CO1: Have informational foundation of culinary tourism historical perspective and help develop a more extensive knowledge on how cuisines are playing important role in tourism decisions. CO2: Identify, describe and understand factors influencing culinary tourism specific to India. CO3: understand the role of social media in world food tourism and discuss multiple culinary tourism perspectives from a global standpoint.
and relate the importance of these factors to tourism development, management and
promotion.
and relate the importance of these factors to tourism development, management and
promotion.
Catalogue Code: TH4202
Course Type: Generic Elective Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 50
External Marks : 40
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406210607
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global