NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 2 CREDITS: 2

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1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4989 CLASS HOURS: 1 LAB HOURS: 2 CREDITS: 2 1. COURSE DESCRIPTION With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. 2. COURSE OBJECTIVES Upon completion of HMGT 4989, the student will be able to a. Discuss the impact of food and culture in the tourism marketplace. b. Design, budget, market, and lead a culinary walking tour. c. Analyze and evaluate the content of a guided tour. d. Research and assess foods and food-related events that have an impact on tourism 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Assess impact of food and culture in the tourism marketplace (HMGT Knowledge Gen Ed: Skills) b. Identify and qualify the methodology for designing a successful culinary tour (Gen Ed: Values) c. Conceptualize and design a power point presentation for a NYC culinary walking tour (Gen Ed: Integration) d. Evaluate content, market probability and success of a culinary walking tour (HMGT Knowledge, Gen Ed: Skills) Method of Assessment Exams Classroom participation and discussion board participation Written essay Culinary walking tour project Participation, peer feedback, group (team) collaboration and walking tour assessment

2 4. PREREQUISITES: 5. TEXT(S): AAS Degree in Travel & Tourism or Hospitality Management Wolf, E. (2006). Culinary tourism: the hidden harvest. Dubuque, IA: Kendall Hunt Publishing. 6. GRADING SYSTEM Exams 15 % Class Participation 15 % Discussion Board Participation 10 % Written essay 10 % Culinary Walking Tour Project 25 % Peer feedback 5% Group (team) Collaboration 10 % Walking Tour assessment 10 % TOTAL 100 %

3 WEEKLY COURSE OUTLINE COURSE: HMGT 4989 WEEK 1/2 Course overview and expectations. What is culinary tourism? (Theories, Examples and origins) WEEK 3/4 Understanding the culinary tourist. Culinary tourism s economic potential and benefits WEEK 5/6 NYC as a model of culinary tourism. New York City walking tour field trip WEEK 7/8 Designing a culinary tourism product strategy. Venues for culinary tourism. Caveats of culinary tourism WEEK 9/10 The professional tour guide. Techniques and skill sets of tour guiding. Management and business of tour guiding WEEK 11/12 Culinary walking tour presentations WEEK 13/14/15 Culinary walking tour presentations. Critiques of the culinary walking tour presentations

4 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4989 The student will be able to... WEEK 1/2 Identify the concepts and theories of culinary tourism Compare culinary tourism in terms of niche tourism Recognize and define gastronaut and other culinary tourism terminology Explain and discuss the origins of culinary tourism in terms of agriculture and green chefs WEEK 3/4 Assess the culinary tourist profile Classify the culinary tourist as experimental and interactive Propose the economic potential and benefits of culinary tourism WEEK 5/6 Investigate New York City as a model for culinary tourism Critique a New York City guided walking tour WEEK 7/8 Evaluate the culinary tourism product strategy Identify New York City culinary tourism venues Recognize caveats of culinary tourism WEEK 9/10 Apply technical skills of tour guiding in the development of a culinary walking tour Practice management and business skill sets in the development of a culinary walking tour WEEK 11/12 Evaluate a culinary tourism product the culinary walking tour WEEK 13/14/15 Appraise the positive and negative aspects of culinary tourism

5 SELECTED BIBLIOGRAPHY Civitello, L. (2011). Cuisine & culture: A history of food & people. Hoboken, NJ: John Wiley and Sons. Douglas, N., Ngaire, D. and Derrett, R. (2002). Special interest tourism. Hoboken, NJ: John Wiley and Sons. Flandren, J.,Montari, M. and Sonnenfeld, A.(1999). Food: a culinary history. New York, NY: Columbia University Press. Freedman, P. (2007). Food: the history of taste. Berkeley, CA: University of California Press. Gates, S. (2006). The gastronaut. New York, NY: Harcourt. Hall, C.M., Sharples, L., Mitchell. R., (2003). Food tourism around the world: development, management and markets. Oxford: Butterworth-Heinemann. Heyman, P. (2003). International cooking: a culinary journey. Upper Saddle River, NJ: Prentice Hall. World Food and Travel Organization: Long, L. (1998). Culinary tourism theory: a folkloristic perspective. Southern Folklore, 55/3, Long, L. (2004). Culinary tourism. Lexington, KY: The University Press of Kentucky. Mancini, M. (2001). Conducting tours: a practical guide. Clifton Park, NY: Thomson Delmar Learning. McWilliams, M. (2007). Foods around the world: a cultural perspective. Upper Saddle River, NJ: Prentice Hall. Mintz, S. (1996). Tasting food, tasting freedom: excursions into eating, culture and the past. Boston, MA: Beacon Press. Novelli, M. (2005). Niche tourism. Oxford: Butterworth Heinemann. Pond, K. (1993).The professional guide: dynamics of tour guiding. Hoboken, NJ: John Wiley and Sons. Rosenblum, M. (2000). A Goose in Toulouse and other culinary adventures in France. New York, NY: Hyperion. Stern, J. and Stern, M. (2006). Two for the road: our love affair with American food. New York, NY: Houghton Mifflin.