Bachelor-Studium International Wine Business

Wo könnten Sie das betriebswirtschaftliche Know-how für das „International Wine Business“ besser erlangen als in einem der wichtigsten Weinbaugebiete Österreichs?

Mit einer fundierten Ausbildung, die sowohl betriebswirtschaftliche als auch rechtliche, weinbauliche und önologische Aspekte beinhaltet, sind Sie nach 6 Semestern bestens gerüstet für sämtliche betriebswirtschaftlichen Tätigkeiten der Wein- und Getränkeindustrie – und das auf internationalem Parkett, denn: Die Unterrichtssprache ist Englisch.

Das Studium: Bachelor of Arts in Business (BA)

Während des gesamten Studiums stehen natürlich der Wein und die Weinbranche im Mittelpunkt: Sie werden zur Expertin oder zum Experten auf diesem Gebiet. Das Studium ist der einzige Bachelor-Studiengang an einer Fachhochschule in Österreich mit einem klaren Fokus auf der Weinwirtschaft.

Als Grundlage behandelt das Studium die unterschiedlichen Disziplinen der Betriebswirtschaft und Volkswirtschaft. Dadurch machen Sie sich mit den unternehmens- und abteilungsinternen Strukturen und Abläufen vertraut. Im Arbeitsalltag können Sie dank dieses breiten Wissens zahlreiche Funktionen einnehmen.

Außerdem zeichnet sich das Studium durch das hohe Maß an Internationalität aus. Sie studieren mit Kolleginnen und Kollegen aus aller Welt und haben die Möglichkeit, das 4. Semester im Ausland an einer unserer Partner-Hochschulen zu absolvieren. Auch im 5. Semester können Sie sich im Rahmen Ihres Praktikumssemesters für den Schritt ins Ausland entscheiden.

Geschichten aus dem Studium

Betriebswirtschaft leicht erklärt

Die Betriebswirtschaftslehre befasst sich mit der Führung, Steuerung und Organisation von Unternehmen.

Anders ausgedrückt beschreibt sie die Unternehmensvorgänge in Betrieben: Ziel ist es, die Aufgabenbereiche, Herangehensweisen und Zielsetzungen der einzelnen Unternehmensbereiche zu planen, durchzuführen und im Nachhinein zu analysieren.

Einige Teilbereiche der Betriebswirtschaftslehre: Rechnungswesen und Finanzierung, Marketing, Personalwesen und Logistik.

Schwerpunkte: International Wine Business

Im Bachelor-Studium International Wine Business vermitteln wir Ihnen eine breite betriebswirtschaftliche Basis. Aber das ist noch nicht alles: Sie beschäftigen sich eingehend mit den Besonderheiten der Weinbranche.

Vitikultur alias Weinbau

Der Weinbau bezeichnet die Kultivierung von Reben mit dem Ziel der Weingewinnung. Dieser Prozess wird von der Winzerin oder vom Winzer begleitet.

Ausschlaggebend für den späteren Geschmack des Weins sind zahlreiche Faktoren: Standort und Boden, Klima, Wetter, die Arbeit des Winzers und die gewählten Rebsorten.

Önologie alias Weinverarbeitung oder Kellerwirtschaft

Die Kellerwirtschaft umfasst alle Arbeiten, die für die Herstellung des Weins erforderlich sind. Önologinnen und Önologen sind für die Ausstattung der Kellereien zuständig und übernehmen die Verantwortung für die Produktion der verschiedenen Weine. Die Expertinnen und Experten kennen die Ansprüche des Marktes und wissen, wie ihr Wein diese Bedürfnisse erfüllt.

Sensorik

Die Sensorik beschreibt die Bewertung von Eigenschaften mit den Sinnesorganen. In der Wein-Sensorik werden Kriterien wie Farbe und Klarheit, Geruch und Aroma, Konsistenz, Temperatur und natürlich der Geschmack analysiert.

Studium International Wine Business - Frauen stehen im Weingarten und trinken ein Glas Wein

Studium International Wine Business - Studierende im Vorlesungssaal

Studium International Wine Business - Studierende arbeitet am Laptop

Sie können das Studium ganz nach Ihren persönlichen Interessen gestalten. Sie entscheiden, ob Sie für ein Semester an einer unserer Partnerhochschulen studieren wollen, und suchen sich den perfekten Praktikumsplatz. Auch die Themen der Bachelor-Arbeit wählen Sie frei. Einige Ideen: biologische Weinherstellung und ‚Natural Wein‘, E-Commerce und digitales Weinmarketing, Weintourismus oder bestimmte Weinmärkte wie Großbritannien, China oder Russland.

Studiengangsleiter Albert Stöckl

Erfolgskonzept: Theorie + Praxis

Das Studium umfasst 3 Säulen:

1

Die Grundlagen

In den Semestern 1-4

Im Studium beschäftigen Sie sich mit Betriebswirtschaft, Volkswirtschaft, Sprachen und Kommunikation und stärken ihre sozialen Kompetenzen.

Wir statten Sie mit Kenntnissen in den Bereichen Marketing, Verkauf und Brand Management aus. Immer im Blick: sowohl nationale als auch internationale Begebenheiten und Gepflogenheiten. Auch Rechnungswesen und Finanzierung sowie Controlling stehen auf dem Studienplan. Nach Ihrem Studium wissen Sie also, wie Sie Ihr Unternehmen im nationalen und internationalen Marktumfeld wettbewerbsfähiger machen können.

2

Das Praxis-Semester

Im Semester 5

Das Praktikum im 5. Semester ist ein Kernelement des Studienprogramms. Insgesamt sind Sie mindestens 22 Wochen in Ihrer Praktikumseinrichtung tätig. Wir empfehlen, dass Sie dieses Praktikum im Ausland absolvieren.

Während Ihres Praktikums sammeln Sie praktische Einblicke in die Arbeitsweise und Funktionen eines Unternehmens. Sie sammeln Erfahrungen, die für Ihre zukünftige Karriere entscheidend sein können.

Auch die restlichen Semester Ihres Studiums haben eine starke praktische Komponente: Kurse an den Weinbauschulen in Krems und Klosterneuburg, Gruppenarbeiten inklusive eines eigenen Jahrgangsweins und zahlreiche Exkursionen und Firmenbesichtigungen sind nur einige der praktischen Teile Ihres Studiums.

3

Die Vertiefung

In den Semestern 1-6

Im Rahmen Ihres Studiums beschäftigen Sie sich selbstverständlich verstärkt mit Wein und Weinbau. Sie lernen mehr über die perfekten Lagen und die Rolle der Reben. Auch in den Bereichen Weinbau und -produktion, Rebsorten und Weinstile bauen Sie Expertise auf.

Weitere wichtige Teile des Studiums sind unter anderem internationales Weinrecht, die sensorische Beurteilung von Weinen sowie Weinbehandlungs- und Weinanalysemethoden. Am Ende Ihres Studiums können Sie so die Weinherstellung unter bestimmten nationalen und internationalen Bedingungen bewerten.

Studienplan

Was wird Sie im Studium genau erwarten? Der Studienplan gibt Ihnen eine Übersicht.
Klicken Sie auf die einzelnen Lehrveranstaltungen um nähere Informationen zu erhalten.

