Bachelor-Studium Tourism and Leisure Management

Welche Bedürfnisse haben Reisende? Wie können Tourismus-Produkte der Zukunft aussehen? Wie vermarket man eine touristische Destination? Wie „managt“ man ein Event und welche Herausforderungen sind damit verbunden?

An solchen und weiteren betriebswirtschaftlichen Fragen arbeiten Sie in unserem berufsbegleitenden Bachelor-Studium. Als „Add-on“ lernen Sie neben der Unterrichtssprache Englisch eine weitere Fremdsprache und profitieren so von den unzähligen internationalen Anknüpfungspunkten. Machen Sie sich in 3 Jahren bereit für eine internationale Karriere!

Das Studium

In einer Zeit rasch wandelnder, globaler Märkte müssen sich angehende Managerinnen und Manager ständig neuen Herausforderungen stellen. Der Bachelor-Studiengang Tourism and Leisure Management bietet Ihnen die Werkzeuge, um in diesem Umfeld lokal und international erfolgreich zu sein.

Ziel dieses englischsprachigen Bachelor-Studiengangs ist es, Ihnen umfassende betriebswirtschaftliche Kenntnisse zu vermitteln. Der Fokus liegt dabei während des gesamten Studiums auf der Branche Tourismus- und Freizeitwirtschaft.

Tourism and Leisure Management war der erste Studiengang der IMC FH Krems. Daher pflegen wir schon seit mehr als 25 Jahren enge Kontakte und Wissensaustausch mit Betrieben im In- und Ausland. Davon profitieren auch Sie!

Der Studiengang kombiniert theoretische Elemente optimal mit praktischen Einblicken und Diskussionen. Außerdem zeichnet sich das Studium durch das hohe Maß an Internationalität aus. Sie studieren mit Kolleginnen und Kollegen aus aller Welt und haben die Möglichkeit, das 3. Semester im Ausland an einer unserer zahlreichen Partner-Universitäten zu verbringen.

Optimale Vereinbarkeit dank virtueller Komponente

Wenn Sie sich neben Ihrem Job für ein berufsbegleitendes Studium interessieren, dann wissen Sie: Auf die Organisation kommt es an!

Eine gute Mischung aus Unterricht vor Ort, Online-Einheiten und selbstgesteuertem Lernen erlaubt es Ihnen, Ihr Studium neben dem Beruf optimal zu organisieren und Wegzeiten, wo möglich, zu vermeiden. Die virtuellen Komponenten werden besonders von jenen Studierenden geschätzt, die sonst für die Lehrveranstaltungen nach Krems pendeln müssten.

Ihr Vorwissen zählt!

Haben Sie eine Hotelfachschule oder eine Tourismusschule besucht? Oder bereits erste berufliche Erfahrungen im Tourismus gesammelt? Im Bachelor-Studiengang Tourism and Leisure Management haben Sie die Möglichkeit, sich einzelne Lehrveranstaltungen nach einer unbürokratischen Prüfung anrechnen zu lassen.

Tipp

Gemeinsam mit der Haaga-Helia University of Applied Sciences, Finland bieten wir ein Dual Degree an. Zusätzlich zum Bachelor of Arts an der IMC FH Krems kann Ihnen der Abschluss unserer Partner-Hochschule verliehen werden.

Geschichten aus dem Studium

Betriebswirtschaft leicht erklärt

Die Betriebswirtschaftslehre befasst sich mit der Führung, Steuerung und Organisation von Unternehmen.

Anders ausgedrückt beschreibt sie die Unternehmensvorgänge in Betrieben: Ziel ist es, die Aufgabenbereiche, Herangehensweisen und Zielsetzungen der einzelnen Unternehmensbereiche zu planen, durchzuführen und im Nachhinein zu analysieren.

Einige Teilbereiche der Betriebswirtschaftslehre: Rechnungswesen und Finanzierung, Marketing, Personalwesen und Controlling.

Schwerpunkte: Tourism and Leisure Management

Tourismus ist ein Überbegriff für das Reisen. Es handelt sich nicht nur um einen der größten, sondern auch am schnellsten wachsenden Wirtschaftssektoren weltweit.

Zudem gilt er als einer der weltweit bedeutendsten Arbeitgeber. Neben der Reisebranche sind das Gastgewerbe und die Freizeitwirtschaft Teile des Tourismus.

Auch im Tourismus und in der Freizeitwirtschaft gibt es zahlreiche Spezialbereiche.

Diese werden in unserem Bachelor-Studiengang in den Modulen Fundamentals of Tourism, Marketing und Specialised Tourism Industries behandelt. Einige Beispiele von Lehrveranstaltungen: Hospitality Management, Destination Management, Digital Tourism and Digital Marketing, aber auch Event Management, Sustainability in Tourism sowie Culture, Heritage and Tourism.

Im Modul Specialised Tourism Management entscheiden Sie sich zwischen Hospitality Consulting und Destination Consulting und spezialisieren sich damit im Bereich der Hotellerie oder der Steuerung von Tourismusregionen.

Das Modul Specialised Tourism Industries bietet eine Reihe von spannenden Wahlfächern: Adventure, Events and Sports Tourism, Global Wellness and Spa Management sowie Congress, Events and Conference Management.

Studium Tourism and Leisure Management - Studierende im Untergeschoss

Studium Tourism and Leisure Management- Frau hält ein Buch nach oben

Studium Tourism and Leisure Management- Studierende lesen ein Buch

Vollzeit oder berufsbegleitend – welche Organisationsform passt am besten zu Ihnen?

Unseren Bachelor-Studiengang Tourism and Leisure Management bieten wir sowohl als Vollzeit-Studium als auch als berufsbegleitendes Studium an. Welche Organisationsform besser zu Ihnen passt, kommt ganz auf Ihre Lebensumstände an.

ZUM VOLLZEIT-STUDIUM

Berufsbegleitendes Studium

Raum für neue Perspektiven

Wenn Sie bereits einen fixen Job haben, werden Sie sich eher für unser berufsbegleitendes Studium entscheiden. Das klare Ziel: der nächste Karriereschritt oder eine berufliche Veränderung nach dem Studium.

Die Vorlesungen sind freitags und samstags geblockt – und sind so optimal mit Ihrem Arbeitsalltag kombinierbar. Zusätzlich dazu ist eine Blockwoche pro Semester vorgesehen.

Das Besondere: In den Vorlesungen können Sie und Ihre Kolleginnen und Kollegen bereits Beispiele aus Ihrem Berufsalltag mit einbringen. So entstehen interessante Diskussionen! Außerdem können Sie in zahlreichen Projekten und Arbeiten auf Problemstellungen aus Ihrem Unternehmen eingehen.

Vollzeit-Studium

Hochschul-Feeling pur

Sie wollen sich voll auf das Studium konzentrieren und nicht auf das typische Studierenden-Leben verzichten? Dann sind Sie wohl eher der Typ für ein Vollzeitstudium. Die Vorlesungen finden im Normalfall von Montag bis Freitag statt.

Sie verbringen unter der Woche also einen Großteil der Zeit in Krems und können so auch von allen weiteren Angeboten und Services unserer Fachhochschule profitieren.

Aber keine Angst: Auch hier kommt der Praxisaspekt nicht zu kurz: ein mehrmonatiges Berufspraktikum, Business Cases sowie Firmenkooperationen und mehr – wir sind nicht umsonst darauf stolz, unseren Studierenden angewandtes Wissen zu vermitteln. Ganz nach dem Motto: study the art of applied sciences.

" Internationalität ist eines der Hauptmerkmale der Tourismus-Branche. Studieren Sie gemeinsam mit Kolleginnen und Kollegen aus vielen Nationen und profitieren Sie von deren verschiedenen beruflichen Hintergründen. Lernen Sie neue Sprachen und nutzen Sie die Chance auf ein Austauschsemester. Kurz: Have the time of your life! "
Studiengangsleiterin Claudia Bauer-Krösbacher

Erfolgskonzept: Theorie + Praxis

Das Studium umfasst 3 Säulen:

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1. Die Grundlagen
In den Semestern 1-4
Die ersten Semester Ihres Studiums sind hauptsächlich grundlegenden Bereichen der Betriebswirtschaftslehre wie Marketing, Management und Rechnungswesen – immer mit Blick auf die Tourismus-Branche – gewidmet.
Außerdem stehen Sprachkenntnisse – Sie wählen eine weitere Fremdsprache aus einem Pool von 6 Sprachen –, internationale Tourismusmärkte, Forschungsmethoden und Soft Skills im Vordergrund. Darüber hinaus konzentrieren Sie sich auf ein weiteres Kernelement des Studiums: moderne Informations- und Kommunikationstechnologien (ICT).
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2. Praxis und Ausland
In den Semestern 1-6
Sämtliche Lehrveranstaltungen haben einen starken Praxisbezug. Die meisten Lehrenden kommen direkt aus der Tourismus-Branche und erklären Inhalte anhand praktischer Beispiele. Im berufsbegleitenden Studium profitieren Sie außerdem von den Erfahrungen und dem Know-how Ihrer Kolleginnen und Kollegen. Freuen Sie sich auf angeregte Diskussionen!
Im 3. Semester haben Sie die Möglichkeit, optional ein Auslandssemester an einer unserer 160+ Partner-Hochschulen zu absolvieren.
Da es sich um ein berufsbegleitendes Studium handelt, ist pro Semester ein Nachweis über eine studienrelevante berufliche Tätigkeit beziehungsweise ein Berufspraktikum zu erbringen. Das Ausmaß richtet sich nach den im Studienplan verankerten ECTS je Semester (z. B. 6 ECTS = Berufspraktikum von im Ausmaß von 150 Nettostunden).
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3. Die Vertiefung
In den Semestern 5-6
In den letzten Semestern gehen Sie mehr ins Detail: Sie lernen verschiedene Fachgebiete des Tourismus näher kennen. Angefangen von Eventmanagement über Sport-, Kultur- und Gesundheitstourismus bis hin zu nachhaltigem Tourismus: Sie bekommen tiefe Einblicke in diese spezialisierten Bereiche des Tourismus und zukünftigen Wachstumsmärkte.
Für Sie ist das die perfekte Möglichkeit, Ihre Interessen auszuloten, neuartige Ideen einzubringen und Projekte umzusetzen.

Studienplan

Was wird Sie im Studium genau erwarten? Der Studienplan gibt Ihnen eine Übersicht.
Klicken Sie auf die einzelnen Lehrveranstaltungen um nähere Informationen zu erhalten.

