International Wine Business bachelor degree programme
What better place to develop business administration expertise for the international wine business than in one of Austria’s top wine-producing areas?
In-depth education covering business administration, viticultural and oenological topics means that after six semesters you are fully equipped to assume managerial responsibilities in the wine and beverage industry, including on the international stage – thanks to a programme taught in English.
This is the tuition fee for EU and EEA citizens. In addition, the Austrian National Union of Students (ÖH) dues amount to EUR 24.70. Please note that different tuition fees apply for non-EU citizens.
The degree programme
Of course, wine and the wine industry are the centre of attention throughout the programme, enabling you to become an expert in the subject. This is the only bachelor degree with an exclusive focus on the wine business offered at an Austrian university of applied sciences.
Courses on various business administration and economic disciplines form the basis of the programme. This gives you an insight into company and departmental structures and processes. And this wide-ranging expertise allows you to take on a host of different duties in your day-to-day work.
The programme also stands out for its strong international focus. You will be learning with fellow students from all over the world, and you have the opportunity to spend semester 4 abroad at one of our partner universities. You can also spend your internship in semester 5 in a foreign country.
Tip
A particularly attractive option is the dual degree we offer in conjunction with the KEDGE Business School - Campus Bordeaux, France. Besides obtaining a bachelor of arts at IMC Krems, you will also be accredited with a degree from our partner institution.
Business administration – the basics
Business administration focuses on how organisations and companies are managed. In other words, it examines business processes with the aim of providing insights into the planning, implementation and evaluation of responsibility, approaches and objectives in different parts of a business.
Business administration topics include accounting and finance, marketing, human resources and logistics.
Core topics of the International Wine Business degree programme
The International Wine Business bachelor degree covers various fundamental aspects of business administration. What’s more, you’ll also take a look at the key features of the wine industry.
Viticulture aka winegrowing
Winegrowing refers to the cultivation of vines with the aim of producing wine. This is the job of the winemaker. Numerous factors influence the taste of the end product, including location, soil, climate, weather, the winemaker’s work and the vine varieties selected.
Oenology aka winemaking or viniculture
Viniculture covers all of the essential activities involved in making wine. Oenologists are responsible for cellar equipment and production of the various wine varieties. Experts are familiar with market requirements and the ways their wines will satisfy them.
Sensory analysis
This discipline is all about assessing a wine’s character using the senses. The focus is on criteria such as colour and clarity, bouquets and aromas, consistency, temperature and of course taste.
" You can design your degree in line with your personal interests. You can decide whether to spend a semester at one of our partner universities and find an internship that’s tailor-made for you. You’re also free to choose the topic of your bachelor paper. Just to give you a few ideas: organic wine production and natural wine, e-commerce and digital wine marketing, wine tourism, or specific wine markets such as the UK, China or Russia. "
Programme director Albert Stöckl
A formula for success: theoretical knowledge + practical experience
The programme is built on three pillars.
- 1
1. The basics
Semesters 1-4
The programme covers business administration, economics, languages and communication, and also enhances your interpersonal skills.
You will develop expertise in marketing, sales and brand management. There is a constant focus on domestic and international circumstances and practices. With a curriculum that also includes accounting, finance and management controlling, after graduating you will be ideally placed to make your company more competitive on the Austrian and international market.
- 2
2. The internship semester
Semester 5
The fifth-semester internship, where you will work for at least 22 weeks in your chosen specialism, is the centrepiece of the degree programme. We recommend completing it abroad.
During the internship you will gain first-hand insights into a company’s operations and functions, as well as gaining experience that could play a decisive part in your future career.
The other semesters also feature a strong focus on practical elements. Courses at the viticulture colleges in Krems and Klosterneuburg, group work including production of your own vintage, and countless excursions and company visits are just a few of the practical aspects of the degree programme.
- 3
3. Advanced courses
Semesters 1-6
It goes without saying that you will concentrate on wine and winegrowing during your degree. You’ll find out what makes the perfect vineyard location and about the role played by the vines. You will acquire expertise in winegrowing, wine production, grape varieties and wine styles.
Other key aspects of the programme include international wine law, sensory assessment of wine, and wine treatment and analysis methods. So at the end of your degree you will have all the tools needed to evaluate wine production under specific conditions in Austria and abroad.
Curriculum
What can you expect from your studies? The curriculum provides an overview.
Click on the individual courses for further information.
Course SWS ECTS Accounting and Financing Accounting I 2 4 Accounting I
Module: Accounting and FinancingRoot module: Accounting and FinancingSemester: 1 Course code: ACCI1ILV Contact hours per week: 2 ECTS: 4Course Content:- Introduction to bookkeeping and accounting (Anglo-American and Austrian systems)
- Accounting regulations
- Double-entry bookkeeping
- Accounting for operating activities
- Overview of annual financial statements
- Introduction to analysis of annual financial statements
- Sales taxation for the agricultural industry
- Exceptions for the taxation of food and beverages and semi-luxury food and beverages
Course outcome:Upon completion of this course, students are able to:- explain the system of double-entry bookkeeping, the principles of accounting and the relationships between the various parts of the accounting system,
- describe the impact of accounting rules,
- explain the basic concepts of an annual financial statement,
- use accounting as a central company documentation, information and decision-making tool,
- describe the features and function of lump sum and partial lump sum taxation.
Law International Wine Law 1 2 International Wine Law
Module: LawRoot module: LawSemester: 1 Course code: IWL1VO Contact hours per week: 1 ECTS: 2Course Content:- International and EU laws and directives for grape growing and winemaking
- Labelling requirements and optional information on labels
- Designation of origin, geographical information and traditional terminology
- Accompanying documentation and vineyard registration
- Import and export regulations
- Support programmes and their national implementation
- Intergovernmental agreements
- Planting and replanting regulations in selected countries
- International comparison of specific regulations for winemaking processes
Course outcome:Upon completion of this course, students are able to
- interpret national and EU laws and directives,
- label wine properly,
- describe grants provided under support programmes,
- correctly apply key wine industry import and export regulations in various situations,
- interpret national and EU grape growing and winemaking laws and directives,
- describe country-specific winemaking processes and regulations.
Management Principles of Management I 2 3 Principles of Management I
Module: ManagementRoot module: ManagementSemester: 1 Course code: B_POMI1VO Contact hours per week: 2 ECTS: 3Course Content:- Management history and the development of management theories and concepts
- Managerial levels, skills a manager needs, tasks a manager performs, roles a manager plays
- Key business administration concepts, efficiency principle (efficiency and effectiveness), minimum and maximum principles
- Overview of company functions
o Management: definitions and principles of management (the 4 management functions: planning, organizing, leading, controlling)
o Marketing: basics and principles; 4Ps
o Basics and principles of
- Production, procurement and logistics
- Investment, finance and accounting
- The business environment – stakeholders and stakeholder management
- Company vision and mission
- Business administration in an academic context: Taylorsim, PIMS model; principles and examples of scientific research in management
Course outcome:Upon completion of this course, students are able to
- explain the 4 management functions: planning, organizing, leading, controlling,
- explain key business administration concepts, such as the efficiency principle and minimum and maximum principles,
- give an overview of company functions (management, controlling, marketing, procurement, production, investment, finance, accounting),
- analyze a business environment and understand how different stakeholders of an organization have to be taken care of,
- explain efficiency and effectiveness,
- give examples of a company’s vision and mission
- explain different managerial levels, skills a manager needs, tasks a manager performs and roles a manager plays,
- explain the milestones in management history and the development of management theories and concepts,
- explain business administration in an academic context as well as basic concepts and theories used in scientific research on management.
Sustainability and Ethics in Leadership 1 1 Sustainability and Ethics in Leadership
Module: ManagementRoot module: ManagementSemester: 1 Course code: B_SEL1VO Contact hours per week: 1 ECTS: 1Course Content:- Current social, ecological and economic trends
- Principles and history of the concept of sustainable development
- Business ethics and its application in companies
- Leadership and its role in addressing future challenges in our society
Course outcome:Upon completion of this course, students are able to
- reflect on values and further conditions necessary for sustainable leadership,
- explain practical tools for leadership, sustainability and ethics,
- discuss their role in business contributing to the Sustainable Development Goals.
International Wine Industry / International Wine Marketing Sustainability in the Wine Industry 1 2 Sustainability in the Wine Industry
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 1 Course code: SWI1WK Contact hours per week: 1 ECTS: 2Course Content:- Relevance of sustainability principles (ecological, economic, social and cultural aspects), the UN Sustainable Development Goals and ethics for wine industry
- Environmental footprint of grape and wine production
- Sustainable operational strategies for grape and wine production, Austrian and international certification systems
Course outcome:Upon completion of this course, students are able to
- describe the principles of sustainability with respect to management practices in grape and wine production
- discuss sustainability of internal operational strategies and explain wine industry certification systems,
- evaluate production options according to sustainability and ethical guidelines.
Wine Regions of the World I 2 3 Wine Regions of the World I
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 1 Course code: WRWI1VO Contact hours per week: 2 ECTS: 3Course Content:- Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles
- Selected wine regions of European countries
- Geographie and Climate
- Short history
- Legislative regulations (e.g. quality parameters)
- Important terms and abbreviations (including terminology in the respective language)
- Grape varieties
- Wine styles and production specificities
Course outcome:Upon completion of this course, students are able to
- explain Europe’s important wine regions,
- describe wine styles, grape varieties and the “terroir” of selected wine areas,
- discuss similarities and differences within specific regions,
- distinguish wine regions regarding their role as niche products in terms of quantity, quality and international market importance.
