New Trends in Tourism PDW1

The aim of the subject is to achieve the following educational results:

- in the knowledge spectrum: understanding of the concept of heritage, its protection, and contemporary use, particularly in the context of culinary traditions knowledge of the current culinary tradition protection schemes in the EU awareness of the environmental, technical, and social determinants of the functioning of modern societies and their culinary traditions awareness of the social, cultural and historical conditions for the development of culinary tourism.

- in the skills spectrum: ability to use the theoretical knowledge to correctly analyse, describe, interpret, explain and forecast cultural phenomena and processes in the context of culinary heritage an

1. Lectures

1. Explanation and coverage of trends in relation to the whole tourism economic cycle, from demand to supply to waste disposal.

2. Foundations of tourism from the demand side, to which the factors of change apply: purpose of travel, consumer society, lifestyle, social mobility, urbanization, information technologies.

3. The complex nature of tourism supply responding to new trends from demand.

4. Enablers and influencers of the movements of persons and the tourism sector in providing for new trends: the role of national governments and the international community.

4. Systemic and external threats to tourism influencing trends, past and present.

6. The power of new brands in tourism.

7. The complex world of innovations in tourism giving rise to new trends in tourism and recreation.

8. Trends following the imperative of sustainable production and consumption in the field of tourism: economic, natural and social - cultural elements. Mapping against the United Nations 2030 Agenda for Sustainable Development (2015).

2. Workshops- exercise

1. Sustainable production in the field of tourism and the new trends (includes resource consumption for production purposes).

- Overall threats to development

- Infrastructure (buildings)

- Transport

1. Variety of internet sources and documents

2. European Marketing Standards

3. EU Database of Origin and Registration

A. Ford R., Sturman M., Heaton C. Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Guest Experience, Delmar Cengage Learning, 2011

1. Szymanderska H., Na polskim stole. Przepisy i tradycje szlacheckie, Warszawa 2005

2. Wilson, B., Consider the Fork: A History of How We Cook and Eat, London 2013

A laptop computer, a multimedia projector

Has detailed knowledge of the nature and the subject matter of cultural studies, with particular focus on culinary heritage and its importance for the development of tourism and recreationHas basic knowledge of environmental, technical, social and economic determinants of the functioning of modern societies and their culinary traditions on a local, regional, national and European scaleKnows and understands the social, cultural and historical conditions of the development of tourism in the context of culinary heritage

SKILLS

Is able to use the theoretical knowledge to correctly analyse, describe, interpret, explain and forecast cultural phenomena and processes as well as their causes and interrelations, particularly with regard to the development of travel and tourismIs able to correctly interpret social phenomena and functions of institutions (cultural, political, economic, legal, environmental) in the context of their influence on the conditions for the development of culinary traditions in the context of tourism locally, regionally, nationally and internationallyUnderstands the need for lifelong learning in various professional activities is able to independently and critically develop knowledge and skills, also in the interdisciplinary aspectIs able to present opinions on various aspects of culture, particularly in respect of work in tourism, recreation, and the hotel industry

Passing classes -presentation selected culinary tradition, and attendance -

Completion of the course - included exercises and a test exam