WINE 7007 - Wine Business Study Tour
North Terrace Campus - Trimester 2 - 2025
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General Course Information
Course Details
Course Code WINE 7007 Course Wine Business Study Tour Coordinating Unit Marketing Term Trimester 2 Level Postgraduate Coursework Location/s North Terrace Campus Units 3 Contact Up to 36 hours Available for Study Abroad and Exchange N Restrictions Students must be over 18 years of age Assessment Assessment is by project assignments and group participation. Course Staff
Course Coordinator: Dr Armando Corsi
Course Coordinator: TBA
Lecturer: TBA
Location: 10 Pulteney Street, Nexus Building
Email:Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
On successful completion of this course students will be able to:
1. Define the relevance of officially designated wine regions to the place of origin dimension of wine marketing.
2 Evaluate the role of regional wine organisations in adding value to a region’s grape and wine production.
3. Categorise the wine region specific factors which influence the financial and sustainability performance of wine businesses located in the region.
4. Assess and compare grape quality between wine regions, using price as the indicator.
5. Analyse the differences between wine regions with respect to their wine brand equity, wine tourism, and sales performance in export markets
6. Recommend wine region marketing strategies that will be effective and within the capabilities and resources of a wine region organisation.最新糖心Vlog Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
最新糖心Vlog Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1, 2, 3, 4, 5,6 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
2, 3, 4, 5, 6 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
2, 3, 4, 5 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
6 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
1, 2, 3, 4, 5, 6 -
Learning Resources
Required Resources
There is no textbook required, refer to recommended resources for reference sources.Recommended Resources
Barossa Grape and Wine Association, http://www.barossa.com/barossa-grape-and-wine-association
Wine Tasmania, http://www.winetasmania.com.au
Halliday, James, 2014, James Halliday’s Wine Atlas of 最新糖心Vlog, Hardie Grant Books, Richmond, Victoria
Tourism Research 最新糖心Vlog, http://www.tra.gov.au/research/Regional-overview.html
Wine 最新糖心Vlog, Register of Protected Geographical Indications, HTTPS://WWW.WINEAUSTRALIA.COM/EN/PRODUCTION%20AND%20EXPORTING/REGISTER%20OF%20PROTECTED%20GIS%20AND%20OTHER%20TERMS/GEOGRAPHICAL%20INDICATIONS.ASPX
Wine 最新糖心Vlog, WineFacts, Regional Snapshots
Wine 最新糖心Vlog, WineFacts, Wine Export Approvals Database
Wine 最新糖心Vlog, WineFacts, 2016, 最新糖心Vlogn Winegrape Purchases Price Dispersion Report 2016
Wine 最新糖心Vlog, SA Wine Grape Crush Survey Full Report, July 2016
Winemakers’ Federation of 最新糖心Vlog, WINE INDUSTRY REPORT, Expert Report on the Profitability & Dynamics of the 最新糖心Vlogn Wine Industry, Adelaide, August 2013
Additional reference resources will be identified during workshop sessions.Online Learning
This course is not available to external students since the region field trips are mandatory and are required in order to meet the visit evaluation and project report assessment requirements.
Desk research and project initiation briefings will be recorded for online access. -
Learning & Teaching Activities
Learning & Teaching Modes
The course is taught through workshops and field visits.
The workshops and field visits will be in small group learning mode with input from wine industry personnel and with mentoring from the lecturer.
The focus of the learning will be analysis and problem solving by applying wine business principles and frameworks to real world wine business performance in a regional context.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The course will commence with a compulsory session at which the relevant theoretical concepts, analytical frameworks and reference sources will be outlined. Students will also be allocated to groups; the research tasks specified; and the assessable requirements identified. Some strategic themes will be presented and the students will work on them as part of their assignments.
Students collaborating in their groups will be required to undertake substantial desk research on defined wine region topics over the 5 weeks prior to the field study region visits.
The field study visits will take place over several full days as per timetable.
The field study will entail visits to wineries, meetings with wine producers and with representatives from the regional organisations.
Follow up full day workshop will provide each group with the opportunity to be mentored by the lecturer in preparation for their assessable wine region project report. The reports are to be prepared and submitted on an individual basis for assessment.
In addition to the days of scheduled contact, students are required to undertake sufficient research, group and individual study hours, and assessment preparation to make up the balance of the 156 hour minimum workload for this course.Learning Activities Summary
Workshop April
Lecture presentation introducing the wine business agenda and concepts relevant to the Wine Business Study Tour.
Identification of resources and references.
Allocation of students to groups.
Specification of group research tasks in preparation for visit.
Briefing and discussion on the analytical methodologies relevant to the wine region project report.
Confirmation of the assessment submission timetable.
Regions visit May
Visit region 1
Briefings from a wine region organisations representative.
Visit to wine businesses that represent a range of wine business models in the region.
Briefing and Q and A opportunity with a winemaker who champions the region.
Visit region 2
Briefings from a wine region organisations representative.
Visit to wine businesses that represent a range of wine business models in each region.
Visit region 3
Briefings from a wine region organisations representative.
Visit to wine businesses that represent a range of wine business models in each region.
Post visit evaluation June
Students individually complete and submit pro forma visit evaluation for assessment.
Project report submission July
Students individually submit wine region project report for assessment. -
Assessment
The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment task Task Type Weighting Learning Outcome(s) 1. Participation + discussion during the tour individual 20% 1,2,4 2. Self-reflection experience Individual 25% 1,2,4,5 3. Oral presentation Individual 25% 2,4,5,6 4. Final report Group 30% 1,2,3,4,5,6 Assessment Detail
Participation and Discussion. During the study trip, students will be evaluated based on the quality of their interactions with the different actors from institutions and wine businesses. Students will also be evaluated based on their capability to generate relevant discussions and engage into on-going discussions related to the course topic.
Individual assignment
Weight 20%
Self reflection Evaluation will require students to individually record their visit observations and appraisal of specific aspects of the visit in a structured pro forma document. Marks will be awarded according to the extent of wine business insights (learning) which is demonstrated in the responses. Responses that only reproduce factual information will not be sufficient to achieve a pass result.
Individual assignment
Weight 25%
Oral Presentations. Students will provide a presentation of the keys points of their evaluation of the three regions visited during the study trip. The oral presentation will last for 10-12 minutes.
Individual assignment
Weight 25%
The Wine Regions project report
Students are required to analyse the three wine regions and recommend regional marketing strategies for each of the regions.
Specifically the assignment is:
Evaluate the differences between the three nominated regions’ wine business performance attributable to:
• the region wine brand
• grape quality
• wine tourism
• export market sales
• regional wine organisations
and recommend marketing strategies that regional wine organisations for each of the regions could realistically implement to improve the region’s wine business performance.
Group assignment
Weight: 30%
Word limit: 2,500 words excluding data appendices
Group assessment will be marked according to the performance of the group on the designated group research tasks following from the workshop sessions. All individuals in the group are expected to contribute to group performance and an individual may be penalised in instances where the group collectively identifies a lack of contribution from an individual member of the group.
A passing grade will require the report to explain the factors that could contribute to business performance differences between the regions and to articulate at least one marketing strategy that is appropriate for the objective of improving the performance of wine businesses located in one of the regions.Submission
No information currently available.
Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
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SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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- Student Grievance Resolution Process
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