Wine Production Viticulture I 2 3 Viticulture I
Module: Wine ProductionRoot module: Wine ProductionSemester: 1 Course code: VITI1VO Contact hours per week: 2 ECTS: 3Course Content:- Origin and diffusion of grapevine cultivation
- Basics of grapevine botany
- The grapevine biological cycle: vegetative and reproductive cycles
- Basics of grapevine physiology
- Grapevine interactions with the environment
- Abiotic and biotic stress factors
Course outcome:Upon completion of this course, students are able to
apply wineyard management strategies based on the solid knowledge on grapevine biology and physiology,
identify the main phenology stages of the grapevine, the factors affecting the yield and composition of the berries as well as its major abiotic and biotic stressors.
Wine Sensory Wine Tasting and Description I 2 3 Wine Tasting and Description I
Module: Wine SensoryRoot module: Wine SensorySemester: 1 Course code: WTDI1VO Contact hours per week: 2 ECTS: 3Course Content:- Fundamentals of taste and sensory sensation / evaluation: sugar, acidity, umami, alcohol, tannins (bitterness) in water and in different concentrations
- Physiological structure of sensory sensations (sight, smell, taste)
- Fundamentals of tastes in wine components - five main taste sensations in wine
- Tasting wine in a professional way
- Fundamentals of wine descriptions and its’ different approaches (e.g. WSET, Master of Wine, Master Sommelier, journalist approach)
- “Key tastes of the wine world” (e.g. German Riesling, Porto, Champagne, Burgundy, Tokaj etc.)
- Basics in traditional wine and food pairing
Course outcome:Upon completion of this course, students are able to
- describe fundamental tastes and sensory sensations and evaluate them,
- explain the physiological structure of sensory sensations (sight, smell, taste),
- describe the tastes in wine components i.e. the five main taste sensations in wine,
- carry out a wine tasting wine in a professional way,
- apply the fundamentals of wine descriptions,
- distinguish selected “Key tastes of the wine world” (e.g. German Riesling, Porto, Champagne, Burgundy, Tokaj etc.),
- apply the basics in traditional wine and food pairing.
Mathematics and Statistics Business Mathematics Business Mathematics - Theory 1 2 Business Mathematics - Theory
Module: Business MathematicsRoot module: Mathematics and StatisticsSemester: 1 Course code: B_BM1VO Contact hours per week: 1 ECTS: 2Course Content:- Number formats
- Common Units
- Levels of measurement
- Common business calculations
- Fundamentals of business mathematics with a special focus on modelling
- Fundamentals of financial mathematics
- Importance of fractions and ratios in business
- Line charts and logarithmic scaling
- Integral and differential calculus numerical and graphical approach
- Probability and random numbers
- Mathematical optimisation
Course outcome:Upon completion of this course, students are able to
- select and utilize numbers, measurements and units in the proper format,
- describe common business calculations as well as their objectives,
- discuss profitability in context of price elasticity,
- explain the time value of money,
- discuss probability estimates,
- describe the use of ratios,
- interpret time series data,
- discuss the use and pitfalls of mathematical optimization.
Business Mathematics - Exercise 1 2 Business Mathematics - Exercise
Module: Business MathematicsRoot module: Mathematics and StatisticsSemester: 1 Course code: B_BMEX1UE Contact hours per week: 1 ECTS: 2Course Content:Exercises to apply the contents of the lecture “Business Mathematics – Theory" to course-specific problems. Utilisation of
- Number formats
- Common Units
- Levels of measurement
- Common business calculations
- Fundamentals of business mathematics with a special focus on modelling
- Fundamentals of financial mathematics
- Importance of fractions and ratios in business
- Line charts and logarithmic scaling
- Integral and differential calculus numerical and graphical approach
- Probability and random numbers
- Mathematical optimisation
Course outcome:Upon completion of this course, students are able to
- select and utilize numbers, measurements and units in the proper format,
- independently perform fundamental business mathematics in context of business problems,
- perform and interpret break even analysis,
- discuss profitability in context of price elasticity,
- explain the time value of money,
- compound and discount cash flows,
- work with probability estimates,
- use ratios and fractions to assess situations,
- explore and analyse time series data.
Personality Training Group Dynamics 1 1 Group Dynamics
Module: Personality TrainingRoot module: Personality TrainingSemester: 1 Course code: B_GD1WK Contact hours per week: 1 ECTS: 1Course Content:- Group dynamics in a business environment
- Difference between a group and a productive team
- Influences of actions and inaction
- Benefits of a strong and diverse team
Scientific Methods and Tools Principles of Business Data Analysis 2 3 Principles of Business Data Analysis
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 1 Course code: B_PBDA1ILV Contact hours per week: 2 ECTS: 3Course Content:- Data collection, formatting, formulas, functions, charts, data lists and pivot tables
- Interaction with relational data sources, form controls
- Working with a spreadsheet program
Course outcome:Upon completion of the course, students are able to
- use a spreadsheet programme to solve economic problems using formulas, functions and diagrams,
- explain the relationship with relational databases.
Foundations of Empirical Social Research 1 1 Foundations of Empirical Social Research
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 1 Course code: B_FESR1VO Contact hours per week: 1 ECTS: 1Course Content:- Fundamentals of Philosophy of Science
- Induction, deduction
- Gain of knowledge, logical conclusions
- Theory, model, concept
- Research questions, hypotheses
- Ethics in research
- Methods overview
- Qualitative & quantitative methods (surveys, experiments, overviews, interviews, focus groups)
- quality criteria of scientific measurements (reliability, validity)
- Constructs and operationalisation
- Method combination
- Sampling
- Basic principles of scientific work
- Process of scientific research processes, in particular topic identification, research questions and method selection
- citation standards, source research and criticism
- Development of scientific work
Course outcome:Upon completion of the course, students are able to
- Design and methods:
- to explain the difference between qualitative and quantitative methods and research approaches and their quality criteria,
- to clearly identify the main components of a series of qualitative and quantitative methods, to explain their application and the combination of different methods,
- to name ethical standards of scientific research.
- Sampling and measurement:
- define different sampling methods,
- to explain the basics of the measurement of constructs.
- Procedure and the process of the survey:
- to present the different phases of the research process,
- find suitable literature for a scientific work and cite sources,
- to explain the standard structure of a scientific work.
Course SWS ECTS Accounting and Financing Accounting II 2 3 Accounting II
Module: Accounting and FinancingRoot module: Accounting and FinancingSemester: 2 Course code: ACCII2ILV Contact hours per week: 2 ECTS: 3Course Content:- Recognition and measurement for annual financial statements
- Accounting in the area of procurement for production operations, sales and closing entries
- Cash flow statement and financial reporting
- Balance sheet analysis
- International accounting standards (IFRS)
- Indicators and their significance
- Forecasting and budgeting/corporate planning
Course outcome:Upon completion of this course, students are able to:- record day-to-day transactions
- make closing entries which include the use of a range of methods for valuing companies and accounting for inventory, outstanding receivables, reserves, operating costs and accrued and deferred liabilities)
- independently prepare a summary financial report using basic accounting principles
- calculate indicators and analyse a financial report
- initiate a corporate planning process
Economics Microeconomics 2 3 Microeconomics
Module: EconomicsRoot module: EconomicsSemester: 2 Course code: B_MIC2VO Contact hours per week: 2 ECTS: 3Course Content:- Basics (scarcity, positive vs. normative, micro- vs. macroeconomics, opportunity cost, sunk cost)
- Consumer choice
- Budget
- Preferences and utility,
- Income and substitution effect,
- Individual demand,
- Market demand
- Elasticities (price elasticity of demand, cross-price elasticity, income elasticity)
- Production Theory
- Production in the short and long run
- CostProfit maximization
- Individual and market supply
- Market
- Market equilibrium
- Welfare analysis (consumer and producer surplus)
- Price floors and price ceilings
- Market competition (perfect competition vs. monopoly)
- Market failures and government intervention
- Externalities
- Public goods
Course outcome:<p>Upon completion of the course, students are able to</p>
<ul style="list-style-type: disc;">
<li>explain and analyze consumer behavior and solve graphically the utility maximization problem including the impact of price and income changes on the consumption choice,</li>
<li>explain and analyze behavior of the firm and solve graphically and mathematically the profit maximization problem under perfect competition and monopoly,</li>
<li>determine graphically and mathematically the consumer and producer surplus as well as how those are affected by price floors and price ceilings as well as changes resulting from monopolistic competition,</li>
<li>explain and analyze market failure and the role of the government,</li>
<li>explain and analyze different policies from an economic perspective</li>
</ul>Law Principles of Private and Public Law 2 2 Principles of Private and Public Law
Module: LawRoot module: LawSemester: 2 Course code: B_PPL2VO Contact hours per week: 2 ECTS: 2Course Content:- Introduction to Public Law:
Sources of law, hierarchical structure of legislation
- Introduction to Private Law:
Contract and liability law, natural and legal person
- Introduction to European Union Law and Criminal Law
- The civil law system and the common law system
Course outcome:Upon completion of this course, students are able to
- explain the role of law and the essential legal terms,
- explain the basics of the Austrian and the European Union legal system (legislative, executive and judicial branch of state),
- explain the essentials of Public Law, Private Law and Criminal Law.
