretation; fertility and reproduction measures and interpretations; population projection and forecast; demographic transition and major population trends. The second part of the course is devoted to the application of the materials and the methods of demography to the analysis and solution of the tourism issues and problems. Basic knowledge of mathematics Basic aapproaches and methods of Business Demography will be considered and key case-studies will be presented. 1) Written exam: 5 questions (open questions or exercises). Each question scores 6 points. Duration: 2 hours. The oral exam can be accessed if students reach at least 15 points in the written exam. Relative score of written exam: 50%. 2) Oral exam: 3 questions. Duration: approximately 15-to-30 minutes. Relative score of oral exam: 50%. There is no difference between attending and non-attending students. • Introduction to Demography and Business Demography • Population Structures and Lexis Grid • Demographic Rates & Direct Standardisations • Population increase • Fertility: Measures and Interpretations • Mortality: Measures and Interpretations • Applications of Demographic Concepts and Methods in the Business Sector • Small-Area Projections • Worldwide Major Population Trends • Demography and Tourism (Tomorrow's Tourists: the implications of demographic change for tourism attitudes and behaviours; An Aging Population and Changing Family Structures; Families in Nature Tourism: Trends in Holiday Locations and Activities; VFR Travellers of the Future; Generation Y and Travel Futures; Gap year Travel Alternatives: Gen-Y, Volunteer Tourism and Global Citizenship; What Does Generation Y Want from Conferences and Incentive Programmes? Implications for the Business Tourism Industry; Micronesian Islands: Adapting to Change; Demographic Changes and the Labour Market in the International Tourism Industry) • Family Tourism • Tourism, human resource management and turnover
Testi del Syllabus
Resp. Did. GRASSINI LAURA Matricola: 075419
Docenti GRASSINI LAURA, 1.5 CFU
VIGNOLI DANIELE, 1.5 CFU
Anno offerta: 2017/2018
Insegnamento: B021374 - COMPUTER SCIENCES AND APPLICATIONS LAB
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2016
CFU: 3
Settore: NN
Tipo Attività: F - Altro
Anno corso: 2
Periodo: I Semestre
Testi in italiano
Lingua insegnamento English
Contenuti (Dipl.Sup.) Survey planning
Questionnaire design
Limesurvey.
Statistical analysis of survey data (STATA)
Testi di riferimento Moodle platform (e-learning)
Obiettivi formativi The course is held by prof. Laura GRASSINI (1.5 credits) and prof. Daniele
VIGNOLI (1.5 credits)
PART 1. (Grassini) Questionnaire design. Planning a web survey with
Limesurvey.
PART 2. (Vignoli) Statistical analysis of survey data with STATA.
Prerequisiti Basic statistics
Basic informatics
Metodi didattici Laboratory
Modalità di verifica Project work
dell'apprendimento PresentationTesti in inglese
English
Survey planning
Questionnaire design
Limesurvey
Statistical analysis of survey data (STATA)
Moodle platform (e-learning)
The course is held by prof. Laura GRASSINI (1.5 credits) and prof. Daniele
VIGNOLI (1.5 credits)
PART1. (Grassini) Questionnaire design. Planning a web survey with
Limesurvey.
PART 2. (Vignoli) Statistical analysis of survey data with STATA.
Basic statistics
Basic informatics
Laboratory
Project work
PresentationTesti del Syllabus
Resp. Did. RADICCHI ELENA Matricola: 100914
Docente RADICCHI ELENA, 9 CFU
Anno offerta: 2017/2018
Insegnamento: B021366 - DESTINATION MANAGEMENT
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU: 9
Settore: SECS-P/08
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: I Semestre
Testi in italiano
Lingua insegnamento Inglese
Contenuti (Dipl.Sup.) 1)Introduction to the Economics of Tourism;
2) The Tourism Sector in the economy;
3) The External Environment;
4) Stakeholders and Providers in the Tourism Sector;
5) Entrepreneurship and Firms in the Tourism sector;
6) The Tourism market;
7) Strategies in the Tourism sector;
8) The Tourism Product;
9) The Tourism Destination;
10) Sustainable Tourism
Testi di riferimento Candela G., Figini P. (2012), The Economics of Tourism Destinations,
Springer, Berlin.
