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The symbiotic relationship between gastronomy and the hospitality sector in Europe is pivotal. As travellers increasingly crave authentic experiences, tourism opens doors for farmers and local producers to diversify, and for family-run tourism businesses to create unique gastronomy-based activities. This may stabilize or boost income, but it also necessitates the acquisition of new skills.
This unit is focused on:
Introduction
General information
Introduction
Training materials
1. Are you ready for agritourism?
1.1. You are a producer, a farmer
1.2. You are a family tourism business
2. What are the key hospitality principles for gastronomy tourism?
2.1. Welcoming your visitors
2.2. Be able to understand the visitors’ needs
2.3. Safety issue
3. Propose a “Culinary experience”
Additional resources
Want to download this lesson?
Short presentation of the module for Trainers
Activity
Activity: Integrating Heritage Interpretation into Hospitality
Case study
Case study: Gastronomy tourism and Hospitality
Bibliography
Bibliography
Quiz
Module 10 Quiz