Management Principles of Management II 1 2 Principles of Management II
Module: ManagementRoot module: ManagementSemester: 2 Course code: POMII2VO Contact hours per week: 1 ECTS: 2Course Content:- Forming a company, location-related factors, legal forms of organization (overview)
- Managerial ethics (incl. customer and employee theft, absenteeism)
- Managerial interdependencies within a company and sustainable management:
- The principles of sustainability, based on the three pillars, using examples of social, environmental and economic sustainability
- Management in a global environment (Hofstede, GLOBE); how companies can go global
- Change and change management
- Organizational culture and organizational behavior
- Projects – Programs – Processes: differentiation, nature and function
- Changes affecting a manager’s job
- Company and Business Environment (SWOT, Porter’s five forces and PESTLE)
- Wine Business specific examples
Course outcome:Upon completion of this course, students are able to
- Understand requirements and challenges of forming a company including location related factors and legal forms,
- Understand managerial ethics and ways to support ethical behaviour in a company,
- Explain principals of sustainability,
- Describe factors of a global environment and strategies how companies can go global,
- Understand change and change management,
- Describe organisational culture and organisational behaviour,
- Differentiate projects, programs, processes,
- Analyse a business environment applying different models.
Marketing Marketing 2 3 Marketing
Module: MarketingRoot module: MarketingSemester: 2 Course code: MKT2VO Contact hours per week: 2 ECTS: 3Course Content:- Terminology
- Principles of Marketing Management applying 5 P’s/8 P’s
- Consumer behaviour/the meaning of “value” – the
personal customer‘s value equation - Marketing applications (the scope of applied marketing mix)
- Competitor analysis framework
- Ethical aspects to consider: Compulsive Buying Disorder (CBD)
- Operational marketing: product policy and marketing of services
- Key functions of packaging/bundling
- Distribution policy
- Communications policy
- Pricing policy (types of applied pricing strategies)
Course outcome:Upon completion of this course, students are able to
- understand the function of marketing as an integral element of an organisation in terms of enhancing customer satisfaction and expanding the customer base,
- explain key marketing terms, basic marketing concepts and the associated tools: applied marketing instruments,
- discuss methods of an applied competitor analysis (in regards of resources and capabilities),
- discuss ethical aspects to consider: Compulsive Buying Disorder (CBD),
- distinguish between the marketing of consumer goods/services and industrial products/services,
- explain the product classification systematic,
- describe the importance of packaging/bundling
- interpret consumer behaviour,
- describe distribution policy concepts.
- analyse the various forms of applied pricing policies/strategies,
- explain common forms of applied communications techniques.
Wine Production Viticulture II 2 2 Viticulture II
Module: Wine ProductionRoot module: Wine ProductionSemester: 2 Course code: VITII2VO Contact hours per week: 2 ECTS: 2Course Content:- Grapevine genetic resources and ampelography
- Vineyard management: training systems, pruning strategies and canopy management
- Vineyard management: soil management, fertilization and irrigation
- Plant protection strategies: conventional, integrated and organic production systems
- Mechanization: from pruning till harvest
Course outcome:Upon completion of this course, students are able to
- utilise different types of vine training and pruning systems,
- manage and apply viticultural techniques/practices in a vineyard, including canopy and soil management, irrigation, vine nutrition and evaluate their impacts on the grape,
- decide when and for what mechanization is a viable option in vineyard management.
Wine Processing I 2 3 Wine Processing I
Module: Wine ProductionRoot module: Wine ProductionSemester: 2 Course code: WPI2ILV Contact hours per week: 2 ECTS: 3Course Content:- The principles and basics of wine making
- Overview of the basic steps of the wine making process
- White, Red and Rosé Wine
- Orange wine
- Sparkling wine (different methods)
- Fortified
- Chemical compounds in grapes, must and wine
- Fundamental laws governing the production of wine
- Quality parameters in wine making and juridical fundamentals e.g. chaptalisation
Course outcome:Upon completion of this course, students are able to
- explain the principles and basics of wine making
- describe the basic steps of the wine making process for white, red, rosé, orange, sparkling and fortified wine
- list and describe the substances / chemical compounds contained in grapes, must and wine and their average levels
- understand and discuss fundamental laws governing the production of wine e.g. chaptalisation which is adapted to vintage / ripeness
Wine Sensory Wine Tasting and Description II 2 2 Wine Tasting and Description II
Module: Wine SensoryRoot module: Wine SensorySemester: 2 Course code: WTDII2WK Contact hours per week: 2 ECTS: 2Course Content:- Ways of describing wine colour
- Aromas using the Aroma Wheel
- Organising sensory evaluation
- The five main taste sensations in wine (sweet, sour, bitter, salty and umami)
- Requirements for wine tasting sessions, e.g. environment, glassware and space
- Sequencing samples + chronologic order for menues with wine (choreography) in accordance with wine & food pairing
- Fundamentals of sensory test programmes
Course outcome:Upon completion of this course, students are able to
- discuss the sensory evaluation and description of food and beverages, in particular wine,
- describe the location and function of sensory receptors,
- use correct terminology to describe wine colour,
- identify and describe the most common wine aromas,
- describe and evaluate the intensity of the five main taste sensations produced by wine (sweet, sour, bitter, salty and umami),
- organise a wine tasting and prepare for it effectively,
- stipulate the proper and most appropriate requirements for a wine tasting.
Mathematics and Statistics Business Statistics Business Statistics - Theory 1 2 Business Statistics - Theory
Module: Business StatisticsRoot module: Mathematics and StatisticsSemester: 2 Course code: B_BS2VO Contact hours per week: 1 ECTS: 2Course Content:- Fundamental statistics concepts, univariate data description, bivariate data description and multivariate methods
- Measures of central tendency and variance
- Fundamentals of probability calculation, and theoretical distribution
- Binomial and standard normal distribution
- Z-Score/base**s
- Sampling and sampling error
- Sources of bias and error
- Measures of reliability
- Validity
- Estimation methods
- Statistical tests
- Regression analysis
- Visualisation and interpretation of data
Course outcome:Upon completion of this course, students are able to
- select the proper level of measurement and design a sample,
- discuss the use and interpretation of statistics,
- differentiate validity and reliability,
- discuss measures of central tendency and variance,
- interpret z-scores,
- explain different sources of bias,
- explain the application and limitation of simple linear regression.
Business Statistics - Exercises 1 2 Business Statistics - Exercises
Module: Business StatisticsRoot module: Mathematics and StatisticsSemester: 2 Course code: B_BSEX2UE Contact hours per week: 1 ECTS: 2Course Content:Exercises to apply the contents of the Lecture Business Statistics to course-specific problems. Utilisation of
- Fundamental statistics concepts, univariate data description, bivariate data description and multivariate methods
- Measures of central tendency and variance
- Fundamentals of probability calculation, and theoretical distribution
- Binomial and standard normal distribution
- Z-Score/base**s
- Sampling and sampling error
- Sources of bias and error
- Measures of reliability
- Validity
- Estimation methods
- Statistical tests
- Regression analysis
- Visualisation and interpretation of data
Course outcome:Upon completion of this course, students are able to
- select the proper level of measurement and design a sample,
- discuss the use and interpretation of statistics,
- differentiate validity and reliability,
- discuss measures of central tendency and variance,
- interpret z-scores,
- explain different sources of bias,
- explain the application and limitation of simple linear regression.
Personality Training Rhetoric and Presentation 1 1 Rhetoric and Presentation
Module: Personality TrainingRoot module: Personality TrainingSemester: 2 Course code: B_RP2WK Contact hours per week: 1 ECTS: 1Course Content:- Prepare and structure a convincing business presentation
- Handling of different media in a professional way
- Guiding audience attention, manage interruptions and objections
- Use of voice and diction to raise attention levels, dramatic pauses and key gestures to reinforce arguments
Course outcome:Upon completion of this course, students are able to
- create and structure a professional business presentation,
- master a variety of media to improve performance and impact,
- show vocal abilities to get attention and support arguments,
- demonstrate efficient rhetoric tools to get the point across.
Intercultural Competence 2 2 Intercultural Competence
Module: Personality TrainingRoot module: Personality TrainingSemester: 2 Course code: ICO2ILV Contact hours per week: 2 ECTS: 2Course Content:- Cross-cultural skills for communication and implementing international projects within a company
- Levels of human activity
- Understanding and definition of culture, and elements and features of culture
- Cross-cultural skills and abilities (cognitive, emotional and social components)
- Companies and cultural diversity, multicultural experiences
- National cultures and subcultures
- Conflicting views of culture
- Corporate values and symbols
- Ethical behaviour and other cultures
Course outcome:Upon completion of this course, students are able to:- identify various forms of culture, and analyse and interpret their significance in a corporate environment
- critically discuss basic models of cross-cultural management and their impact on a company
- complete practical exercises and small-scale case studies based on cross-cultural situations which arise in a corporate context
Scientific Methods and Tools Research Methodology 1 3 Research Methodology
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 2 Course code: RM2SE Contact hours per week: 1 ECTS: 3Course Content:- Quantitative and qualitative research methods
- Formulating arguments in academic papers
- Approaches to and applications of research methods for social sciences and business studies
- Discussion of methodology
- Compiling an academic paper
Course outcome:Upon completion of this course, students are able to
- independently apply the fundamental principles of academic research in the preparation of seminar and bachelor papers.
Course SWS ECTS Economics Macroeconomics 3 3 Macroeconomics
Module: EconomicsRoot module: EconomicsSemester: 3 Course code: B_MAC3ILV Contact hours per week: 3 ECTS: 3Course Content:- Macroeconomic goals and magic square
- Macroeconomic indicators (real and nominal GDP, business cycle, CPI/inflation, unemployment/Okun’s Law)
- The short run
- Goods market
- Financial markets
- IS-LM modell
- Fiscal and monetary policy in the short run
- The medium run
- Labor market
- AS-AD model
- Inflation and unemployment (Phillips Curve)
- Fiscal and monetary policy in the medium run
Course outcome:Upon completion of the course, students are able to
- calculate/collect and interpret data on GDP, inflation and unemployment,
- explain the circular flow model and recognize the phases of the business cycle,
- explain and analyze determinants of goods and financial markets at the aggregate level,
- analyze the effects of fiscal and monetary policies for the economy,
- identify determinants of economic growth over time,
- apply economic models to understand current and past macroeconomic trends and recognize appropriate macroeconomic policies.
