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