Obiettivi formativi Obiettivo del corso di Destination Management è l’individuazione delle
caratteristiche che consentono di analizzare la nascita e lo sviluppo delle
imprese sia profit che no profit che operano nella filiera del turismo
(ospitalità alberghiera, tour operator, agenzie di viaggi, consorzi, ecc.). I
temi trattati, partendo da una definizione del settore, dell’ambiente
esterno, dell’imprenditorialità nel turismo, intendono favorire la
comprensione della complessità di relazioni che si sviluppano tra i
numerosi stakeholder che operano in una destinazione turistica
contemporanea fornendo agli studenti gli strumenti economico-gestionali
utili alla implementazione di strategie e processi di decision-making che
consentano non solo di rispondere adeguatamente ad una domanda di
visitatori e turisti sempre più globale e in constante evoluzione, ma anche
di gestire l’offerta turistica sul territorio in modo sostenibile dal punto di
vista economico, sociale e ambientale.Prerequisiti Per Studenti Erasmus: Background in Economia e/o Management
Metodi didattici Lezioni interattive, esercitazioni, lavori di gruppo
Modalità di verifica STUDENTI FREQUENTANTI:
dell'apprendimento 1) Esame scritto: 3 domande aperte. Ciascuna domanda vale 10 punti.
Durata della prova 2 ore. Peso della valutazione: 40%.
2) Esame orale: Project work. Durata della presentazione 20 minuti. Peso
della valutazione: 60%.
STUDENTI NON FREQUENTANTI:
Esame scritto: 6 domande aperte. Ogni domanda vale 5 punti. Durata
della prova 2 ore. Peso della valutazione 100%.
Testi di riferimento:
Candela G., Figini P. (2012), The Economics of Tourism Destinations,
Springer, Berlin (Ch. 1, 2, 3, 4, 6, 7, 8, 9, 10, 12, 16).
Dwyer L., Forsyth P. (2006), International Handbook on the Economics of
Tourism, Edward Elgar Publishing, Northampton (USA) (Ch. 9, 19).
Jones T. (2004), Business Economics and Managerial Decision Making,
John Wiley & Sons Ltd., Chichester (UK) (Ch. 1, 13, 16, 17, 19, 20).
Tribe J. (2005), The economics of recreation, leisure and tourism, Elsevier,
London (Ch. 8, 9).
Radicchi E. (2013), “Tourism and Sport: strategic synergies to enhance
the sustainable development of a local context”, Physical Culture and
Sport. Studies and Research, Vol. 57/1, p. 44-57.
Programma esteso 1) Introduction to the Economics of Tourism
The Economics of Tourism
Definition of Tourism and Destination
The measurement of Tourism
2)The Tourism Sector in the economy
Defining the concept of Sector
The supply-side approach
The demand-side approach
The role of Tourism sector in contemporary economies
3) The External Environment
External forces shaping Tourism
- Demographic environment
- Socio-cultural environment
- Economic environment
- Natural environment
- Technological environment
- Political Environment
4) Stakeholders and Providers in the Tourism Sector
Stakeholders and Providers in Tourism
Hospitality, Transport, Logistics and Attractions
Travel Agencies and Tour Operators
GDS, OLTA
5) Entrepreneurship and Firms in the Tourism sector
Entrepreneurship
The birth of the firm
Resources and Capabilities
Ownership, control, management
Organizational issues and structures of the touristic firm
Tourism firm as a ‘service’ firm
6) The Tourism market
Market demand
Aspect of tourism consumptionStructures of Tourism Markets
7) Strategies in the Tourism sector
Vertical integration
Diversification
Mergers/Acquisitions
Alliances
8) The Tourism Product
Tourism Product components
Tourism Product/Destination Life cycle (TALC Model)
9) The Tourism Destination
Concept of Destination
The Destination as a core element of the Tourism System
The Destination Competitiveness
10) Sustainable Tourism
Environmental Sustainability
Social Sustainability
Economic Sustainability
Testi in inglese
English
1)Introduction to the Economics of Tourism;
2) The Tourism Sector in the economy;
3) The External Environment;
4) Stakeholders and Providers in the Tourism Sector;
5) Entrepreneurship and Firms in the Tourism sector;
6) The Tourism market;
7) Strategies in the Tourism sector;
8) The Tourism Product;
9) The Tourism Destination;
10) Sustainable Tourism
Candela G., Figini P. (2012), The Economics of Tourism Destinations,
Springer, Berlin.
Objective of the Destination Management Course is the analysis of the
birth and development of firms - both profit and non-profit - that operate
in the tourism supply chain (hotel accommodation, tour operators, travel
agencies, consortia, etc.). The topics addressed during the Course,
starting with a definition of the sector, the external environment, the
entrepreneurship in tourism, aim at understanding the complexity of
relationships among the manifold stakeholders that operate in a
contemporary tourism destination. The goal is to provide students with
the economic and managerial tools useful to implement strategies and
decision-making processes that enable not only to adequately respond to
a visitors and tourists demand increasingly global and in constant
evolution, but also to manage the tourist offer in the light of an economic,
social and environmental sustainability.
