James Cook University Subject Handbook - 2020

TO5203 - Hospitality and Gastronomy

Subject Description

This subject is designed to provide students with an understanding and a greater appreciation of hospitality and gastronomy as important facets of tourism. Broadly, it uses perspectives from philosophy, anthropology, sociology, and consumer behaviour to explain conceptual schemes and to provide cognitive tools for analysing the relationships between recurring themes in the subject. This subject includes special topics that allow students to differentiate cultural beliefs and practices in providing, consuming and managing gastronomy and hospitality experiences in private, social and commercial domains.

Learning Outcomes

• critically evaluate multidisciplinary perspectives of hospitality and gastronomy
• synthesise subject concepts in the provision, consumption and management of hospitality and gastronomy experiences
• compare and contrast hospitality and gastronomy practices across different cultures to design sustainable and effective experiences

Subject Assessment

• Invigilated > End of semester exam - (35%)
• Invigilated > Presentations - (30%)
• Essay (20%) AND Annotated Bibliography (15%) - (35%)

Note that minor variations might occur due to the continuous subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.

Availabilities