Service concept development in food tourismLaajuus (5 cr)

Objective

You are familiar with the target customer group expectations of the Finnish food tourism.
You are familiar with Finnish food tourism regions and their flagship products.
You are familiar with various business models for food tourism and understand the added value that food products bring to the tourism industry.
You can design a business model for food tourism and assess various business models from the perspective of service production responsibility and product quality and gastronomy.

Content

What is food tourism?
What are the key target groups of the Finnish food tourism, and what are their customer expectations?
What are the key food tourism regions in Finland and their top products?
What are the business models in food tourism?
What is the added value of food tourism products to the tourism industry?
How do you assess different food tourism business models in terms of sustainability, product quality and gastronomy?
How do you design a sustainable and high-quality food tourism business model?

Evaluation

Students can
a. use professional vocabulary and concepts in an expert way in different situations.
b. assess information sources critically.
c. work as team members in work-related expert duties and identify and describe the problems of the professional field.
d. assess operations in customer, user and target group situations.
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
g. apply critically the ethical principles of the professional field in different situations.