Important: For the most up-to-date information, refer to the official George Mason Course Catalog
Considers the characteristics of food and wine tourism related to environmental, economic and socio-cultural sustainable tourism and assess the possibilities and limitations for implementation within a variety of destinations and settings. Includes the development of the global food chain, artisan food and drink production, and the role of food and wine in the tourist experience. Offered by School of Sport/Rec/Tour Mgmt. Limited to three attempts.
This course is not offered this semester.
- Fall 2020, Section: 001, CRN 78047, Format: Online, Instructor: Maryanne Hill, Fall 2020 Section 001 Syllabus
- Fall 2019, Section: 001, CRN 80825, Format: Face-to-Face, Instructor: Sue Slocum, Fall 2019 Section 001 Syllabus