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Front Page > Archived Education > Hotel and Restaurant Business (R-RB) > 2005 > Year 3 > Tourism Sociology and Trends (RRS1203)

Tourism Sociology and Trends

Structure Type: Study unit
Code: RRS1203
Type: Optional obligatory / Professional Studies
Curriculum: R-RB 2005
Level: Bachelor of Hospitality Management
Year of Study: 3 (2007-2008)
Credits: 3 cr
Responsible Teacher: Alaviitala, Mikael
Language of Instruction: Swedish

Learning Outcomes

The aim is for the student to internalise the socio-cultural and environmental impacts of tourism. He/she is able to evaluate tourism trends and their effects on the tourism business.

Student's Workload

Total work load of the course: 81 h
-of which scheduled studies; 16 h
- of which virtual lectures and guidance; 24 h
- of which autonomous studies; 26 h
- of which group work; 15 h

Prerequisites / Recommended Optional Courses

No prerequisites.

Contents

Understanding people’s travelling habits and their underlying reasons. Basics of tourism sociology. Local people and tourists. Cultural responsibility. Tourism trends and their changes in the future.

Recommended or Required Reading and Other Learning Resources/Tools

- Ryan, c. (2003). Recreational tourism. Demand and impacts. Aspects of Tourism 11. Clevedon: Chanel View Publications.
- Yeoman, Ian (2008). Tomorrow´s Tourism. Scenarios&Trends. Elsevier.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, virtual lectures, group work, exercises, study discussions and case study

Assessment Criteria

Grade 5
The student is able to produce a future scenario for tourism in which tourism sociology and trends are noticed in an analytic way.
Grade 3
The student can classify tourism travel habits and evaluate the importance of trends on future tourism.
Grade 1
Identifies future tourism trends and is able to classify tourists on the bases of different criteria's.

Assessment Methods

Numeric scale is used (0-5) exercises (30%), group work (30%) and case studies (40%). Active participation is required.


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