For Erasmus Students: Background in Economics and/or Management
Interactive lectures, in class assignment, group projectsATTENDING STUDENTS: 1) Written exam: 3 questions (open questions). Each question scores 10 points. Duration: 2 hours. Relative score of written exam: 40%. 2) Oral exam: Project work. Duration of presentation: approximately 20 minutes. Relative score of oral exam: 60%. NOT ATTENDING STUDENTS: Written exam: 6 questions (open questions). Each question scores 5 points. Duration: 2 hours. Relative score of written exam: 100%. References to be studied: Candela G., Figini P. (2012), The Economics of Tourism Destinations, Springer, Berlin (Ch. 1, 2, 3, 4, 6, 7, 8, 9, 10, 12, 16). Dwyer L., Forsyth P. (2006), International Handbook on the Economics of Tourism, Edward Elgar Publishing, Northampton (USA) (Ch. 9, 19). Jones T. (2004), Business Economics and Managerial Decision Making, John Wiley & Sons Ltd., Chichester (UK) (Ch. 1, 13, 16, 17, 19, 20). Tribe J. (2005), The economics of recreation, leisure and tourism, Elsevier, London (Ch. 8, 9). Radicchi E. (2013), “Tourism and Sport: strategic synergies to enhance the sustainable development of a local context”, Physical Culture and Sport. Studies and Research, Vol. 57/1, p. 44-57. 1) Introduction to the Economics of Tourism The Economics of Tourism Definition of Tourism and Destination The measurement of Tourism 2)The Tourism Sector in the economy Defining the concept of Sector The supply-side approach The demand-side approach The role of Tourism sector in contemporary economies 3) The External Environment External forces shaping Tourism - Demographic environment - Socio-cultural environment - Economic environment - Natural environment - Technological environment - Political Environment 4) Stakeholders and Providers in the Tourism Sector Stakeholders and Providers in Tourism Hospitality, Transport, Logistics and Attractions Travel Agencies and Tour Operators GDS, OLTA 5) Entrepreneurship and Firms in the Tourism sector Entrepreneurship The birth of the firm Resources and Capabilities Ownership, control, management Organizational issues and structures of the touristic firm Tourism firm as a ‘service’ firm 6) The Tourism market Market demand Aspect of tourism consumption Structures of Tourism Markets 7) Strategies in the Tourism sector Vertical integration Diversification Mergers/Acquisitions
Alliances 8) The Tourism Product Tourism Product components Tourism Product/Destination Life cycle (TALC Model) 9) The Tourism Destination Concept of Destination The Destination as a core element of the Tourism System The Destination Competitiveness 10) Sustainable Tourism Environmental Sustainability Social Sustainability Economic Sustainability
Testi del Syllabus
Resp. Did. GUIDI BRUSCOLI FRANCESCO Matricola: 100060
Docente GUIDI BRUSCOLI FRANCESCO, 9 CFU
Anno offerta: 2017/2018
Insegnamento: B019349 - ECONOMIC HISTORY OF TOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU: 9
Settore: SECS-P/12
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: I Semestre
Testi in italiano
Lingua insegnamento Inglese
Contenuti (Dipl.Sup.) Il corso mira ad analizzare lo sviluppo del turismo dalle origini fino all’età
contemporanea. Si vedranno i fenomeni turistici sia dal punto di vista di
chi viaggia che dal punto di vista delle strutture ricettive e si studierà
quindi anche l’evoluzione delle politiche pubbliche volte allo sviluppo
della ricettività.
Testi di riferimento FREQUENTANTI:
Materiale indicato durante le lezioni e materiale caricato su Moodle
NON FREQUENTANTI:
Europe at the seaside. The economic history of mass tourism in the
Mediterranean, ed. by L. Segreto-C. Manera-M. Pohl, New York-Oxford,
2009
E. Zuelow, A History of Modern Tourism, London-New York, 2016
A. Maczak, An Expensive Leisure: Travelling in Europe in the Sixteenth
and Seventeenth Centuries, in Il tempo libero. Economia e società. Secc.