Course	SWS	ECTS
Accounting and Financing
Accounting I	2	4
Accounting I Module: Accounting and Financing Root module: Accounting and Financing Semester: 1 Course code: ACC1VO Contact hours per week: 2 ECTS: 4 Course Content: Introduction to the basics and principles of accountancy Accounting rules, recording of business transactions, and preparation of a trial balance and basic final accounts Yearend adjustments and introduction to final accounts of limited companies Production of the final accounts in a comprehensive example Course outcome: Upon completion of this course, students are able to apply the principles of accounting and explain how the various sections of an accounting system co-ordinate, explain the effects of accounting rules, establish simple annual accounts incorporating accounting adjustments, distinguish between private and public limited companies, prepare a basic set of company accounts.
Management
Principles of Management	2	3
Principles of Management Module: Management Root module: Management Semester: 1 Course code: B_POM1VO Contact hours per week: 2 ECTS: 3 Course 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 the course, students are able to explain the four 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), analyse a business environment and understand how different stakeholders of an organisation have to be taken care of, 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: Management Root module: Management Semester: 1 Course code: B_SEL1VO Contact hours per week: 1 ECTS: 1 Course 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.
Marketing
Marketing I	2	3
Marketing I Module: Marketing Root module: Marketing Semester: 1 Course code: MKT1VO Contact hours per week: 2 ECTS: 3 Course Content: Definition of basic marketing concepts and key marketing terms Marketing environment and categories Strategic marketing: market segmentation, targeting, and positioning Communication channels Strategic marketing management: global marketing strategies, competitive strategies. Course outcome: Upon completion of this course, students are able to explain the scope of marketing and its role and impact in business, discuss marketing as an integrative organizational effort to maximize customer satisfaction and value, explain key marketing terms, fundamental concepts and tools, and differences between marketing of consumer products/services and industrial products/services, identify crucial product and service dimensions, list different segmentation variables and explain the concept of targeting and positioning, distinguish between different communication channels and their key characteristics, explain the key characteristics of global and competitive marketing strategies
Fundamentals of Tourism
Understanding Tourism	2	3
Understanding Tourism Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 1 Course code: UT1ILV Contact hours per week: 2 ECTS: 3 Course Content: Definitions, terminology & basic concepts Socio-economic and political frameworks Structure and sectors of the tourism and leisure industry Development of international tourism Characteristics of the major tourism segments & players Austria’s tourism industry in an international and global context Sources and data bases for tourism related data Course outcome: Upon completion of this course, students are able to define technical terms in tourism describe and define specific tourism segments and sectors and their characteristics, explain the basic structure of the tourism and leisure industry as well as tourism dependent and tourism induced fields, identify and make use of reliable sources of travel-related (secondary) data.
Tourism Geography	2	2
Tourism Geography Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 1 Course code: TG1ILV Contact hours per week: 2 ECTS: 2 Course Content: Concepts, classifications and measurements of travel and tourism geography Geographies of tourism supply and demand Impact factors on tourism flows (e.g. climate, transport, political situations) Case studies: international regional tourism geographies Course outcome: Upon completion of this course, students are able to explain concepts, classifications and measurements of travel and tourism geography, describe and interpret the interplay of supply and demand in tourism, describe and interpret factors that influence tourism flows.
Soft Skills
Rhetoric and Presentation	1	1
Rhetoric and Presentation Module: Soft Skills Root module: Soft Skills Semester: 1 Course code: B_RP1WK Contact hours per week: 1 ECTS: 1 Course 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 the 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
Language
French I (Level A1)	2	3
French I (Level A1) Module: Language Root module: Language Semester: 1 Course code: FRENA11ILV Contact hours per week: 2 ECTS: 3 Course Content: Welcome and introducing yourself Information about yourself and your family Weather Shopping conversation Acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to understand familiar words and very basic phrases relating to themselves, their family and immediate concrete surroundings, ask and answer simple questions in areas of immediate need or on very familiar topics. They are able to read very short, simple texts and write short, simple notes and messages in everyday situations.
Spanish I (Level A1)	2	3
Spanish I (Level A1) Module: Language Root module: Language Semester: 1 Course code: SPANA11ILV Contact hours per week: 2 ECTS: 3 Course Content: Welcome and introducing yourself Information about yourself and your family Making plans and leisure activities Locations and giving directions Shopping Conversation at the restaurant Acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to understand familiar words and very basic phrases relating to themselves, their family and immediate concrete surroundings, ask and answer simple questions in areas of immediate need or on very familiar topics, read very short, simple texts and write short, simple notes and messages in everyday situations.
Business English I	1	1
Business English I Module: Language Root module: Language Semester: 1 Course code: BEI1ILV Contact hours per week: 1 ECTS: 1 Course Content: World of work and its topics and terminology Different types of communication (formal and informal) Qualities of a good presentation Consolidation of acquired and acquisition of new grammatical structures in a professional context. Course outcome: Upon completion of the course, students are able to apply the functional language in tourism business contexts and tourism related world of work, handle and understand high quality presentations, understand texts in which common job-related language is used, use the written language effectively in a tourism business context.
Scientific Methods and Tools
Foundations of Empirical Social Research	1	1
Foundations of Empirical Social Research Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: B_FESR1VO Contact hours per week: 1 ECTS: 1 Course Content: Fundamentals of Philosophy of Science o Induction, deduction o Gain of knowledge, logical conclusions o Theory, model, concept o Research questions, hypotheses o Ethics in research Methods overview o Qualitative and quantitative methods (surveys, experiments, overviews, interviews, focus groups) o quality criteria of scientific measurements (reliability, validity) o Constructs and their operationalisation o Method combination o Sampling Basic principles of scientific work o Process of scientific research processes, in particular topic identification, research questions and method selection o citation standards, source research and criticism o Development of scientific work Course outcome: Upon completion of the course, students are able to Design and methods: o to explain the difference between qualitative and quantitative methods and research approaches and their quality criteria, o to clearly identify the main components of a series of qualitative and quantitative methods, to explain their application and the combination of different methods, o to name ethical standards of scientific research. Sampling and measurement: o define different sampling methods, o to explain the basics of the measurement of constructs. Procedure and the process of the survey: o to present the different phases of the research process, o find suitable literature for a scientific work and cite sources, o to explain the standard structure of a scientific work.
Tourism Research Exercises	1	1
Tourism Research Exercises Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: TRE1PS Contact hours per week: 1 ECTS: 1 Course Content: Writing an individual paper according to scientific guidelines presented in foundations of empirical social research Reference management software Course outcome: Upon completion of this course, students are able to use the library sources and identify relevant sources on a given tourism topic, reference and setting up a reference list using reference managers, apply knowledge of basic paper structure, including introduction, body and conclusion, introduce, position and integrate source material into the body of a paper, demonstrate ability to write for an academic audience.
Principles of Business Data Analysis	2	3
Principles of Business Data Analysis Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: B_PBDA1ILV Contact hours per week: 2 ECTS: 3 Course 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 using a spreadsheet program to solve economic problems using formulas, functions and diagrams and explain the relationship with relational databases.
Professional Competence
Professional Competence I	0	4
Professional Competence I Module: Professional Competence Root module: Professional Competence Semester: 1 Course code: PCI1BOPR Contact hours per week: 0 ECTS: 4

Course	SWS	ECTS
Accounting and Financing
Accounting II	2	3
Accounting II Module: Accounting and Financing Root module: Accounting and Financing Semester: 2 Course code: ACC2VO Contact hours per week: 2 ECTS: 3 Course Content: Introduction to the basics of financial accounting using the British accountancy system resulting in the preparation of final accounts for corporations in the manufacturing and in the service industry US-GAAP and the Uniform system of Accounts for the Lodging Industry specialisation in the hospitality industry First steps in managerial accounting Methods of accounts analysis Introduction into cost concepts and their application in decision making situations Course outcome: Upon completion of this course, students are able to prepare a basic set of company accounts for manufacturers and service providers, produce the final accounts of a hospitality organization using the USALI, use key ratios and other methods of accounts and results analysis, apply a range of cost concepts for different decision-making situations.
Economics
Microeconomics	2	3
Microeconomics Module: Economics Root module: Economics Semester: 2 Course code: B_MIC2VO Contact hours per week: 2 ECTS: 3 Course Content: Basics (scarcity, positive vs. normative, micro- vs. macroeconomics, opportunity cost, sunk cost) Consumer choice o Budget o Preferences and utility o Income and substitution effect o Individual demand o Market demand o Elasticities (price elasticity of demand, cross-price elasticity, income elasticity) Production Theory o Production in the short and long run o Cost o Profit maximisation o Individual and market supply Market o Market equilibrium o Welfare analysis (consumer and producer surplus) o Price floors and price ceilings o Market competition (perfect competition vs. monopoly) Market failures and government intervention o Externalities Public goods Course outcome: Upon completion of this course, students are able to explain and analyse consumer behavior and graphically solve the utility maximisation problem including the impact of price and income changes on the consumption choice, explain and analyse behavior of the firm and graphically solve and mathematically the profit maximisation problem under perfect competition and monopoly, graphically and mathematically determine 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, explain and analyse market failure and the role of the government, explain and analyse different policies from an economic perspective.
Law
Principles of Private and Public Law	2	2
Principles of Private and Public Law Module: Law Root module: Law Semester: 2 Course code: B_PPL2VO Contact hours per week: 2 ECTS: 2 Course 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 the 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.
Marketing
Marketing II	2	2
Marketing II Module: Marketing Root module: Marketing Semester: 2 Course code: MKT2VO Contact hours per week: 2 ECTS: 2 Course Content: Operative marketing Product policy and service marketing Distribution policy Communication policy Price policy Consumer behaviour key markets and market demand customer relationship management incl. complaint management Branding Course outcome: Upon completion of this course, students are able to explain the key determinants of operative marketing, product policy, and service marketing, identify suitable strategies to market services, explain the concepts of distribution and communication policy, define key determinants related to price policy and possible measures, discuss factors that determine consumer behavior and the decision making process of consumers, discuss concepts to deal with customer complaints, explain the key determinants of branding.
Fundamentals of Tourism
Event Management	2	3
Event Management Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 2 Course code: EM2ILV Contact hours per week: 2 ECTS: 3 Course Content: Event management concepts Stakeholders, organizational forms, different types and economic importance of events The role of events in marketing strategy Event agencies and outsourcing The process of event management: from idea to planning, operating and evaluating an event Dramaturgy and staging of an event concept Fundamentals of event management law and regulations Sustainability in event management Course outcome: Upon completion of this course, students are able to explain the basics of event management, event concepts and their applications fields, discuss the role of events in marketing strategy, explain systematic planning, procedures and processes required in event management, analyse and evaluate the effectivity and feasibility of event concepts, plan an event that achieves specific objectives of the host.
Tourism Sector
Hospitality Management	2	2
Hospitality Management Module: Tourism Sector Root module: Tourism Sector Semester: 2 Course code: HM2ILV Contact hours per week: 2 ECTS: 2 Course Content: Introduction into the hospitality industry Organization and structure of hospitality organizations from a management perspective Critical success factors of a hotel operation, different types of operation, comparison of operations, an overview over a hotel`s different departments, as well as problem solving in hotels Case studies from the industry Course outcome: Upon completion of this course, students are able to describe the structure of the hotel business in general and organization forms and structures of hotels including daily routines and duties in hotels in particular, explain the economics of hotels, identify critical success factors of hotels including specific trends and marketing efforts, pinpoint specific operational problems in hotels and list tools to ensure proper internal control, Suggest solutions for dealing with different hands-on management situations in hotels.
Destination Management	2	2
Destination Management Module: Tourism Sector Root module: Tourism Sector Semester: 2 Course code: DM2ILV Contact hours per week: 2 ECTS: 2 Course Content: Development and conception of destinations and destination management Tourism organizations and their role in destination management Different destination management (models) systems from an international perspective Stakeholders in destinations, management of change and destination life cycles Challenges of managing destinations Course outcome: Upon completion of this course, students are able to define basic concepts and models of destination management, describe the role of tourism organizations in destination management, discuss typical developments and problems in tourism destinations, suggest solutions for dealing with different hands-on management situations in tourism destinations.
Soft Skills
Group Dynamics	1	1
Group Dynamics Module: Soft Skills Root module: Soft Skills Semester: 2 Course code: B_GD2WK Contact hours per week: 1 ECTS: 1 Course 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 Course outcome: Upon completion of the course, students are able to categorise the different roles in a group and explain what effect they have, illustrate, understand and improve communication processes within groups, use tools and methods to support their team, identify how a diverse group can turn into a successful team.
Language
French II (Level A2)	2	3
French II (Level A2) Module: Language Root module: Language Semester: 2 Course code: FRENA22ILV Contact hours per week: 2 ECTS: 3 Course Content: Vacation activities Education and profession Eating habits Telling and reporting events and experiences Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to communicate in simple, routine tasks requiring a simple and direct exchange of information on familiar topics and activities, handle social exchanges on familiar and routine matters, read and write simple texts on topics such as living conditions, educational and professional background.
Spanish II (Level A2)	2	3
Spanish II (Level A2) Module: Language Root module: Language Semester: 2 Course code: SPANA22ILV Contact hours per week: 2 ECTS: 3 Course Content: Leisure activities and travel Education and profession Daily routine and habits Conversation at the restaurant Describing your home Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar topics and activities, use a series of phrases and sentences to describe in simple terms their family and other people, living conditions, educational and professional background, handle short social exchanges.
Business English II	1	1
Business English II Module: Language Root module: Language Semester: 2 Course code: BEII2ILV Contact hours per week: 1 ECTS: 1 Course Content: Networking with colleagues and business contacts Meetings and negotiations Business correspondence Consolidation of acquired and acquisition of new grammatical structures in a professional context. Course outcome: Upon completion of the course, students are able to interact with a degree of fluency and spontaneity in networking situations, use appropriate language to handle meetings and negotiations, apply guidelines for business correspondence, use the written language effectively in a tourism business context.
Business Mathematics and Statistics
Business Mathematics
Business Mathematics - Theory	1	2
Business Mathematics - Theory Module: Business Mathematics Root module: Business Mathematics and Statistics Semester: 2 Course code: B_BM2VO Contact hours per week: 1 ECTS: 2 Course 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 the course, students are able to select and utilise 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 optimisation.
Business Mathematics - Exercises	1	2
Business Mathematics - Exercises Module: Business Mathematics Root module: Business Mathematics and Statistics Semester: 2 Course code: B_BMEX2UE Contact hours per week: 1 ECTS: 2 Course 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 the course, students are able to select and utilise 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.
Professional Competence
Professional Competence II	0	4
Professional Competence II Module: Professional Competence Root module: Professional Competence Semester: 2 Course code: PCII2BOPR Contact hours per week: 0 ECTS: 4