1. Semester

Course	SWS	ECTS
Accounting and Financing
Accounting I	2	4
Accounting I Module: Accounting and Financing Root module: Accounting and Financing Semester: 1 Course code: ACCI1ILV Contact hours per week: 2 ECTS: 4 Course Content: Introduction to bookkeeping and accounting (Anglo-American and Austrian systems) Accounting regulations Double-entry bookkeeping Accounting for operating activities Overview of annual financial statements Introduction to analysis of annual financial statements Sales taxation for the agricultural industry Exceptions for the taxation of food and beverages and semi-luxury food and beverages Course outcome: Upon completion of this course, students are able to: explain the system of double-entry bookkeeping, the principles of accounting and the relationships between the various parts of the accounting system, describe the impact of accounting rules, explain the basic concepts of an annual financial statement, use accounting as a central company documentation, information and decision-making tool, describe the features and function of lump sum and partial lump sum taxation.
Law
International Wine Law	1	2
International Wine Law Module: Law Root module: Law Semester: 1 Course code: IWL1VO Contact hours per week: 1 ECTS: 2 Course Content: International and EU laws and directives for grape growing and winemaking Labelling requirements and optional information on labels Designation of origin, geographical information and traditional terminology Accompanying documentation and vineyard registration Import and export regulations Support programmes and their national implementation Intergovernmental agreements Planting and replanting regulations in selected countries International comparison of specific regulations for winemaking processes Course outcome: Upon completion of this course, students are able to interpret national and EU laws and directives, label wine properly, describe grants provided under support programmes, correctly apply key wine industry import and export regulations in various situations, interpret national and EU grape growing and winemaking laws and directives, describe country-specific winemaking processes and regulations.
Management
Principles of Management I	2	3
Principles of Management I Module: Management Root module: Management Semester: 1 Course code: B_POMI1VO Contact hours per week: 2 ECTS: 3 Course Content: Management history and the development of management theories and concepts Managerial levels, skills a manager needs, tasks a manager performs, roles a manager plays Key business administration concepts, efficiency principle (efficiency and effectiveness), minimum and maximum principles Overview of company functions o Management: definitions and principles of management (the 4 management functions: planning, organizing, leading, controlling) o Marketing: basics and principles; 4Ps o Basics and principles of - Production, procurement and logistics - Investment, finance and accounting The business environment – stakeholders and stakeholder management Company vision and mission Business administration in an academic context: Taylorsim, PIMS model; principles and examples of scientific research in management Course outcome: Upon completion of this course, students are able to explain the 4 management functions: planning, organizing, leading, controlling, explain key business administration concepts, such as the efficiency principle and minimum and maximum principles, give an overview of company functions (management, controlling, marketing, procurement, production, investment, finance, accounting), analyze a business environment and understand how different stakeholders of an organization have to be taken care of, explain efficiency and effectiveness, give examples of a company’s vision and mission explain different managerial levels, skills a manager needs, tasks a manager performs and roles a manager plays, explain the milestones in management history and the development of management theories and concepts, explain business administration in an academic context as well as basic concepts and theories used in scientific research on management.
Sustainability and Ethics in Leadership	1	1
Sustainability and Ethics in Leadership Module: Management Root module: Management Semester: 1 Course code: B_SEL1VO Contact hours per week: 1 ECTS: 1 Course Content: Current social, ecological and economic trends Principles and history of the concept of sustainable development Business ethics and its application in companies Leadership and its role in addressing future challenges in our society Course outcome: Upon completion of this course, students are able to reflect on values and further conditions necessary for sustainable leadership, explain practical tools for leadership, sustainability and ethics, discuss their role in business contributing to the Sustainable Development Goals.
International Wine Industry / International Wine Marketing
Sustainability in the Wine Industry	1	2
Sustainability in the Wine Industry Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 1 Course code: SWI1WK Contact hours per week: 1 ECTS: 2 Course Content: Relevance of sustainability principles (ecological, economic, social and cultural aspects), the UN Sustainable Development Goals and ethics for wine industry Environmental footprint of grape and wine production Sustainable operational strategies for grape and wine production, Austrian and international certification systems Course outcome: Upon completion of this course, students are able to describe the principles of sustainability with respect to management practices in grape and wine production discuss sustainability of internal operational strategies and explain wine industry certification systems, evaluate production options according to sustainability and ethical guidelines.
Wine Regions of the World I	2	3
Wine Regions of the World I Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 1 Course code: WRWI1VO Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles Selected wine regions of European countries Geographie and Climate Short history Legislative regulations (e.g. quality parameters) Important terms and abbreviations (including terminology in the respective language) Grape varieties Wine styles and production specificities Course outcome: Upon completion of this course, students are able to explain Europe’s important wine regions, describe wine styles, grape varieties and the “terroir” of selected wine areas, discuss similarities and differences within specific regions, distinguish wine regions regarding their role as niche products in terms of quantity, quality and international market importance.
Wine Production
Viticulture I	2	3
Viticulture I Module: Wine Production Root module: Wine Production Semester: 1 Course code: VITI1VO Contact hours per week: 2 ECTS: 3 Course Content: Origin and diffusion of grapevine cultivation Basics of grapevine botany The grapevine biological cycle: vegetative and reproductive cycles Basics of grapevine physiology Grapevine interactions with the environment Abiotic and biotic stress factors Course outcome: Upon completion of this course, students are able to apply wineyard management strategies based on the solid knowledge on grapevine biology and physiology, identify the main phenology stages of the grapevine, the factors affecting the yield and composition of the berries as well as its major abiotic and biotic stressors.
Wine Sensory
Wine Tasting and Description I	2	3
Wine Tasting and Description I Module: Wine Sensory Root module: Wine Sensory Semester: 1 Course code: WTDI1VO Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of taste and sensory sensation / evaluation: sugar, acidity, umami, alcohol, tannins (bitterness) in water and in different concentrations Physiological structure of sensory sensations (sight, smell, taste) Fundamentals of tastes in wine components - five main taste sensations in wine Tasting wine in a professional way Fundamentals of wine descriptions and its’ different approaches (e.g. WSET, Master of Wine, Master Sommelier, journalist approach) “Key tastes of the wine world” (e.g. German Riesling, Porto, Champagne, Burgundy, Tokaj etc.) Basics in traditional wine and food pairing Course outcome: Upon completion of this course, students are able to describe fundamental tastes and sensory sensations and evaluate them, explain the physiological structure of sensory sensations (sight, smell, taste), describe the tastes in wine components i.e. the five main taste sensations in wine, carry out a wine tasting wine in a professional way, apply the fundamentals of wine descriptions, distinguish selected “Key tastes of the wine world” (e.g. German Riesling, Porto, Champagne, Burgundy, Tokaj etc.), apply the basics in traditional wine and food pairing.
Mathematics and Statistics
Business Mathematics
Business Mathematics - Theory	1	2
Business Mathematics - Theory Module: Business Mathematics Root module: Mathematics and Statistics Semester: 1 Course code: B_BM1VO Contact hours per week: 1 ECTS: 2 Course Content: Number formats Common Units Levels of measurement Common business calculations Fundamentals of business mathematics with a special focus on modelling Fundamentals of financial mathematics Importance of fractions and ratios in business Line charts and logarithmic scaling Integral and differential calculus numerical and graphical approach Probability and random numbers Mathematical optimisation Course outcome: Upon completion of this course, students are able to select and utilize numbers, measurements and units in the proper format, describe common business calculations as well as their objectives, discuss profitability in context of price elasticity, explain the time value of money, discuss probability estimates, describe the use of ratios, interpret time series data, discuss the use and pitfalls of mathematical optimization.
Business Mathematics - Exercise	1	2
Business Mathematics - Exercise Module: Business Mathematics Root module: Mathematics and Statistics Semester: 1 Course code: B_BMEX1UE Contact hours per week: 1 ECTS: 2 Course Content: Exercises to apply the contents of the lecture “Business Mathematics – Theory" to course-specific problems. Utilisation of Number formats Common Units Levels of measurement Common business calculations Fundamentals of business mathematics with a special focus on modelling Fundamentals of financial mathematics Importance of fractions and ratios in business Line charts and logarithmic scaling Integral and differential calculus numerical and graphical approach Probability and random numbers Mathematical optimisation Course outcome: Upon completion of this course, students are able to select and utilize numbers, measurements and units in the proper format, independently perform fundamental business mathematics in context of business problems, perform and interpret break even analysis, discuss profitability in context of price elasticity, explain the time value of money, compound and discount cash flows, work with probability estimates, use ratios and fractions to assess situations, explore and analyse time series data.
Personality Training
Group Dynamics	1	1
Group Dynamics Module: Personality Training Root module: Personality Training Semester: 1 Course code: B_GD1WK Contact hours per week: 1 ECTS: 1 Course Content: Group dynamics in a business environment Difference between a group and a productive team Influences of actions and inaction Benefits of a strong and diverse team
Scientific Methods and Tools
Principles of Business Data Analysis	2	3
Principles of Business Data Analysis Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: B_PBDA1ILV Contact hours per week: 2 ECTS: 3 Course Content: Data collection, formatting, formulas, functions, charts, data lists and pivot tables Interaction with relational data sources, form controls Working with a spreadsheet program Course outcome: Upon completion of the course, students are able to use a spreadsheet programme to solve economic problems using formulas, functions and diagrams, explain the relationship with relational databases.
Foundations of Empirical Social Research	1	1
Foundations of Empirical Social Research Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: B_FESR1VO Contact hours per week: 1 ECTS: 1 Course Content: Fundamentals of Philosophy of Science Induction, deduction Gain of knowledge, logical conclusions Theory, model, concept Research questions, hypotheses Ethics in research Methods overview Qualitative & quantitative methods (surveys, experiments, overviews, interviews, focus groups) quality criteria of scientific measurements (reliability, validity) Constructs and operationalisation Method combination Sampling Basic principles of scientific work Process of scientific research processes, in particular topic identification, research questions and method selection citation standards, source research and criticism Development of scientific work Course outcome: Upon completion of the course, students are able to Design and methods: to explain the difference between qualitative and quantitative methods and research approaches and their quality criteria, to clearly identify the main components of a series of qualitative and quantitative methods, to explain their application and the combination of different methods, to name ethical standards of scientific research. Sampling and measurement: define different sampling methods, to explain the basics of the measurement of constructs. Procedure and the process of the survey: to present the different phases of the research process, find suitable literature for a scientific work and cite sources, to explain the standard structure of a scientific work.

