Health and Tourism Management

Students acquire basic theoretical and practical knowledge of training science in the context of health promotion, prevention and disease management (therapy). In addition to definitional and terminological basics, overarching training principles as well as warm-up before and follow-up after training are discussed. The focus of this course is on endurance training. Physiological adaptation processes to endurance training and their preventive and therapeutic significance for the health of the individual and the population are demonstrated (e.g. exercise recommendations). This is accompanied by the basics of nutrition and nutritional physiology in the context of endurance training (carbohydrate and fat metabolism, water balance, etc.).

In this course, students deal with health promotion measures based on the concept of salutogenesis. The focus is on: Different approaches to health promotion (behavioral and relationship prevention); differentiation from prevention as well as principles and quality criteria that are used in health promotion. Attention will be paid to empowerment, health literacy, participation, setting, target group orientation, equal opportunities, networking, sustainability and ethical aspects of health promotion, as well as the transformation of health promotion in the context of digitalization. Best practice examples of health promotion in different settings and for different target groups from Austria and Europe round off the topic.

In this course, students are introduced to the epidemiological dimension of the mental and social health situation in the life course of different diverse populations in a national and international context. The determinants of mental health and the associated social contexts are presented. The consequences of burnout, depression, mental stress disorders and health-threatening addictive behaviours will be related to the economy, digitalization and demographic changes in societies and the healthcare system. Together with the students, approaches to promoting mental and social health in different environments, such as the workplace or school, as well as for different groups of people (e.g. young people or older people) are developed in a discursive approach.

This course gives students an insight into customer loyalty and its importance for companies in the healthcare, tourism and leisure industries. Customer Relationship Management (CRM) is a strategic orientation of companies that uses communicative, technical and structural instruments to identify, collect, process and use customer data with a view to providing optimal and long-term support and care. The guest journey is addressed in particular.

This course gives students an in-depth insight into selected forms of therapy that play an important role in health tourism. These include massage, physiotherapy, alternative and spiritual treatments (sound therapy, yoga, Ayurveda, Shiatsu, Lomi-Lomi, Thai yoga) and cosmetic treatments. Knowledge is imparted here that does not enable students to practise therapy themselves, but provides information to enable them to make the associated management decisions professionally and appropriately.

The term "hospitality management" has become widely accepted and legitimized as a term for a range of economic activities and their management. It is concerned with the public provision of accommodation, food and related services to people away from home. This course focuses on the fundamentals of international hospitality management. It provides a broad knowledge of various aspects of this industry and its management (e.g. message for the guest, USP, cost optimization, guest retention, quality processes). Students gain an understanding of how this industry is managed internationally, both for the individual operational functions in hospitality organizations (e.g. accommodation management, food & beverage management), as well as in human resource management.

The course provides students with a basic understanding of cures, rehabilitation and spas. This includes room management, equipment and furnishings, the integration of sensory stimuli and the customer-oriented coordination of processes. An overview of medical wellness and spa-related software is also presented. Students also learn about spa and rehabilitation as healthcare services in the Austrian healthcare system and reflect on the management of operational processes from the perspective of both providers and patients. Similarities and differences between spa and rehabilitation as well as quality assurance measures are discussed.

The basics of bookkeeping are taught. These include, in particular, basic accounting issues, the functions of financial accounting, legal regulations, documents and accounts, the double-entry bookkeeping system, chart of accounts and chart of accounts, VAT, the posting of receivables and payables as well as postings in the procurement and sales area.

The basics of economics are taught. These include, in particular, the basic problems of every economy, competitive self-regulation, income distribution, macroeconomic stability and growth. Reference is also made to the connections between the health and tourism industries and an economy.

The course teaches the basics of internal and external corporate communication. For example, the topics of advertising, sales promotion, direct marketing and public relations are discussed. In the context of digital marketing communication, the basics of digital communication (e.g. website, blog), search engine optimization, search engine marketing, social media communication and social media performance marketing are discussed and exercises in these areas are carried out.

Building on this, this course offers a practice-oriented consolidation of how a research process is planned, carried out and documented based on a scientific question. Central course contents are: basics of qualitative and quantitative research, keeping a scientific protocol, developing a research question, identifying suitable search terms and databases, application of Boolean operators, inclusion and exclusion criteria, source evaluation of the identified literature, scientific reading (cursive, selective and learning reading) and the principles of scientific writing beyond the application of correct citation rules (text structure, use of direct and indirect quotations, scientific formulations, abstract design, gender-inclusive language). This content is taught in the context of various applications of artificial intelligence.