Course	SWS	ECTS
Accounting and Financing
Managerial Accounting and Decision Making	2	3
Managerial Accounting and Decision Making Module: Accounting and Financing Root module: Accounting and Financing Semester: 3 Course code: MADM3ILV Contact hours per week: 2 ECTS: 3 Course Content: Cost accounting and planning Different costing methods using practical examples and case studies Cost behaviour and short run decision making The use of accounting material in planning, decision making and control in preparing budgets with a special focus on the hospitality industry Course outcome: Use of cost accounting information and making decisions in different business situations Upon completion of this course, students are able to apply standard managerial accounting procedures in full costing and in marginal cost accounting situations, apply and interpret cost-volume-profit (break-even) analysis, use different forecasting techniques, produce, analyse and interpret hospitality operations, cash and capital budgets, use a set of different cost calculation methods to set prices.
Economics
Macroeconomics	3	3
Macroeconomics Module: Economics Root module: Economics Semester: 3 Course code: B_MAC3ILV Contact hours per week: 3 ECTS: 3 Course Content: Macroeconomic goals and magic square Macroeconomic indicators (real and nominal GDP, business cycle, CPI/inflation, unemployment/Okun’s Law) The short run o Goods market o Financial markets o IS-LM model o Fiscal and monetary policy in the short run The medium run o Labor market o AS-AD model o Inflation and unemployment (Phillipscurve) o Fiscal and monetary policy in the medium run Course outcome: Upon completion of this course, students are able to calculate, collect and interpret data on GDP, inflation and unemployment, explain the circular flow model and recognise the phases of the business cycle, explain and analyse determinants of goods and financial markets at the aggregate level, analyse 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 recognise appropriate macroeconomic policies.
Law
International and Tourism Law	2	3
International and Tourism Law Module: Law Root module: Law Semester: 3 Course code: ITL3VO Contact hours per week: 2 ECTS: 3 Course Content: National and European public law with its special significance for tourism management and leisure economy operating licenses, especially hospitality, travel agencies, tour guide business premises authorisation for hospitality plants, construction and environmental relevant for tourism food law event law alcohol and smoking issues data privacy child protection competition law law on sharing economy law on the EU single market relevant for tourism, subsidizing tourism activities National and European private and commercial law with its special significance for tourism management and leisure industry EU Directive on Consumer Contracts and the EU Package Travel Directive, passenger rights and warranty law for travel deficiencies law of damages and intellectual property labour law International Tourism law — Air travel: Montreal agreement (personal/luggage damages) and EU Regulation (over booking, delay and cancellation of flights) Course outcome: Upon completion of this course, students are able to Identify legal problems concerning National and European public, private and commercial law, likely to occur in tourism and leisure industries, Identify legal problems concerning International Tourism law with a special focus on Air travel, develop strategies for solving legal problems using practical examples.
Management
Human Resource Management	2	2
Human Resource Management Module: Management Root module: Management Semester: 3 Course code: HR3ILV Contact hours per week: 2 ECTS: 2 Course Content: Human resources and strategic planning Analysis and design of work systems Human resource planning, recruitment, and selection Training employees Performance management and appraisal Conflict management Managing HR on a global scale, diversity issues Technological developments in HRM Employer branding and employee branding. Course outcome: Upon completion of this course, students are able to discuss models and parameters on how to analyze and design work systems, including HR recruitment, selection, training and appraising performance, identify conflict situations and explain possible strategies for solving them, discuss factors and elements of managing employees on a global scale including diversity issues, discuss technological developments in this sector, apply Employer Branding and Employee Branding for employee retention.
Marketing
Tourist Behaviour and Psychology	2	3
Tourist Behaviour and Psychology Module: Marketing Root module: Marketing Semester: 3 Course code: TBP3ILV Contact hours per week: 2 ECTS: 3 Course Content: Introduction to tourist behavior and psychology, terminology within the field Psychological Concepts: motivation, attitudes, awareness and images, application of these concepts in the tourism area and the traveler Information behavior, choice, and decision: the travel decision process, destination image and choice Tourist typologies and social roles: stereotypes of tourists, segmentation, travelling styles, social contact for the tourists Experiencing a destination: experience dimensions, satisfaction, emotions, on-site behavior Course outcome: Upon completion of this course, students are able to explain the key characteristics of travel motivation, tourist attitudes, awareness and images, describe information seeking behavior of tourists, the different stages of the travel decision process and influencing factors, image formation and choice models, discuss different types of tourists, social roles in tourism and stereotypes of tourists, explain the key characteristics of experiencing a destination including the role of emotions, Conduct an image analysis of a tourism destination.
Language
French III (Level A2/A2+)	2	2
French III (Level A2/A2+) Module: Language Root module: Language Semester: 3 Course code: FRENA23ILV Contact hours per week: 2 ECTS: 2 Course Content: World of work and its topics and terminology Company types and structures Products of a company Business correspondence Intercultural issues Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to handle and understand the main points of a clear standard speech on familiar matters such as work, family and leisure, understand texts in which common everyday or job-related language is used, enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life, report on experiences and events.
Spanish III (Level A2/A2+)	2	2
Spanish III (Level A2/A2+) Module: Language Root module: Language Semester: 3 Course code: SPANA23ILV Contact hours per week: 2 ECTS: 2 Course Content: Leisure activities Education and profession Eating habits Health and conversation with a doctor Telling and reporting events and experiences Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to communicate in simple, routine tasks requiring a simple and direct exchange of information on familiar topics and activities, handle social exchanges on familiar and routine matters, read and write simple texts on topics such as living conditions, educational and professional background.
Business Mathematics and Statistics
Business Statistics
Business Statistics - Theory	1	2
Business Statistics - Theory Module: Business Statistics Root module: Business Mathematics and Statistics Semester: 3 Course code: B_BS3VO Contact hours per week: 1 ECTS: 2 Course 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 the 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 Statistics Root module: Business Mathematics and Statistics Semester: 3 Course code: B_BSEX3UE Contact hours per week: 1 ECTS: 2 Course Content: Exercises to apply the contents of the Lecture “Business Mathematics – Theory” to programme 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 the 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.
Scientific Methods and Tools
Qualitative Research Methods	2	4
Qualitative Research Methods Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 3 Course code: QUAL3ILV Contact hours per week: 2 ECTS: 4 Course Content: Introduction to qualitative research and research designs Overview and key characteristics of methods in qualitative research Application of methods including data collection, analysis and interpretation, as well as writing up Ethical issues in qualitative research Course outcome: Upon completion of this course, students are able to explain the main characteristics of qualitative research including ethical issues, explain basic qualitative data collections techniques based on the main characteristics of the research designs, collect qualitative data about a certain phenomenon and employ basic qualitative data analysis methods, report the qualitative data and major findings of a concrete research example.
Computational Thinking	1	2
Computational Thinking Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 3 Course code: B_CT3ILV Contact hours per week: 1 ECTS: 2 Course 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.
Professional Competence
Professional Competence III	0	4
Professional Competence III Module: Professional Competence Root module: Professional Competence Semester: 3 Course code: PCIII3BOPR Contact hours per week: 0 ECTS: 4

Course	SWS	ECTS
Marketing
Multi Channel Distribution Systems	2	3
Multi Channel Distribution Systems Module: Marketing Root module: Marketing Semester: 4 Course code: MCDS4ILV Contact hours per week: 2 ECTS: 3 Course Content: Introduction to the basic functioning of Multi-Channel-Distribution using direct and indirect distribution channels” Outline of the main types of electronic distribution channels (OTA, Meta Search Engines, GDS) Main features of direct sales Practical application of OTA and introduction to the structure of rates and packages Basics of revenue management Course outcome: Upon completion of this course, students are able to distinguish between the different functions of electronic booking systems, describe the most important types of distribution channels, describe the fundamentals of direct sales, apply an OTA-based booking system,apply basic tools in the field of revenue management
Fundamentals of Tourism
Sustainability in Tourism	1	2
Sustainability in Tourism Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 4 Course code: SIT4VO Contact hours per week: 1 ECTS: 2 Course Content: Definitions, terminology and basic concepts Socio-economic and political frameworks Structure and sectors of the tourism and leisure industry Development of international tourism Characteristics of the major tourism segments and players Austria’s tourism industry in an international and global context Sources and data bases for tourism related data Course outcome: Upon completion of this course, students are able to define technical terms in tourism describe and define specific tourism segments and sectors and their characteristics, explain the basic structure of the tourism and leisure industry as well as tourism dependent and tourism induced fields, identify and make use of reliable sources of travel-related (secondary) data.
Culture, Heritage and Tourism	2	2
Culture, Heritage and Tourism Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 4 Course code: CHT4ILV Contact hours per week: 2 ECTS: 2 Course Content: Concepts of heritage and culture and their role as a resource for tourism Cultural encounters and host/guest relationship Forms and dimensions of cultural tourism Cultural attractions: types, types of interpretation and experiences at cultural attractions, management of cultural attractions Typologies of cultural tourists Authenticity and commodification of culture and heritage Course outcome: Upon completion of this course, students are able to identify and explain culture as a basis on which tourism is built upon, define cultural tourism and describe its different forms and dimensions, indicate the variety of cultural attractions and discuss criteria of successful attractions, distinguish between different types of cultural tourists and their characteristic traits, discuss critical issues such as commodification in relation to cultural tourism and cultural tourist attractions using a real world example.
Current Issues in Tourism	1	2
Current Issues in Tourism Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 4 Course code: CIT4SE Contact hours per week: 1 ECTS: 2 Course Content: Current issues in tourism Introduction to key journals and authors in the current tourism literature Discussion of current topics in tourism and creation of a state of the art paper Course outcome: Upon completion of this course, students are able to identify and explore key contemporary tourism issues, critically analyse journal articles, evaluate and critically reflect on current issues in tourism, conduct independent secondary research in at least one topic area.
Tourism Sector
Transportation	2	3
Transportation Module: Tourism Sector Root module: Tourism Sector Semester: 4 Course code: TRA4ILV Contact hours per week: 2 ECTS: 3 Course Content: Linkages between tourism and transport Tourism transport characteristics and classification Tourism transport as a service Supply and demand of tourism transport Transportation history, contemporary issues and future in tourist transport Modes of transportation – main focus on international aviation, railways and the cruise industry Transportation economic principles Transportation management (strategies, drivers, policies, agreement) Course outcome: Upon completion of this course, students are able to explain the special business procedures in the areas of transport in general and with main focus on international aviation, railways and the cruise industry, identify and evaluate the success factors of the different means of transportation as well as to analyse their specific operation problems in a solution oriented manner, interpret transportion agreements explain the principles of travel planning and tourism product planning and can apply them appropriately.
Tourism Intermediaries	2	2
Tourism Intermediaries Module: Tourism Sector Root module: Tourism Sector Semester: 4 Course code: TI4ILV Contact hours per week: 2 ECTS: 2 Course Content: Structure of tour operators, travel agencies and joint ventures Travel industry value-added chains: suppliers, agencies, tourists, tourism products specific characteristics of a tour operator: business requirements, qualifications and product knowledge The package holiday and the operating environment Financial planning: Pricing the package, price policies, tariffs and marketing instruments Tour guiding Course outcome: Upon completion of this course, students are able to explain the development, management and responsibility of tour operators and travel agencies, apply the criteria to define and develop new tourism products, identify the different types of tours and the main destinations, analyse the tour operator’s business and describe trends in the travel industry, explain quality criteria of professional tour guiding, calculate the tour price of different types of tours (tour package) for a given itinerary
Soft Skills
Intercultural Competence	2	2
Intercultural Competence Module: Soft Skills Root module: Soft Skills Semester: 4 Course code: ICOM4ILV Contact hours per week: 2 ECTS: 2 Course Content: Influence of culture on organisations and their management Trans-cultural communication Creating cultural synergies Management of multicultural teams (including motivation, decision making, and career planning) Leadership skills and negotiating strategies in an international environment Course outcome: Upon completion of this course, students are able to define the different cultural forms and interpret their relevance in a company environment, describe the basic modes of intercultural management and discuss their influence on leading a company, analyze the significance of different value systems and expectations from international negotiations.
Language
French IV (Level A2/B1)	2	3
French IV (Level A2/B1) Module: Language Root module: Language Semester: 4 Course code: FRENA24ILV Contact hours per week: 2 ECTS: 3 Course Content: World of work and its topics and terminology Company types and structures Products of a company Business correspondence Intercultural issues Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to handle and understand the main points of a clear standard speech on familiar matters such as work, family and leisure, understand texts in which common everyday or job-related language is used, enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life, report on experiences and events.
Spanish IV (Level A2/B1)	2	3
Spanish IV (Level A2/B1) Module: Language Root module: Language Semester: 4 Course code: SPANA24ILV Contact hours per week: 2 ECTS: 3 Course Content: Company types and structures Products of a company Business correspondence Intercultural issues Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to handle and understand the main points of a clear standard speech on familiar matters such as work, family and leisure, understand texts in which common everyday or job-related language is used, enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life, report on experiences and events.
Scientific Methods and Tools
Quantitative Research Methods	2	3
Quantitative Research Methods Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 4 Course code: QUAN4ILV Contact hours per week: 2 ECTS: 3 Course Content: Introduction to quantitative research and research designs Overview to approaches to the data collection process in relation to research objectives Application of methods including collection, analysis and reporting together with graphical visualisations of quantitative data for research in business Ethical issues in quantitative research Course outcome: Upon completion of this course, students are able to Determine an appropriate quantitative research design, Select adequate sampling methodologies, Discuss different types of variables and scales and design a questionnaire; Undertake empirical analysis using correct analytical techniques brought forward in the statistics course: produce basic descriptive statistics, variance and correlations, perform and interpret hypothesis tests for a range of situations, discuss significance and p-values, compare populations, perform and interpret simple linear regressions, use technology to perform statistical analysis, report quantitative data and use appropriate graphical visualisations. use ethical guidelines throughout the research process.
Professional Competence
Professional Competence IV	0	8
Professional Competence IV Module: Professional Competence Root module: Professional Competence Semester: 4 Course code: PCIV4BOPR Contact hours per week: 0 ECTS: 8

