The purpose of this group assignment is to further students’ skills in evaluating and analysing contemporary issues in Hospitality and Tourism. This will enable students to apply learned hospitality and tourism theories and concepts to a business case within a safe learning environment. More importantly, this is a fantastic opportunity for students to develop essential group work skills that are such a necessity in today’s Tourism and Hospitality Industry.
Students are to form groups of three to four members (no more), and your task is to prepare a pitch that explores technological advances in gastronomy and new food trends. Once you have created a group, you then need to get acquainted with the rest of the members and select your team leader. Your group then must evaluate how these advances impact any of the tourism types discussed in weeks 2 to 8, by analysing both positive and negative effects
Your pitch MUST follow a professional structure:
Critical Analysis and Evaluation of Technological Advancements
In creating your assessment, you may wish to include tables, graphs, charts or any other visual aids. You are required to reference at least 12 sources of information. These may include corporate websites, government publications, industry reports, census data, journal articles, and newspaper articles.
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