This course develops students competences in German speaking oral communication for presentations and moderation when working within group dynamics in professional settings. They will develop communications skills in various discussion situations for their future vocational fields. The students learn to make effective presentations and how to utilise different moderation tools for the different phases and situations of a moderation. This will enable students to prepare meetings, meetings and workshops for their later professional fields in a more targeted and efficient way.

This course focuses on the topic of stress management and resilience. Students are introduced to the basics of stress and the concept of resilience. In addition, topics such as the different types of stress, warning signals in the context of stress, prevention of stress or coping strategies and resilience are described and dealt with during the course. As part of a survey (stress questionnaire), students reflect on their own stress status and develop coping strategies. Furthermore, exercises are carried out with a resilience/mental coach.

Building on from the professional English course in the first semester, students will continue to expand their knowledge in specific communication areas they will face when working with international guests, colleagues, patients and suppliers in Health and Tourism. By focusing on scenario and problem-based learning, students will practice their English communication skills for writing emails and dealing with professional correspondence and verbal interaction such as complaints, feedback and problem solving.

Creation of an initial, own business idea (entrepreneurship) or a new business idea within an existing company (intrapreneurship). The knowledge and skills required for the creation of business model canvas and business plans are taught and applied. This includes in particular the generation and description of business ideas, key people, organization, products and services as well as market analysis and sales.

The basics of cost accounting are taught. These include, in particular, actual cost accounting at full cost, cost accounting as a basis for pricing, actual cost accounting at partial cost and cost accounting as a decision-making tool. Cost accounting in the hotel and catering industry is a focal point.

Society is a complex, dynamic system that must extract resources from its environment in order to survive. This requires a balance between society and the environment. How do you get society to change? The course deals with these central questions by providing an introduction to the biological, physical and systemic determinants of human change. The most important factors here are participation and empowerment of those affected in order to make them active participants. Change management aims to support change processes so that those affected can live more resiliently and sustainably. This requires knowledge of the principles of human behavior. For this reason, the principles of systems theory, the behaviour of organizations and the technique of "nudging" as a basic intervention technique are taught

Demographic change and diversity (e.g. in terms of sex, gender, sexual orientation, migration, religion, ...) characterize modern societies and influence all policy areas, including the health system and tourism. The course provides historical and current information on social structures as a result of demographic developments and the associated challenges. It discusses and analyzes in depth what this means for needs-based offers in tourism and healthcare. Central contents are: Concept of demographic change, historical development and current trends in demographics in Austria and Europe, term and concept of diversity, diversity management, implementation examples from tourism and health with regard to demographic developments and diversity.

The course teaches central aspects of digitalization that determine economic and social activity in public, corporate and private settings. These include information management, digital communication, IT technologies, software solutions, artificial intelligence, internet law, copyright, data protection, security and risks. Case studies from health, leisure and tourism, such as care and service robots or current trends and challenges relating to economic issues will also be discussed.

The design of living spaces in (sub)urban and rural areas has a significant impact on their use by citizens and tourists and consequently on their health. In the course, the connections between health and the built environment (infrastructure with footpaths and cycle paths, roads, parking lots, etc.) and the natural environment (green spaces, recreational areas by the water, in the forest) are discussed. The concept of active mobility and mobility chains is discussed as a contribution to health promotion, defossilization and climate protection. We shed light on the factors that influence active mobility on an individual, social and structural level and explore how public spaces, recreation and exercise areas need to be designed so that they strengthen our health and climate with a focus on structural and system-related factors

The course deals with scientific findings and trends in the field of sustainability and climate change, with a focus on the health and tourism sector. Resources such as air, water, soil and habitats as the basis for well-being and health-promoting determinants, such as the production of high-quality food, are discussed. Attention is paid to global warming: the causes of anthropogenic climate change, the effects on the tourism industry and on health in general are explained. Disease patterns due to heat stress or invasive carriers of new infectious diseases are explained. Students learn about the basic principles and strategies of sustainable behavior and understand the concept of corporate social responsibility. Adaptation strategies and preventive measures are discussed and developed in the health and tourism sectors.

This course provides an overview of the organization, services, financing and legal aspects of the Austrian healthcare system. Typical healthcare systems and the location of the Austrian healthcare system are analyzed. Furthermore, the most important players in Austria are discussed and the problems of the Austrian system with the associated reforms of recent years and current developments are addressed. The legal basis for patients, the different professional groups in the healthcare system and for quality-assured care are explained.

