introduces students to the history of tourism and leisure, and the development of the field of tourism studies. This will include consideration of foundational concepts such as culture and nature, research on the needs and gratifications of tourists, and studies of the functions of tourism.

investigates the concept of sustainability and focuses on the importance of sustainable tourism initiatives, covers measuring the demand for tourism, the role of government and industry stakeholders in the tourism planning process, and a consideration of how tourism planning strategies are developed, implemented, evaluated, and controlled. In addition, there will be an examination of the principles that structure the tourism industry.

- inactive course.

examines the history and geography of national parks and other publicly protected lands, and considers the impact of human interaction with landscapes. Additionally, the course will focus on tourism planning and management in national parks and protected areas, and investigate guidelines for best practice in tourism operations.

considers built, natural and cultural resources for heritage tourism destinations on a variety of scales from World Heritage Sites to countryside and rural tourism attractions. Issues around the international context of heritage, interpretation, and packaging of cultural heritage products, regional identities and environments and the importance of small and medium sized enterprises are examined.

highlights the importance of responding to world issues in tourism, and considers issues around socio-political-environmental factors influencing tourism, the impact of new social movements on tourism, the demographics and psychographics of travellers, the promotion of culture and territories, and the globalization of tourism.

- inactive course.

is a case-based course focussing on the application of major tourism theories and concepts to modern tourism industry issues. Potential areas of consideration include transportation issues in tourism, visitor management, rural tourism, urban tourism, health tourism and therapeutic recreation, island tourism, critical regionalism, maximizing the year-round potential of tourism, and contemporary research in tourism.

examines the history of gastronomy and the role of food in cultural heritage with different case studies around the world. Wine growing regions from countries such as Canada, France, Italy, Hungary, South Africa, Greece, and Cyprus will be critically analyzed from an economic impact context. Trends in cuisine and culinary arts, successes and challenges in promoting food tourism in Newfoundland food and drink in literature, art and film, and food and wine tourism best practices will be a key focus. The students will be required to take local tours of selected restaurants and wineries in Newfoundland for practical exposure of the food and wine industry.