Management Procurement and Logistics 2 3 Procurement and Logistics
Module: ManagementRoot module: ManagementSemester: 3 Course code: PAL3ILV Contact hours per week: 2 ECTS: 3Course Content:- Concepts, significance and principles of procurement and logistics
- Procurement and logistics objectives and tasks
- Supply chain management
- Materials management including warehousing, stock levels and inventory valuation
- Transport (e.g. transport processes, alternative forms of transport and transport optimisation)
- Specific features and demands of wine industry logistics
- Organisation including purchasing procedures and strategies
- Wine industry case studies and problems
- Incoterms
Course outcome:Upon completion of this course, students are able to
- explain the fundamental principles of international procurement and logistics,
- describe the specific characteristics of logistics in the wine industry,
- independently address typical scheduling difficulties facing logistics managers and justify potential solutions,
- remember and explain Incoterms.
Project Management 1 2 Project Management
Module: ManagementRoot module: ManagementSemester: 3 Course code: PMGT3WK Contact hours per week: 1 ECTS: 2Course Content:- Concept of a project, types of projects, benefits and limitations of project management
- Project commissioning, objectives, initiation, coordination, implementation, control and completion
- Project organisation, roles and team work
- Project management methods: performance, resource and cost planning, and scheduling
- Project documentation
Course outcome:Upon completion of this course, students are able to
- explain the features of the various project roles,
- apply project management methods such as performance, cost and resource planning, scheduling, project risk management and project organisation,
- devise and implement measures to manage the relevant project stakeholders (project environment analysis),
- define project objectives, formulate project parameters and design a sample project commissioning process.
Human Resource Management 2 3 Human Resource Management
Module: ManagementRoot module: ManagementSemester: 3 Course code: HRM3ILV Contact hours per week: 2 ECTS: 3Course Content:- Fundamental principles and organisational structure of human resources management (HRM), strategic HRM
- Staff requirements and planning
- Employer Branding and Employee Branding
- Diversity management
- Organisational Culture
- Recruitment and selection
- HR development
- Selected topics related to shortages of qualified staff, employer branding, and retention, redundancy, remuneration (monetary and non-monetary),
- Temporary and agency workers, significant seasonal fluctuations in demand for workers
- Use of Social Media (LinkedIn) for Employer Branding and personal branding
Course outcome:Upon completion of this course, students are able to
- identify HR management objectives and stakeholders,
- calculate gross and net staff requirements using case studies and determine necessary action,
- differentiate between a range of recruitment tools and explain their applications,
- lead job interviews, taking legal requirements into consideration (forbidden questions),
- distinguish between various methods of remuneration, taking issues of equal pay into account,
- describe the fundamentals of HR development,
- apply Employer Branding and Employee Branding for employee retention,
- identify reasons for making redundancies and propose suitable approaches.
Marketing Marketing Research 2 4 Marketing Research
Module: MarketingRoot module: MarketingSemester: 3 Course code: MR3ILV Contact hours per week: 2 ECTS: 4Course Content:- The marketing research process, including study design, data collection and data preparation
- Current developments in marketing research
- Professional standards, e.g. from the European Society for Opinion and Market Research
Course outcome:Upon completion of this course, students are able to
- describe key marketing research methods and apply them industry-specific case studies,
- apply basic forms of Marketing Research tools and their statistical programs.
International Wine Industry / International Wine Marketing International Wine Tourism 2 4 International Wine Tourism
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 3 Course code: IWT3VO Contact hours per week: 2 ECTS: 4Course Content:- Fundamental principles and forms of international tourism
- International gourmet and wine tourism destinations
- Transport, accommodation and services
- Tourist flows, statistics and figures for overnight stays
- Pros and cons of mass tourism; comparison of tourism hot-spots and culinary hot-spots
- Destination management and marketing
- Critical issues in culinary and wine tourism (e.g. the drink driving dilemma)
- Special interest tourism (i.e. rural and agriculture tourism)
- Selected examples and hot-spots of culinary and wine tourism
- Visitors’ expectations, notions and experiences of wine tourism offerings
- Gourmet and Wine Tourism operators
Course outcome:Upon completion of this course, students are able to
- describe the fundamental principles and forms of tourism,
- discuss and compare different types of tourism,
- give examples of international culinary and wine tourism,
- identify critical issues and possible solutions in culinary and wine tourism,
- discuss visitors wants, needs and experiences.
Wine Production Wine Processing II - Theory 2 3 Wine Processing II - Theory
Module: Wine ProductionRoot module: Wine ProductionSemester: 3 Course code: WPII3VO Contact hours per week: 2 ECTS: 3Course Content:- Parameters of picking decisions: ripeness indicators / ripeness parameters
- Wine processing in autumn / after harvest: Pressing, destemming, crushing, pumping
- Fermentation and processes during alcoholic fermentation and malolactic fermentation; 2nd fermentation for sparkling wines (Méthode Champenoise)
- Yeast management, nutrition, mould
Course outcome:Upon completion of this course, students are able to
- point out parameters of picking decisions: ripeness indicators, ripeness parameters,
- outline wine processing in autumn / after harvest: destemming, crushing, pumping,
- explain fermentation and the processes during the alcoholic and malolactic fermentation; as well as 2nd fermentation (for sparkling wines),
- explain what yeasts are and what yeast management means. Explain nutrition of yeasts and other (unwanted) mould.
Wine Processing II - Practice 1 1 Wine Processing II - Practice
Module: Wine ProductionRoot module: Wine ProductionSemester: 3 Course code: WPIIP3UE Contact hours per week: 1 ECTS: 1Course Content:- Picking and picking decision for different wine styles
- Measurement of sugar level, acidity and PH value
- Processing picked grapes: destemming, crushing, pressing, must fining
Course outcome:Upon completion of this course, students are able to
- explain, argue and give reasons for picking decisions for different wines and wine styles,
- carry out the basic measurements and work processes of grapes and must after harvest,
- explain the basic steps of processing picked grapes.
Wine Sensory Wine Tasting and Description III 1 1 Wine Tasting and Description III
Module: Wine SensoryRoot module: Wine SensorySemester: 3 Course code: WTDIII3WK Contact hours per week: 1 ECTS: 1Course Content:- Influences on taste perceptions (time, condition, mood) for wine competitions, tastings and in every-day live situations
- Aged/developed wines (overripe, well-developed, tired/past/post-shelf-live wines); alternative (natural wines)
- Scientific testing tools / methods, descriptors e.g. triangle, duo-trio, just-about-right tests, ranking
- Describing and evaluating wines
- Common mistakes in sensory evaluation
- Interaction between wine and food
- Wine faults
Course outcome:Upon completion of this course, students are able to
- describe influences on taste perceptions (time, condition, mood) for wine competitions, tastings and in every-day live situations,
- differentiate aged/developed wines (overripe, well-developed, tired/past/post-shelf-live wines); alternative wine styles (e.g. natural wines),
- explain and use scientific testing tools/methods, descriptors e.g. triangle, duo-trio, just-about-right tests, ranking,
- describe and evaluate wines,
- identify and avoid common mistakes in sensory evaluation,
- explain interactions between wine and food,
- explain and detect faults in wine.
Personality Training Communication and Negotiation Skills 1 2 Communication and Negotiation Skills
Module: Personality TrainingRoot module: Personality TrainingSemester: 3 Course code: CNS3WK Contact hours per week: 1 ECTS: 2Course Content:- Principles of communication (e.g. channels)
- Reasons for and characteristics of negotiations
- Structuring presentations, statements and arguments
- Visualizations of content
- Reading and controlling body language and voice
Course outcome:Upon completion of this course, students are able to
- discourse on the principles and mechanisms of communication,
- structure a negotiation talk and apply tools in order to influence a negotiation counterpart,
- differentiate, control and read basic body language signals and vocal intonations.
Scientific Methods and Tools Computational Thinking 1 2 Computational Thinking
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 3 Course code: B_CT3ILV Contact hours per week: 1 ECTS: 2Course Content:- Basic terms in the area of computing
- Methods of Computational Thinking:
- Problem analysis
- Algorithmic design
Course outcome:Upon completion of the course, students are able to
- explain the basics of computing and typical steps in creating a program and explain them using simple programming languages such as Scratch or Sphero,
- explain and apply computational thinking methods such as problem resolution, pattern recognition, abstraction and algorithmic design to problem analysis and solution development,
- write, test and edit algorithms for a program using flowcharts and pseudocode.
Software Applications 2 2 Software Applications
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 3 Course code: SWA3ILV Contact hours per week: 2 ECTS: 2Course Content:- Collaboration – MS Teams, MS Sharepoint, MS OneDrive
- Basic MS Office applications
- Detailed examination of theoretical IT-related topics and introduction to computer networks
- Scientific writing and presenting with IT tools
Course outcome:Upon completion of this course, students are able to
- effectively collaborate using IT tools in order to support Scientific research,
- apply the appropriate IT tools for presentations, scientific research and academic writing.
Course SWS ECTS Accounting and Financing Finance and Investment 2 3 Finance and Investment
Module: Accounting and FinancingRoot module: Accounting and FinancingSemester: 4 Course code: FIN4ILV Contact hours per week: 2 ECTS: 3Course Content:- Cash flow determination for investment decisions
- Basic issues on corporate finance (internal and external financing)
- Capital budgeting as process of making long-run planning decisions for investment in projects
- Lease operation and crowdfunding as financing opportunities
- Calculation of bank-loan and lease-agreement rates (MS Excel format)
- Insolvency proceedings and business takeovers for the wine industry
- Financing new facilities (vineyards and long-term assets)
Course outcome:Upon completion of this course, students are able to
- describe key corporate finance tasks and objectives,
- explain the workings of financing models and their significance for financial management,
- justify investment decisions using various methods,
- use a range of financing tools, identify their pros and cons, and explain the specific characteristics of financial markets,
- describe and analyse cash flows associated with the financing tools covered on the course,
- calculate financing requirements or capital expenditure for new facilities (e.g. vineyards).
