Fair and Promotion of enogastronomici events
Learning outcomes of the course unit
This teaching relates event or fair organisation with communication programming, and ensuing review and comparison of results achieved. The student will acquire judgement autonomy and ability to communicate, will be able to find the news worthy of being conveyed in accordance with the laws press operators must take into account when operating, elaborate the message with reference to the objectives of the communication, utilise the most appropriate and modern instruments in its relations with press organs, organise in full autonomy events able to support the mission of the public or private firm he’s referring to
Attitude to group work
Course contents summary
The first part is on general issues concerning culture, and marketing of territorial enogastronomy, analysis of opportunities, indication of targets, description of strategies
The second part deals with an actual event or fair, with planning and realisation, and ensuing testing of feasibility and possible remidulation in view of the objectives.
The third part deals with the communication programme, with reference to the event or fair, by creating a strategic information plan for the media, with press releases, press review, and comparison of the press review with the programme of the event or fair.
How to write a plan of enogastronomical tourism.
How to create an enogastronomical event.
Analysis of an actual event.
How to communicate an enogastronomical event. Communication project integrated with event planning.
Practical event organization
Materials made available to students during lectures, with concrete examples of actual events
Frontal lectures, class exercises, and the creation of an event in all its details. The activities will be both group and individual.
Assessment methods and criteria
A project work, on one of the activities of the course, will be discussed during the oral exam