Competencies and objectives

 

Course context for academic year 2024-25

Economics applied to gastronomy is a subject aimed at providing students with the basic instruments and knowledge necessary to understand economic theory, establish their knowledge about the market and interpret the phenomenon of gastronomy from an economic perspective.
The multiple variables that can influence the activity are considered, as well as the valuation of its costs and benefits, with adequate analytical and methodological tools through the most relevant sources and records of information.
Economics applied to gastronomy is framed within the block of "Company, direction and administration" of the Curriculum of the degree in Gastronomy and Culinary Arts; It is, therefore, related to the other subjects of this block and especially with Management of gastronomic companies, Marketing, marketing and digital strategies and Strategic management and entrepreneurship.

 

 

Course content (verified by ANECA in official undergraduate and Master’s degrees) for academic year 2024-25

Transversal Competences

  • CT2 : Demostrar destreses i habilitats en informàtica i sistemes informacionales
  • CT3 : Demonstrate skills in oral and written communication.

 

General Competences

  • CG2 : Mostrar capacitat de síntesi i raonament crític en l'anàlisi dels entorns gastronòmics i culinaris.
  • CG3 : Resoldre tasques o realitzar treballs professionals en l'àmbit gastronòmic en el temps assignat per a açò, mantenint la qualitat del resultat.
  • CG4 : Ser capaç de realitzar les aproximacions requerides amb l'objecte de reduir un problema de l'àmbit d'estudi fins a un nivell manejable.

 

Specific Competences

  • CE2 : Conèixer els principals indicadors, variables i fonts d'informació per a l'anàlisi econòmica del turisme i la seua relació amb el fenomen gastronòmic
  • CE3 : Conèixer els impactes econòmics de les activitats gastronòmiques i entendre el funcionament dels diferents tipus de mercats

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2024-25

1- Interpret data and indicators related to the structure and evolution of the economy.
2- Differentiate the role of gastronomy in different situations of economic development.
3- Acquire the ability to search for relevant economic information.
4- Learn to analyze and interpret relevant economic information for gastronomic activities.
5- Use economic determinants for decision-making in gastronomic activities.

 

 

General

Code: 21702
Lecturer responsible:
Lillo Bañuls, Adelaida
Credits ECTS: 6,00
Theoretical credits: 1,40
Practical credits: 1,00
Distance-base hours: 3,60

Departments involved

  • Dept: APPLIED ECONOMIC ANALYSIS
    Area: APPLIED ECONOMICS
    Theoretical credits: 1,4
    Practical credits: 1
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught