Competencies and objectives

 

Course context for academic year 2023-24

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)

Transversal Competences

  • CT2 : Demostrar destrezas y habilidades en informática y sistemas informacionales
  • CT3 : Demostrar habilidades en comunicación oral y escrita

 

General Competences

  • CG2 : Mostrar capacidad de síntesis y razonamiento crítico en el análisis de los entornos gastronómicos y culinarios.
  • CG3 : Resolver tareas o realizar trabajos profesionales en el ámbito gastronómico en el tiempo asignado para ello, manteniendo la calidad del resultado.
  • CG4 : Ser capaz de realizar las aproximaciones requeridas con el objeto de reducir un problema del ámbito de estudio hasta un nivel manejable.

 

Specific Competences

  • CE2 : Conocer los principales indicadores, variables y fuentes de información para el análisis económico del turismo y su relación con el fenómeno gastronómico
  • CE3 : Conocer los impactos económicos de las actividades gastronómicas y entender el funcionamiento de los diferentes tipos de mercados

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2023-24

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