2. Semester

Course	SWS	ECTS
Accounting and Financing
Accounting II	2	3
Accounting II Module: Accounting and Financing Root module: Accounting and Financing Semester: 2 Course code: ACCII2ILV Contact hours per week: 2 ECTS: 3 Course Content: Recognition and measurement for annual financial statements Accounting in the area of procurement for production operations, sales and closing entries Cash flow statement and financial reporting Balance sheet analysis International accounting standards (IFRS) Indicators and their significance Forecasting and budgeting/corporate planning Course outcome: Upon completion of this course, students are able to: record day-to-day transactions make closing entries which include the use of a range of methods for valuing companies and accounting for inventory, outstanding receivables, reserves, operating costs and accrued and deferred liabilities) independently prepare a summary financial report using basic accounting principles calculate indicators and analyse a financial report initiate a corporate planning process
Economics
Microeconomics	2	3
Microeconomics Module: Economics Root module: Economics Semester: 2 Course code: B_MIC2VO Contact hours per week: 2 ECTS: 3 Course Content: Basics (scarcity, positive vs. normative, micro- vs. macroeconomics, opportunity cost, sunk cost) Consumer choice Budget Preferences and utility, Income and substitution effect, Individual demand, Market demand Elasticities (price elasticity of demand, cross-price elasticity, income elasticity) Production Theory Production in the short and long run CostProfit maximization Individual and market supply Market Market equilibrium Welfare analysis (consumer and producer surplus) Price floors and price ceilings Market competition (perfect competition vs. monopoly) Market failures and government intervention Externalities Public goods Course outcome: <p>Upon completion of the course, students are able to</p> <ul style="list-style-type: disc;"> <li>explain and analyze consumer behavior and solve graphically the utility maximization problem including the impact of price and income changes on the consumption choice,</li> <li>explain and analyze behavior of the firm and solve graphically and mathematically the profit maximization problem under perfect competition and monopoly,</li> <li>determine graphically and mathematically the consumer and producer surplus as well as how those are affected by price floors and price ceilings as well as changes resulting from monopolistic competition,</li> <li>explain and analyze market failure and the role of the government,</li> <li>explain and analyze different policies from an economic perspective</li> </ul>
Law
Principles of Private and Public Law	2	2
Principles of Private and Public Law Module: Law Root module: Law Semester: 2 Course code: B_PPL2VO Contact hours per week: 2 ECTS: 2 Course Content: Introduction to Public Law: Sources of law, hierarchical structure of legislation Introduction to Private Law: Contract and liability law, natural and legal person Introduction to European Union Law and Criminal Law The civil law system and the common law system Course outcome: Upon completion of this course, students are able to explain the role of law and the essential legal terms, explain the basics of the Austrian and the European Union legal system (legislative, executive and judicial branch of state), explain the essentials of Public Law, Private Law and Criminal Law.
Management
Principles of Management II	1	2
Principles of Management II Module: Management Root module: Management Semester: 2 Course code: POMII2VO Contact hours per week: 1 ECTS: 2 Course Content: Forming a company, location-related factors, legal forms of organization (overview) Managerial ethics (incl. customer and employee theft, absenteeism) Managerial interdependencies within a company and sustainable management: The principles of sustainability, based on the three pillars, using examples of social, environmental and economic sustainability Management in a global environment (Hofstede, GLOBE); how companies can go global Change and change management Organizational culture and organizational behavior Projects – Programs – Processes: differentiation, nature and function Changes affecting a manager’s job Company and Business Environment (SWOT, Porter’s five forces and PESTLE) Wine Business specific examples Course outcome: Upon completion of this course, students are able to Understand requirements and challenges of forming a company including location related factors and legal forms, Understand managerial ethics and ways to support ethical behaviour in a company, Explain principals of sustainability, Describe factors of a global environment and strategies how companies can go global, Understand change and change management, Describe organisational culture and organisational behaviour, Differentiate projects, programs, processes, Analyse a business environment applying different models.
Marketing
Marketing	2	3
Marketing Module: Marketing Root module: Marketing Semester: 2 Course code: MKT2VO Contact hours per week: 2 ECTS: 3 Course Content: Terminology Principles of Marketing Management applying 5 P’s/8 P’s Consumer behaviour/the meaning of “value” – the personal customer‘s value equation Marketing applications (the scope of applied marketing mix) Competitor analysis framework Ethical aspects to consider: Compulsive Buying Disorder (CBD) Operational marketing: product policy and marketing of services Key functions of packaging/bundling Distribution policy Communications policy Pricing policy (types of applied pricing strategies) Course outcome: Upon completion of this course, students are able to understand the function of marketing as an integral element of an organisation in terms of enhancing customer satisfaction and expanding the customer base, explain key marketing terms, basic marketing concepts and the associated tools: applied marketing instruments, discuss methods of an applied competitor analysis (in regards of resources and capabilities), discuss ethical aspects to consider: Compulsive Buying Disorder (CBD), distinguish between the marketing of consumer goods/services and industrial products/services, explain the product classification systematic, describe the importance of packaging/bundling interpret consumer behaviour, describe distribution policy concepts. analyse the various forms of applied pricing policies/strategies, explain common forms of applied communications techniques.
Wine Production
Viticulture II	2	2
Viticulture II Module: Wine Production Root module: Wine Production Semester: 2 Course code: VITII2VO Contact hours per week: 2 ECTS: 2 Course Content: Grapevine genetic resources and ampelography Vineyard management: training systems, pruning strategies and canopy management Vineyard management: soil management, fertilization and irrigation Plant protection strategies: conventional, integrated and organic production systems Mechanization: from pruning till harvest Course outcome: Upon completion of this course, students are able to utilise different types of vine training and pruning systems, manage and apply viticultural techniques/practices in a vineyard, including canopy and soil management, irrigation, vine nutrition and evaluate their impacts on the grape, decide when and for what mechanization is a viable option in vineyard management.
