Economy Of Tourist Companies 2023/2024

The course, which consists of four parts closely related to each other, first of all introduces the phenomenon of the food and wine tourism, highlighting the main trends at national and international level, and then concentrates on the tourism firm conceived as a system, analyzing its peculiar technical and organizational characteristics and its management in the competitive environment. Management models and techniques of firms of food and wine tourism and the reciprocal relations between firms and the destination where they are rooted will be particularly focused. Afterwards, the course focuses on the food and wine tourism product and the related offering system, highlighting its constitutive characteristics and proposing different perspectives of analysis. The topic of destination of food and wine tourism is explored together with the related governance and management issues in the light of the trends in the demand for food and wine tourism and the current competitive challenges. The topic of sustainable development of destinations of food and wine tourism and its management in a co-evolutionary perspective is treated as central.

Part I –  The food and wine tourism phenomenon 

• Overview of the food and wine tourism phenomenon at national and international level

• Basic concepts and prospects for qualitative and quantitative tourism analysis 

• Basic data and main statistical sources 

Part II –  The tourism firm

• Definition and characteristics 

• Data on Italian tourism firms

• Governance and management (activities, subjects and decisions)

• The tourism firm as a system. Systemness conditions 

• Management of the tourism firm in the competitive environment. Sector, market, environment. Management models and techniques

• Adaptation and co-evolution. The role of the territory

• Activities and subjects of the food and wine tourism offering 

• Agritourism 

• Alberghi diffusi

Part III –  The food and wine tourism product

• Characteristics of the food and wine tourism service

• Food and wine tourism product and local attractions 

• Food and wine tourism demand and offering 

• Production-supply systems (offering) of tourism services

• Tourism services and tourist experiences 

Parte IV –  The tourism destination

• Destination Management and Destination Governance

• Food and wine tourism destination as a system 

• Food and wine tourism destination competitiveness and sustainability 

• Food and wine tourim firms and destinations in a co-evolutionary view