Course	SWS	ECTS
Accounting and Financing
Finance and Investment	2	3
Finance and Investment Module: Accounting and Financing Root module: Accounting and Financing Semester: 5 Course code: FAI5ILV Contact hours per week: 2 ECTS: 3 Course Content: Financing concepts Investment planning and budgeting Evaluation of financing alternatives Management of financial risks Course outcome: Upon completion of this course, students are able to define the key sources and determinants of financing explain the different steps of the investment budgeting process, apply quantitative and qualitative concepts in planning and evaluating investment projects, evaluate and implement different financing concepts, discuss and use various financing and investment instruments, assess and manage financial risks.
Economics
Economics in Tourism and Leisure	2	3
Economics in Tourism and Leisure Module: Economics Root module: Economics Semester: 5 Course code: ETL5VO Contact hours per week: 2 ECTS: 3 Course Content: Micro-economic aspects: Supply in the tourism sector Demand in the tourism sector incl. forecasting methods & evaluation Economic evaluation of tourism projects Market structure, competitiveness (destinations) and pricing Macro-economic aspects: Tourism and the economic cycle Macro-economic importance of the tourism industry Tourism and globalisation Private and public investments Environmental impacts and sustainability Tourism satellite Accounts Course outcome: Upon completion of this course, students are able to: apply economic concepts to the tourism sector, define economic characteristics of the tourism sector and its impact on supply and demand, explain local impacts of tourism on the national economy apply basic techniques of forecasting tourism demand and develop strategies for adaptations of supply, identify and evaluate basic tourism strategies.
Management
Project Management	1	2
Project Management Module: Management Root module: Management Semester: 5 Course code: PM5WK Contact hours per week: 1 ECTS: 2 Course Content: Concept of a project, benefits and limitations of project management Positioning of projects in the context of an organization Project Management: How to steer a project? (Project Start, Project Coordination, Project Controlling, Project Close Down) Project Initiation: How to set up a Project? (Boundary and Context Definition, Stakeholder Awareness) Project Planning: How to better understand and structure a Project? (Overview on main project plans, such as project deliverables (objects of consideration), work break down structure, scheduling, cost/resource planning) Project Organisation: Who is going to govern, manage and perform the project? (Overview on main project roles) Course outcome: Upon completion of this course, students are able to explain the benefits and boundaries of project management, apply basic project management methods such as project objectives, project work breakdown structure, stakeholder analysis, identify the main project success factors such as context-thinking, business-case thinking and social competences.
Marketing
Digital Tourism	2	3
Digital Tourism Module: Marketing Root module: Marketing Semester: 5 Course code: DT5ILV Contact hours per week: 2 ECTS: 3 Course Content: Key Concepts and current trends of Information and Communication Technologies Intermediation and direct distribution in a digitalised world Introduction to web development (HTML, CSS, JavaScript) Conception of a website (information architecture, navigation, content and page layout) Creation of a website and editing content using a common CMS Launch of a website Content management and content management systems Course outcome: Upon completion of this course, students are able to understand the core principles and the scope of Information and Communication Technologies and their impact on various aspects the tourism industry, plan and organise the (re-)launch of a website, prepare briefings for external partners and apply project management techniques, apply common web technologies (e.g. apply format to text, integrate tracking codes). publish and modify content using a common web content management system.
Specialised Tourism Management
Hospitality Consulting	2	4
Hospitality Consulting Module: Specialised Tourism Management Root module: Specialised Tourism Management Semester: 5 Course code: S1_HC5WK Contact hours per week: 2 ECTS: 4 Course Content: Major aspects of hotel & tourism consulting (products & business units, profile of a hospitality/tourism consultant, key players) Characteristics of hotel properties Overview of the hotel development process Hotel groups & brands Hotel operator search and selection Hotel operating agreements Hotel architecture & design Hotel pre-opening management Product & positioning recommendations for a hotel project Hotel feasibility study (general aspects, structure, introduction, site analysis, market analysis, product & positioning recommendations, financial forecast) Course outcome: Upon completion of this course, students are able to explain the basic principles of hotel and tourism consulting and various business fields, reflect upon the relationship between hotel real estate and hotel operations, give an overview of the most important stakeholders in the development process of a hotel project, identify the most relevant hotel groups & brands, explain the process of hotel operator search and selection, explain the basic elements of operating agreements, discuss basic principles of hotel architecture & design, plan tools and processes involved in the pre-opening phase of a hotel, make use of various analytical tools to develop a critical feasibility study for a hotel project.
Destination Consulting	2	4
Destination Consulting Module: Specialised Tourism Management Root module: Specialised Tourism Management Semester: 5 Course code: S2_DCO5WK Contact hours per week: 2 ECTS: 4 Course Content: introduction tourism destination consultancy types of tourism destinations and development models peculiarities when developing tourism destinations key factors for a professional and successful tourism destination development tourism destination master plan including: status analysis strategy and conception consulting product development, sales organisational and structural optimization brand management Course outcome: Upon completion of this course, students are able to explain the principles of a state-of-the-art tourism destination development process, illustrate the process of preparing a tourism master plan for a tourism destination, prepare selected elements of a tourism master plan.
Soft Skills
Negotiation and Sales Skills Training	1	2
Negotiation and Sales Skills Training Module: Soft Skills Root module: Soft Skills Semester: 5 Course code: NSS5WK Contact hours per week: 1 ECTS: 2 Course Content: Preparation and execution of negotiations The four phases of negotiations Negotiation tools Conflict communication Sales skills training including relationships with leads Creating loyalty with customers Identifying prospects Converting leads and prospects to sales Course outcome: Upon completion of this course, students are able to: Prepare for negotiation and sales situations using appropriate tools and strategies, demonstrate efficient negotiation and sales tools to get the point across
Language
French V (Level B1)	2	3
French V (Level B1) Module: Language Root module: Language Semester: 5 Course code: FRENB15ILV Contact hours per week: 2 ECTS: 3 Course Content: Business development Types and forms of tourism France as an exporting country Marketing Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to handle and understand the main points of a clear standard speech on familiar matters such as work, family and leisure, understand texts in which common everyday or job-related language is used, connect phrases in a simple way in order to report on experiences and events in the past, enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life.
Spanish V (Level B1)	2	3
Spanish V (Level B1) Module: Language Root module: Language Semester: 5 Course code: SPANB15ILV Contact hours per week: 2 ECTS: 3 Course Content: World of work and its topics and terminology Business development Tourism and export-related topics Banking institutions Intercultural issues Consolidation of acquired and acquisition of new grammatical structures in a professional context Course outcome: Upon completion of the course, students are able to handle and understand the main points of a clear standard speech on familiar matters such as work, family and leisure, understand texts in which common everyday or job-related language is used, connect phrases in a simple way in order to report on experiences and events in the past, enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life.
Scientific Methods and Tools
Bachelor Seminar I	1	3
Bachelor Seminar I Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 5 Course code: BA5BASE Contact hours per week: 1 ECTS: 3 Course Content: Scope of research proposal for Bachelor paper Content and structure of research proposal Development of research proposal for the final Bachelor paper Main issues and challenges of proposal writing Course outcome: Upon completion of this course, students are able to choose a topic, identify research gaps, formulate research questions and objectives, and outlining the contribution of the planned study, identify appropriate academic sources and reviewing literature, select an appropriate methodology to conduct the research, set up a time plan, structure the proposal and writing it up according to style conventions.
Professional Competence
Professional Competence V	0	7
Professional Competence V Module: Professional Competence Root module: Professional Competence Semester: 5 Course code: PCV5BOPR Contact hours per week: 0 ECTS: 7

Course	SWS	ECTS
Accounting and Financing
Controlling	2	3
Controlling Module: Accounting and Financing Root module: Accounting and Financing Semester: 6 Course code: CONT6ILV Contact hours per week: 2 ECTS: 3 Course Content: Controlling concepts in tourism Instruments of controlling Budgeting concepts Analysis of budget differences Financial reporting Value management Business Intelligence Systems Course outcome: Upon completion of this course, students are able to describe different concepts of controlling (operative and strategic) apply financial ratios and ratio systems in the context of value-oriented controlling explain the functioning of business intelligence systems evaluate financial reporting issues differentiate the different business structures prepare and analyze budgets understand how to measure the performance of a firm compare different companies based on benchmarks
Management
Entrepreneurship and Start-Ups	2	4
Entrepreneurship and Start-Ups Module: Management Root module: Management Semester: 6 Course code: ESU6ILV Contact hours per week: 2 ECTS: 4 Course Content: Key concept of entrepreneurship and starting-up a business Small businesses and their place in our global economy Developing and assessing business ideas Business plan Course outcome: Upon completion of this course, students are able to explain the process of starting a business and associated challenges, develop and analyse business ideas and appraise different business plans, Prepare present and defend a business plan including: Organization and administration structure business strategy finance and investment plan marketing plan operating plan including R&D reflect on their role as entrepreneurs.
Marketing
Digital Marketing	2	3
Digital Marketing Module: Marketing Root module: Marketing Semester: 6 Course code: DMA6ILV Contact hours per week: 2 ECTS: 3 Course Content: Introduction to Online Marketing and overview of the various online media (e.g. search, display, social, mail) and platforms (e.g. Google, Facebook, Instagram) Performance Measurement and Web Analytics Content Marketing and Visual Storytelling Search Engine Marketing Social Media Marketing Web Usability and User Experience Conversion Optimisation Course outcome: Upon completion of this course, students are able to explain the most important online marketing channels, synergies and interdependencies between them and apply them along the typical customer journey in tourism, implement common web analytics systems into a website and define suitable performance metrics evaluate search demand for touristic services and derive measures to increase visibility on common search engines, apply knowledge about consumer behaviour and psychology in order to optimise touristic websites, explain the key concepts of social media marketing.
Fundamentals of Tourism
Experience Design in Tourism	3	4
Experience Design in Tourism Module: Fundamentals of Tourism Root module: Fundamentals of Tourism Semester: 6 Course code: EDT6WK Contact hours per week: 3 ECTS: 4 Course Content: Introduction to the basic concept, process and tools of Experience Design in Tourism Innovation and new product and service development for the tourism and hospitality industry. Application of tools using a practical example Course outcome: Upon completion of this course, students are able to describe the concept of experience design & related tools,, describe the concept of innovation and new product development, carry out tourism product development process using experience design and innovation tools, develop and present a prototype for a tourism product
Specialised Tourism Industries
Adventure, Events and Sports Tourism	2	3
Adventure, Events and Sports Tourism Module: Specialised Tourism Industries Root module: Specialised Tourism Industries Semester: 6 Course code: S1_AEST6ILV Contact hours per week: 2 ECTS: 3 Course Content: Development, concepts and culture of sports and adventure tourism Organisations, infrastructure and sustainability Products and services in sports, events and adventure tourism Types of sports tourists: demand, motivation, needs and desires Local and global sporting events Sports and adventure marketing: sport sponsoring, media partnerships and PR Case studies of adventure, events and sports tourism Course outcome: Upon completion of this course, students are able to explain the key concepts of sports, events and adventure tourism, including organisations, infrastructure and sustainability issues, explain products and serves and related demand, prepare a prototypical sponsoring plan including media partnerships and PR, critically discuss a topic concerning adventure, events and sport tourism and report the outcomes.
Global Wellness and Spa Management	2	3
Global Wellness and Spa Management Module: Specialised Tourism Industries Root module: Specialised Tourism Industries Semester: 6 Course code: S2_GWST6ILV Contact hours per week: 2 ECTS: 3 Course Content: Development, concepts and culture of global wellness and spa management Organisations, infrastructure and sustainability Products and services in global wellness and spa tourism Product development with special focus on quality management Types of wellness, health and spa tourists: demand, motivation, needs and desires Case studies of global wellness and spa destinations Course outcome: Upon completion of this course, students are able to explain the key concepts of wellness, health and spa tourism, including organisations, infrastructure and sustainability issues, explain products and serves and related demand, explain product development in the area with quality management issues evaluate specific products concerning wellness, health and spa tourism and critically discuss and report the outcomes.
Scientific Methods and Tools
Bachelor Seminar II and Bachelor Paper	1	8
Bachelor Seminar II and Bachelor Paper Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 6 Course code: BA6BASE Contact hours per week: 1 ECTS: 8 Course Content: Composing the bachelor paper based on the research proposal Topic-focused literature review Revision of the main elements of data collection and analysis and their application to the Bachelor paper Application of content-related and formal academic requirements Preparation for the “defensio” of the Bachelor paper. Course outcome: Upon completion of this course, students are able to: independently write an academic paper in accordance with content-related and formal academic requirements.
Bachelor Exam	0	2
Bachelor Exam Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 6 Course code: BEX6AP Contact hours per week: 0 ECTS: 2 Course 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 and answer follow-up questions on degree-programme subjects and the links between them, and justify their answers
Professional Competence
Professional Competence VI	0	3
Professional Competence VI Module: Professional Competence Root module: Professional Competence Semester: 6 Course code: PCVI6BOPR Contact hours per week: 0 ECTS: 3

Studieren im Ausland

Verbringen Sie ein Semester oder länger an einer unserer 160+ Partner-Hochschulen. Eine einmalige Erfahrung!

