Fundamentals of Travel and Tourism
Main aims of the Unit
This unit identifies all the key sectors of the tourism industry and explains the importance of integrating all the key elements in order to provide an attractive tourism product. The unit also explains the influences on tourism demand and highlights the nature and role of different tourism destinations.
Learning Outcomes for the Unit
Upon successful completion of the course students will be able to:
Learning and teaching methods/strategies used to enable the achievement of learning outcomes:
Learning takes place on a number of levels through lectures, class discussion including problem review and analysis. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.
Relevant experience is taken into consideration for students 21 years of age and over who have not completed any formal qualifications.
Main Topics of Study
Indicative Reading for this Unit
Tourism: Principles and Practice -Prof. J. Fletcher, A. Fyall, D. Gilbert, S. Wanhill (Pearson)
Alternative Text and further reading
Tourism: Principles and Practices S. K. Swain, J. M. Mishra (Oxford Higher Education)
Lectures / Seminars / Tutorials / Workshops
(10 hours per credit)
50 Hours - Lectures / Seminars / Tutorials / Workshops:
Tutorial support includes feedback on assignments and may vary by college according to local needs and wishes.
50 Hours - Directed learning:
Advance reading and preparation / Class preparation / Background reading / Group study / Portfolio / Diary etc
100 Hours - Self managed learning:
Working through the course text and completing assignments as required will take up the bulk of the learning time. In addition students are expected to engage with the tutor and other students and to undertake further reading using the web and/or libraries.
Final Examination: 70%