Provide an overview of the chosen wine regions

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Reference no: EM132117637

Exploring Gastronomy Presentation Assessment -

Learning Outcomes

a) Define gastronomy and explain the role, history and development of eating and drinking globally.

b) Identify the roles of gastronomic heritage and the culture of food and drink in society.

c) Outline the development of gastronomic tourism in an Australian and global context and the influence of emerging trends.

d) Examine the influence of the Australian wine industry on gastronomic tourism.

e) Examine the environmental, economic, social and political issues which impact on food and drink production and consumption.

Context:

Australia's many wine regions and reputation for quality wines are a key drawcard for domestic and international travellers. Each region not only competes with other domestic regions to attract gastronomic tourism, but also with other wine regions around the globe. In order to survive a region must offer unique products and experiences to potential travellers, as well as monitor the external environment for potential opportunities or threats. This assessment will allow students to develop an understanding of the Australia & global wine industries and the importance of wine regions in supporting gastronomic tourism. Students will also gain an appreciation of the impact of external factors on gastronomic tourism within specific regions.

Instructions:

In groups (maximum of 3 students per group), students are required to select one (1) Australian wine region & one (1) international wine region and present their findings. Each group should present for a total of 20 minutes - on-campus students will present in class; online students will need to submit a video presentation via the learning portal. The presentation should be supported by visual aids, e.g. PowerPoint slides, images, videos, and should discuss the following:

Provide an overview of the chosen wine regions - location, number of wineries, most common grape varieties grown, other types of food and beverage produced in the region, etc.
Outline the evolution of food & beverage production in each of the regions
Outline strategies currently used to encourage gastronomic tourism in each of the regions.
Conduct a PESTLE analysis (political, economic, social, technological, legal & environmental external influences) for each of the regions chosen and propose one (1) strategy for each region to increase gastronomic tourism based on trends identified.
The information provided in the presentation must be supported by both academic & non-academic sources.

Reference no: EM132117637

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Reviews

len2117637

9/20/2018 2:31:51 AM

Length 20 minutes. This assessment must be submitted in compliance with the following: Online students must upload a video presentation to the learning portal, on-campus students must upload their visual aids to the learning portal. No email or hard copies will be accepted. A minimum 4 academic (books & peer-reviewed journal articles) & 4 other sources (newspaper article, trade publications, websites, etc.) must be used.

len2117637

9/20/2018 2:31:43 AM

These should be referenced in the APA style, both in-text and in a reference list. References to ‘Wikipedia’ or similar unsubstantiated sources will not be accepted. Extensions cannot be granted by the lecturer after the submission date. In the event of serious illness or unusual circumstances, a student may apply for Special Consideration in accordance with the rules and regulations governing this application, but it is important that such requests be made as soon as the circumstance is known.

len2117637

9/20/2018 2:31:36 AM

Overview of wine regions 10 marks - Both wine regions identified, in-depth detail provided for all the required characteristics of each wine region. Evolution of food & beverage 20 marks - In-depth & highly detailed overview of the evolution of food and beverage production in each region discussed. Current strategies 20 marks - Highly detailed discussion of a range of current strategies used in each region to encourage gastronomic tourism. PESTLE analysis 20 marks - PESTLE analysis completed in detail, high quality proposed strategies which clearly address trends in great detail.

len2117637

9/20/2018 2:31:30 AM

Visual aids 10 marks - Visual aids contain no spelling mistakes or grammatical errors. Excellent use of engaging & relevant images or multimedia. Presentation skills 10 marks - Presentation within 20 minutes’ (10% +/-) requirement. Delivery is professional and confident. Eye contact, volume, pitch & articulation used expertly to engage audience. Presentation is stimulating & holds attention of audience. Research & referencing 10 marks - Evidence of in-depth research. Many high quality academic sources used. No errors in APA referencing style formatting.

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