XIII-XVIII, Proceedings of the Conference of the Instituto Datini (Prato, 18-
23 April 1994), ed. by S. Cavaciocchi, Florence, 1995, pp. 765-787
D. Marson, From Mass Tourism to Niche Tourism, in Research Themes for
Tourism, ed. By P. Robinson-S. Heitmann-P.U.C. Dieke, Wallingford, 2011,
pp. 1-15
J. Towner, The Grand Tour: a key phase in the history of tourism, in
"Annals of Tourism Research", 12 (1985), pp. 297-333
Obiettivi formativi CONOSCENZE: Lo sviluppo dei fenomeni turistici dall’antichità all’età
contemporanea
COMPETENZE: Strumenti per una valutazione critica dei fatti economici in
un contesto storico di lungo periodoPrerequisiti Nessuno
Metodi didattici Lezioni di didattica frontale e discussione di alcuni temi mediante
presentazioni da parte degli studenti frequentanti
Modalità di verifica Prova scritta:
dell'apprendimento - due domande aperte
- 80 minuti
Programma esteso Introduzione ai fenomeni economici e al loro sviluppo dal Medioevo all’età
contemporanea. Il viaggio, i viaggiatori e la conoscenza del mondo. La
storia economica del turismo come disciplina. Prime forme di “proto-
turismo”. Ospitalità e strutture ricettive. Il termalismo dall’antichità
all’età moderna. Il Grand Tour. Il turismo moderno. Destinazioni e
strutture ricettive. Il turismo di massa.
Testi in inglese
English
The development of tourism from the origins to the present day. Tourism
phenomena will be analysed both from the point of view of the traveller
and from the point of view of the host community. Emphasis will be
placed on infrastrucures and on the related public policies.
STUDENTS ATTENDING THE LECTURES:
Texts and other materials suggested during the course and/or uploaded
on Moodle
STUDENTS NOT ATTENDING THE LECTURES:
Europe at the seaside. The economic history of mass tourism in the
Mediterranean, ed. by L. Segreto-C. Manera-M. Pohl, New York-Oxford,
2009
E. Zuelow, A History of Modern Tourism, London-New York, 2016
A. Maczak, An Expensive Leisure: Travelling in Europe in the Sixteenth
and Seventeenth Centuries, in Il tempo libero. Economia e società. Secc.
XIII-XVIII, Proceedings of the Conference of the Instituto Datini (Prato, 18-
23 April 1994), ed. by S. Cavaciocchi, Florence, 1995, pp. 765-787
D. Marson, From Mass Tourism to Niche Tourism, in Research Themes for
Tourism, ed. By P. Robinson-S. Heitmann-P.U.C. Dieke, Wallingford, 2011,
pp. 1-15
J. Towner, The Grand Tour: a key phase in the history of tourism, in
"Annals of Tourism Research", 12 (1985), pp. 297-333
KNOWLEDGE: The development of tourism-related phenomena from the
Antiquity to the present day
SKILLS: Capability to carry out a critical analysis of the development of
economic phenomena in the long run
None
Lectures and discussion of students' presentations
Written exam:
- two (open) questions
- 80 minutesIntroduction the economic phenomena and their development through time. Travel, travellers and the expanding world. Economic history of tourism as a new discipline. Proto-tourism. Hospitality and accommodation. Thermalism from the Antiquity to the Modern Age. The Grand Tour. Modern tourism. Destinations and tourism infrastructures. Mass tourism.
Testi del Syllabus
Resp. Did. GRASSINI LAURA Matricola: 075419
Docente GIAMBONA FRANCESCA, 6 CFU
Anno offerta: 2017/2018
Insegnamento: B019353 - ECONOMIC STATISTICS FOR TOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2016
CFU: 6
Settore: SECS-S/03
Tipo Attività: B - Caratterizzante
Anno corso: 2
Periodo: II Semestre
Testi in italiano
Lingua insegnamento INGLESE
Contenuti (Dipl.Sup.) The course deals with: tourism time series analysis; elements of spatial
analysis; the System of National Accounts (SNA); demand and supply in
tourism sector; sustainability and competitiveness indicators for tourism
Testi di riferimento Kendrick J.W. (2012). The New System of National Accounts. Kluwer
Academic Publisher.
Lequiller F. and Blades D. (2014). Understanding National Accounts
Second Edition. OECD Publishing (https://www.oecd.org/std/UNA-
2014.pdf)
Yaffee R.A. and McGee M. (2000). Introduction to Time Series Analysis
and Forecasting. Elsevier. (chapters 1-2)
(https://faculty.psau.edu.sa/filedownload/doc-12-pdf-
0a64dcdcbcd89c8d0f1540e08ec12091-original.pdf)
European Commission. (2016). The European Tourism Indicator System.
