Module_10: Gastronomy Tourism & Hospitality

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You must enroll in this course to access course content.
You must enroll in this course to access course content.

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:

Gauging your readiness for gastronomy tourism

Understanding important aspects to improve hospitality in food tourism.

Duration of the lesson: 3 hours

Difficulty: 1

Categories: ENLang, Level1

Introduction

General information

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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

Quiz

Module 10 Quiz

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