Das Exchange-Semester

Besonderheiten

Warum sollten Sie sich für das Bachelor-Studium Tourism and Leisure Management in Krems entscheiden?

Study the international way

Sprachlich machen Sie einen deutlichen Sprung nach vorne: Sie perfektionieren Ihre Englischkenntnisse – immerhin finden die Vorlesungen ja in englischer Sprache statt. Darüber hinaus lernen oder verbessern Sie während des Studiums eine weitere Fremdsprache. Dabei haben Sie die Wahl zwischen Spanisch und Französisch.

Außerdem haben Sie die Möglichkeit, im 3. Semester an einer unserer 160+ Partner-Hochschulen zu studieren. Die perfekte Möglichkeit, um Ihre interkulturellen Fähigkeiten weiter zu schulen.

Bestens gerüstet für eine globalisierte Welt

Schon während des Studiums knüpfen Sie Kontakte zu wichtigen Vertreterinnen und Vertretern der Tourismus-Branche – zum Beispiel während einer Exkursion zur ITB Berlin im 2. Semester oder eines optionalen Ausflugs zum IMEX Future Leaders Forum im 6. Semester. Auch die Vorlesungen in Krems werden von Expertinnen und Experten auf ihrem Gebiet gehalten – viele praktische Beispiele und Projekte inklusive.

Abgerundet wird Ihre Ausbildung durch einen starken Fokus auf den immer wichtiger werdenden Soft Skills. Diese unterstützen Sie dabei, in Ihrem Berufsleben sicher und selbstbewusst aufzutreten. In Seminaren und Workshops schulen Sie Ihre Präsentations-, Verhandlungs- und Verkaufstechniken und beschäftigen sich mit Teambuilding-Methoden. Außerdem lernen Sie, sich persönliche Ziele zu stecken und diese auch konsequent zu verfolgen.

Sie verbringen gemeinsam mit Ihren Kollegen und Kolleginnen eine spannende Woche im Ausland und besuchen dort erstklassige und innovative touristische Unternehmen. Begleitet wird diese „Blockwoche“ von zwei Lehrveranstaltungen, die Ihnen helfen, Ihre interkulturellen Kompetenzen zu stärken und das Reisegeschäft noch besser zu verstehen.

Lernen Sie Ihre Interessen kennen

Jeder zehnte Job weltweit ist direkt mit dem Tourismus verbunden – ein gutes Argument, um in diesem Sektor Karriere zu machen. Der Bachelor-Studiengang in Krems konzentriert sich auf die betriebswirtschaftlichen Aspekte dieser schnell wachsenden Branche.

Neben Lehrveranstaltungen zur Einführung in die Tourismuswirtschaft wie beispielsweise Eventmanagement, Sustainability in Tourism oder Culture, Heritage and Tourism werden Sie sich im Bereich Marketing speziell mit Digital Tourism und Digital Marketing beschäftigen. Gegen Ende Ihres Studiums können Sie Ihr erworbenes Wissen wahlweise in den Bereichen Hospitality Consulting oder Destination Consulting vertiefen. Darüber hinaus widmen Sie sich in den höheren Semestern speziellen Bereichen der Tourismus- und der Freizeitwirtschaft. Hier können Sie aus einer Reihe von Fächern individuell wählen, welche sich mit den Besonderheiten des Adventure, Event- und Sporttourismus, des Wellness- und Gesundheitstourismus sowie der Konferenz und Kongressindustrie beschäftigen.

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Newsletter & Infomaterial

Themen

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Kompetenzbereiche

Nach Abschluss dieses Bachelor-Studiums verfügen Sie neben fundierten fachlichen und wissenschaftlichen Fähigkeiten auch über eine hohe soziale Kompetenz.

Im Bachelor-Studium entwickeln Sie fundierte Basiskompetenzen auf dem Gebiet der Betriebswirtschaft, Volkswirtschaft und Rechtswissenschaft.

Im Studium machen Sie sich unter anderem mit folgenden betriebswirtschaftlichen Disziplinen vertraut:

Rechnungswesen und Finanzierung: Sie können Aufgaben aus den Bereichen Buchhaltung, Bilanzierung und Controlling übernehmen. Außerdem sind Sie mit unterschiedlichen Finanzierungs- und Budgetierungsinstrumenten vertraut und können diese optimal einsetzen.
Marketing: Im Studium beschäftigen Sie sich mit den grundlegenden Marketing-Modellen. Neben den klassischen Methoden liegt Ihr Fokus auf internationalem Marketing und Marktforschung.
Personalwesen und Organisationsentwicklung: Sie machen sich mit den Aufgaben des Personalwesens vertraut und lernen, auf interkulturelle Unterschiede einzugehen. Aufgrund Ihres breiten unternehmerischen Basiswissens können Sie außerdem dazu beitragen, dass sich Ihr Unternehmen den Zielen entsprechend weiterentwickelt.

Mikro- und Makroökonomie sind feste Bestandteile des Studienplans. Am Ende Ihres Studiums verstehen Sie daher nicht nur die einzelwirtschaftlichen, sondern auch die großen gesamtwirtschaftlichen und weltpolitischen Zusammenhänge und können darauf aufbauend Entscheidungen für Ihre Organisation ableiten.

Darüber hinaus verschaffen Sie sich im Studium einen Überblick über die verschiedenen Bereiche der Rechtswissenschaften. Der Fokus liegt auf dem internationalen beziehungsweise europäischen Recht.

Englisch als Studien- und Kommunikationssprache: Nach dem Studium treten Sie selbstbewusst im internationalen Umfeld auf. Sowohl schriftlich als auch mündlich – Sie kommunizieren fließend. Ein wichtiges Argument am Arbeitsmarkt!

Darüber hinaus beschäftigen Sie sich über Ihr gesamtes Studium hinweg mit einer weiteren Fremdsprache. Zur Auswahl stehen Spanisch und Französisch.

Neben Ihren fachlichen Kompetenzen werden Sie in Ihrem Berufsalltag vor allem auch Ihre sozialen Fähigkeiten täglich einsetzen.

Deswegen legen wir besonderen Wert auf die sogenannten Soft Skills: In zahlreichen Gruppenarbeiten trainieren Sie Ihre Teamfähigkeit und lernen, mit Konflikten in der Gruppe umzugehen. Darüber hinaus vermitteln wir Ihnen Präsentationstechniken, bereiten Sie auf Leitungsfunktionen im Team vor und geben Ihnen Instrumente zur Konfliktlösung mit auf den Weg.

Ein besonderer Mehrwert des Studiums: Aufgrund des starken internationalen Fokus entwickeln Sie ausgeprägte interkulturelle Fähigkeiten. Sie lernen, mit unterschiedlichen Ansichten und Herangehensweisen besser umzugehen und erkennen das Potenzial von Teams mit unterschiedlichen persönlichen und kulturellen Hintergründen. Kurz: Sie werden im Berufsleben mit Geschäftspartnerinnen und Geschäftspartnern aus verschiedenen Teilen der Welt kompetent agieren können.

Die Auseinandersetzung mit forschungsorientierten Problemstellungen stellt einen wichtigen Aspekt eines Hochschulstudiums dar. Deswegen vermitteln wir Ihnen die wissenschaftlichen Kompetenzen, um Forschungsprozesse nachvollziehen und erfolgreich mitgestalten zu können.

Beschäftigen Sie sich in der Bachelor-Arbeit mit aktuellen touristischen Themen wie „Digital transformation in travel and tourism“, „Brand management in tourism destinations“, „Trends in wellness tourism“ oder „Sustainable event management“, um nur einige konkrete Beispiele unserer Studierenden zu nennen. Knüpfen Sie im Zuge Ihrer wissenschaftlichen Recherchen wichtige Kontakte zu Unternehmen für Ihr späteres Berufsleben!

Eines ist im Studium immer präsent: die starke Ausrichtung auf die Tourismus-Branche. Sie machen sich mit den Basics vertraut, beschäftigen sich allerdings auch mit speziellen Bereichen des Tourismus. Im Modul Specialised Tourism Industries eignen Sie sich Kompetenzen in den Bereichen Adventure, Events and Sports Tourism, Global Wellness and Spa Management oder Congress, Events and Conference Management an.

Außerdem spezialisieren Sie sich im 5. Semester je nach Interesse entweder im Bereich Hospitality Consulting oder Destination Consulting – also entweder im Consulting für Tourismusbetriebe oder Tourismusregionen.

Am Ende Ihres Studiums sind Sie daher eine nachgefragte Expertin oder ein nachgefragter Experte im Tourismus.

Karrierewege nach dem Bachelor-Studium Tourism and Leisure Management

Nach dem berufsbegleitenden Bachelor-Studium Tourism and Leisure Management steht Ihnen die Welt offen. Sie sind für Einstiegspositionen in zahlreichen Branchen und Abteilungen im In- und Ausland qualifiziert.

Sie haben die Wahl: Entweder Sie nutzen Ihre neu gewonnenen Fähigkeiten und konzentrieren sich voll auf Ihre Karriere oder Sie entscheiden sich für ein weiterführendes Master-Studium.

An unserer Fachhochschule bieten sich zum Beispiel folgende Master-Studiengänge an:

Marketing mit den Major Tracks in Tourism & Service Marketing, Fashion & Lifestyle Marketing und Retail & Shopper Marketing
Umwelt- und Nachhaltigkeitsmanagement
International Business and Economic Diplomacy
Digital Business Innovation and Transformation
Management
Management von Gesundheitsunternehmen

Selbstverständlich steht Ihnen nach Ihrem Abschluss auch jedes andere betriebswirtschaftliche Master-Studium im In- oder Ausland offen.

Mögliche Arbeitsfelder
Hotellerie, Systemgastronomie und Catering
Reisevermittlung und Reiseveranstaltung
Touristische Transporteinrichtungen wie Airlines oder Busunternehmen
Unternehmen für touristische Regionalplanung und -entwicklung
Sportorganisationen und –veranstalter
Casinos, Themenparks
Eventagenturen
Kongresszentren
Kur- und Wellnessbetriebe
Kunst- und Kulturbetriebe
Nationalparkzentren

10 Gründe

Es gibt viele Gründe, warum wir auf unsere Hochschule stolz sind. Finden Sie heraus, was uns besonders macht.

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Studierenden-Stadt Krems

Was Krems besonders lebenswert macht? Lernen Sie Krems als Studierenden-Stadt kennen.

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Service-Stellen

Von Studiumsorganisation bis Praktikums- und Berufsberatung. Informieren Sie sich über das Plus an Services.

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Studienberatung

Brauchen Sie Hilfe bei der Entscheidung fürs Studium? Unsere Studienberatung berät Sie gerne in einem persönlichen Gespräch.

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Im Fokus: Tourism and Leisure Management

Klicken Sie sich durch die Videos des Studiengangs.

Lernen Sie unsere Fachhochschule von einer ganz neuen und persönlichen Seite virtuell kennen.