Economics International Agriculture and Trade Policies 2 3 International Agriculture and Trade Policies
Module: EconomicsRoot module: EconomicsSemester: 4 Course code: IEAP4ILV Contact hours per week: 2 ECTS: 3Course Content:- International trade and capital flows
- International trade theories
- The instruments of trade policy: Tariffs, quotas and trade barriers
- Impact of job growth and job cuts
- The political economy of trade policy
- Macroeconomic principles and adjustments
- Agricultural policy and the economy
- Agricultural trade disputes in the WTO
- EU agricultural policy
- The political economy of wine regulations
- Standards and trade
Course outcome:Upon completion of this course, students are able to
- describe and explain basic concepts of international economics and the relationships between them,
- apply economic analysis to ongoing debates and current global challenges regarding international trade and factor movements,
- explain and interpret the empirical results of economic models,
- describe international economic relationships and identify their impact on international business,
- engage in debates on protectionism and on the liberalization of trade or factor movements, and understand the role of interest groups in these debates,
- explain why multinational corporations establish branches abroad and identifies the location-specific advantages of foreign direct investment destinations,
- spot trends in trade and capital flows, and complete brief case studies,
- discuss current developments in agricultural policy.
Law Principles of Business Law 3 4 Principles of Business Law
Module: LawRoot module: LawSemester: 4 Course code: PBL4VO Contact hours per week: 3 ECTS: 4Course Content:Business law and social security aspects:
- Introduction to the legal principles of Austrian and European law
- Labour and social law
- Principles of contract law
- Key contract types
- Errors in the conclusion of contracts
- Representation
- Principles of property law
- Impairment of performance such as delays, guarantees, damages, and impossibility
- Overview of damages (contractual and in tort)
- Fundamentals of intellectual property law (e.g. Design, Patent)
- Principles of consumer protection law
Commercial law (previous commercial legislation and amendments in force since 1 January 2006)
- Austrian Business Code, Part one, General provisions
- Austrian Business Code, Part four, Business transactions
Company law
- Legal forms of companies
- Fundamental features and regulations
Relationships with international legislation of legal forms
- Principles of international law
- Conflict of law rules (e.g. Rome I and Rome II Regulations)
- Uniform substantive law (e.g. United Nations Convention on Contracts for the International Sale of Goods)
Course outcome:Upon completion of this course, students are able to
- apply relevant legal standards to practical examples on the basis of fundamental legal knowledge
- identify jurisdictions of governmental and other official responsibilities and propose individuals who may be consulted on particular topics
Management Quality and Process Management 2 3 Quality and Process Management
Module: ManagementRoot module: ManagementSemester: 4 Course code: QPM4ILV Contact hours per week: 2 ECTS: 3Course Content:- Fundamentals of quality management and process management
- Quality management methods and tools
- Quality management systems and models
- Quality indicators
- Continuous improvement process
- Types of certification and certification bodies
- Process-based management
- Process optimisation
- Process visualisation
- Risk management
Course outcome:Upon completion of this course, students are able to
- name and apply quality management methods and tools,
- explain the advantages and disadvantages of various quality management systems and models,
- identify indicators related to specific quality management issues,
- describe the continuous improvement process and apply it in small-scale case studies,
- identify important certifications and certification bodies,
- compare process-driven and function-driven approaches, and explain their pros and cons,
- prepare visualisations of complex processes and integrate them in a process map,
- analyse processes and recommend appropriate optimisation measures and management mechanisms,
- identify, analyse and evaluate risks.
Marketing E-Commerce and E-Marketing 2 3 E-Commerce and E-Marketing
Module: MarketingRoot module: MarketingSemester: 4 Course code: ECO4ILV Contact hours per week: 2 ECTS: 3Course Content:- Understanding the digital marketing landscape and the fundamentals of an e-marketing strategy
- Planning your digital marketing strategy and integration into traditional marketing mix
- Website building options and service providers
- Growing your audience reach using social media tactics and Search Engine Optimisation (SEO)
- Encouraging brand interaction using content strategy and digital channel mix
- E-commerce process and using Conversion Rate Optimisation (CRO) to convert leads into customers
- Building customer loyalty and advocacy via personalisation and Email marketing
Course outcome:Upon completion of this course, students are able to
- explain the digital landscape and the nature of the digital customer, business use and market potential,
- describe the specific processes and resource options required to build a digital marketing solution, website, or e-commerce store,
- create and activate a fully integrated, live, digital marketing solution.
International Wine Industry / International Wine Marketing Wine Regions of the World II 2 3 Wine Regions of the World II
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 4 Course code: WRWII4VO Contact hours per week: 2 ECTS: 3Course Content:- Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles
- Selected wine regions of European countries
- Geography and Climate
- Short history
- Legislative regulations (e.g. quality parameters)
- Important terms and abbreviations (including terminology in the respective language)
- Grape varieties
- Wine styles and production specificities
Course outcome:Upon completion of this course, students are able to
- explain Europe’s important wine regions,
- describe wine styles, grape varieties and the “terroir” of selected wine areas,
- discuss similarities and differences within specific regions,
- distinguish wine regions regarding their role as niche products in terms of quantity, quality and international market importance.
Wine Export Markets 2 3 Wine Export Markets
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 4 Course code: WEM4VO Contact hours per week: 2 ECTS: 3Course Content:- Market shares, prices and characteristics of wines in the various Rabobank International quality segments (from basic to icon)
- Focus on key special markets such as monopolies and quasi-monopolies (e.g. in Scandinavia, some US states and Canada) and specific features of markets with high entry barriers (e.g. China and Russia)
- Wine marketing system: importers, wholesale, negociants, retail, specialist retailers, e-commerce, cellar door sales, gastronomy and wine tourism, subscriptions and auctions
- Distribution channels: process, importance and key characteristics
- Supply and competition in selected international markets
- Consumer and purchasing behaviour with respect to taste preferences, presentation (bottle design), traditions, general preferences and trends in international wine markets
- General understanding of INCO-TERMS
Course outcome:Upon completion of this course, students are able to
- describe the structure of legal and tax frameworks (free markets, monopolies and quasi-monopolies) in specific countries and regions,
- analyse distribution channels in selected target markets with respect to supply and competition on the basis of national and international wine market reports,
- evaluate the links between laws, regulations, levels of competition and supply with regard to origin, price, and types and varieties of wine,
- analyse market opportunities in target markets and devise appropriate strategies based on the four Ps of marketing,
- correctly use Inco-Terms in an export concept.
Wine Production Viticulture III 2 3 Viticulture III
Module: Wine ProductionRoot module: Wine ProductionSemester: 4 Course code: VITIII4VO Contact hours per week: 2 ECTS: 3Course Content:- Organic crop farming and organic grape production in accordance with EU standards and certifications such as ISO 9000 and 14000
- Basics of grapevine breeding, the use of hybrids in viticulture and its current legislation and possible future scenarios.
- Vineyard management in a changing environment: climate change adaptation strategies
- Basics of precision viticulture, vineyard digitalization and monitoring
Course outcome:- Basics of precision viticulture, vineyard digitalization and monitoring
Upon completion of this course, students are able to
- analyse the risks and opportunities of plant protection and vineyard strategies, production systems and biodiversity measures,
- describe certifications and EU standards related to organic grape production and crop farming,
- explain the breeding programs, legislation framework and the current and future use of interspecific hybrids in viticulture,
- discuss future directions of vineyard management under consideration of different challenges such as climate change.
Scientific Methods and Tools Bachelor Seminar I 1 5 Bachelor Seminar I
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 4 Course code: BSI4BASE Contact hours per week: 1 ECTS: 5Course Content:- Scope of bachelor paper
- Content and structure of bachelor paper
- Coaching by supervisor
- Independently writing an academic paper in accordance with the applicable regulations
Course outcome:Upon completion of this course, students are able to write a bachelor paper of the required length which adheres to academic guidelines by a pre-agreed deadlineCourse SWS ECTS Practical Training Practical Training 0 28 Practical Training
Module: Practical TrainingRoot module: Practical TrainingSemester: 5 Course code: PTS5BOPR Contact hours per week: 0 ECTS: 28Course Content:22-week internship
Course outcome:Upon completion of this module, students are able to:- complete the application process and prepare the required documents in a professional manner
- effectively apply knowledge acquired in the first four semesters during their internship
- critically discuss and talk about their experiences during the internship
Practical Training Coaching Seminar 1 2 Practical Training Coaching Seminar
Module: Practical TrainingRoot module: Practical TrainingSemester: 5 Course code: PTCS5SE Contact hours per week: 1 ECTS: 2Course Content:- Supervision during the internship
- Preparing progress reports
- Preparing final reports
- Presentation on the internship
Course SWS ECTS Accounting and Financing Controlling 2 3 Controlling
Module: Accounting and FinancingRoot module: Accounting and FinancingSemester: 6 Course code: CONT6VO Contact hours per week: 2 ECTS: 3Course Content:- Principles of controlling and management reporting
- Strategic planning
- Performance measurement and operational planning
- Implementation of a corporate planning system (MS Excel format)
- Management of financial results under the application of the variance analysis
- Monetary key components of a business plan
- Management control for SME`s
Course outcome:Upon completion of this course, students are able to
- use management control as a company’s central decision-making and planning tool,
- differentiate between strategic and operational management control responsibilities,
- apply key management control instruments with a view to achieving objectives,
- implement a structured planning process,
- analyse key value drivers, and integrate individual performance indicators and systems of indicators in the management control system with a view to achieving objectives,
- identify appropriate management control instruments for SMEs.