Luxembourg: Publications Office of the European Union ( http://uni-
sz.bg/truni11/wp-content/uploads/biblioteka/file/TUNI10015968.pdf
).
Obiettivi formativi The aim of the course is to provide the basic elements to analyse tourism
time series analysis and forecasting, for the main tourism micro and
macro economic indicators (referring mainly to the SNA). Furthermore,
sustainability and competitiveness indicators for tourism will be
introduced.Prerequisiti A basic knowledge of Statistics and Economics is requested.
Metodi didattici The course is delivered through front lessons, accompanied with
examples, exercises and case studies.
Altre informazioni A continuous attendance to lessons is strongly recommended.
Modalità di verifica Oral exam: 3 questions. Each question is 1/3 of the final score.
dell'apprendimento
Only for attending students a project work with oral presentation and one
question.
Programma esteso 1) Introduction to economic statistics, definition and sources with
particular reference to statistical sources for the analysis of tourism.
2) Basic elements of the System of National Accounts (SNA)
• The main economic indicators of tourism activity in the SNA framework:
Gross Value Added, Gross Domestic Product, Total Product, Intermediate
Consumption, Final Consumption, Saving, Investment, Import, Export.
The Income and expenditure economic account.
• Analysis and discussion of the Tourism Satellite Account (TSA)
• The Balance of Payments and Touristic Balance
3) Tourism time series analysis. Composition model. Identification of
trend, cycle, seasonality and irregularity. Analytical determination of the
trend-cycle without seasonality (linear, quadratic and exponential
models) and with seasonality. Choice of the best statistical model.
4) Spatial dependence, spatial correlation and spatial models in tourism.
5) The demand approach: the demand of tourism services both in the
national accounting framework and by analyzing the tourism
expenditure of household inside and outside a Country using the Linear
Expenditure System (LES).
6) Supply approach: the production of tourism services by tourism
enterprises, namely hotels and restaurants, both in accounting
framework and as modelled through a Cobb-Douglas production function,
and estimation of related parameters, namely returns to scale and direct
and substitution elasticities.
7) Sustainability and Competitiveness Indicators for tourism: ETIS
indicators (European Tourism Indicators System for sustainable
destination management) and competitiveness indicators (Indicators for
Measuring Competitiveness in Tourism)
Testi in inglese
English
The course deals with: tourism time series analysis; elements of spatial
analysis; the System of National Accounts (SNA); demand and supply in
tourism sector; sustainability and competitiveness indicators for tourism
Kendrick J.W. (2012). The New System of National Accounts. Kluwer
Academic Publisher.
Lequiller F. and Blades D. (2014). Understanding National Accounts
Second Edition. OECD Publishing (https://www.oecd.org/std/UNA-
2014.pdf)
Yaffee R.A. and McGee M. (2000). Introduction to Time Series Analysis
and Forecasting. Elsevier. (chapters 1-2)
(https://faculty.psau.edu.sa/filedownload/doc-12-pdf-
0a64dcdcbcd89c8d0f1540e08ec12091-original.pdf)European Commission. (2016). The European Tourism Indicator System. Luxembourg: Publications Office of the European Union ( http://uni- sz.bg/truni11/wp-content/uploads/biblioteka/file/TUNI10015968.pdf ). The aim of the course is to provide the basic elements to analyse tourism time series analysis and forecasting, for the main tourism micro and macro economic indicators (referring mainly to the SNA). Furthermore, sustainability and competitiveness indicators for tourism will be introduced. A basic knowledge of Statistics and Economics is requested. The course is delivered through front lessons, accompanied with examples, exercises and case studies. A continuous attendance to lessons is strongly recommended. Oral exam: 3 questions. Each question is 1/3 of the final score. Only for attending students a project work with oral presentation and one question. 1) Introduction to economic statistics, definition and sources with particular reference to statistical sources for the analysis of tourism. 2) Basic elements of the System of National Accounts (SNA) • The main economic indicators of tourism activity in the SNA framework: Gross Value Added, Gross Domestic Product, Total Product, Intermediate Consumption, Final Consumption, Saving, Investment, Import, Export. The Income and expenditure economic account. • Analysis and discussion of the Tourism Satellite Account (TSA) • The Balance of Payments and Touristic Balance 3) Tourism time series analysis. Composition model. Identification of trend, cycle, seasonality and irregularity. Analytical determination of the trend-cycle without seasonality (linear, quadratic and exponential models) and with seasonality. Choice of the best statistical model. 