The course combines different approaches to collecting, analyzing and interpreting data in order to make evidence-based decisions regarding the needs and requirements of population health. It teaches the basic principles of demography, health needs assessment and information from geographic information systems. The opportunities and risks of obtaining data with the help of AI are reflected upon. In particular, the course will deepen the working methods of epidemiology with its analysis of the distribution of health and disease and their determinants as a basic science of health management. Students learn basic epidemiological concepts, the structure and quality criteria of observational study designs as well as experimental studies and systematic reviews and the associated calculation and interpretation of risk measures.

Students acquire theoretical and practical basic knowledge of training science in the context of health promotion, prevention and disease management (therapy). The focus of this course is on strength and flexibility training. Physiological adaptation processes to both forms of training and their preventive and therapeutic significance for the health of the individual and the population are demonstrated (e.g. exercise recommendations). This is accompanied by the basics of nutrition and nutritional physiology in the context of strength training (protein metabolism, micronutrients and supplements, etc.).

The course teaches the central basics regarding the function and social framework conditions of events as an instrument for staging experiences. Building on this, current trends in event management are discussed. The technical basics of event management include 1. legal and economic factors; 2. central technical and organizational elements of events; 3. entrepreneurial thinking with regard to event planning and the calculation of material, personnel, time and cost requirements based on case analyses; 4. major sources of danger and risks in the implementation of events.

The course teaches the central aspects of market research with regard to the development of quantitative and qualitative research designs, the collection of data, their evaluation and interpretation for the development of market-relevant decision-making bases. Aspects of consumer behavior are taken into account as well as special features in the context of health, leisure and tourism-related market research projects. Digital market research tools are discussed in terms of their areas of application and their limitations.

This course takes an in-depth look at the economic dimension of tourism. To this end, the central, tourism-induced cash flows within a tourism destination (e.g. also project and regional funding) are first identified and their interactions and associated potential for increasing value creation are shown. In addition to their essential legal mandates and inherent objectives, their role in shaping and promoting the tourism industry is discussed, as well as their responsibility with regard to its sustainable transformation. As a significant source of Austrian value creation results from inbound tourism, the most important countries of origin of the guests are outlined.

In this course, students will develop their academic, research, analytical and critical thinking skills by applying the learnings from previous scientific methods courses to writing a scientific seminar paper in English on a topic of their choice.
Students will learn how to structure, present and defend a formal academic paper using a similar structure as a BA thesis. Critical thinking and analytical skills will be advanced through the identification of a sound research problem and question design. Decision making and problem-solving competencies will practiced through research design and implementing thorough database research. Students will improve their writing skills in selecting and summarizing results to enable a sound synthesis in an academic discussion.

This course offers students a comprehensive introduction to the basics of statistics and provides them with sound knowledge for empirical research. Special emphasis is placed on the application of quantitative data analysis in SPSS (descriptive and inductive). Students have the opportunity to apply their knowledge in practical exercises. In addition, basic qualitative data collection methods, in particular guided interviews, transcription and the exemplary evaluation of these are taught. Students have the opportunity to conduct qualitative interviews and are familiarized with a software program for the transcription and analysis of texts.

Students will widen their intercultural knowledge, taught in the first semester, to apply the models and practices of social competence to specific international situations. This will include managing guest, client and patient interaction in health and tourism scenarios. Special focus will be placed on enriching by applying this knowledge to specific global regions relevant to their future work. Students will analyse and learn from case studies and progress their problem-solving skills by working with dialogue and practice.

This course looks at the topics of motivational psychology (MP), volition and cognitive control. Students are introduced to the topic of MP in the context of impulse lectures and discuss, assess and develop their goals. Central concepts on the topics of motives, motivation and incentive are clarified. The course also deals with conflict management and non-violent communication. The topics of conflict, conflict resolution and conflict resolution strategies are clarified and discussed in the context of practical examples. In addition, students learn what roles "empathy" and the ability to "adopt perspectives" play and what effects this has on communication.

Preparation for the internship, assistance in the search for internship positions, legal advice and conflict management in the event of difficulties with internship employers, critical discussion of problems arising during the internship, discussion and analysis of internship experiences.

