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Critically appraise two of the theories or concepts explored throughout this module. This should be done in the context of specific aspects of tourism considered throughout this module. (Food & Drink Tourism; Tourism Trails; Film Tourism; Heritage Tourism

COURSEWORK

Session: 2020/21                Semester: 1

Module Number: CBM831
Module Title: Leisure Tourism: Theory And Application

CW :1  Weighting: 100%

PLAGIARISM

“Plagiarism is the practice of presenting the thoughts, writings or other output of another or others as original, without acknowledgement of their source(s). All material used to support a piece of work, whether a printed publication or from electronic media, should be appropriately identified and referenced and should not normally be copied directly unless as an acknowledged quote. Text translated into the words of the individual student should in all cases acknowledge the source.” 

Before submitting assignments, you should check through it to ensure that:

  • all material identified as originally from a previously published source has been properly attributed by the inclusion of an appropriate citation in the text;
  • direct quotations are marked as such (using “quotation marks” at the beginning and end of the selected text), and
  • full details of the reference citations have been included in the Reference List (in RGU Harvard format).

Students are encouraged to review their work using the Turnitin Plagiarism Detection Service via CampusMoodle before final submission.

For further information on academic honesty, please see:

http://campusmoodle.rgu.ac.uk/course/view.php?id=76611

For further information on academic writing, please see:

http://www4.rgu.ac.uk/energy/induction/page.cfm?pge=48530

For further information on RGU Harvard Referencing, please see:

http://libguides.rgu.ac.uk/rguharvard

WORD COUNT

If the word count of an assessment is considered critical, then this will be reflected in the assessment criteria for that assessment.

Generally, the title page, executive summary (or abstract), contents page, lists of tables and figures, glossary (if required), reference list, and any appendices are not part of the word count.

Everything in the main body of text, including headings, sub-headings, citations and direct quotes, is included in the word count.

Anything you consider essential for your marker to read should be in the main body of text. Anything that is supplementary or supporting material should be in the appendices. Regarding tables in the main body of text:

  • A table containing mainly numeric content would not be considered part of the word count.
  • A table containing mainly text content would be considered part of the word count.

Brief

Critically appraise two of the theories or concepts explored throughout this module. This should be done in the context of specific aspects of tourism considered throughout this module. (Food & Drink Tourism; Tourism Trails; Film Tourism; Heritage Tourism; Dark Tourism; The Trouble with Tourism; The Solo Tourist or Tour Groups). You may discuss any number of aspects, but they should be clearly relevant to the appraised theories/concepts.

Throughout the work, you are required to refer to a wide range of relevant academic literature and appropriate real examples which exist within tourism.

Based on your appraisal, you are required to propose appropriate recommendations which could be of value to relevant destinations or organisations within the tourism industry.

Ensure your work follows a professional structure – including contents page, executive summary and correctly structured reference list.

In week 10, there will be an opportunity for individual meetings with lecturer to discuss your plans for coursework. In preparation for this you are expected to complete the “Coursework Proposal Pro-forma” which can be found below.

Criteria for Assessment:

Criteria for assessment is outlined in the marking grid below.

Word Length:

3000 - 3500 words


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