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BGLang
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Module 1: The EU’s Farm to Fork strategy (BG)
Module 2: Understanding Global vs. Local Tourism and Key Attraction Points (BG)
Module 3: Gastronomic tourism as business opportunity (BG)
Module 4: Good models for innovation in designing touristic offer in gastronomy (BG)
Module 5: Marketing (BG)
Module 6: Business Plan (BG)
Module 7: ICT Applied to Gastronomic Tourism and Digital Marketing (BG)
Module 8: Quality standards & labelling (BG)
Module 9: Short Food Supply Chain & Local Food Promotion (BG)
Module 10: Gastronomy Tourism & Hospitality (BG)
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