Students gain practical experience in the professional fields of health, tourism and business in an employment relationship. In doing so, they will apply and deepen the professional and, in particular, social skills they have acquired during their studies. The students write short reports on their experiences in the internship on an ongoing basis. Finally, these experiences are presented to the other students in the cohort so that they can share them.

In this course, students are prepared for writing and presenting their exposé as part of their Bachelor's thesis, building on the previous courses. Students learn about the requirements and assessment criteria of a Bachelor's thesis and consolidate their skills in researching suitable literature for the selected topic. Central elements of the seminar are the formulation of an adequate (hypo) thesis or research question, the description of the method, as well as the preparation of the background and the most important aspects of the presentation of results and the discussion section. As part of a writing workshop, students receive support in writing their academic paper with regard to language and argumentation. Data protection and information on the use of artificial intelligence technologies are also covered.

This course deals with the theory, principles and practice-oriented concepts of participation. Various fields of application in the health sector as well as proven methods of participation are explained and illustrated using best practice examples. Empowerment as a prerequisite and/or as a means of participation is also dealt with in this course. The importance and the concept of empowerment for health will be discussed. The prerequisites for empowerment are outlined and various empowerment methods are presented at individual, group and organizational level. Particular attention is paid to the practical design and moderation of empowerment processes.

A basic understanding of controlling is conveyed. In particular, the following topics are discussed: basics and delimitation, controlling as a means of ensuring the rationality of management, plan coordination as a context for controlling.

The introduction to the constitutional requirements for the healthcare sector is followed by an overview of the structures of the Austrian healthcare system. Various forms of healthcare providers are systematized, as well as the separation between the intramural and extramural sectors. The most important providers are described in outline (individual/group practices, primary care units, bed-managing hospitals, health resorts). There is an introduction to general professional law in the healthcare sector and, in addition to the interlinking of healthcare facilities with leisure facilities, the authorization to sell, rent and hire healthcare products and sports equipment is explained. There is an introduction to the law on leisure professions with its demarcation problems and a treatment of the legal problems of sports and leisure activities in the outdoor sector.

The course first introduces students to the elementary basics of law, in particular private law, and addresses central areas of the law of persons, property law and the law of obligations, in particular contract law. Elementary aspects of employment law (employment contract, claims, obligations and rights of employer and employee, termination of contract, etc.) are then taught. In both sections, the basics are briefly discussed and then developed in greater depth using case studies.

This course provides a special focus on advancing students English for professional communication, specifically by introducing marketing and media specific language. Analysing the vocabulary and phraseology of marketing used in tourism and an introduction to the communication forms in health campaigns, students will build their proficiency in English by being able to critique, design and present new and improved marketing campaigns for either health or tourism related topics. Students will also generate social media text and visual campaigns in English.

The students actively participate in FH events and independently take on tasks that are demonstrably successful and confirmed by the respective project manager. For example: participation in the water jug challenge, open house in Graz and Bad Gleichenberg, initial examination in the sports science laboratory, Christmas party, alumni event, etc.

Health for all and "health in all policies" implies that communication around public health must take into account a wide range of strategic objectives. Embedded in a social context of health issues, advocacy and representation of interests for health are central techniques for changing health policies or discourses. The course teaches different strategies and techniques, methods of networking with different stakeholders, reflects on how advocacy work can launch, strengthen or change health issues across sectors in public discourse, and how health managers can support individuals and groups to formulate their concerns on health issues effectively and sustainably. The focus is on media advocacy, networking for advocacy, the legal system and advocacy with the help of international best practice examples.

Artificial intelligence (AI) and smart technologies in the field of digital health have been revolutionizing the healthcare sector for years. Students are given an introduction to the basic concepts of digital health and artificial intelligence. In addition, technical and mathematical basics, such as the functioning of machine learning and deep learning algorithms, are presented and taught in outline. The effects of AI and smart technologies in digital health are reflected on with reference to ethics, specific applications in the healthcare sector are presented and the legal framework for AI and digital health in Austria is explained.

Instead of a predefined course, students can choose an equivalent of 2.5 ECTS from the included courses in the Global Business Program.

Instead of a predefined course, students can choose an equivalent of 2.5 ECTS from the included courses in the Global Business Program.

The course focuses on the characteristics, potentials and challenges of business tourism as a global travel phenomenon. The structural and economic aspects of this field of tourism are discussed, which plays an important role in equalizing the seasons, particularly in city tourism and air tourism. Conference and convention tourism, which also combines key elements of event tourism, plays a prominent role in this segment. The analysis initially focuses on legal, organizational and technical features. In addition to the economic relevance, ecological and socio-cultural issues are also examined in greater depth and discussed from the perspective of the latest technological developments.

