The symbiotic relationship between gastronomy and the hospitality sector in Europe is pivotal. As travellers increasingly crave authentic experiences, tourism opens doors for farmers and local producers to diversify, and for family-run tourism businesses to create unique gastronomy-based activities. This may stabilize or boost income, but it also necessitates the acquisition of new skills.
This unit is focused on:
Gauging your readiness for gastronomy tourism
Introduction
Lesson 1 of 2 within section Introduction.
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Lesson 2 of 2 within section Introduction.
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Training materials
1. Are you ready for agritourism?
Lesson 1 of 8 within section Training materials.
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1.1. You are a producer, a farmer
Lesson 2 of 8 within section Training materials.
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1.2. You are a family tourism business
Lesson 3 of 8 within section Training materials.
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2. What are the key hospitality principles for gastronomy tourism?
Lesson 4 of 8 within section Training materials.
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2.1. Welcoming your visitors
Lesson 5 of 8 within section Training materials.
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2.2. Be able to understand the visitors’ needs
Lesson 6 of 8 within section Training materials.
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Lesson 7 of 8 within section Training materials.
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3. Propose a “Culinary experience”
Lesson 8 of 8 within section Training materials.
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Additional resources
Want to download this lesson?
Lesson 1 of 2 within section Additional resources.
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Short presentation of the module for Trainers
Lesson 2 of 2 within section Additional resources.
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Activity
Activity: Integrating Heritage Interpretation into Hospitality
Lesson 1 of 1 within section Activity.
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Case study
Case study: Gastronomy tourism and Hospitality
Lesson 1 of 1 within section Case study.
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Bibliography
Lesson 1 of 1 within section Bibliography.
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Quiz
Lesson 1 of 1 within section Quiz.
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