TOURISM SERVICES MANAGEMENT | Università degli studi di Bergamo


Modulo Generico
Codice dell'attività formativa: 

Scheda dell'insegnamento

Per studenti immatricolati al 1° anno a.a.: 
Insegnamento (nome in italiano): 
Insegnamento (nome in inglese): 
Tourism services management
Tipo di attività formativa: 
Attività formativa Affine/Integrativa
Tipo di insegnamento: 
Settore disciplinare: 
Anno di corso: 
Anno accademico di offerta: 
Responsabile della didattica: 
Altri docenti: 
Peter Franz KELLER

Altre informazioni sull'insegnamento

Secondo Semestre
Obbligo di frequenza: 
Ore di attività frontale: 
Ore di studio individuale: 
Attività formative affini o integrative


Educational goals

The module focuses on two main topics. The first relates to hospitality and aims to give an introduction to the amazing diversity of the hospitality industry which is the core business of tourism and provides students with basic theoretical concepts, typologies and strategies. Relevant management knowledge from practice will be provided. Students should be able to understand and to analyse problems linked with hospitality services. The course will be enriched by case studies, which will be discussed with the students.
The second one is on food tourism, as an innovative element in the tourism offer and for the development of tourism products. It examines the concept of food and wine tourism, including knowledge about trends and tendencies in the sector. It provides an overview of the evolution, actors, special experiences, innovation in the offer, throughout the presentation of specific case studies.
Objectives of the modules included in Tourism Management-44137 ENG meet AVA declarations of SECS/P08 sector and objectives of the degree study Planning and Management of Tourism System (international second-level degree course), in particular those concerning Economy and Industry sectors (industry, communication, demand and supply for commodities and services from a management perspective and in national/international contexts).

Course content

- Food tourism: trend and tendencies, actors involved and related experiences;
- Innovation in food and wine offer (case histories);
- Segmentation and special products in food and wine tourism;
- Presentation of case histories in food and wine tourism;
- Systemic approach of lodging as part the tourism related service chain;
- Consumer behaviour, price discrimination, dynamic pricing, revenue and yield management in the field of accommodation;
- Artisanal and industrial production of lodging services, secondary accommodation market, real estate market and resort development;
- The digitalisation of the accommodation market.

Teaching methods

- Lectures
- Power point presentations
- Case studies
- Discussions
This course consists of 30 hours (15 hours of prof. Garibaldi and 15 of prof. Keller). Thus, each class will be composed by 3 hours contact. There will be lectures using Power Point and analysis of case histories. Interventions of external experts (e.g. hotel managers, etc.) will be also scheduled.

Assessment and Evaluation

There will be an exam for each module (Tourism industry and Tourism service management). The finale grade is the average of the grades obtained in each module.

The exam of the entire course is composed by two parts:
1) an assignment whose topic will be defined accordingly to Professor Garibaldi
2) a written exam consisting of three questions based on the contents of Professor Keller (whose materials are provided during lessons).
Students that decide not to do the assignment can do the exam as non-attending students.

The exam will be written and based on course texts. The test will be composed by 3 open-ended questions.

Students can take the exam at the end of the course, during one of the exam sessions. Results will be published online.

Further information

In case lessons will carry on in the form of distance (or mixed) learning, changes in the syllabus may be introduced as to ensure that students can easily attend the course and the exam with this modality.