Zur Plattform Virtual IMC

Info-Veranstaltungen

Bachelor Info Day 2023
Donnerstag
30.11.2023
14:00 - 17:30
Bachelor Info Day 2023
Ein Nachmittag in ganz persönlicher entspannter Atmosphäre mit unseren Studierenden und Studiengangsleiter*innen.
IMC Campus Krems | Trakt G1IMC Campus Krems | Trakt G1
Open House 2024
Samstag
17.02.2024
09:00 - 15:00
Open House 2024
Erhalten Sie den perfekten Einblick in den Studienalltag an der IMC Krems und sprechen Sie mit Studierenden und Studiengangsleitungen!
IMC Campus KremsIMC Campus Krems

Alle Events anzeigen

Unser Team

Lernen Sie das Kern-Team des Bachelor-Studiengangs Tourism and Leisure Management kennen.

Prof.(FH) Mag. Claudia Bauer-Krösbacher, PhD
Studiengangsleitung Tourismusmanagement & Freizeitwirtschaft
Institut Tourismus, Wein Business und Marketing
+43 2732 802 394
[email protected]
IMC International Campus Piaristengasse
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Marketing
Master of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Klimawandel und dessen Auswirkungen auf touristische Attraktionen in Niederösterreich
Projektleitung, Department of Business
Nachhaltigkeit aus Sicht der Weinkonsumentinnen und Konsumenten
Department of Business
„GrünRaum“: Inwertsetzung von Grünräumen
Projektleitung, Department of Business
Grünräume als Tourismusattraktionen: Wien im Vergleich zu ausgewählten europäischen Städten
Projektleitung, Department of Business
Hybrid Parks – Entwicklung eines Messmodells
Projektleitung, Department of Business
Kulturelle (Garten-) Tradition als Schwerpunkt für nachhaltigen Tourismus - CultTOUR
Department of Business
Enz, I., Zehetner, R., Bauer-Krösbacher, C., Waiguny, M.K.J. (2021): IMC Rise®: Eine Case Study über die Stärkung von Resilienz im virtuellen Kontext. In Schutti-Pfeil G., Darilion A., Ehrenstorfer B. (Hrsg.), 9. TAG DER LEHRE TEACHING DER FH OÖ Tagungsband (52-59). Linz: FH Oberösterreich.
Tischler, 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/10.1007/978-3-658-33226-6
Bauer-Krösbacher, C., & Mazanec, J. (2021): Modelling Museum Visitor's Perception and Experience of Authenticity. Examining Heterogeneity with a Finite Mixture Model. Folia Turistica(56): 35-57.
Doi: https://doi.org/10.5604/01.3001.0014.8957
Bauer-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/C2018-0-02517-7
Bauer-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/C2018-0-02517-7
Bauer-Krösbacher, C., Koschitz, S. (2019): Management von Gärten und Parks als Besucherattraktionen. Ein Handbuch. Krems: IMC University of Applied Sciences Krems.
Bauer-Krösbacher, C. (2019): Authentizität im Tourismus – eine Untersuchung am Beispiel historischer Gärten und Parks. In Wagner, D., Schobert, M., Steckenbauer, G. (Hrsg.), Experience Design im Tourismus – eine Branche im Wandel. Gestaltung von Gäste-Erlebnissen, Erlebnismarketing und Erlebnisvertrieb (103-117). Wiesbaden: Springer-Gabler.
Doi: https://doi.org/10.1007/978-3-658-24513-9
Bauer-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.n38
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_10
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.
Bauer-Krösbacher, C. (2015): Das Paradies so nah! Entwicklung von Gartentourismus in Niederösterreich. In Bieger, T., Beritelli, P., Laesser, C. (Hrsg.), Schweizer Jahrbuch für Tourismus 2014/15: Strategische Entwicklungen im alpinen Tourismus (143-156). Berlin: Erich Schmidt Verlag.
Edlinger, P., Bauer-Krösbacher, C. (2014): Internationale Trends im Museumsbereich. Wie reagieren österreichische Museen?. In Bieger, T., Beritelli, P., Laesser, C. (Hrsg.), Schweizer Jahrbuch für Tourismus 2013/14: Zukunftsgestaltung im alpinen Tourismus (35-44). Berlin: Erich Schmidt Verlag.
Prof.(FH) Mag. Claudia Bauer-Krösbacher, PhD
Studiengangsleitung Tourismusmanagement & Freizeitwirtschaft
Studiengangsleitung Tourismusmanagement & Freizeitwirtschaft
Prof.(FH) Mag. Claudia Bauer-Krösbacher, PhD

