The aim of the course is to familiarize students with the concept, approach, and classification criteria of complex, composite tourism products, i.e., service packages, which form the supply subsystem within the tourism system. In addition, students will learn about the concept and content of basic product elements, current supply and demand trends, the changing relationship between work and leisure time, the diverse possibilities for spending leisure time, the changing lifestyle, the re-evaluation of the relationship between work and leisure, the exploitation of the diverse possibilities for leisure activities, and to be able to apply all this in practical life and in their professional work through the effective performance of tourism product development, management, and marketing tasks. They should clearly see They clearly see the complexity of personalized consumer demand and, on the supply side, the activities of other organizations, companies, and institutions, as well as professional and destination associations present in the market. In addition to the traditional approach to tourism products and their classification (based on activities, market segments, destinations, or geographical areas), they should understand and be able to recognize and manage the content of newer trends in practice and apply various techniques in a horizontal approach that permeates the essence of all tourism products, such as sustainability, responsibility, accessibility, and slow tourism, but also be able to apply the criteria of competitiveness, innovation, and creativity in their work.
Touristic products (MATUBAN-TOURPROD-1)
Basic data
Instructors
Course objectives
Course content
Lectures
-Definition and characteristics of tourism products -Health tourism -Active and sports tourism -Cultural tourism
Seminars
-Urban tourism -Rural tourism -Gastronomic tourism -Ecotourism -Heritage tourism
Acquired competences
Knowledge
-Knows the most basic concepts, theories, facts, national economic and international contexts of economics in relation to relevant economic actors, functions, and processes. -Knows the structure and functioning of economic organizations. -Possesses the most basic methods of information gathering, analysis, task and problem solving. -Knows the rules and ethical standards of participation and cooperation in projects, teams and various forms of work organizations. -Knows the main and sub-processes of hospitality organization and management, as well as their economic implications.
Skills
-Using their theoretical, conceptual, and methodological knowledge, they are able to collect and organize the facts and data necessary to perform their tasks, identify simple causal relationships, draw conclusions, and make recommendations in the organization's routine processes. -They are able to plan, organize, and implement simple economic processes and procedures. -Communicates effectively in writing and orally. -Prepares and presents simpler professional reports, evaluations, and presentations. -Is able to integrate and apply specific elements of knowledge related to the field in practice.
Attitude
-Empathy, attentiveness to others -Conflict management -Cooperativeness -Tolerance -Independence -Determination -Tolerance of failure -Respect for the written and unwritten rules of the profession.
Autonomy and responsibilities
-Possess sufficient skills and knowledge to be able to responsibly handle the problem at hand. -Accurately review their work in terms of time and sequence of operations, plan logically, prepare the necessary ingredients and tools, and strive to use ingredients economically. -They are able to independently recommend food and drinks according to the needs of guests and the characteristics of the business. -They are able to independently recommend drinks and dishes prepared in front of guests.
Additional professional competences
Not relevant.
Requirements, evaluation and grading
Mid-term study requirements
-Written assignment -Presentation
Generative AI usage
2nd position: Use of GAI tools is permitted in a limited manner (e.g., for literature search support or specific tools). In this case, the course instructor is responsible for defining where and how GAI tools may be used in assignments. The course description must specify in detail how GAI tools may be used during the course.
Study aids, laboratory background
-Tourism Development Strategies -TDM (Tourism Destination Management) Manuals: How local service providers (accommodation, restaurants, museums) collaborate to create a joint product. -Data: Outbound and inbound travel habits, and willingness to spend. -Guest Satisfaction Metrics: TripAdvisor and Booking.com analyses (used as secondary sources to identify product flaws). -SWOT Analysis Templates -Positioning Maps: Where your product stands in relation to the competition.
Readings
Compulsory readings
-Handbook on Tourism Product Development Authors / Creators: Peter MacNulty (Tourism Development International) in collaboration with the World Tourism Organization (UNWTO) and the European Travel Commission (ETC) Publication Date: 2011 (First Printing) Publisher: World Tourism Organization (UNWTO) and European Travel Commission (ETC) ISBN: 978-92-844-1395-9 (UNWTO) / 978-92-990059-0-3 (ETC) - The Development and Management of Visitor Attractions Author: John Swarbrooke Edition: Second Edition (originally published in 1995; this reissue published in 2011) Publisher: Routledge (Taylor & Francis Group) ISBN: 978-0-7506-5169-1
Recommended readings
-Tourism Product Development (Workbook) Author / Publisher: Government of Northwest Territories (GNWT), Department of Industry, Tourism, and Investment (ITI)