Management Strategic and Corporate Planning 2 3 Strategic and Corporate Planning
Module: ManagementRoot module: ManagementSemester: 6 Course code: BFP6VO Contact hours per week: 2 ECTS: 3Course Content:- Business strategy tools such as value capture and value creation
- Industry and company value chains
- Clockspeed
- Disruption in the field of wine business
- Specific challenges in the wine industry
- Global perspective on changes in the industry
- Strategy framework
Course outcome:Upon completion of this course, students are able to
- differentiate between various strategic plans,
- identify, analyse and develop different value chains in wine related areas,
- identify, analyse and develop ways of value creation and value capture,
- development and application of a strategy framework for a wine business.
Entrepreneurship 2 3 Entrepreneurship
Module: ManagementRoot module: ManagementSemester: 6 Course code: ES6VO Contact hours per week: 2 ECTS: 3Course Content:- The concept of entrepreneurship
- Entrepreneurship in the context of various strategies, e.g. start-ups, change/growth and succession
- Requirements for successful entrepreneurship, e.g. business ideas/products, individual skills and context
- The identity model as basis for planning business cases
Course outcome:Upon completion of this course, students are able to:- explain the concept of entrepreneurship in the context of various strategies such as succession (start-up, change/growth),
- identify the key parameters for starting a new business (e.g. legal form and financing) and evaluate the implications of variations in those parameters,
- effectively write, discuss and present a business plan.
Marketing International Wine Marketing and Brand Management 2 3 International Wine Marketing and Brand Management
Module: MarketingRoot module: MarketingSemester: 6 Course code: IMB6ILV Contact hours per week: 2 ECTS: 3Course Content:- Branding concepts in the wine industry
- Consumer-brand relations
- Brand communication
- Target group-driven brand management for the wine industry
Course outcome:Upon completion of this course, students are able to:- describe basic approaches to brand development
- explain the differences between brands and products
- use various methods to promote brand content
- define steps to develop and cultivate long-term consumer-brand relations
International Wine Industry / International Wine Marketing Wine Regions of the World III 3 3 Wine Regions of the World III
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 6 Course code: WRWIII6VO Contact hours per week: 3 ECTS: 3Course Content:- Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles
- Selected wine regions of non-European countries
- Geography and Climate
- Short history
- Legislative regulations (e.g. quality parameters)
- Important terms and abbreviations (including terminology in the respective language)
- Grape varieties
- Wine styles and production specificities
- Selected spirits of the world
Course outcome:Upon completion of this course, students are able to
- Explain important wine regions of the New World wine countries and Asia,
- describe wine styles, grape varieties and the “terroir” of selected wine areas,
- discuss similarities and differences within specific regions,
- distinguish wine regions regarding their niche products in terms of quantity, quality and international market importance.
Current Topics in the International Wine Business 2 2 Current Topics in the International Wine Business
Module: International Wine Industry / International Wine MarketingRoot module: International Wine Industry / International Wine MarketingSemester: 6 Course code: CT6WK Contact hours per week: 2 ECTS: 2Course Content:Assessing topical issues in the wine industry with the help of project management tools and qualitative or quantitative research methods. This enables students to take part in current IMC Krems research projects.Course outcome:Upon completion of this course, students are able to
- make use of the knowledge and skills acquired during the programme,
- establish links to wine business related issues in the international wine industry as part of a practical project.
Wine Production Wine Processing III - Theory 2 2 Wine Processing III - Theory
Module: Wine ProductionRoot module: Wine ProductionSemester: 6 Course code: WP III6ILV Contact hours per week: 2 ECTS: 2Course Content:- Stabilization
- Clarification and fining
- Filtration
- Finishing wines
- Bottling
- Impact of wine processing techniques on the taste of different wines: residual sugar levels, acidity, tannins, body and alcohol.
Course outcome:Upon completion of this course, students are able to
- explain and carry out all necessary steps in the second phase of wine processing i.e. stabilizing, clarify and fine the ready fermented wine; filter, finish and bottle wines,
- discuss the different ways of wine treatments and find parallels between wine styles and tastes and its production process.
Wine Processing III - Practice 1 1 Wine Processing III - Practice
Module: Wine ProductionRoot module: Wine ProductionSemester: 6 Course code: WPIP6UE Contact hours per week: 1 ECTS: 1Course Content:- Stabilization; Clarification and fining; Filtration; Finishing and bottling wines
- Taste of wines with different residual sugar levels and acidity
Course outcome:Upon completion of this course, students are able to
- stabilize, clarify and fine wines; filter wines and prepare them for bottling
- distinguish between wines that were processed in different ways e.g. interrupted fermentation -> residual sugar; duration of skin contact -> colour, tannins etc.
Scientific Methods and Tools Bachelor Seminar II and Bachelor Paper 1 8 Bachelor Seminar II and Bachelor Paper
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 6 Course code: BS II6BASE Contact hours per week: 1 ECTS: 8Course Content:- Preparation for bachelor paper including project planning
- Topic-focused literature research
- Revision of the main elements of research process and their application to the bachelor paper (problem definition, research design formulation, data collection and processing etc.)
- Applying content-related and academic requirements
- Presentation of selected chapters
Course outcome:Upon completion of this course, students are able to
- write a bachelor paper of the required length which adheres to academic guidelines by a pre-agreed deadline.
Bachelor Exam 0 2 Bachelor Exam
Module: Scientific Methods and ToolsRoot module: Scientific Methods and ToolsSemester: 6 Course code: BE6AP Contact hours per week: 0 ECTS: 2Course Content:- Presentation of bachelor paper (and project)
- Oral examination on the bachelor paper (in accordance with section 16 Fachhochschul-Studiengesetz [University of Applied Sciences Studies Act]), and the
- links to related subjects on the curriculum (in accordance with section 16 University of Applied Sciences Studies Act)
Course outcome:Upon completion of this course, students are able to
- present their bachelor paper and the question they addressed in a manner appropriate to the target audience, and defend the paper before an expert committee,
- outline the significance of the findings for professional practice and research, and present supporting arguments,
- answer follow-up questions on degree-programme subjects and the links between them, and justify their answers.
Key features
Why should you choose our International Wine Business degree programme? Here’s an overview.
Surrounded by vineyards
Krems is located in the heart of Europe, about an hour from Vienna by road and rail. Thanks to its distinctive culture and breathtaking scenery, the neighbouring Wachau valley – a popular and renowned winemaking area – is a UNESCO World Cultural Heritage Region. There’s nothing better than discovering its culinary specialities and outstanding wines and wineries.
The university’s proximity to Vienna and the diverse cultures of neighbouring countries including Germany, Italy, Hungary, the Czech Republic and Switzerland give you an ideal opportunity to nurture your intercultural skills and know-how inside and outside the classroom.
It’s all about wine
The curriculum includes a detailed look at the wine business and wine law. You’ll also develop your expertise in viticulture, oenology and the sensory assessment of wine, meaning you’re ideally placed to take on a managerial post in the wine and beverage industry.
The programme has close contacts to a number of high-profile wineries and wine producers, leading Austrian research institutes, and figures in the international wine business.
Bringing theory to life
The Practical Training Semester (PTS) is an integral part of the curriculum, so you have the chance to put your expertise into practice. You can complete your internship in viticulture, oenology, sales, marketing, e-commerce, purchasing, administration or wine tourism.
There is also the option of a placement in a related sector, such as the hotel/restaurant/cafe (HoReCa) business, or with a supplier or service provider. You can also choose a combination of focuses, for example viticulture and oenology – the internship takes place in the winter semester, with harvesting and fermentation making this an exciting time at any winery – or marketing and sales.
Career paths
After completing the International Wine Business bachelor degree programme, you will have what it takes to assume countless different posts in the wine industry in Austria and around the world.
You have the choice of starting a career or enrolling for a full-time or part-time master degree.
A wide range of options will be open to you – at IMC Krems, for instance, you can register for the master degree programmes:
- Marketing with Major Tracks in Tourism & Hospitality Marketing, Fashion & Lifestyle Marketing and Retail & Shopper Marketing
- Umwelt- und Nachhaltigkeitsmanagement
- International Business and Economic Diplomacy
- Digital Business Innovation and Transformation
- Management
- Management von Gesundheitsunternehmen
Alternatively, you can take a master degree in business at another Austrian or foreign university.
- Potential entry-level positions
- Marketing and advertising
- Consulting and sales, incl. export
- Purchasing assistant, incl. import
- Junior food and beverage (F&B) manager
- Sommelier, wine service, stock-keeping, staff training
- Fine wine store management in Austria and abroad
- Analysis, advice and marketing at an agency
- E-commerce: managing websites, webshops, social media pages and, where applicable, blogs
- Positions at domestic and international organisations and associations such as chambers of agriculture, the International Organisation of Vine and Wine (OIV), the Austrian Wine Marketing Board (AWMB), etc.
- Wine-related teaching and training at schools or higher education institutions
- Activities in all upstream and downstream sectors of the wine and beverage industry
- Research and development, e.g. at the Bundesamt für Weinbau, universities or universities of applied sciences
- Organising and providing tourism services related to wine and the gourmet sector
- Entrepreneurship: freelance activities and start-ups
What makes us special? We are more than happy to tell you about the aspects of our university, which we are especially proud of.
Friendly and cosmopolitan: The city attracts students from all over the world, who come to study, research and work together.