Wine Processing I	2	3
Wine Processing I Module: Wine Production Root module: Wine Production Semester: 2 Course code: WPI2ILV Contact hours per week: 2 ECTS: 3 Course Content: The principles and basics of wine making Overview of the basic steps of the wine making process White, Red and Rosé Wine Orange wine Sparkling wine (different methods) Fortified Chemical compounds in grapes, must and wine Fundamental laws governing the production of wine Quality parameters in wine making and juridical fundamentals e.g. chaptalisation Course outcome: Upon completion of this course, students are able to explain the principles and basics of wine making describe the basic steps of the wine making process for white, red, rosé, orange, sparkling and fortified wine list and describe the substances / chemical compounds contained in grapes, must and wine and their average levels understand and discuss fundamental laws governing the production of wine e.g. chaptalisation which is adapted to vintage / ripeness
Wine Sensory
Wine Tasting and Description II	2	2
Wine Tasting and Description II Module: Wine Sensory Root module: Wine Sensory Semester: 2 Course code: WTDII2WK Contact hours per week: 2 ECTS: 2 Course Content: Ways of describing wine colour Aromas using the Aroma Wheel Organising sensory evaluation The five main taste sensations in wine (sweet, sour, bitter, salty and umami) Requirements for wine tasting sessions, e.g. environment, glassware and space Sequencing samples + chronologic order for menues with wine (choreography) in accordance with wine & food pairing Fundamentals of sensory test programmes Course outcome: Upon completion of this course, students are able to discuss the sensory evaluation and description of food and beverages, in particular wine, describe the location and function of sensory receptors, use correct terminology to describe wine colour, identify and describe the most common wine aromas, describe and evaluate the intensity of the five main taste sensations produced by wine (sweet, sour, bitter, salty and umami), organise a wine tasting and prepare for it effectively, stipulate the proper and most appropriate requirements for a wine tasting.
Mathematics and Statistics
Business Statistics
Business Statistics - Theory	1	2
Business Statistics - Theory Module: Business Statistics Root module: Mathematics and Statistics Semester: 2 Course code: B_BS2VO Contact hours per week: 1 ECTS: 2 Course Content: Fundamental statistics concepts, univariate data description, bivariate data description and multivariate methods Measures of central tendency and variance Fundamentals of probability calculation, and theoretical distribution Binomial and standard normal distribution Z-Score/base**s Sampling and sampling error Sources of bias and error Measures of reliability Validity Estimation methods Statistical tests Regression analysis Visualisation and interpretation of data Course outcome: Upon completion of this course, students are able to select the proper level of measurement and design a sample, discuss the use and interpretation of statistics, differentiate validity and reliability, discuss measures of central tendency and variance, interpret z-scores, explain different sources of bias, explain the application and limitation of simple linear regression.
Business Statistics - Exercises	1	2
Business Statistics - Exercises Module: Business Statistics Root module: Mathematics and Statistics Semester: 2 Course code: B_BSEX2UE Contact hours per week: 1 ECTS: 2 Course Content: Exercises to apply the contents of the Lecture Business Statistics to course-specific problems. Utilisation of Fundamental statistics concepts, univariate data description, bivariate data description and multivariate methods Measures of central tendency and variance Fundamentals of probability calculation, and theoretical distribution Binomial and standard normal distribution Z-Score/base**s Sampling and sampling error Sources of bias and error Measures of reliability Validity Estimation methods Statistical tests Regression analysis Visualisation and interpretation of data Course outcome: Upon completion of this course, students are able to select the proper level of measurement and design a sample, discuss the use and interpretation of statistics, differentiate validity and reliability, discuss measures of central tendency and variance, interpret z-scores, explain different sources of bias, explain the application and limitation of simple linear regression.
Personality Training
Rhetoric and Presentation	1	1
Rhetoric and Presentation Module: Personality Training Root module: Personality Training Semester: 2 Course code: B_RP2WK Contact hours per week: 1 ECTS: 1 Course Content: Prepare and structure a convincing business presentation Handling of different media in a professional way Guiding audience attention, manage interruptions and objections Use of voice and diction to raise attention levels, dramatic pauses and key gestures to reinforce arguments Course outcome: Upon completion of this course, students are able to create and structure a professional business presentation, master a variety of media to improve performance and impact, show vocal abilities to get attention and support arguments, demonstrate efficient rhetoric tools to get the point across.
Intercultural Competence	2	2
Intercultural Competence Module: Personality Training Root module: Personality Training Semester: 2 Course code: ICO2ILV Contact hours per week: 2 ECTS: 2 Course Content: Cross-cultural skills for communication and implementing international projects within a company Levels of human activity Understanding and definition of culture, and elements and features of culture Cross-cultural skills and abilities (cognitive, emotional and social components) Companies and cultural diversity, multicultural experiences National cultures and subcultures Conflicting views of culture Corporate values and symbols Ethical behaviour and other cultures Course outcome: Upon completion of this course, students are able to: identify various forms of culture, and analyse and interpret their significance in a corporate environment critically discuss basic models of cross-cultural management and their impact on a company complete practical exercises and small-scale case studies based on cross-cultural situations which arise in a corporate context
Scientific Methods and Tools
Research Methodology	1	3
Research Methodology Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 2 Course code: RM2SE Contact hours per week: 1 ECTS: 3 Course Content: Quantitative and qualitative research methods Formulating arguments in academic papers Approaches to and applications of research methods for social sciences and business studies Discussion of methodology Compiling an academic paper Course outcome: Upon completion of this course, students are able to independently apply the fundamental principles of academic research in the preparation of seminar and bachelor papers.