Dipl.-Ing. Dr. techn. Sarita Paudel
Senior Lecturer Institut Digitalisierung und Informatik
Institut Digitalisierung und Informatik
+43 2732 802 193
[email protected]
IMC Campus KremsIMC Campus Trakt G
Informatics
Bachelor of Science in Engineering / Vollzeit
Digital Business Innovation and Transformation
Master of Arts in Business / Berufsbegleitend
Medical and Pharmaceutical Biotechnology
Bachelor of Science in Engineering / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Business Administration
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management in Baku
Vollzeit
Tourism and Leisure Management in Tashkent
Bachelor of Arts in Business / Vollzeit
Export-oriented Management in Tashkent
Bachelor of Arts in Business / Vollzeit
NOEDIKOM
Department of Science & Technology
VRWalk
Department of Science & Technology
Ruiz-Torrubiano, R., Dhungana, D., Kormann-Hainzl, G., Paudel, S. (2023): SSDL: A Domain-Specific Modeling Language for Smart City Services. In Meierhofer, J., West, S., Buecheler, T. (Hrsg.), Smart Services Summit. SMSESU 2022. Progress in IS (113-121). Zürich, Switzerland: Springer, Cham.
Doi: https://doi.org/10.1007/978-3-031-36698-7_12
Paudel, S., Smith, P., Zseby, T. (2018): Stealthy Attacks on Smart Grid PMU State Estimation. Proceedings of the 13th International conference on Availability, Reliability and Security (ARES 2018), Article 16: 1-10.
Doi: https://doi.org/10.1145/3230833.3230868
Paudel, S., Smith, P., Zseby, T. (2017): Attack Models for Advanced Persistent Threats in Smart Grid Wide Area Monitoring. Proceedings of the 2nd Workshop on Cyber-Physical Security and Resilience in Smart Grids (CPSR-SG'17): 61-66.
Doi: https://doi.org/10.1145/3055386.3055390
Paudel, S., Smith, P., Zseby, T. (2017): Data Attacks in Wide Area Monitoring System. Proceedings of the Symposium on Innovative Smart Grid Cybersecurity Solutions.
Paudel, S., Smith, P., Zseby, T. (2016): Data integrity attacks in smart grid wide area monitoring. Proceedings of the 4th International Symposium for ICS & SCADA Cyber Security Research 2016 (ICS-CSR '16).
Doi: https://doi.org/10.14236/ewic/ICS2016.9
Paudel, S., Tauber, M., Wagner, C., Hudic, A., Ng, W. (2014): Categorization of Standards, Guidelines and Tools for Secure System Design for Critical Infrastructure IT in the Cloud. 2014 IEEE 6th International Conference on Cloud Computing Technology and Science, Singapore: 956-963.
Florian, M., Paudel, S., Tauber, M. (2013): Trustworthy evidence gathering mechanism for multilayer cloud compliance. 8th International Conference for Internet Technology and Secured Transactions (ICITST-2013).
Doi: https://doi.org/10.1109/ICITST.2013.6750257
Paudel, S., Tauber, M., Brandic, I. (2013): Security standards taxonomy for Cloud applications in Critical Infrastructure IT. 8th International Conference for Internet Technology and Secured Transactions (ICITST-2013).
Doi: https://doi.org/10.1109/ICITST.2013.6750282
Dipl.-Ing. Dr. techn. Sarita Paudel
Senior Lecturer Institut Digitalisierung und Informatik
Prof.(FH) Dr. Anna Fornalska
Fachhochschulprofessorin Institut Internationaler Handel und Nachhaltige Wirtschaft
Institut Internationaler Handel und Nachhaltige Wirtschaft
+43 2732 802 201
[email protected]
IMC International Campus Piaristengasse
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Business Administration
Bachelor of Arts in Business / Vollzeit
Export-oriented Management in Tashkent
Bachelor of Arts in Business / Vollzeit
International Business Management
Bachelor of Arts in Business / Vollzeit
International Business and Economic Diplomacy
Master of Arts in Business / Berufsbegleitend
Adamska-Mieruszewska, J.,Mrzygłód, U., Suchanek, M., Fornalska-Skurczyńska, A. (2021): KEEP IT SIMPLE. THE IMPACT OF LANGUAGE ON CROWDFUNDING SUCCESS. Journal of Scientific Papers ECONOMICS & SOCIOLOGY, 14(1): 130-144.
Doi: https://doi.org/10.14254/2071-789X.2021/14-1/9
Umiński, S., Fornalska-Skurczyńska, A. (2021): Region as a small open economy and an exporter. In Umiński, S.,Nazarczuk, J.M. (Hrsg.), Regions in International Trade (6-25). Warsaw, Poland: De Gruyter Open Poland.
Doi: https://doi.org/10.1515/9788395815041
Shneor, R., Mrzygłód, U., Adamska-Mieruszewska, J., Fornalska-Skurczyńska, A. (2021): The role of social trust in reward crowdfunding campaigns’ design and success. Electronic Markets.
Doi: https://doi.org/10.1007/s12525-021-00456-5
Fornalska-Skurczynska, A. (2020): Determinanty działalności eksportowej w świetle najnowszych teorii handlu międzynarodowego. Gdansk: Wydawnictwo Uniwersytetu Gdanskiego.
Fornalska-Skurczynska, A. (2018): The importance of firm location for exports activity - literature review. Przedsiebiorczosc i Zarzadzanie, 19(2.1): 131-138.
Fornalska-Skurczynska, A., Skurczynski, A. (ed.) (2016): Introduction to International Trade. Gdansk: Gdansk University Press.
Fornalska-Skurczynska, A. (2015): How to effectively support export activity. Oeconomia Copernicana, 6(3): 61-67.
Doi: https://doi.org/10.12775/OeC.2015.021
Prof.(FH) Dr. Anna Fornalska
Fachhochschulprofessorin Institut Internationaler Handel und...
Prof.(FH) Denise Kleiss, MSc., MBA, B.A.
Fachhochschulprofessorin Institut Internationaler Handel und Nachhaltige Wirtschaft
Institut Internationaler Handel und Nachhaltige Wirtschaft
+43 2732 802 360
[email protected]
IMC International Campus Piaristengasse
Personalmanagement
Tourismusmanagement
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
International Business Management
Bachelor of Arts in Business / Vollzeit
Business Administration
Bachelor of Arts in Business / Vollzeit
Enterprise 4.0 – Erfolg im digitalen Zeitalter
Department of Business
Kleiss, D.F., Waiguny, M.K.J. (2021): Sustainability and Diversity Labels in Job Ads and Their Effect on Employer Brands. In Waiguny M.K.J, Rosengreen S. (Hrsg.), Advances in Advertising Research (Vol. XI) Designing and Communicating Experience (255-272). Wiesbaden: Springer.
Doi: https://doi.org/10.1007/978-3-658-32201-4_18
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_7
Waiguny M.K.J, Kleiss, D. (2019): Sustainability and Diversity Labels in Job ads. In ICORIA (Hrsg.), ICORIA 2019 - Designing Experiences, Conference Proceedings. Amsterdam: ICORIA.
Schwand, C., Berger, C., Hartbach, S., Kleiss, D., Kotek, K., Kormann, G., Schachner, M., & Neuherz, C. (2011): Grundelemente der Verkaufsraumgestaltung: Die Suche nach dem Stern. In FH Campus Wien (Hrsg.), Tagungsband 5. Forschungsforum der österreichischen Fachhochschulen, 27.-28. April 2011 (-). Wien: FFH.
Prof.(FH) Denise Kleiss, MSc., MBA, B.A.
Fachhochschulprofessorin Institut Internationaler Handel und...
Prof.(FH) Dr. Claudia Dolezal, MSc, BA
Fachhochschulprofessorin Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802 204
[email protected]
IMC International Campus Piaristengasse
Nachhaltige Entwicklung im Tourismus und die United Nations Sustainable Development Goals
Tourismus und sozialer Wandel
Destinationsentwicklung und Destinationsmanagement
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Marketing
Master of Arts in Business / Vollzeit
Kapazitätsaufbau für nachhaltigen ländlichen Tourismus in Mosambik (CAST Mosambik)
Projektleitung, Department of Business
European Tourism Sustainability Monitoring 2030 (ETSM2030)
Department of Business
Capacity Building für nachhaltigen ländlichen Tourismus in Mosambik ("CAST Mozambique")
Projektleitung, Department of Business
Nachhaltigkeit aus Sicht der Weinkonsumentinnen und Konsumenten
Department of Business
WBL4JOB
Projektleitung, Department of Business
Novelli, M., Cheer, J.M., Dolezal, C., Milano, C, Jones, A. (Hrsg.). (2022): Handbook of Niche Tourism. London: Edward Elgar Publishing.
Dolezal, C., Gudka, J., Lapointe, D. (2022): Unseen Tours’ Virtual ‘Not-in-a-pub’ Quizzes: Social Inclusion and Empowerment in Times of COVID-19. In Novelli, M., Cheer, J.M., Dolezal, C., Milano, C, Jones, A. (Hrsg.), Handbook of Niche Tourism (401-421). London: Edward Elgar Publishing.
Dolezal, C., Novelli, M. (2020): Power in community-based tourism: empowerment and partnership in Bali. Journal of Sustainable Tourism.
Doi: https://doi.org/10.1080/09669582.2020.1838527
Dolezal, C., Miezelyte, D. (2020): Volunteer Tourists and the SDGs in Bali: Agents of Development or Redundant Holiday-Makers?. Austrian Journal for South-East Asian Studies, 13(1): 117-124.
Doi: https://doi.org/10.14764/10.ASEAS-0028
Trupp, A., Dolezal, C. (2020): Tourism and the Sustainable Development Goals in Southeast Asia. Austrian Journal of South-East Asian Studies, 13(1): 1-16.
Doi: https://doi.org/10.14764/10.ASEAS-0026
Dolezal, C., Trupp, A., Bui, H. (Hrsg.). (2020): Tourism and Development in Southeast Asia. London: Routledge.
Trupp, A., Dolezal, C., Bui, H. (2020): Mapping tourism, sustainability, and development in Southeast Asia. In Dolezal, C., Trupp, A., Bui, H. (Hrsg.), Tourism and Development in Southeast Asia (3-22). London: Routledge.
Bui, H., Dolezal, C. (2020): The tourism-development nexus in Southeast Asia: History and current issues. In Dolezal, C., Trupp, A., Bui, H. (Hrsg.), Tourism and Development in Southeast Asia (23-40). London: Routledge.
Dolezal, C., Trupp, A., Leepreecha, P. (2020): Researching tourism and development in Southeast Asia: Methodological insights. In Dolezal, C., Trupp, A., Bui, H. (Hrsg.), Tourism and Development in Southeast Asia (41-56). London: Routledge.
Dolezal, C., Trupp, A., Bui, H. (2020): Tourism and development in Southeast Asia: Concluding remarks and future outlook. In Dolezal, C., Trupp, A., Bui, H. (Hrsg.), Tourism and Development in Southeast Asia (214-218). London: Routledge.
Dolezal, C., Gudka, J. (2019): London’s “Unseen Tours”: Slumming or societal change in the city?. In Smith, A., Graham, A. (Hrsg.), Destination London: The territorial expansion of the visitor economy. (141-163). London: University of Westminster Press.
Doi: https://doi.org/10.16997/book35.g/
Dolezal, C. (2018): Being in the field in Bali: A reflection on fieldwork relations in community-based tourism research. In Tucker, H., Jimura, T., Dixon, L. (Hrsg.), Tourism Ethnographies: Ethics, Methods, Application and Reflexivity (97-111). London: Routledge.
Doi: https://doi.org/10.4324/9781315162164
Novelli, M., Klatte, N., Dolezal, C. (2016): The ASEAN community-based tourism standards: looking beyond certification. Tourism Planning & Development, 14(2): 216-281.
Doi: https://doi.org/10.1080/21568316.2016.1243146
Dolezal, C. (2015): The tourism encounter in community-based tourism in Northern Thailand: Empty meeting ground or space for change?. Austrian Journal for South-East Asian Studies, 8(2): 165-186.
Doi: https://doi.org/10.14764/10.ASEAS-2015.2-4
Dolezal, C., Trupp, A. (2015): Tourism and Development in Southeast Asia. Austrian Journal for South-East Asian Studies, 8(2): 117-124.
Doi: https://doi.org/10.14764/10.ASEAS-2015.2-1
Dolezal, C., Burns, P. (2014): ABCD to CBT: Asset-Based Community Development’s Potential for Community-Based Tourism. Development in Practice, 25(1): 133-142.
Doi: https://doi.org/10.1080/09614524.2015.982075
Dolezal, C. (2013): Community-Based Tourism in Bali: On the Road Towards Empowerment? An Interview with Djinaldi Gosana. Austrian Journal for South-East Asian Studies, 6 (2): 366-373.
Doi: https://doi.org/10.14764/10.ASEAS-6.2-8
Trupp, A., Dolezal, C. (2013): Mobilities in South-East Asia. Austrian Journal of South-East Asian Studies, 6(2): 235-241.
Doi: https://doi.org/10.14764/10.ASEAS-6.2-1
Dolezal, C. (2011): Community-Based Tourism in Thailand: (Dis-)Illusions of Authenticity and the Necessity for Dynamic Concepts of Culture and Power. Austrian Journal of South-East Asian Studies, 4(1): 129-138.
Doi: https://doi.org/10.14764/10.ASEAS-4.1-7
Prof.(FH) Dr. Claudia Dolezal, MSc, BA
Fachhochschulprofessorin Institut Tourismus, Wein Business und...
Prof.(FH) DI Dr. Markus Walter Eitle, MSc
Fachhochschulprofessor Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802 153
[email protected]
IMC International Campus Piaristengasse
International Wine Business
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Applied Chemistry
Bachelor of Science in Engineering / Vollzeit
Betriebswirtschaft für das Gesundheitswesen
Bachelor of Arts in Business / Berufsbegleitend
Tourism and Leisure Management in Baku
Vollzeit
Tourism and Leisure Management in Tashkent
Bachelor of Arts in Business / Vollzeit
Export-oriented Management in Tashkent
Bachelor of Arts in Business / Vollzeit
Online Weinkurse
Department of Business
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/insects11100691
Eitle, 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.0225881
Eitle, 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.2019.09.024
Eitle, 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.2018.12.004
Eitle, 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.2017.1188.33
Eitle, 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.2017.1188.38
Griesser, 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/s00425-017-2795-4
Eitle, 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.2017.56.141-146
Griesser, 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, MSc
Fachhochschulprofessor Institut Tourismus, Wein Business und Marketing
Prof.(FH) Giancarlo Fedeli, PhD, MA, BSc, PgC
Fachhochschulprofessor Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802 395
[email protected]
IMC International Campus Piaristengasse
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Marketing
Master of Arts in Business / Vollzeit
Tourism and Leisure Management in Baku
Vollzeit
Tourism and Leisure Management in Tashkent
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management in Hanoi
Bachelor of Arts in Business / Vollzeit
Lukoseviciute, G., Pereira, L. N., Panagopoulos, T., Fedeli, G., Ramsey, E., Madden, K., Condell, J. (2023): Recreational trail development within different geographical contexts as a determinant of income multiplier and local economic impact. Tourism Management Perspectives, 46: 101090.
Doi: https://doi.org/10.1016/j.tmp.2023.101090
Fedeli, G., Minor, K., Lennon, J. J. & Bratec, M. (2023): PRODUCTIVITY IN THE HOSPITALITY SECTOR: Can management apps really improve work productivity in the housekeeping department?. In Curtin, Murdoch & ECU Universities (Hrsg.), 33rd Annual Council for Australasian Tourism and Hospitality Education (CAUTHE) Conference 2023 (352). Perth, Australia: Curtin, Murdoch & ECU Universities.
Doi: ISBN 978-0-9945-141-9-6
Williams, N. L., Wassler, P., Fedeli, G. (2023): Social Representations of War Tourism: A Case of Ukraine. Journal of Travel Research, 0(0): 1-7.
Doi: https://doi.org/10.1177/00472875221146797
Fedeli, G., Nguyen, T.H.H., Williams, N.L., Del Chiappa G., Wassler, P. (2022): Travel desire over intention in pandemic times. Annals of Tourism Research Empirical Insights, 3(2).
Doi: https://doi.org/10.1016/j.annale.2022.100051
Fedeli, G., Cheng, M. (2022): Influencer marketing and tourism: Another threat to integrity for the industry?. Tourism Analysis.
Doi: https://doi.org/10.3727/108354222X16510114086370
Wassler, P., Del Chiappa, G., Nguyen, T. H. H., Fedeli, G., Williams, N. L. (2022): Increasing vaccination intention in pandemic times: a social marketing perspective. Italian Journal of Marketing: 37-58.
Doi: https://doi.org/10.1007/s43039-022-00049-w
Fedeli, G., Cigurova L. (2021): Volunteer Recruitment and Selection: Evidence from the Visitor Attraction Sector. In Holmes, K. A., Lockstone-Binney, Shipway, L. R. (Hrsg.), The Routledge Handbook of Volunteering in Events, Sport and Tourism (271-285). London: Taylor & Francis.
Doi: https://doi.org/10.4324/9780367815875
Williams, N. L., Nguyen, T. H. H., Del Chiappa, G., Fedeli, G., Wassler, P. (2021): COVID-19 vaccine confidence and tourism at the early stage of a voluntary mass vaccination campaign: A PMT segmentation analysis. Current Issues in Tourism, 25(3): 475-489.
Doi: https://doi.org/10.1080/13683500.2021.1963216
Fedeli, G. (2021): Marketing Visitor Attractions in the Digital Age: An investigation of E-marketing Adoption in the Scottish Visitor Attraction sector. Glasgow: Glasgow Caledonian University.
Fedeli, G. (2019): ‘Fake news’ meets tourism: a proposed research agenda. Annals of Tourism Research, 80(102684): 123.
Doi: https://doi.org/10.1016/j.annals.2019.02.002
Fedeli, G. (2017): ICTs, disruptive forces and the production paradox in tourism: Present and future issues in the Visitor Attraction sector. Mediterranean Journal of Communication, 10(1): 113-121.
Doi: https://doi.org/10.14198/MEDCOM/2017/10_cmd
Fedeli, G. (2017): The role and potential of ICT in the visitor attractions sector: the case of Scotland’s tourism industry. In Kalbaska, N., Ge, J., Murphy, J., Sigala, M. (Hrsg.), ENTER2017 eTourism Conference, ISBN 978-88-6101-016-1 (14-20). Rome : Universita' della Svizzera italiana.
Prof.(FH) Giancarlo Fedeli, PhD, MA, BSc, PgC
Fachhochschulprofessor Institut Tourismus, Wein Business und Marketing
Hon.Prof.(FH) Dr. Elisa Hergueta-Covacho, E.H. Lic., MA
Senior Lecturer Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802
[email protected]
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
International Business Management
Bachelor of Arts in Business / Vollzeit
González Aldea, P., Hergueta-Covacho, E. & Badillo Mendoza, M.E. (2021): Social Learning and Learning Communities in times of confinement. Analysis of educational transformations in face-to-face education. In Villalonga Gómez, C., Ibáñez-Ibáñez, P. & Marta-Lazo, C. (Hrsg.), La enseñanza e-Learning en el ámbito universitario. Un enfoque 360. (147-167). Navarra: Thomson Reuters.
Marta-Lazo, C., Hergueta-Covacho, E., & Martinez-León, N. (Hrsg.). (2021): Comunicación y competencias digitales: la nueva alfabetización. Madrid, Spain: Universidad Complutense de Madrid.
Doi: https://doi.org/10.15178/va.2021.154
Villalonga-Gómez, C. & Hergueta-Covacho, E. (Hrsg.). (2020): Mobile apps and media empowerment in digital and ubiquitous environments. Alicante, Spain: Revista Mediterránea de Comunicación.
Doi: https://doi.org/10.14198/MEDCOM.15632
Hergueta-Covacho, E., Marfil-Carmona, R. (2018): Transiciones educomunicativas. Del Capitalismo Cognitivo a la educación líquida. In Universidad Nacional de Educación a Distancia – UNED (Hrsg.), La otra educación. Pedagogías críticas para el siglo XXI (93-111) (93-112). Madrid: Editorial UNED.
Camarero-Cano, L., Hergueta-Covacho, E., Villalonga-Gómez, C. (Hrsg.). (2018): Comunicar y educar en la ubicuidad. Aprendizaje móvil, Apps, y MOOCs desde una perspectiva inteRmetodológica ubicua. Zaragoza: Ediciones Egregius.
Lazo, M., Marfil-Carmona, R. & Hergueta-Covacho, E. (2016): Aplicación de las Redes Sociales en el aprendizaje en conectividad: uso del factor relacional en la dialéctica twitter. Revista científica electrónica de Educación y Comunicación en la Sociedad del Conocimiento, II: 304-319.
Doi: https://doi.org/10.30827/eticanet.v16i2.11926
Hergueta-Covacho, E., Marta Lazo, C., & Gabelas Barroso, J.A. (2016): Media Literacy and relational Inter-methodology implementation on MOOC. Revista Mediterránea de Comunicación, 7(2): 47-58.
Doi: https://doi.org/10.14198/MEDCOM2016.7.2.4
Marta Lazo, C., Hergueta-Covacho, E. y Gabelas Barroso, J.A. (2016): Applying Intermethodological Concepts for Enhancing Media Literacy Competences. Journal of Universal Computer Science (J.UCS), vol. 22(1), 22(1): 37-54.
Doi: https://doi.org/10.3217/jucs-022-01-0037
Hergueta-Covacho, E., Levratto, V. (2015): Fomentar la inteligencia colectiva en la educación superior. Una experiencia educomunicativa en entornos virtuales. In Fueyo Gutiérrez, A., Rodríguez-Hoyos, C., Pérez Tornero, J. (Hrsg.), Los territorios de la Educación Mediática: experiencias en contextos educativos (-). Barcelona: Editorial UOC.
Marfil-Carmona, R., Hergueta-Covacho, E. & Villalonga Gómez, C. (2015): The Relational Factor as a strategic element in marketing communications. Anàlisi. Quaderns de Comunicació i Cultura, 52: 33-46.
Doi: https://doi.org/10.7238/a.v0i52.2392
Hergueta-Covacho, E. (2015): ¿Cómo medir la intermetodología? Creación del cuestionario de Impacto Intermetodológico. In Peinado Miguel, F. (Hrsg.), Formación, perfil profesional y consumo de medios de alumnos en Comunicación (147-160). La Laguna: Cuadernos Artesanos de Comunicación, 77.
Doi: https://doi.org/10.4185/cac77
Hergueta-Covacho, E. (2014): Ser y estar en Twitter. Construyendo relaciones en comunidades de aprendizaje. In Cuadros Muñoz, R., Villatoro, J. (Hrsg.), Twitter en la enseñanza y aprendizaje del español (65-79). Málaga: Ediciones EdiEle.
Gabelas-Barroso, J., Marta-Lazo, C. & Hergueta-Covacho, E. (2013): Factor R-elacional como epicentro de las prácticas culturales digitales. In Aranda, D., Creus, A., Sánchez Navarro, J. (Hrsg.), Educación, medios digitales y cultura de la participación (-). Barcelona: Editorial UOC.
Barroso, J., Covacho, E.H., & Lazo, C. (2013): Phenomenological features of digital communication: interactivity, immersion and ubiquity. Sociedad de la Información, 44: 169-193.
Hon.Prof.(FH) Dr. Elisa Hergueta-Covacho, E.H. Lic., MA
Senior Lecturer Institut Tourismus, Wein Business und Marketing
Dr. Larissa Neuburger, MA, MA
Senior Lecturer Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802 186
[email protected]
IMC International Campus Piaristengasse
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Marketing
Master of Arts in Business / Vollzeit
Kapazitätsaufbau für nachhaltigen ländlichen Tourismus in Mosambik (CAST Mosambik)
Department of Business
Nachhaltigkeit aus Sicht der Weinkonsumentinnen und Konsumenten
Department of Business
WBL4JOB
Department of Business
Egger, R., Neuburger, L. (2022): Augmented, Virtual, and Mixed Reality in Tourism. In Xiang, Z., Fuchs, M., Gretzel, U., Höpken, W. (Hrsg.), Handbook of e-Tourism (317-342). Cham: Springer Nature.
Doi: https://doi.org/10.1007/978-3-030-48652-5
Egger, R., Neuburger, L., Matuzzi, M. (2022): Data Science and Ethical Issues. In Egger, R. (Hrsg.), Applied Data Science in Tourism. Tourism on the Verge. (51-66). Cham: Springer.
Doi: https://doi.org/10.1007/978-3-030-88389-8_4
Barbe, D., Neuburger, L. (2021): Generation Z and Digital Influencers in the Tourism Industry. In Stylos, N., Rahimi, R., Okumus, B., Williams, S. (Hrsg.), Generation Z Marketing and Management in Tourism and Hospitality (167-192). Cham: Palgrave Macmillan.
Doi: https://doi.org/10.1007/978-3-030-70695-1_7
Sakardy, D., Neuburger, L., Egger, R. (2021): Virtual reality as a travel substitution tool during COVID-19. In Wörndl W., Koo C., Stienmetz J.L. (Hrsg.), Information and Communication Technologies in Tourism 2021 (452-463). Cham: Springer.
Doi: https://doi.org/10.1007/978-3-030-65785-7_44
Egger, R., Neuburger L. (2020): Augmented, Virtual, and Mixed Reality in Tourism. In Xiang Z., Fuchs M., Gretzel U., Höpken W. (Hrsg.), Handbook of e-Tourism (1-25). Cham: Springer.
Doi: https://doi.org/10.1007/978-3-030-05324-6_19-1
Neuburger, L., Egger, R. (2020): Travel risk perception and travel behaviour during the COVID-19 pandemic 2020: A case study of the DACH region. Current Issues in Tourism, 24(7): 1003-1016.
Doi: https://doi.org/10.1080/13683500.2020.1803807
Barbe, D., Neuburger, L., Pennington-Gray, L. (2020): Follow Us on Instagram! Understanding the Driving Force behind Following Travel Accounts on Instagram. e-Review of Tourism Research, 17(4).
Neuburger, L., Beck, J., Egger, R. (2018): The ‘Phygital’tourist experience: The use of augmented and virtual reality in destination marketing. In Camilleri, M.A. (Hrsg.), Tourism Planning and Destination Marketing (183-202). Bingley: Emerald Publishing Limited.
Doi: https://doi.org/10.1108/978-1-78756-291-220181009
Neuburger, L., Egger, R. (2017): An Afternoon at the Museum: Through the Lens of Augmented Reality. In Scheeg, R., Stangl, B. (Hrsg.), Information and Communication Technologies in Tourism 2017 (241-254). Berlin: Springer, Cham.
Doi: https://doi.org/10.1007/978-3-319-51168-9_18
Dr. Larissa Neuburger, MA, MA
Senior Lecturer Institut Tourismus, Wein Business und Marketing
Prof.(FH) Priv. Doz. Mag. Dr. Arthur Posch
Fachhochschulprofessor Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802 197
[email protected]
IMC International Campus Piaristengasse
Betriebswirtschaft für das Gesundheitswesen
Bachelor of Arts in Business / Berufsbegleitend
Betriebswirtschaft für das Gesundheitswesen
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
International Business Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Marketing
Master of Arts in Business / Vollzeit
Braumann., E., Grabner, I., Posch, A. (2023): Wie gut ist das Risikobewusstsein in Ihrem Unternehmen?. Zeitschrift für erfolgsorientierte Unternehmenssteuerung CONTROLLING, Spezialausgabe Sommer 2023: 38 - 42.
Doi: https://doi.org/10.15358/0935-0381-2023-S-38
Sautner, E., Grabner, I., Posch, A., Duftner, C. (2023): How to plug the leaky pipeline in clinical rheumatology across Europe—lessons to be learned from experiences in business. Rheumatology.
Doi: https://doi.org/10.1093/rheumatology/kead090
Ng, E., Posch, A., Kraiczy, N., Köllen, T., Thom, N. (2022): Do “One Size” Employment Policies Fit all Young Workers? Heterogeneity in Work Attribute Preferences among the Millennial Generation. BRQ Business Research Quarterly.
Doi: https://doi.org/10.1177/23409444221085587
Posch, A. (2020): Integrating Risk into Control System Design: The Complementarity between Risk-Focused Results Controls and Risk-Focused Information Sharing. Accounting, Organizations and Society, 86.
Doi: https://doi.org/10.1016/j.aos.2020.101126
Braumann, E., Grabner, I., Posch, A. (2020): Tone from the Top in Risk Management: A Complementarity Perspective on How Control Systems Influence Risk Awareness. Accounting, Organizations and Society, 84.
Doi: https://doi.org/10.1016/j.aos.2020.101128
Posch, A., Garaus, C. (2020): Boon or Curse? A Contingent View on the Relationship between Strategic Planning and Organizational Ambidexterity. Long Range Planning, 53(6).
Doi: https://doi.org/10.1016/j.lrp.2019.03.004
Grabner, I., Posch, A., Wabnegg, M. (2018): Materializing Innovation Capability: A Management Control Perspective. Journal of Management Accounting Research, 30(2): 163-185.
Doi: https://doi.org/10.2308/jmar-52062
Prof.(FH) Priv. Doz. Mag. Dr. Arthur Posch
Fachhochschulprofessor Institut Tourismus, Wein Business und Marketing
Prof.(FH) Dipl.-BW(FH) Dr. Albert Franz Stöckl, MA
Studiengangsleitung International Wine Business
Institut Tourismus, Wein Business und Marketing
+43 2732 802 338
[email protected]
IMC International Campus Piaristengasse
International Wine Business
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management in Tashkent
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Tourism and Leisure Management in Sanya
Bachelor of Arts in Business / Vollzeit
Nachhaltigkeit aus Sicht der Weinkonsumentinnen und Konsumenten
Projektleitung, Department of Business
Online Weinkurse
Projektleitung, Department of Business
The Wine Lab
Projektleitung, 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_7
Stoeckl, 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/B978-0-08-100944-4.00005-7
Rinke, 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_10
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.
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, MA
Studiengangsleitung International Wine Business
Mag. Stephanie Tischler
Lecturer Institut Tourismus, Wein Business und Marketing
Institut Tourismus, Wein Business und Marketing
+43 2732 802 180
[email protected]
IMC International Campus Piaristengasse
Marktforschung, Tourismusforschung
Quantitative und qualitative Forschungsmethoden
Gesundheits- und Sporttourismus, Konsumentenverhalten
International Wine Business
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Klimawandel und dessen Auswirkungen auf touristische Attraktionen in Niederösterreich
Department of Business
Nachhaltigkeit aus Sicht der Weinkonsumentinnen und Konsumenten
Department of Business
Nachhaltige Innovationen in der Hotellerie
Department of Business
Hybrid Parks – Entwicklung eines Messmodells
Department of Business
InRuTou - Innovationen im ländlichen Tourismus
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_20
Tischler, 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/10.1007/978-3-658-33226-6
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_7
Bauer-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/C2018-0-02517-7
Bauer-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/C2018-0-02517-7
Lotter, 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/10.1007/978-3-658-24513-9
Steckenbauer, 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/10.1007/978-3-658-24513-9
Stoeckl, 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/B978-0-08-100944-4.00005-7
Steckenbauer, 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/10.1515/9783110424546-006
Bauer-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.n38
Maurer, 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_10
Steckenbauer, 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 Tischler
Lecturer Institut Tourismus, Wein Business und Marketing