4) Spatial dependence, spatial correlation and spatial models in tourism. 5) The demand approach: the demand of tourism services both in the national accounting framework and by analyzing the tourism expenditure of household inside and outside a Country using the Linear Expenditure System (LES). 6) Supply approach: the production of tourism services by tourism enterprises, namely hotels and restaurants, both in accounting framework and as modelled through a Cobb-Douglas production function, and estimation of related parameters, namely returns to scale and direct and substitution elasticities. 7) Sustainability and Competitiveness Indicators for tourism: ETIS indicators (European Tourism Indicators System for sustainable destination management) and competitiveness indicators (Indicators for Measuring Competitiveness in Tourism)
Testi del Syllabus
Resp. Did. ROCCHI BENEDETTO Matricola: 097763
Docente ROCCHI BENEDETTO, 6 CFU
Anno offerta: 2017/2018
Insegnamento: B019357 - ECONOMICS AND MANAGEMENT OF AGRITOURISM
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2016
CFU: 6
Settore: AGR/01
Tipo Attività: C - Affine/Integrativa
Anno corso: 2
Periodo: I Semestre
Testi in italiano
Lingua insegnamento INGLESE
Contenuti (Dipl.Sup.) Il corso presenta agli studenti le attività turistiche gestite dalle aziende
agrarie, fornendo principi e concetti per la valutazione del loro contributo
alla sostenibilità delle aree rurali
Le letture forniranno le conoscenze essenziali sui processi di sviluppo
rurale,l'economia e la gestione della produzione agricola , l'offerta e la
domanda di servizi agrituristici. Principi guida per la formulazione di un
piano di marketing per una ipotetica attività agrituristica.
Testi di riferimento Agli studenti verrà fornita una selezione di articoli scientifici su
l'economia e la gestione dell'agriturismo. I seguenti titoli sono letture
essenziali per la preparazione dell'esame:
Castle E.N. 1998. A conceptual framework for the study of rural places.
American Journal of Agricultural Economics, 80(3):621-631.
Garrod B., Wornell R., Youell R. 2006. Re-conceptualizing rural resources
as countryside capital: the case of rural tourism. Journal of Rural Studies,
22:117-128.
Van Huylenbroek G., Vandermeulen V., Mettepenningen E., Verspecht A.
2007. Multifunctionality of agriculture: a review of definitions, evidence,
instruments. Living Reviews in Landscape Research, 1: 3-43.
Fagioli Fiume F., Diotallevi F. Ciani A. 2014. Strengthening the
sustainability of rural areas: the role of rural tourism and agritourism.
Rivista di Economia Agraria, 69(2-3): 155-169.
Phillip S., Hunter C., Blackstock K. 2010. A typology for defining agri-
tourism. Tourism Management, 31: 754-758.
Flanigan S., Blackstyock K., Hunter C. 2015. Generating public and
private benefits through understanding what drives different types of
agritourism. Journal of Rural Studies, 41: 129-141.
Streifeneder T. 2016. Agriculture first: assessing European policies and
scientific typologies to define authentic agritourism and differentiate itfrom countryside tourism. Toursim Management Perspectives, 20: 251-
264.
Barbieri C. 2013. Assessing sustainability of agri-tourism in the US: a
comparison between agritourism and other farm entrepreneurial
ventures. Journal of Sustainable Tourism, 21(2): 252-270Virginia
Cooperative Extension 2009. Agri-tourism.
http://www.pubs.ext.vt.edu/310/310-003/310-003.html
Practical activities will be supported by Farminc, an on-line training tool
available at URL http://www.unimc.it/farminc
Obiettivi formativi Gli studenti verranno forniti delle conoscenze essenziali sulle
caratteristiche delle attività agrituristiche. Il corso li introdurrà alla
valutazione economica, ambientale e sociale dell'agriturismo nel contesto
dei processi di sviluppo rurale. Alla fine del corso gli studenti saranno in
grado di delineare un piano di marketing per lo sviluppo di una attività
turistica all'interno di una azienda agraria
Prerequisiti Conoscenze di base di economia e politica agro-alimentare. La frequenza
e l'ottenimento dei crediti del corso di Agri-food economics è
raccomandata caldamente
Metodi didattici Lezioni frontali (25), attività in classe (10), visite ad aziende (se possibile:
4 ore) seminari con imprenditori (4).
Le ore totali del corso (includendo anche lo studio individuale e la
valutazione finale): 120 (= 6x20)
Altre informazioni La frequenza delle attività in classe e seminariali è fortemente
raccomandata. Per gli studenti frequentanti la partecipazione alle attività
in classe costituisce la base per la valutazione finale.