3. Semester

Course	SWS	ECTS
Economics
Macroeconomics	3	3
Macroeconomics Module: Economics Root module: Economics Semester: 3 Course code: B_MAC3ILV Contact hours per week: 3 ECTS: 3 Course Content: Macroeconomic goals and magic square Macroeconomic indicators (real and nominal GDP, business cycle, CPI/inflation, unemployment/Okun’s Law) The short run Goods market Financial markets IS-LM modell Fiscal and monetary policy in the short run The medium run Labor market AS-AD model Inflation and unemployment (Phillips Curve) Fiscal and monetary policy in the medium run Course outcome: Upon completion of the course, students are able to calculate/collect and interpret data on GDP, inflation and unemployment, explain the circular flow model and recognize the phases of the business cycle, explain and analyze determinants of goods and financial markets at the aggregate level, analyze the effects of fiscal and monetary policies for the economy, identify determinants of economic growth over time, apply economic models to understand current and past macroeconomic trends and recognize appropriate macroeconomic policies.
Management
Procurement and Logistics	2	3
Procurement and Logistics Module: Management Root module: Management Semester: 3 Course code: PAL3ILV Contact hours per week: 2 ECTS: 3 Course Content: Concepts, significance and principles of procurement and logistics Procurement and logistics objectives and tasks Supply chain management Materials management including warehousing, stock levels and inventory valuation Transport (e.g. transport processes, alternative forms of transport and transport optimisation) Specific features and demands of wine industry logistics Organisation including purchasing procedures and strategies Wine industry case studies and problems Incoterms Course outcome: Upon completion of this course, students are able to explain the fundamental principles of international procurement and logistics, describe the specific characteristics of logistics in the wine industry, independently address typical scheduling difficulties facing logistics managers and justify potential solutions, remember and explain Incoterms.
Project Management	1	2
Project Management Module: Management Root module: Management Semester: 3 Course code: PMGT3WK Contact hours per week: 1 ECTS: 2 Course Content: Concept of a project, types of projects, benefits and limitations of project management Project commissioning, objectives, initiation, coordination, implementation, control and completion Project organisation, roles and team work Project management methods: performance, resource and cost planning, and scheduling Project documentation Course outcome: Upon completion of this course, students are able to explain the features of the various project roles, apply project management methods such as performance, cost and resource planning, scheduling, project risk management and project organisation, devise and implement measures to manage the relevant project stakeholders (project environment analysis), define project objectives, formulate project parameters and design a sample project commissioning process.
Human Resource Management	2	3
Human Resource Management Module: Management Root module: Management Semester: 3 Course code: HRM3ILV Contact hours per week: 2 ECTS: 3 Course Content: Fundamental principles and organisational structure of human resources management (HRM), strategic HRM Staff requirements and planning Employer Branding and Employee Branding Diversity management Organisational Culture Recruitment and selection HR development Selected topics related to shortages of qualified staff, employer branding, and retention, redundancy, remuneration (monetary and non-monetary), Temporary and agency workers, significant seasonal fluctuations in demand for workers Use of Social Media (LinkedIn) for Employer Branding and personal branding Course outcome: Upon completion of this course, students are able to identify HR management objectives and stakeholders, calculate gross and net staff requirements using case studies and determine necessary action, differentiate between a range of recruitment tools and explain their applications, lead job interviews, taking legal requirements into consideration (forbidden questions), distinguish between various methods of remuneration, taking issues of equal pay into account, describe the fundamentals of HR development, apply Employer Branding and Employee Branding for employee retention, identify reasons for making redundancies and propose suitable approaches.
Marketing
Marketing Research	2	4
Marketing Research Module: Marketing Root module: Marketing Semester: 3 Course code: MR3ILV Contact hours per week: 2 ECTS: 4 Course Content: The marketing research process, including study design, data collection and data preparation Current developments in marketing research Professional standards, e.g. from the European Society for Opinion and Market Research Course outcome: Upon completion of this course, students are able to describe key marketing research methods and apply them industry-specific case studies, apply basic forms of Marketing Research tools and their statistical programs.
International Wine Industry / International Wine Marketing
International Wine Tourism	2	4
International Wine Tourism Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 3 Course code: IWT3VO Contact hours per week: 2 ECTS: 4 Course Content: Fundamental principles and forms of international tourism International gourmet and wine tourism destinations Transport, accommodation and services Tourist flows, statistics and figures for overnight stays Pros and cons of mass tourism; comparison of tourism hot-spots and culinary hot-spots Destination management and marketing Critical issues in culinary and wine tourism (e.g. the drink driving dilemma) Special interest tourism (i.e. rural and agriculture tourism) Selected examples and hot-spots of culinary and wine tourism Visitors’ expectations, notions and experiences of wine tourism offerings Gourmet and Wine Tourism operators Course outcome: Upon completion of this course, students are able to describe the fundamental principles and forms of tourism, discuss and compare different types of tourism, give examples of international culinary and wine tourism, identify critical issues and possible solutions in culinary and wine tourism, discuss visitors wants, needs and experiences.
Wine Production
Wine Processing II - Theory	2	3
Wine Processing II - Theory Module: Wine Production Root module: Wine Production Semester: 3 Course code: WPII3VO Contact hours per week: 2 ECTS: 3 Course Content: Parameters of picking decisions: ripeness indicators / ripeness parameters Wine processing in autumn / after harvest: Pressing, destemming, crushing, pumping Fermentation and processes during alcoholic fermentation and malolactic fermentation; 2nd fermentation for sparkling wines (Méthode Champenoise) Yeast management, nutrition, mould Course outcome: Upon completion of this course, students are able to point out parameters of picking decisions: ripeness indicators, ripeness parameters, outline wine processing in autumn / after harvest: destemming, crushing, pumping, explain fermentation and the processes during the alcoholic and malolactic fermentation; as well as 2nd fermentation (for sparkling wines), explain what yeasts are and what yeast management means. Explain nutrition of yeasts and other (unwanted) mould.
Wine Processing II - Practice	1	1
Wine Processing II - Practice Module: Wine Production Root module: Wine Production Semester: 3 Course code: WPIIP3UE Contact hours per week: 1 ECTS: 1 Course Content: Picking and picking decision for different wine styles Measurement of sugar level, acidity and PH value Processing picked grapes: destemming, crushing, pressing, must fining Course outcome: Upon completion of this course, students are able to explain, argue and give reasons for picking decisions for different wines and wine styles, carry out the basic measurements and work processes of grapes and must after harvest, explain the basic steps of processing picked grapes.
Wine Sensory
Wine Tasting and Description III	1	1
Wine Tasting and Description III Module: Wine Sensory Root module: Wine Sensory Semester: 3 Course code: WTDIII3WK Contact hours per week: 1 ECTS: 1 Course Content: Influences on taste perceptions (time, condition, mood) for wine competitions, tastings and in every-day live situations Aged/developed wines (overripe, well-developed, tired/past/post-shelf-live wines); alternative (natural wines) Scientific testing tools / methods, descriptors e.g. triangle, duo-trio, just-about-right tests, ranking Describing and evaluating wines Common mistakes in sensory evaluation Interaction between wine and food Wine faults Course outcome: <p>Upon completion of this course, students are able to</p> <ul> <li>describe influences on taste perceptions (time, condition, mood) for wine competitions, tastings and in every-day live situations,</li> <li>differentiate aged/developed wines (overripe, well-developed, tired/past/post-shelf-live wines); alternative wine styles (e.g. natural wines),</li> <li>explain and use scientific testing tools/methods, descriptors e.g. triangle, duo-trio, just-about-right tests, ranking,</li> <li>describe and evaluate wines,</li> <li>identify and avoid common mistakes in sensory evaluation,</li> <li>explain interactions between wine and food,</li> <li>explain and detect defaults in wine.</li> </ul>
Personality Training
Communication and Negotiation Skills	1	2
Communication and Negotiation Skills Module: Personality Training Root module: Personality Training Semester: 3 Course code: CNS3WK Contact hours per week: 1 ECTS: 2 Course Content: Principles of communication (e.g. channels) Reasons for and characteristics of negotiations Structuring presentations, statements and arguments Visualizations of content Reading and controlling body language and voice Course outcome: Upon completion of this course, students are able to discourse on the principles and mechanisms of communication, structure a negotiation talk and apply tools in order to influence a negotiation counterpart, differentiate, control and read basic body language signals and vocal intonations.
Scientific Methods and Tools
Computational Thinking	1	2
Computational Thinking Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 3 Course code: B_CT3ILV Contact hours per week: 1 ECTS: 2 Course Content: Basic terms in the area of computing Methods of Computational Thinking: Problem analysis Algorithmic design Course outcome: Upon completion of the course, students are able to explain the basics of computing and typical steps in creating a program and explain them using simple programming languages such as Scratch or Sphero, explain and apply computational thinking methods such as problem resolution, pattern recognition, abstraction and algorithmic design to problem analysis and solution development, write, test and edit algorithms for a program using flowcharts and pseudocode.
Software Applications	2	2
Software Applications Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 3 Course code: SWA3ILV Contact hours per week: 2 ECTS: 2 Course Content: Collaboration – MS Teams, MS Sharepoint, MS OneDrive Basic MS Office applications Detailed examination of theoretical IT-related topics and introduction to computer networks Scientific writing and presenting with IT tools Course outcome: Upon completion of this course, students are able to effectively collaborate using IT tools in order to support Scientific research, apply the appropriate IT tools for presentations, scientific research and academic writing.

