Understanding Travel and Tourism

Course aim

To enable students to examine travel and tourism as sociocultural phenomena in historical and contemporary contexts.

Course content

Tourism as a field of study; tourism: the complexities of definition; mass consumption societies and demand for tourism; continuities in the history of travel and tourism; technological impacts from the Industrial Revolution to virtual reality; psychosocial analysis of the tourist experience; tourism and cultural preservation; tourism and international understanding; tourism and social change; the economic impacts of tourism; trends in the development of travel and tourism.

Textbook(s)

Weaver, D & Lawton, L 2014, Tourism management, 5th edn, John Wiley and Sons, Milton, Qld

Prerequisite(s)

Nil

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY WEST
Lecture	2 hours x 13 weeks
Tutorial	1 hour x 13 weeks
EXTERNAL, CITY WEST, DISTANCE EDUCATION
External	3 hours x 13 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Article Summary, Examination, Project, Short answer assignment

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 3)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.