Modalità di verifica Studenti frequentanti: presentazione in classe di unna caso di studio
dell'apprendimento sull'agriturismo (15 min; 30%); presentazione in classe di una bozza di
piano di marketing per lo sviluppo di una ipotetica attività agrituristica
(20 min; 70%)
Studenti non frequentanti: preparazione di una bozza scritta di piano di
marketing per lo sviluppo di una ipotetica attività agrituristica;
presentazione orale e discussione del piano di marketing durante l'esame
finale (30 min; 100%)
Programma esteso Sostenibilità rurale. Turismo rurale. Elementi di economia della
produzione agricola. Agricoltura multifunzionale. Agriturismo: concetto e
definizioni. Il turismo all'interno dell'attività dell'azienda agraria.
Redditività e sostenibilità dell'attività agrituristica. L'agri-turista.
Pianificare un'attività agrituristica: elementi fondamentali e linee guida
per la formulazione di un piano di marketing
Testi in inglese
English
The course introduces students to the economics of tourism activities
managed within farms, providing concepts and principles to assess their
contribution to rural sustainability.
The lectures will provide essential knowledge on rural development, farm
economics and management, supply and demand for agritoursim
services. Guidelines for the formulation of a marketing plan for a
hypothehtical agritourism project will complete the course.
A set of papers on rural development, agritourism economics and
management will be provided to students. The following titles can be
considered as essential readings:
Castle E.N. 1998. A conceptual framework for the study of rural places.
American Journal of Agricultural Economics, 80(3):621-631.
Garrod B., Wornell R., Youell R. 2006. Re-conceptualizing rural resources
as countryside capital: the case of rural tourism. Journal of Rural Studies,
22:117-128.Van Huylenbroek G., Vandermeulen V., Mettepenningen E., Verspecht A. 2007. Multifunctionality of agriculture: a review of definitions, evidence, instruments. Living Reviews in Landscape Research, 1: 3-43. Fagioli Fiume F., Diotallevi F. Ciani A. 2014. Strengthening the sustainability of rural areas: the role of rural tourism and agritourism. Rivista di Economia Agraria, 69(2-3): 155-169. Phillip S., Hunter C., Blackstock K. 2010. A typology for defining agri- tourism. Tourism Management, 31: 754-758. Flanigan S., Blackstyock K., Hunter C. 2015. Generating public and private benefits through understanding what drives different types of agritourism. Journal of Rural Studies, 41: 129-141. Streifeneder T. 2016. Agriculture first: assessing European policies and scientific typologies to define authentic agritourism and differentiate it from countryside tourism. Toursim Management Perspectives, 20: 251- 264. Barbieri C. 2013. Assessing sustainability of agri-tourism in the US: a comparison between agritourism and other farm entrepreneurial ventures. Journal of Sustainable Tourism, 21(2): 252-270Virginia Cooperative Extension 2009. Agri-tourism. http://www.pubs.ext.vt.edu/310/310-003/310-003.html Practical activities will be supported by Farminc, an on-line training tool available at URL http://www.unimc.it/farminc Students will be provided of the basic knowledge on the characteristics the agri-tourism activities. The course will introduce them to economic, environmental and social assessment of agri-tourism in the context of rural development. At the end of the course students will be able to outline a marketing plan for the development of a tourism activities within a farm. Basic knowledge on agricultural and food economics and policy. Attendance and acquisition of credits of the course on "Agri-food economics" are strongly recommended. Frontal lectures (25), classroom activities (10), visits to agritourism farms (whn possible: 4) seminars with agritourism entrepreneurs (4). Total hours of the course (including private study and examination): 120 (= 6x20) hours. The attendance to classroom and seminar activities is strongly recommended. For studens attending the course the particiption to classroom activities will be the basis for final evaluation. For students attending lectures: classroom presentation on a agritorism case study (15 min; 30%); classroom presentation on the outline of a marketing plan for a hypothetical agri-tourism activity (20min; 70%). Non-attending students will be asked to prepare a written draft marketing plan on a agri-tourism case study and to discuss it during a final interview (30 min). Rural sustainability. Rural tourism. Basics on farm economics. Multifunctional farming. Agritourism: concept and definitions. Tourism and the farming activity. Viability and sustainability of agri-tourism. The agri-tourist. Planning a agritourist activity: basics and outline of a marketing plan.