4. Semester

Course	SWS	ECTS
Accounting and Financing
Finance and Investment	2	3
Finance and Investment Module: Accounting and Financing Root module: Accounting and Financing Semester: 4 Course code: FIN4ILV Contact hours per week: 2 ECTS: 3 Course Content: Cash flow determination for investment decisions Basic issues on corporate finance (internal and external financing) Capital budgeting as process of making long-run planning decisions for investment in projects Lease operation and crowdfunding as financing opportunities Calculation of bank-loan and lease-agreement rates (MS Excel format) Insolvency proceedings and business takeovers for the wine industry Financing new facilities (vineyards and long-term assets) Course outcome: Upon completion of this course, students are able to describe key corporate finance tasks and objectives, explain the workings of financing models and their significance for financial management, justify investment decisions using various methods, use a range of financing tools, identify their pros and cons, and explain the specific characteristics of financial markets, describe and analyse cash flows associated with the financing tools covered on the course, calculate financing requirements or capital expenditure for new facilities (e.g. vineyards).
Economics
International Agriculture and Trade Policies	2	3
International Agriculture and Trade Policies Module: Economics Root module: Economics Semester: 4 Course code: IEAP4ILV Contact hours per week: 2 ECTS: 3 Course Content: International trade and capital flows International trade theories The instruments of trade policy: Tariffs, quotas and trade barriers Impact of job growth and job cuts The political economy of trade policy Macroeconomic principles and adjustments Agricultural policy and the economy Agricultural trade disputes in the WTO EU agricultural policy The political economy of wine regulations Standards and trade Course outcome: Upon completion of this course, students are able to describe and explain basic concepts of international economics and the relationships between them, apply economic analysis to ongoing debates and current global challenges regarding international trade and factor movements, explain and interpret the empirical results of economic models, describe international economic relationships and identify their impact on international business, engage in debates on protectionism and on the liberalization of trade or factor movements, and understand the role of interest groups in these debates, explain why multinational corporations establish branches abroad and identifies the location-specific advantages of foreign direct investment destinations, spot trends in trade and capital flows, and complete brief case studies, discuss current developments in agricultural policy.
Law
Principles of Business Law	3	4
Principles of Business Law Module: Law Root module: Law Semester: 4 Course code: PBL4VO Contact hours per week: 3 ECTS: 4 Course Content: Business law and social security aspects: Introduction to the legal principles of Austrian and European law Labour and social law Principles of contract law Key contract types Errors in the conclusion of contracts Representation Principles of property law Impairment of performance such as delays, guarantees, damages, and impossibility Overview of damages (contractual and in tort) Fundamentals of intellectual property law (e.g. Design, Patent) Principles of consumer protection law Commercial law (previous commercial legislation and amendments in force since 1 January 2006) Austrian Business Code, Part one, General provisions Austrian Business Code, Part four, Business transactions Company law Legal forms of companies Fundamental features and regulations Relationships with international legislation of legal forms Principles of international law Conflict of law rules (e.g. Rome I and Rome II Regulations) Uniform substantive law (e.g. United Nations Convention on Contracts for the International Sale of Goods) Course outcome: Upon completion of this course, students are able to apply relevant legal standards to practical examples on the basis of fundamental legal knowledge identify jurisdictions of governmental and other official responsibilities and propose individuals who may be consulted on particular topics
Management
Quality and Process Management	2	3
Quality and Process Management Module: Management Root module: Management Semester: 4 Course code: QPM4ILV Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of quality management and process management Quality management methods and tools Quality management systems and models Quality indicators Continuous improvement process Types of certification and certification bodies Process-based management Process optimisation Process visualisation Risk management Course outcome: Upon completion of this course, students are able to name and apply quality management methods and tools, explain the advantages and disadvantages of various quality management systems and models, identify indicators related to specific quality management issues, describe the continuous improvement process and apply it in small-scale case studies, identify important certifications and certification bodies, compare process-driven and function-driven approaches, and explain their pros and cons, prepare visualisations of complex processes and integrate them in a process map, analyse processes and recommend appropriate optimisation measures and management mechanisms, identify, analyse and evaluate risks.
Marketing
E-Commerce and E-Marketing	2	3
E-Commerce and E-Marketing Module: Marketing Root module: Marketing Semester: 4 Course code: ECO4ILV Contact hours per week: 2 ECTS: 3 Course Content: Understanding the digital marketing landscape and the fundamentals of an e-marketing strategy Planning your digital marketing strategy and integration into traditional marketing mix Website building options and service providers Growing your audience reach using social media tactics and Search Engine Optimisation (SEO) Encouraging brand interaction using content strategy and digital channel mix E-commerce process and using Conversion Rate Optimisation (CRO) to convert leads into customers Building customer loyalty and advocacy via personalisation and Email marketing Course outcome: Upon completion of this course, students are able to explain the digital landscape and the nature of the digital customer, business use and market potential, describe the specific processes and resource options required to build a digital marketing solution, website, or e-commerce store, create and activate a fully integrated, live, digital marketing solution.
International Wine Industry / International Wine Marketing
Wine Regions of the World II	2	3
Wine Regions of the World II Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 4 Course code: WRWII4VO Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles Selected wine regions of European countries Geography and Climate Short history Legislative regulations (e.g. quality parameters) Important terms and abbreviations (including terminology in the respective language) Grape varieties Wine styles and production specificities Course outcome: Upon completion of this course, students are able to explain Europe’s important wine regions, describe wine styles, grape varieties and the “terroir” of selected wine areas, discuss similarities and differences within specific regions, distinguish wine regions regarding their role as niche products in terms of quantity, quality and international market importance.
Wine Export Markets	2	3
Wine Export Markets Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 4 Course code: WEM4VO Contact hours per week: 2 ECTS: 3 Course Content: Market shares, prices and characteristics of wines in the various Rabobank International quality segments (from basic to icon) Focus on key special markets such as monopolies and quasi-monopolies (e.g. in Scandinavia, some US states and Canada) and specific features of markets with high entry barriers (e.g. China and Russia) Wine marketing system: importers, wholesale, negociants, retail, specialist retailers, e-commerce, cellar door sales, gastronomy and wine tourism, subscriptions and auctions Distribution channels: process, importance and key characteristics Supply and competition in selected international markets Consumer and purchasing behaviour with respect to taste preferences, presentation (bottle design), traditions, general preferences and trends in international wine markets General understanding of INCO-TERMS Course outcome: Upon completion of this course, students are able to describe the structure of legal and tax frameworks (free markets, monopolies and quasi-monopolies) in specific countries and regions, analyse distribution channels in selected target markets with respect to supply and competition on the basis of national and international wine market reports, evaluate the links between laws, regulations, levels of competition and supply with regard to origin, price, and types and varieties of wine, analyse market opportunities in target markets and devise appropriate strategies based on the four Ps of marketing, correctly use Inco-Terms in an export concept.
Wine Production
Viticulture III	2	3
Viticulture III Module: Wine Production Root module: Wine Production Semester: 4 Course code: VITIII4VO Contact hours per week: 2 ECTS: 3 Course Content: Organic crop farming and organic grape production in accordance with EU standards and certifications such as ISO 9000 and 14000 Basics of grapevine breeding, the use of hybrids in viticulture and its current legislation and possible future scenarios. Vineyard management in a changing environment: climate change adaptation strategies Basics of precision viticulture, vineyard digitalization and monitoring Course outcome: Basics of precision viticulture, vineyard digitalization and monitoring Upon completion of this course, students are able to analyse the risks and opportunities of plant protection and vineyard strategies, production systems and biodiversity measures, describe certifications and EU standards related to organic grape production and crop farming, explain the breeding programs, legislation framework and the current and future use of interspecific hybrids in viticulture, discuss future directions of vineyard management under consideration of different challenges such as climate change.
Scientific Methods and Tools
Bachelor Seminar I	1	5
Bachelor Seminar I Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 4 Course code: BSI4BASE Contact hours per week: 1 ECTS: 5 Course Content: Scope of bachelor paper Content and structure of bachelor paper Coaching by supervisor Independently writing an academic paper in accordance with the applicable regulations Course outcome: Upon completion of this course, students are able to write a bachelor paper of the required length which adheres to academic guidelines by a pre-agreed deadline

5. Semester

Course	SWS	ECTS
Practical Training
Practical Training	0	28
Practical Training Module: Practical Training Root module: Practical Training Semester: 5 Course code: PTS5BOPR Contact hours per week: 0 ECTS: 28 Course Content: 22-week internship Course outcome: Upon completion of this module, students are able to: complete the application process and prepare the required documents in a professional manner effectively apply knowledge acquired in the first four semesters during their internship critically discuss and talk about their experiences during the internship
Practical Training Coaching Seminar	1	2
Practical Training Coaching Seminar Module: Practical Training Root module: Practical Training Semester: 5 Course code: PTCS5SE Contact hours per week: 1 ECTS: 2 Course Content: Supervision during the internship Preparing progress reports Preparing final reports Presentation on the internship

