Final Project:

Creating a Day-long Culinary Tour in Ontario

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Objective:

To research three food producers and/or beverage manufacturers in rural Ontario - located within 150km (a two-hour drive) of either Toronto, Ottawa, Windsor or London - and create day-long Culinary Tour, presenting your findings in a tour brochure in the form of a MS PowerPoint for presentation.

Method:

As a future Culinary Tour Planner, you will need to:

• Research a rural area (within 150km from a major Ontario city) renowned for its food and beverage, that would interest Culinary Tourists and create day-long tour
• Describe the specific target market for the tour and why they were selected
• Prepare a detailed itinerary that starts and ends at a fixed location in a city
• Highlight three different authentic businesses of interest to food tourists such as food producers/manufacturers (e.g. farms, fruit orchards, fisheries, etc.) and/or drink producers/manufacturers (e.g. breweries, wineries, and distilleries) as stops on the tour
• Do NOTinclude restaurants / bars / pubs or retailers / farmers markets / grocery storesas any of the three stops. Explain why they were chosen, what they offer, and why and what food tourists will appreciate about them (e.g., authenticity, local prominence, brand, etc.)
• You will need to explore the various factors that will make a lasting positive impact on your guests.
• This assignment has both descriptive and marketing implications.

Tour Brochure Contents:

1. Map out the trip, starting & ending in the same city:
   • Where are your three stops located? (Hint! include a print out of a map!)
   • Create Google Map showing the locations of the three places you intend to visit and indicate the distances and travel times between each stop (i.e. how far away they are from each other and from the starting/ending point)
2. Travel Itinerary: Create breakdown of the day's events in a chart format
   • When and where is pick-up and drop-off times & places?
   • Give the full addresses, opening times, contact info, etc. for each stop
   • Include travel times between each stop and the total time taken
   • Explain higlights of the food and beverage experiences at each of the 3 places
3. Food & Beverage Experiences: Describe the foods and/or beverages at each of the three stops in the day-long tour and explain what makes each food item or beverage a must see authentic local experience as well as how they are connected to each other and the region's brand!
4. Describe the specific target market for the tour and why they were selected.
5. Explore the various factors that will make a lasting positive impact on your guests.

Guidelines:

1. Presented the brochure as a MS PowerPoint presentation-no other formats allowed.
2. The contents of the brochure should be no more than 10 slides, free of errors, and professionally presented. Please identify the source of any photos.
3. Include:
   • cover ID with the names and ID numbers of the authors,
   • a separate page for a Bibliography.
4. Include all sources of research information you used to create brochure in a Bibliography page; for example: identify your sources of pictures, maps, brochures, web pages, charts, etc.
5. There must be a minimum of 3 separate reference resources.
6. A separate "Bibliography" is needed before your assignment will be accepted for graded.

The assignment is expected to have no spelling errors, grammatical errors, or reference errors. Your tour (PPT) brochure will be well organized and comprehensive, use headings to help organize your information for your clients to easily see and read, followed by supported topic sentences. (Examples: "The history of this farm" or "What makes the ____ grown here authentic", etc.)