Testi del Syllabus
Resp. Did. CZIRAKY ILONA VICTORIA Matricola: 097307
Docente CZIRAKY ILONA VICTORIA, 9 CFU
Anno offerta: 2017/2018
Insegnamento: B021365 - ENGLISH - ADVANCED LEVEL
B205 - DESIGN OF SUSTAINABLE TOURISM SYSTEMS –
Corso di studio:
PROGETTAZIONE DEI SISTEMI TURISTICI
Anno regolamento: 2017
CFU: 9
Settore: L-LIN/12
Tipo Attività: B - Caratterizzante
Anno corso: 1
Periodo: I Semestre
Testi in italiano
Lingua insegnamento INGLESE
Contenuti (Dipl.Sup.) Il corso ha lo scopo di sviluppare le capacità di produrre testi scritti ed
orali chiari e ben argomentati su temi di carattere economico. Queste
conoscenze saranno applicate alla produzione di testi scritti ed orali che
mettono in atto le strategie retoriche per favorire la chiarezza e
l’efficacia. Lo studente dovrà descrivere ed interpretare dei
fenomeni/trend economici ed essere in grado di dare una presentazione
orale in formato powerpoint su temi attenenti al corso di laurea.
Testi di riferimento Libri di testo: Materiali a cura del docente. Un dizionario monolingue: e.g.
MacMillan English Dictionary for Advanced learners, Longman Dictionary
of Contemporary English, Oxford Learner's Dictionary, o altro.
Non-frequentanti: contattare la docente.
Obiettivi formativi CONOSCENZE: Il corso impartirà le nozioni lessicali, grammaticali e
stilistiche che ricorrono con maggiore frequenza nei testi in lingua inglese
di area economica con particolare attenzione all'organizzazione del testo
e alle strategie retoriche più efficaci in modo da favorire la capacità di
produrre testi scritti ed orali chiari e ben argomentati su temi di carattere
economico. Queste conoscenze saranno applicate alla produzione dei
testi scritti ed orali in lingua inglese che mettono in atto delle strategie
retoriche per favorire la chiarezza e l'efficacia.
COMPETENZE: Lo studente acquisisce competenze comunicative
specialistiche scritti ed orali per essere in grado di produrre testi e di
svolgere comunicazioni orali che siano efficaci sia a livello informativo
che persuasivo.
Capacità acquisite al termine del corso: Consapevolezza delle
caratteristiche del discorso economico scritto ed orale. Saper redigere
brevi testi in modo chiaro e dettagliato su temi relativi all'area economica
esponendo la propria interpretazione dei fenomeni economici e di essere
in grado di svolgere comunicazioni orali che siano efficaci sia a livelloinformativo che argomentativo.
Prerequisiti Insegnamento contenente i prerequisiti (vincolanti e/o consigliati): Il
corso di inglese è indirizzato a studenti che possiedono già una
conoscenza a livello intermedio avanzato (B2 del European Council
Framework) della lingua inglese.
Metodi didattici Lezioni di didattica frontale e partecipativa: 54 ore
Altre informazioni Informzioni dettagliati su MOODLE.
Modalità di verifica Livello: B2+
dell'apprendimento Studenti frequentanti:
1. Valutazione di elaborati scritti durante il corso.
2. Esame finale di una presentazione orale formale della durata max di
15 min. su un tema affrontato nel corso di studio, scelto dallo studente
precedentemente e concordato con il docente. La presentazione dovrà
essere presentato su powerpoint, il linguaggio dovrà essere specialistico
e formale e l’argomento ben strutturato.
Studenti non frequentanti:
1. Una prova scritta finale in lingua inglese su temi di carattere
economico .
2. Una presentazione orale formale della durata max di 15 min. su un
tema affrontato nel corso di studio, scelto dallo studente
precedentemente e concordato con il docente. La presentazione dovrà
essere presentato su powerpoint, il linguaggio dovrà essere specialistico
e formale e l’argomento ben strutturato.
3. Definizioni dei seguenti concetti: CSR, sustainability, sustainable
development, corporate sustainable reporting, impression management.
Testi in inglese
English
Students will learn
a. the micro and macro writing skills necessary to produce well-
structured academic texts and conference abstracts and to
describe/interpret economic trends.
b. the communication skills necessary to produce effective and well-
argued oral presentations in power point format on topics studied during
their degree course.
Didactic material provided by teacher. Monolingual dictionary, MacMillan
Learner's Dictionary. Non-attending students need to contact the teacher.
Students will learn
a. the micro and macro writing skills necessary to produce well-
structured academic texts and conference abstracts and to
describe/interpret economic trends.
b. the communication skills necessary to produce effective and well-
argued oral presentations in power point format on topics studied during
their degree course.
Prerequisite: B2 level of the European Council Framework.You can also read