Travel accounts for the largest share of resource consumption and emissions from tourism products. Seasonal travel also represents an additional burden. Enabling low-emission and, above all, public mobility is therefore the most important measure in the process of a sustainable transformation of tourism. However, the "last mile" from the train station to the hotel is always central to the acceptance of such offers, as is the facilitation of guest mobility on site. In the course, the central problems of the prevailing tourism and leisure mobility are presented and the main types of sustainable vacation mobility are compared. Successful measures are presented and analyzed in terms of their strengths and weaknesses. New forms of mobility such as eFuels, eBikes and car sharing as well as the trend towards active, health-promoting mobility are also explained.

The aim of the course is to explain the basic features of a hotel. Together with the students, the different focal points from the vacation hotel to the conference hotel are worked out. In addition, it is shown how hospitality arises within the framework of a complex network of relationships between people (staff and guests), the goods and services offered, as well as the premises and their effect on well-being, relaxation or the exercise of the profession and how hospitality can be created and culturally established in hotels. Students learn about different software for working in hotels.

Students deal with typical types of health tourism businesses. They learn to formulate strategic and operational goals for these. With an operational focus, they can describe what typical products are and what motivates guests to use them. Part of the course involves practicing simple calculations (e.g. pool construction). Students gain an insight into selected medical interventions that are carried out in a tourism context. Topics of water and pool hygiene in connection with infectious pathogens as well as cleaning and disinfection are taught. Students learn about different software for working in spas.

Based on a constructive reflection on the concepts of health and quality of life, the course includes applied teaching of various multidimensional constructs in order to be able to measure them. In the context of health, measurements of the sense of coherence, resilience as well as self-efficacy and behavioral measurements are also important. In the context of quality of life, a distinction is made between general and health-related quality of life. Students are introduced to various tools and measurement methods that they can use in practice or research. In addition to the planning and implementation of measurements, other key topics include Quality criteria of measurement, data protection and ethical aspects of such projects (consent, data storage, right to autonomy, care, harm-benefit assessment, responsibilities). Economic aspects of measurements are also covered.

Students acquire knowledge of the scientific assessment of physical health and performance as well as the effects of exercise and training interventions. Students work on questions from these areas and present the results.

Students develop their Bachelor's thesis topic independently or with the support of a supervisor and produce a written rough version of the thesis that meets the subject-specific, scientific criteria.

The students take their Bachelor's examination.

Students work independently or under the supervision of a mentor on a topic from the field of health and tourism management and prepare a written thesis that meets the subject-specific, scientific criteria.

In this course, students plan a health tourism project using the project management methods and plans they have learned and implement it in a project team and in cooperation with real stakeholders and interest groups. The focus is on project management processes that are important during project implementation (project communication, coordination, documentation, project marketing and controlling). Students learn about various digital tools and technologies for project implementation and coordination (e.g. for coordinating deadlines and meetings, for the agile distribution of work and tasks in the team, for presenting project progress and deviations) and practise these in practical project implementation. Students prepare a live project meeting (e.g. kick-off meeting, stakeholder meeting) in project teams and conduct these with colleagues as part of the practice units.

The course teaches the basics of human resource management (HRM) in the context of market-oriented corporate management. Topics relating to personnel planning, development and recruiting are combined with content from other courses in the areas of corporate communication (e.g. employer branding), workplace health promotion and new work as well as employment law.

Students gain an insight into the new, dynamic world of work, which is characterized by flexible, time-independent and hybrid forms of work, a high level of complexity at work and a strong shift towards digital transformation. They learn about the connections between work and health on an individual and organizational level, learn the basics of workplace health promotion and explore the question of how they themselves can create and maintain a healthy life balance in this world of work. The course also covers appreciation, team spirit, meaningfulness at work and transparency, topics that help to maintain a healthy life balance in this rapidly changing new world of work. Students learn about and apply various digital tools for individual and team-oriented work organization and design (e.g. virtual teamwork, agile methods).

Building on the course "Creating a Business" in the 3rd semester, the in-depth knowledge and skills required for the creation of business plans are taught and applied. In addition to the company description and the product and service description, this includes a marketing analysis (including competitive analysis). Financial planning in the form of liquidity plans and budgeted profit and loss accounts is also covered in depth. This application is also based on common templates for business plans (e.g. start-up service, WKO).