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Ende der Bewerbungsfrist für EU StaatsbürgerInnen / Nachfrist	15.04.2023 / 31.10.2023
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Das Studium

Optimale Vereinbarkeit dank virtueller Komponente

Ihr Vorwissen zählt!

Tipp

Betriebswirtschaft leicht erklärt

Schwerpunkte: Tourism and Leisure Management

Vollzeit oder berufsbegleitend – welche Organisationsform passt am besten zu Ihnen?

Berufsbegleitendes Studium

Vollzeit-Studium

Erfolgskonzept: Theorie + Praxis

1. Die Grundlagen

2. Praxis und Ausland

3. Die Vertiefung

Studienplan

Accounting I

Principles of Management

Sustainability and Ethics in Leadership

Marketing I

Understanding Tourism

Tourism Geography

Rhetoric and Presentation

French I (Level A1)

Spanish I (Level A1)

Business English I

Foundations of Empirical Social Research

Tourism Research Exercises

Principles of Business Data Analysis

Professional Competence I

Accounting II

Microeconomics

Principles of Private and Public Law

Marketing II

Event Management

Hospitality Management

Destination Management

Group Dynamics

French II (Level A2)

Spanish II (Level A2)

Business English II

Business Mathematics - Theory

Business Mathematics - Exercises

Professional Competence II

Managerial Accounting and Decision Making

Macroeconomics

International and Tourism Law

Human Resource Management

Tourist Behaviour and Psychology

French III (Level A2/A2+)

Spanish III (Level A2/A2+)

Business Statistics - Theory

Business Statistics - Exercises

Qualitative Research Methods

Computational Thinking

Professional Competence III

Multi Channel Distribution Systems

Sustainability in Tourism

Culture, Heritage and Tourism

Current Issues in Tourism

Transportation

Tourism Intermediaries

Intercultural Competence

French IV (Level A2/B1)

Spanish IV (Level A2/B1)

Quantitative Research Methods

Professional Competence IV

Finance and Investment

Economics in Tourism and Leisure

Project Management

Digital Tourism

Hospitality Consulting

Destination Consulting

Negotiation and Sales Skills Training

French V (Level B1)

Spanish V (Level B1)

Bachelor Seminar I

Professional Competence V

Controlling

Entrepreneurship and Start-Ups