6. Semester

Course	SWS	ECTS
Accounting and Financing
Controlling	2	3
Controlling Module: Accounting and Financing Root module: Accounting and Financing Semester: 6 Course code: CONT6VO Contact hours per week: 2 ECTS: 3 Course Content: Principles of controlling and management reporting Strategic planning Performance measurement and operational planning Implementation of a corporate planning system (MS Excel format) Management of financial results under the application of the variance analysis Monetary key components of a business plan Management control for SME`s Course outcome: Upon completion of this course, students are able to use management control as a company’s central decision-making and planning tool, differentiate between strategic and operational management control responsibilities, apply key management control instruments with a view to achieving objectives, implement a structured planning process, analyse key value drivers, and integrate individual performance indicators and systems of indicators in the management control system with a view to achieving objectives, identify appropriate management control instruments for SMEs.
Management
Strategic and Corporate Planning	2	3
Strategic and Corporate Planning Module: Management Root module: Management Semester: 6 Course code: BFP6VO Contact hours per week: 2 ECTS: 3 Course Content: Business strategy tools such as value capture and value creation Industry and company value chains Clockspeed Disruption in the field of wine business Specific challenges in the wine industry Global perspective on changes in the industry Strategy framework Course outcome: Upon completion of this course, students are able to differentiate between various strategic plans, identify, analyse and develop different value chains in wine related areas, identify, analyse and develop ways of value creation and value capture, development and application of a strategy framework for a wine business.
Entrepreneurship	2	3
Entrepreneurship Module: Management Root module: Management Semester: 6 Course code: ES6VO Contact hours per week: 2 ECTS: 3 Course Content: The concept of entrepreneurship Entrepreneurship in the context of various strategies, e.g. start-ups, change/growth and succession Requirements for successful entrepreneurship, e.g. business ideas/products, individual skills and context The identity model as basis for planning business cases Course outcome: Upon completion of this course, students are able to: explain the concept of entrepreneurship in the context of various strategies such as succession (start-up, change/growth), identify the key parameters for starting a new business (e.g. legal form and financing) and evaluate the implications of variations in those parameters, effectively write, discuss and present a business plan.
Marketing
International Wine Marketing and Brand Management	2	3
International Wine Marketing and Brand Management Module: Marketing Root module: Marketing Semester: 6 Course code: IMB6ILV Contact hours per week: 2 ECTS: 3 Course Content: Branding concepts in the wine industry Consumer-brand relations Brand communication Target group-driven brand management for the wine industry Course outcome: Upon completion of this course, students are able to: describe basic approaches to brand development explain the differences between brands and products use various methods to promote brand content define steps to develop and cultivate long-term consumer-brand relations
International Wine Industry / International Wine Marketing
Wine Regions of the World III	3	3
Wine Regions of the World III Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 6 Course code: WRWIII6VO Contact hours per week: 3 ECTS: 3 Course Content: Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles Selected wine regions of non-European countries Geography and Climate Short history Legislative regulations (e.g. quality parameters) Important terms and abbreviations (including terminology in the respective language) Grape varieties Wine styles and production specificities Selected spirits of the world Course outcome: Upon completion of this course, students are able to Explain important wine regions of the New World wine countries and Asia, describe wine styles, grape varieties and the “terroir” of selected wine areas, discuss similarities and differences within specific regions, distinguish wine regions regarding their niche products in terms of quantity, quality and international market importance.
Current Topics in the International Wine Business	2	2
Current Topics in the International Wine Business Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 6 Course code: CT6WK Contact hours per week: 2 ECTS: 2 Course Content: Assessing topical issues in the wine industry with the help of project management tools and qualitative or quantitative research methods. This enables students to take part in current IMC Krems research projects. Course outcome: Upon completion of this course, students are able to make use of the knowledge and skills acquired during the programme, establish links to wine business related issues in the international wine industry as part of a practical project.
Wine Production
Wine Processing III - Theory	2	2
Wine Processing III - Theory Module: Wine Production Root module: Wine Production Semester: 6 Course code: WP III6ILV Contact hours per week: 2 ECTS: 2 Course Content: Stabilization Clarification and fining Filtration Finishing wines Bottling Impact of wine processing techniques on the taste of different wines: residual sugar levels, acidity, tannins, body and alcohol. Course outcome: Upon completion of this course, students are able to explain and carry out all necessary steps in the second phase of wine processing i.e. stabilizing, clarify and fine the ready fermented wine; filter, finish and bottle wines, discuss the different ways of wine treatments and find parallels between wine styles and tastes and its production process.
Wine Processing III - Practice	1	1
Wine Processing III - Practice Module: Wine Production Root module: Wine Production Semester: 6 Course code: WPIP6UE Contact hours per week: 1 ECTS: 1 Course Content: Stabilization; Clarification and fining; Filtration; Finishing and bottling wines Taste of wines with different residual sugar levels and acidity Course outcome: Upon completion of this course, students are able to stabilize, clarify and fine wines; filter wines and prepare them for bottling distinguish between wines that were processed in different ways e.g. interrupted fermentation -> residual sugar; duration of skin contact -> colour, tannins etc.
Scientific Methods and Tools
Bachelor Seminar II and Bachelor Paper	1	8
Bachelor Seminar II and Bachelor Paper Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 6 Course code: BS II6BASE Contact hours per week: 1 ECTS: 8 Course Content: Preparation for bachelor paper including project planning Topic-focused literature research Revision of the main elements of research process and their application to the bachelor paper (problem definition, research design formulation, data collection and processing etc.) Applying content-related and academic requirements Presentation of selected chapters Course outcome: Upon completion of this course, students are able to write a bachelor paper of the required length which adheres to academic guidelines by a pre-agreed deadline.
Bachelor Exam	0	2
Bachelor Exam Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 6 Course code: BE6AP Contact hours per week: 0 ECTS: 2 Course Content: Presentation of bachelor paper (and project) Oral examination on the bachelor paper (in accordance with section 16 Fachhochschul-Studiengesetz [University of Applied Sciences Studies Act]), and the links to related subjects on the curriculum (in accordance with section 16 University of Applied Sciences Studies Act) Course outcome: Upon completion of this course, students are able to present their bachelor paper and the question they addressed in a manner appropriate to the target audience, and defend the paper before an expert committee, outline the significance of the findings for professional practice and research, and present supporting arguments, answer follow-up questions on degree-programme subjects and the links between them, and justify their answers.

Studieren im Ausland

Verbringen Sie ein Semester oder länger an einer unserer 140 Partner-Hochschulen. Eine einmalige Erfahrung!

Das Exchange-Semester

Besonderheiten

Warum sollten Sie sich für das Bachelor-Studium International Wine Business in Krems entscheiden?

Ein Studium umgeben von Weinbergen

Krems liegt im Herzen Europas, nur wenige Kilometer von Wien entfernt. Die angrenzende Wachau – ein bekanntes und angesehenes Weinbaugebiet – ist aufgrund ihres kulturellen Erbes und atemberaubender Landschaften UNESCO Weltkulturerbe. Entdecken Sie das berühmte kulinarische Erbe der Region sowie die hervorragenden Weine und Weinkellereien.

Die Nähe zu Wien sowie die vielfältige Kultur der Nachbarländer wie Deutschland, Italien, Ungarn, Tschechische Republik und Schweiz erlauben es Ihnen, Ihre interkulturellen Fähigkeiten und Kenntnisse innerhalb und außerhalb der Vorlesungssäle pflegen.

It’s all about wine

Im Studium gewinnen Sie tiefe Einblicke in die Weinwirtschaft und das Weinrecht. Darüber hinaus beschäftigen Sie sich mit Weinbau, Önologie und der sensorischen Beurteilung von Weinen. Sie können nach dem Studium also eine Führungsrolle in der Wein- und Getränkeindustrie übernehmen.

Unser Studiengang pflegt enge Kontakte mit angesehenen Weingütern und -produzentinnen und -produzenten, führenden österreichischen Forschungsinstituten und Vertreterinnen und Vertretern der internationalen Weinbranche.

Theorie greifbar machen

Fix auf dem Studienplan: das Praktikumssemester oder Practical Training Semester (PTS). Sie bekommen also die Möglichkeit, das erworbene Wissen in realen Situationen anzuwenden. Sie haben die Wahl zwischen einem Praktikum im Weinbau, in der Önologie (Weinverarbeitung), dem Verkauf, in Marketing, eCommerce, Einkauf, Organisation oder im Weintourismus.

Auch ein Praktikum in verwandten Branchen wie zum Beispiel im Bereich Hotel/Restaurant/Café (HoReCa), bei Lieferanten oder Dienstleistern ist möglich. Sie können Ihr Praktikum auch kombinieren: zum Beispiel Weinbau und Önologie – immerhin fällt das Praxissemester ins Wintersemester, das heißt Lese und Gärung fallen in diese spannende Zeit – oder Marketing und Verkauf.

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Kompetenzbereiche

Nach Abschluss dieses Bachelor-Studiums verfügen Sie neben fundierten fachlichen und wissenschaftlichen Fähigkeiten auch über eine hohe soziale Kompetenz.

Fachlich kompetent handeln

Im Bachelor-Studium entwickeln Sie fundierte Basiskompetenzen auf den Gebieten der Betriebswirtschaft, Volkswirtschaft und Rechtswissenschaft.

Als zentrale Grundkompetenz verstehen Sie die komplexen Funktionsweisen von Organisationen und das Zusammenspiel der einzelnen Abteilungen. Sie wissen um die Bedeutung einer nachhaltigen Unternehmenskultur und setzen sich dafür ein, diese auch in Ihrem Unternehmen zu stärken.

