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Hospitality Marketing and Business Development

Course Code FOOD-731
Lecture hours per week 3
Lab hours per week 1
Course Availability: Open

This course examines marketing concepts that support regional or destination food tourism strategies. Students will analyze the internal and external factors that influence advertising, public relations, promotions and sales strategies, and how these can change depending on region. Additionally, students will formulate promotion strategies that generate added economic value to food tourism destinations, events and products by performing market research and analyzing consumer trends and culinary tourist profiles.  At the end of the course, students will have begun the process of constructing a business plan for a food tourism enterprise that will be further developed in semester 2, Social Leadership and Business Development II.