Our university has removed a host of administrative hurdles, leaving you free to concentrate fully on your studies.
Do you have questions regarding our degree programmes or the application? Contact our Prospective Student Advisory Service.
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Our team
Get to know the core team of our bachelor degree programme International Wine Business.
Prof.(FH) Dipl.-BW(FH) Dr. Albert Franz Stöckl, MA
Programme Director International Wine Business
Institute Tourism, Wine Business and Marketing
- International Wine BusinessBachelor of Arts in Business / full-time
- Tourism and Leisure ManagementBachelor of Arts in Business / full-time
- Tourism and Leisure Management in TashkentBachelor of Arts in Business / full-time
- Tourism and Leisure Management in SanyaBachelor of Arts in Business / full-time
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Investigating sustainability from the wine buyer`s perspective
Project Leader, Department of Business
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Online Wine Courses
Project Leader, Department of Business
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The Wine Lab
Project Leader, Department of Business
Tischler, S., Stoeckl, A., Kleiss, D., Reisenberger, A. (2021): Measuring customer experience in a restaurant by using the mobile ethnography application "Experience Fellow". In Rüdiger, J., Wagner, D., Dreyer, A., Stöckl, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference (65-73). Wiesbaden: Gabler Verlag.
Doi: https://doi.org/10.1007/978-3-658-33226-6_7Stoeckl, A., Lee, M., Tischler, S. (2019): Ignoring consumer science? Three cases from Austria about innovation, philosophies, gut feeling, and intuitive decision-making. In Santini, C., Cavicchi, A. (Hrsg.), Case Studies in the Wine Industry (63-74). Birmingham: Woodhead Publishing .
Doi: https://doi.org/10.1016/B978-0-08-100944-4.00005-7Rinke, W., Stoeckl, A. (2017): Using Data Mining to Classify Terroir Specific Aromatic Profiles of True-To-Type Wines from Burgenland a District of Austria. In Academy of Wine Business Research (Hrsg.), Conference Proceedings, 10th International Conference of the Academy of Wine Business Research, July 25th to 28th, 2017, Sonoma State University, CA, USA (106). Rohnert Park, CA, USA: IJWBR.
Bauer-Krösbacher, C., Stoeckl, A., Tischler, S. (2017): Die kulinarische Attraktivität des Reiselands Österreich: Selbstbild v. Aussensicht. In Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference 2015 (125-134). Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8_10Stöckl, A.F., Tischler, S., Bauer-Krösbacher, C., Koja, T., & Mathis, J.K. (2016): Does Wine Enhance the Attractiveness of a Destination?. In Bruwer, J., Lockshin, L., Corsi, A., Cohen, J., Hirche, M. (Hrsg.), Conference Proceedings, 9th Academy of Wine Business Research Conference (598-607). Adelaide: Academy of Wine Business Research.
Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.). (2015): Kulinarischer Tourismus und Wein Tourismus - Culinary and Wine Tourism Conference 2015. Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8
Prof.(FH) Dipl.-BW(FH) Dr. Albert Franz Stöckl, MAProgramme Director International Wine BusinessProgramme Director International Wine Business
Prof.(FH) Dipl.-BW(FH) Dr. Albert Franz Stöckl, MA
Prof.(FH) DI Dr. Markus Walter Eitle, MSc
Professor (FH) Institute Tourism, Wine Business and Marketing
Institute Tourism, Wine Business and Marketing
- Betriebswirtschaft für das GesundheitswesenBachelor of Arts in Business / part-time
- International Wine BusinessBachelor of Arts in Business / full-time
- Tourism and Leisure Management in Bakufull-time
- Tourism and Leisure Management in TashkentBachelor of Arts in Business / full-time
- International Business Management in TashkentBachelor of Arts in Business / full-time
- Applied ChemistryBachelor of Science in Engineering / full-time
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Online Wine Courses
Department of Business
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WBL4JOB
Department of Business
Savoi, S., Eitle, M. W., Berger, H., Curto, M., Meimberg, H., Griesser, M., & Forneck, A. (2020): Comparative transcriptome analysis of two root-feeding grape phylloxera (D. vitifoliae) lineages feeding on a rootstock and V. vinifera. Insects, 11(10): 691.
Doi: https://doi.org/10.3390/insects11100691Eitle, M. W., Carolan, J. C., Griesser, M., & Forneck, A. (2019): The salivary gland proteome of root-galling grape phylloxera (Daktulosphaira vitifoliae Fitch) feeding on Vitis spp. PLoS One, 14(12): e0225881.
Doi: https://doi.org/10.1371/journal.pone.0225881Eitle, M.W., Griesser, M., Vankova, R., Dobrev, P., Aberer, S., Forneck, A. (2019): Grape phylloxera (D. vitifoliae) manipulates SA/JA concentrations and signalling pathways in root galls of Vitis spp. Plant Physiology and Biochemistry, 144: 85-91.
Doi: https://doi.org/10.1016/j.plaphy.2019.09.024Eitle, M. W., Loacker, J., Meng-Reiterer, J., Schuhmacher, R., Griesser, M., & Forneck, A. (2018): Polyphenolic profiling of roots (Vitis spp.) under grape phylloxera (D. vitifoliae Fitch) attack. Plant Physiology and Biochemistry, 135: 174-181.
Doi: https://doi.org/10.1016/j.plaphy.2018.12.004Eitle, M.W., Griesser, M., Forneck, A. (2018): Volatile methyl salicylate induces systemic signalling in the phylloxerated root system of hybridised Vitis spp. In IOBC-WPRS Bulletin (Hrsg.), IOBC-WPRS Bulletin (84-86). Riva del Garda, Italy: IOBC-WPRS Bulletin.
Eitle, M.W., Cargnoni, M., Failla, O., Kaul, H.P., Griesser, M., Forneck, A. (2018): Compensation effects in grape phylloxera (Daktulosphaira vitifoliae Fitch) infested vines on root growth, leaf respiration and sink activity. In Duso, C., Hoffmann, C., Calonnec, A., Fuchs, R., Jermini, M., Maixner, M., Thiery, D., Zahavi, T. (Hrsg.), IOBC-WPRS Bulletin (86-90). Riva del Garda, Italy: International Organization for Biological and Integrated Control of Noxious Animals and Plants (OIBC/OILB), West Palaearctic Regional Section (WPRS/SROP).
Eitle, M.W., Griesser, M., Dobrev, F., Vankova, R., Forneck, A. (2017): First insights on phytohormones during the compatible grapevine-phylloxera interaction. Acta Horticulturae, 1188: 255-263.
Doi: https://doi.org/10.17660/ActaHortic.2017.1188.33Eitle, M. W., Cargnoni, M., Acar, A., Crespo Martinez, S., Failla, O., Kaul, H. P., Griesser, M. & Forneck, A. (2017): Phylloxeration effects on the sink activity and assimilation rate in phylloxera (Daktulosphaira vitifoliae Fitch) infested grapevines (Vitis spp.). Acta Horticulturae, 1188: 291-297.
Doi: https://doi.org/10.17660/ActaHortic.2017.1188.38Griesser, M., Martinez, S. C., Eitle, M. W., Warth, B., Andre, C. M., Schuhmacher, R., & Forneck, A. (2017): The ripening disorder berry shrivel affects anthocyanin biosynthesis and sugar metabolism in Zweigelt grape berries. Planta, 247(2): 471-481.
Doi: https://doi.org/10.1007/s00425-017-2795-4Eitle, M. W., Forneck, A. (2017): Comparison of bioassays to biotype grape phylloxera (Daktulosphaira vitifoliae Fitch) on Vitis ssp. Vitis, 56(3): 141-146.
Doi: https://doi.org/10.5073/vitis.2017.56.141-146Griesser, M., Crespo Martinez, S., Eitle, M. W., Warth, B., Schuhmacher, R., & Forneck, A. (2016): New insights into the grapevine physiological ripening disorder berry shrivel with focus on anthocyanin biosynthesis. Acta Horticulturae, 1188: 57-64.
Doi: https://doi.org/10.17660/ActaHortic.2017.1188.8
Prof.(FH) DI Dr. Markus Walter Eitle, MScProfessor (FH) Institute Tourism, Wine Business and MarketingMag. Stephanie Tischler
Lecturer Institute Tourism, Wine Business and Marketing
Institute Tourism, Wine Business and Marketing
- International Wine BusinessBachelor of Arts in Business / full-time
- Tourism and Leisure ManagementBachelor of Arts in Business / full-time
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Climate change and its implications for tourism attractions in Lower Austria
Department of Business
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Investigating sustainability from the wine buyer`s perspective
Department of Business
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Sustainable innovations in the hotel industry
Department of Business
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Hybrid parks – development of a measurement model
Department of Business
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InRuTou - Innovation in Rural Tourism
Department of Business
Tischler, S. (2021): Family Decision Making and Vacation Functions in Summer Tourism – The Case of Austrian Families. In Waiguny, M.K., & Rosengren, S. (Hrsg.), Advances in Advertising Research (289–304). Wiesbaden: Springer/Gabler.
Doi: https://doi.org/10.1007/978-3-658-32201-4_20Tischler, S., Bauer-Krösbacher, C. (2021): Kulinarikreisen in der Zielgruppe 55+. In Rüdiger, J., Wagner, D., Dreyer, A., Stöckl, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference 2020 (19-56). Wiesbaden: Gabler Verlag.
Doi: https://doi.org/10.1007/978-3-658-33226-6Tischler, S., Stoeckl, A., Kleiss, D., Reisenberger, A. (2021): Measuring customer experience in a restaurant by using the mobile ethnography application "Experience Fellow". In Rüdiger, J., Wagner, D., Dreyer, A., Stöckl, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference (65-73). Wiesbaden: Gabler Verlag.
