HOSP 1803: Travel & Tourism in Italy
Dede Hamm's program at Northwest Arkansas Community College
We worked with Dede to design a program that showed her students everything that goes into the travel and tourism industry while in Italy. She showed them the bottom-up timeline of the food industry from cheese making in Piedmont Farm to a visit to the Slow Food Association. We also arranged a visit to Bologna University, where topics included the social and cultural effect of travel and tourism on the hotel and restaurant business.
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– Students to read "Tourism: The Business of Hospitality and Travel" and share what they learned while abroad
– Travel journals to be created for upcoming trip
IN ITALY
– Visit to Piedmont Farm, where students learn the logistics of cheese making and pig farming
– Culinary-focused visit to Bologna University
– Lecture on sustainable farming and lunch at the Slow Food Association Restaurant
– Hands-on cooking class and discussion of the culinary industry in Italy
BACK ON CAMPUS
– Students begin their class on campus informed by their experiences abroad
– Weekly online discussion board submissions about individual experiences while abroad, along with weekly quizzes
– Travel journals to be submitted
– Term projects to be completed
– Understand the various components of the tourism system on a local, state, regional, national and international level
– Discuss the economic, environmental and social implications of tourism
– Identify basic marketing principles relating to global tourism
– Describe the relationship between the growth of the attractions and entertainment industries and travel
– Define and describe ecotourism and culinary tourism
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Dede Hamm is an Associate Professor of Hospitality Management, Northwest Arkansas Community College. The information above is an excerpt from her comprehensive syllabus.
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