In this course, professional moderation and coaching methods are applied to specific topics. Under guidance and anonymously, the students develop their own focus areas for "future skills", which are then discussed during the course. As the approaching end of the Bachelor's degree is associated with a lot of change and upheaval in life based on the concept of so-called "stressful life events", various future scenarios of the students are addressed and individual solutions are developed. Topics such as career planning, career and family, job and/or master's degree, fear of the future, self-realization, working abroad, etc. are discussed. Students also learn about the application process from the perspective of applicants and recruiters, application phases and selection procedures.

This course has two parts, both built around presenting skills. The first is to develop their advanced English skills, students will focus on improving their ability to present product or service pitches for health or tourism related businesses.
As preparation for their Bachelor exam, students will learn how to correctly present their academic thesis and practice their thesis defense.

Students deal with selected topics at the interface of health and tourism management with dietetics and occupational therapy in an interdisciplinary way. The choice of topics is tailored to current trends in the healthcare sector. Current issues in the various professional fields are dealt with theoretically and practically from an in-depth or interdisciplinary perspective or in an international context.

Primary care centers are an essential pillar of the healthcare system in which interdisciplinary healthcare teams care for patients. The course covers the definition of healthcare and primary care, the theoretical foundations of primary care (Alma Ata Declaration), the status quo in Austria, basic tasks, the legal framework in Austria, national and international best practice. The basics of healthcare are reflected in practical case studies. Based on the Public Health Action Cycle, students work on specific health problems and learn about and practise innovative models and methods of care such as motivational interviewing, social prescribing and community nursing. They also critically reflect on the challenges of collaboration between different professional groups in everyday care with practitioners.

The challenges of hospital and clinic management are that the need for services, the processes surrounding patients and the expectations of politics and society towards these facilities are constantly changing. Today, patients (and their relatives) are considered equal partners in the treatment process and want to be fully informed. In this course, students gain differentiated knowledge about the challenges in the organization of modern healthcare facilities (e.g. multi-shift operation, heterogeneous training of staff, coordination and handling of interacting people as well as basic knowledge about the organizational structures and processes in inpatient facilities and their interaction with other healthcare facilities.

The course is held in cooperation with the course "Health Promotion and Prevention" and teaches or repeats practical evaluation methods of health promotion based on previous studies. Students develop an evaluation concept including evaluation objectives and indicators as well as defined evaluation methods. Building on this, they evaluate an applied health promotion measure. Proven tools from Quintessenz and EQUIP as well as methods of participatory evaluation work are presented and tried out in practice.

The course is held in cooperation with the course "Evaluation in Health Promotion" and offers a critical reflection on the theoretical and practical foundations of effective and sustainable health promotion. Based on the Public Health Action Cycle and current funding guidelines, students work on a specific health promotion problem. They experiment by developing and implementing a small, innovative intervention for a specific target group in a setting, applying the quality criteria of health promotion.

Catering is a segment of hospitality management. It comprises the preparation and delivery of food, beverages and related services. This course discusses the tools of the trade, the framework conditions, the products, the services and their presentation. Students gain an insight into the advertising, pricing and preparation of catering events and learn about food service franchising (system catering) as a booming business model. They also learn about the economic and social reasons for the success of system catering. In addition, students learn about the sensory testing and evaluation of wine and cheese in the course of a wine or cheese tasting.

Knowledge is imparted on the identification of potentials for sustainable tourism projects in rural regions and destinations, their conception and implementation. The principles of sustainable regional tourism development are taught as a theoretical basis, in particular the interplay of tourism demand for "authentic culture" and natural landscapes on the one hand and the development of innovative offers based on regional ecological and agricultural resources on the other. Special attention is also paid to the health effects of active forms of tourism in natural areas. The focus is also on new trends in demand for rural tourism products. Methods of participatory conception, planning and implementation of tourism projects as well as techniques of cost-benefit assessment of rural tourism development are taught

The course teaches the central aspects of experience design in the context of tourism product development. Among other things, instruments of innovation management, product development and design thinking are discussed and applied. Students develop an offer for a tourism company as part of a project.

The course teaches the digital points of contact between companies, organizations and guests in a tourism context. The concept of the customer journey is applied. Tourism-specific issues form the basis for the discussion of search engine marketing, user experience design, social media marketing and special aspects of mobile marketing. Students develop concepts for the digital marketing of tourism offers.