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ITB 2017 - foc MOOC on Social Media in Tourism
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Written by Joachim Willms [Managing Director]   

Free online course: Social Media in Tourism

Don’t just be a follower – Be an expert!

With its multi-session, free Massive Open Online Course (MOOC) on social media in tourism ITB Academy – together with Tourismuszukunft, the Institute for eTourism will be providing tourism professionals with the latest information and updating their social media knowledge.

Participants learn fundamental information about the Internet and social media and receive an overview of the different platforms and important tips about proper social media conduct. Storytelling, social commerce and potential legal obstacles will also be addressed. The modules are in English and contain interesting lecture videos, informative study documents and inspiring best practice examples.

Your benefits

  • Improve your online marketing skills: Free, up to date knowledge on social media with a focus on the travel industry
  • Study wherever and whenever you have the time: The course can be taken via mobile devices and at any time of the day (until 1 April 2016)
  • Be ahead of your colleagues: Regular updates and inspiring Best Practice Examples on Social Media in tourism industry
  • Get ROI: Learn how to use Social Media efficiently and target-oriented to get your company more attention
  • Bring your professional qualification to the next level: Obtain an official ITB Berlin ELearning certificate (89 EUR, students 49 EUR + VAT)

Why is corporate health management so important?
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Written by Joachim Willms [Managing Director]   

I recommend the following article!

Why is corporate health management so important?

Social trends are creating new and increased health risks in the work environment. This topic has powerful ethical considerations and includes a term that barely existed a decade ago: “presenteeism” – the practice of working while unwell or persistently working longer hours and/or taking fewer holidays than the terms of one’s employment allow, especially as a result of fear of losing one’s position or even employment. Employers that proactively use corporate health management to address potential issues can create significant competitive advantage.

Edited by Prof. Edward Yagi, from a speech made by Dr. Axel Baur, Senior Partner, McKinsey and Company, Tokyo Office

Key studies demonstrate a worrying trend in the relationship between employee healthcare and negative financial impact. Indeed, healthcare costs are shown to be increasing faster than other cost factors with presenteeism currently representing the biggest cost driver in many industries. Statistics show that just the top three problem classifications (psychiatric conditions, respiratory conditions, and musculoskeletal conditions) cause annual presenteeism costs of roughly US$8.4 billion for the German car manufacturing industry alone. Furthermore, compound annual growth rates of German employer healthcare costs were 4% between 2005 and 2010, while during the same period the comparable growth of wages and GDP was only 1%. In parallel, it has been estimated that UK employer failure to adequately invest in the health and wellbeing of their employees, costs the UK economy £57 billion a year in lost productivity.


Culinary and Wine Tourism Conference 2017, Krems, Austria, 18.-21.10.2017
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Written by Joachim Willms [Managing Director]   

Culinary and Wine Tourism Conference 2017

October 18 - 21, Krems, Austria

Call for Abstracts

  IMC University of Applied Sciences Krems

in collaboration with the German Society for Tourism Research (DGT) and Vienna University of Applied Sciences (FHWien) hosts the

 3rd Culinary and Wine Tourism Conference (CWTC17)

The conference venue is located one hour west of Vienna

in the Wachau* Danube Valley.

CWTC17 closes with a culinary field trip to Vienna (Saturday, October 21st)

CWTC17 invites scholars from all over the world. It provides an opportunity for tourism researchers, interested practitioners and young academics to exchange research, ideas and practical experiences regarding culinary and wine tourism. New and emerging directions in research and practice in this field will be presented and discussed.

The scientific committee welcomes theoretical and applied research contributions in the form of extended, structured abstracts (see templates: Template_Abstracts_CWTC17 and Template_Titlepage_CWTC17 attached).

Examples for relevant topics include the following:

  • Products - microeconomic aspects, profitability of culinary and/or wine tourism products, innovation, legal aspects, marketing strategies and special offers of tourism organizations and vintners.
  • Tourists - different segments of culinary/wine tourists, attitudes/values/preferences as well as customer journey aspects, consumer behavior / insights and destination choice, emotional attachments and brand/place bonding.
  • Regions - co-operations / partnerships in regions, added value, macroeconomic effects, destination development, marketing, industry structure / analysis, legal aspects, marketing strategies.
  • Experiences - experiential consumption and innovative culinary experiences, cultural aspects, fascination of culinary and/or wine tourism, passion & sensuality, storytelling, history and tradition of culinary and/or wine tourism.
  • Contemporary Issues - wine architecture, sustainability, blogging, social media, eMarketing, culinary and wine related media ventures.

The conference also welcomes papers addressing other significant advances related to culinary and wine tourism.

The conference language is English. All accepted contributions need to be presented at the conference by at least one of the authors. All submissions will be double blind peer reviewed prior to the event. Presentations of 15 minutes each will be grouped in thematic sessions.

Deadlines (2017):

  • Submission Deadline for Abstracts: March 31st
  • Acceptance notification: May 31st
  • Early bird registration: June 30th
  • Registration deadline: September 15th

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