Doi: https://doi.org/10.1007/978-3-658-33226-6_7Bauer-Krösbacher, C., Tischler, S., Baumgartner, D. (2020): Ski huts in Austria and their culinary offer: a question of quality versus quantity?. In Doppler, S., Steffen, A. (Hrsg.), Case Studies on Food Experiences in Marketing, Retail, and Events (109-119). Oxford: Woodhead Publishing .
Doi: https://doi.org/10.1016/C2018-0-02517-7Bauer-Krösbacher, C., Tischler, S., Baumgartner, D. (2019): The Culinary Offer of Ski Huts in Austria: A Question of Quantity vs. Quality?. In Doppler, S., Steffen, A. (Hrsg.), Case Studies on Food Experiences (109-119). Amsterdam: Woodhead Publishing .
Doi: https://doi.org/10.1016/C2018-0-02517-7Lotter, J., Tischler, S. (2019): Customer Experience im B2B-Bereich: Die Gestaltung von Kundenerlebnissen im Kongresstourismus am Beispiel der HOFBURG Vienna. In Wagner, D., Schobert, M., Steckenbauer, G. (Hrsg.), Experience Design im Tourismus (63-81). Wiesbaden: Gabler Verlag.
Doi: https://doi.org/10.1007/978-3-658-24513-9Steckenbauer, G., Weisböck-Erdheim, R., Tischler, S., Pichler, C., Hartl, A. (2019): Nutzung und Inszenierung natürlicher Ressourcen im Gesundheitstourismus. In Wagner, D., Schobert, M., Steckenbauer, G. (Hrsg.), Experience Design im Tourismus (83-102). Wiesbaden: Springer/Gabler.
Doi: https://doi.org/10.1007/978-3-658-24513-9Stoeckl, A., Lee, M., Tischler, S. (2019): Ignoring consumer science? Three cases from Austria about innovation, philosophies, gut feeling, and intuitive decision-making. In Santini, C., Cavicchi, A. (Hrsg.), Case Studies in the Wine Industry (63-74). Birmingham: Woodhead Publishing .
Doi: https://doi.org/10.1016/B978-0-08-100944-4.00005-7Steckenbauer, G., Tischler, S., Hartl, A., Pichler, C. (2018): A Model for Developing Evidence-based Health Tourism: The Case of ‘Alpine Health Region Salzburg, Austria’. In Azara, I., Michopoulou, E., Niccolini, F., Taff, B., Clarke, A. (Hrsg.), Tourism, Health, Wellbeing and Protected Areas (69-81). Wallingford: CABI.
Tischler, S., Gretzel, U. (2017): Online-Marketing in Australien und Neuseeland. In Pforr, C., Reiser, D. (Hrsg.), Tourismus in Australien und Neuseeland (79-95). Oldenbourg: De Gruyter.
Doi: https://doi.org/10.1515/9783110424546-006Bauer-Krösbacher, C., Tischler, S. (2017): Tourism in Austria. In Lowry, L. (Hrsg.), International Encyclopedia of Travel and Tourism (103-105). Thousand Oaks, California, USA: SAGE Publishing, Inc.
Doi: https://www.doi.org/10.4135/9781483368924.n38Maurer, C., Tischler, S. (2017): Die Bedeutung von Bonusleistungen bei der Hotelbuchung zur Steigerung der Kundenloyalität und Direktbuchungsrate - Eine Studie unter österreichischen Hotelbetrieben. In IMC Fachhochschule Krems GmbH (Hrsg.), Online Tagungsband - 11. Forschungsforum der österreichischen Fachhochschulen 2017 (855-865). Krems: FFH.
Bauer-Krösbacher, C., Stoeckl, A., Tischler, S. (2017): Die kulinarische Attraktivität des Reiselands Österreich: Selbstbild v. Aussensicht. In Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference 2015 (125-134). Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8_10Steckenbauer, G.C., Tischler, S., Hartl, A., Pichler, C. (2016): Destination and product development rested on evidence-based health tourism. In Smith, M., Puczko, L. (Hrsg.), The Routledge Handbook of Health Tourism (25). Oxon: Routledge.
Bauer-Krösbacher, C., Tischler, S. (2016): Methoden der BesucherInnenforschung. In Wolfram, S. (Hrsg.), Kulturvermittlung heute. Internationale Perspektiven (173-188). Bielefeld: transcript.
Tischler, S., Bauer-Krösbacher, C. (2016): Kulinarisch reisen. Aktuelle Entwicklungen zur Bedeutung des Kulinariktourismus in Österreich. In Bieger, T., Beritelli, P., Laesser, C. (Hrsg.), Schweizer Jahrbuch für Tourismus 2015/16: Gesellschaftlicher Wandel als Herausforderung im alpinen Tourismus (1-10). Berlin: Erich Schmidt Verlag.
Stöckl, A.F., Tischler, S., Bauer-Krösbacher, C., Koja, T., & Mathis, J.K. (2016): Does Wine Enhance the Attractiveness of a Destination?. In Bruwer, J., Lockshin, L., Corsi, A., Cohen, J., Hirche, M. (Hrsg.), Conference Proceedings, 9th Academy of Wine Business Research Conference (598-607). Adelaide: Academy of Wine Business Research.
Mathis, J., Tischler, S., Bauer-Krösbacher, C. (2015): Travel Motivations and Destination Choice Behaviour in Culinary Tourism – The Case of Austrian Travellers. In Department of Tourism, Munich University of Applied Sciences (Hrsg.), Consumer Behavior in Tourism Symposium 2015 (CBTS). Munich: Department of Tourism, Munich University of Applied Sciences.
Steckenbauer, G., Tischler, S., Hartl, A. (2015): Entwicklung eines Prozessmodells zum Aufbau gesundheitstouristischer Produkte: Case Study "Hohe Tauern Health". In FH OÖ Forschungs & Entwicklungs GmbH (Hrsg.), Online Tagungsband FHK Forschungsforum 2015 (1-3). Hagenberg: FFH.
Mag. Stephanie TischlerLecturer Institute Tourism, Wine Business and Marketing
Application and admissions – the next steps
You've found a course that's a perfect fit? Great – you’ve already taken the most important step! We’ve put together an overview to guide you through the next steps.
What are the admission requirements for bachelor programmes?
To qualify for admission to a university of applied sciences bachelor degree programme, you must have an Austrian school-leaving certificate or an equivalent qualification.
Do you have a school-leaving certificate issued outside Austria?
We’ll check to make sure it’s equivalent to an Austrian certificate in accordance with section 4 of the University of Applied Sciences Studies Act (FHG) when you’ve sent us all the relevant documentation via our online application tool. If it is not an equivalent, you’ll receive information on the supplementary examinations you’ll need to pass. In a nutshell, you will have the option of completing a summer school and the necessary supplementary examinations at IMC Krems or look for an external provider. In that case, you might consider our cooperation partner, the University of Applied Sciences Upper Austria: It offers a one-year International Foundation Programme which provides you with all the necessary qualifications you need in order to start your studies in Krems.
What proof of your language skills is required for our English-language bachelor degree programme?
We’ll assess your English language proficiency at your interview, so there is no need to provide additional evidence of your English skills.
Important
Do you still need to complete your military or alternative service? If you’re a male Austrian citizen, we strongly recommend completing your compulsory national service before beginning your studies. This will allow you to finish your degree with no interruptions and start your career without delay afterwards.
Application interview
We would like to get to know you as a person: As part of the online application you will have to write a statement of motivation and a short essay on a topic relevant to the degree programme. Predefined questions about your motivations as well as the requirements and topics for your essay can be found in the online application. You choose one of the suggested topics, conduct research to broaden your knowledge, deal with the issues and bring your own point of view to the essay. Your answers are to be entered in the fields provided.
Your statement of motivation and your essay form the basis for your application interview. Every applicant has an opportunity to introduce themselves in a group discussion, usually with the degree programme director. In addition to the personal introduction and your motivation to study, the applicant and the interviewer discuss the topic selected and the arguments used in the essay, as well as the topic’s relevance for the degree programme.
The application interview is held in the language of instruction of the degree programme and can take place either online via Microsoft Teams or in presence.
After the application interview, your statement of motivation, the essay and your performance throughout the interview are assessed on the basis of the content-related remarks, the manner in which they express themselves and the arguments used.
Interview dates
There is usually a selection of dates to choose from, with quotas allocated for each date. You can select a preferred date and time slot for your admission interview during the online application process. In order to still benefit from the full selection of dates, we recommend that you submit your application in good time.
Get an overview of the dates for your programme.
Admission interview
21/03/202426/04/202421/06/2024After you have successfully completed your online application, your application will be checked for completeness and correctness. As soon as this process is completed, we will inform you by e-mail and confirm the date for your admission interview. We will send you the Microsoft Teams Meeting Link in a separate e-mail a few days before the application interview date.
Application deadline for EU nationals | 15/04/2024 |
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Application deadline for non-EU nationals | 15/04/2024 |
You've decided for one of our degree programmes? First of all: congratulations and thank you for choosing us! We’ll be happy to guide you step-by-step through your online application.
You would like to plan ahead and would like to know when your degree programme starts? Here you will find the answer!
Questions about the degree programme?
Prospective Student Advisory Service
Do you have questions regarding the entry requirements, the admission procedure and more? Our Prospective Student Advisory Service is happy to help.
Ask a Student
Join our Facebook group: Direct your questions to our students and get first-hand accounts about studying at IMC Krems.
Zur Facebook-SeiteAsk Sebastiaan
Would you like first-hand information about the International Wine Business degree programme? Contact Sebastiaan directly, he will be happy to answer all your questions about the study programme.
[email protected]