Im Studium machen Sie sich unter anderem mit folgenden betriebswirtschaftlichen Disziplinen vertraut:

Rechnungswesen und Finanzierung: Sie können Aufgaben aus den Bereichen Buchhaltung, Bilanzierung und Controlling übernehmen. Außerdem sind Sie mit unterschiedlichen Finanzierungs- und Budgetierungsinstrumenten vertraut und können diese optimal einsetzen.
Marketing: Im Studium beschäftigen Sie sich mit den grundlegenden Marketing-Modellen. Neben den klassischen Methoden liegt Ihr Fokus auf internationalem Marketing und Marktforschung.
Personalwesen, Logistik und Organisationsentwicklung: Sie machen sich mit den Aufgaben des Personalwesens vertraut und lernen, auf interkulturelle Unterschiede einzugehen. Außerdem erhalten Sie einen Überblick über den Bereich Logistik und Beschaffung und lernen, wie Sie den Aspekt der Qualitätssicherung in Ihrer Arbeitsweise verankern können. Aufgrund Ihres breiten unternehmerischen Basiswissens können Sie sich außerdem an der Erstellung von Businessplänen beteiligen.

Mikro- und Makroökonomie sind feste Bestandteile des Studienplans. Am Ende Ihres Studiums verstehen Sie daher die großen, weltpolitischen Zusammenhänge und können darauf aufbauend Entscheidungen für Ihre Organisation ableiten.

Darüber hinaus verschaffen Sie sich im Studium einen Überblick über die verschiedenen Bereiche der Rechtswissenschaften. Der Fokus liegt auf dem internationalen beziehungsweise europäischen Weinrecht.

Wissenschaftlich fundiert arbeiten

Die Auseinandersetzung mit forschungsorientierten Problemstellungen stellt einen wichtigen Aspekt eines Hochschulstudiums dar. Deswegen vermitteln wir Ihnen die wissenschaftlichen Kompetenzen, um Forschungsprozesse nachvollziehen und erfolgreich mitgestalten zu können.

Erfolgreiche Bachelor-Arbeiten zeichnen sich durch akademischen Wissenszuwachs im gewählten Bereich sowie durch einen hohen praktischen Nutzen aus.

Beispiele für Themenfelder und Methoden sind: Angebotsanalysen wie beispielsweise Wein im Discounter, Supermarkt, der Top-Gastronomie oder in Online-Shops; Experimente wie zum Beispiel Blindverkostungen und Einkaufssituationen; Befragungen zum Beispiel von bestimmten Konsumentengruppen sowie Fallstudien von besonders innovativen oder erfolgreichen Betrieben.

Sozial stark auftreten

Neben Ihren fachlichen Kompetenzen werden Sie in Ihrem Berufsalltag vor allem auch Ihre sozialen Fähigkeiten täglich einsetzen.

Daher legen wir besonderen Wert auf die sogenannten Soft Skills: In zahlreichen Gruppenarbeiten trainieren Sie Ihre Teamfähigkeit und lernen mit Konflikten in der Gruppe umzugehen. Darüber hinaus vermitteln wir Ihnen Präsentationstechniken, bereiten Sie auf Leitungsfunktionen im Team vor und geben Ihnen Instrumente zur Konfliktlösung mit auf den Weg.

Ein besonderer Mehrwert des Studiums: Aufgrund des starken internationalen Fokus entwickeln Sie ausgeprägte interkulturelle Fähigkeiten. Sie lernen mit unterschiedlichen Ansichten und Herangehensweisen besser umzugehen und erkennen das Potenzial von Teams mit unterschiedlichen persönlichen und kulturellen Hintergründen. Kurz: Sie werden im Berufsleben mit Geschäftspartnerinnen und Geschäftspartnern aus verschiedenen Teilen der Welt kompetent agieren können.

Mit Detailwissen überzeugen: Weinbau und Kellerwirtschaft

Sie verfügen über weinspezifische Kenntnisse, sind mit den Grundlagen des Weinbaus und der Weinproduktion vertraut und kennen sich mit den Rebsorten und Weinstilen der traditionellen Weinbauländer in Europa und Übersee aus. Sie können den Prozess der Traubenproduktion unter nationalen und internationalen Bedingungen ökonomisch und ökologisch bewerten.

Auch die sensorische Beurteilung von Weinen, deren Beschreibung und Klassifizierung ist Ihnen geläufig. Das unterscheidet Sie ganz wesentlich von Absolventinnen und Absolventen konventioneller wirtschaftlicher Studiengänge.

Mit Detailwissen überzeugen: Weinwirtschaft

Im Studium lernen Sie die nationalen und internationalen Strukturen und Besonderheiten der Weinwirtschaft kennen. Sie sind vertraut mit der Analyse der verschiedenen Weinmärkte und können auf diesen Ergebnissen aufbauend Businesskonzepte für die Wein-, Spirituosen- und Getränkeindustrie erarbeiten.

Sie wissen, dass die Wein- und die Tourismusbranche voneinander profitieren können und bringen Ideen bei Ihrem späteren Arbeitgeber ein.

Karrierewege nach dem Bachelor-Studium International Wine Business

Nach dem Bachelor-Studium International Wine Business können Sie zahlreiche Positionen in der Weinbranche in Österreich und in der ganzen Welt übernehmen.

Neben dem direkten Berufseinstieg können Sie sich auch für ein weiterführendes Master-Studium – egal ob Vollzeit oder berufsbegleitend – entscheiden.

An unserer Fachhochschule bieten sich zum Beispiel folgende Master-Studiengänge an:

Marketing mit den Major Tracks in Tourism & Service Marketing, Fashion & Lifestyle Marketing und Retail & Shopper Marketing
Umwelt- und Nachhaltigkeitsmanagement
International Business and Economic Diplomacy
Digital Business Innovation and Transformation
Management
Management von Gesundheitsunternehmen

Selbstverständlich steht Ihnen nach Ihrem Abschluss auch jedes andere betriebswirtschaftliche Master-Studium im In- oder Ausland offen.

Mögliche Arbeitsfelder

Marketing & Promotion

Beratung & Verkauf inkl. Export

Assistenz im Einkauf inkl. Import

Junior Food & Beverage (F&B) Manager

Sommelierie, Weinservice, Lagerhaltung, Mitarbeiterschulung

Shopleitung im Fine-Wine-Bereich im In- und Ausland

Analysen, Beratung und Marketing in einer Agentur

E-Commerce: Betreuung des Internetauftritts, Wartung des Shops, Social-Media-Präsenz und evtl. Blogs

Mitarbeit bei nationalen und internationalen Organisationen und Verbänden wie Landwirtschaftskammern, der Internationalen Organisation für Rebe und Wein (OIV), dem Österreich Wein Marketing (ÖWM) usw. 

Lehre und Weiterbildung in Schulen oder Hochschulen im Bereich Wein

Tätigkeiten in allen der Wein- und Getränkeindustrie vor- und nachgelagerten Branchen

Forschung und Entwicklung zum Beispiel am Bundesamt für Weinbau, an Universitäten oder Fachhochschulen

Organisation und Durchführung von touristischen Angeboten an den Schnittstellen zu Wein und Genuss

Entrepreneurship: selbstständige Tätigkeiten und Firmengründungen

10 Gründe

Es gibt viele Gründe, warum wir auf unsere Hochschule stolz sind. Finden Sie heraus, was uns besonders macht.

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Studierenden-Stadt Krems

Was Krems besonders lebenswert macht? Lernen Sie Krems als Studierenden-Stadt kennen.

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Service-Stellen

Von Studiumsorganisation bis Praktikums- und Berufsberatung. Informieren Sie sich über das Plus an Services.

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Studienberatung

Brauchen Sie Hilfe bei der Entscheidung fürs Studium? Unsere Studienberatung berät Sie gerne in einem persönlichen Gespräch.

Mehr erfahren

Im Fokus: International Wine Business

Klicken Sie sich durch die Videos des Studiengangs.

3 gute Gründe

3 falsche Vorurteile

3 notwendige Eigenschaften

3 Jobmöglichkeiten

3 gute Gründe für Krems

Unsere Info-Veranstaltungen

Saturday
22.02.2020
09:00
Open House
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Thursday
19.03.2020
14:00
Bachelor Info Day
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Unser Team

Lernen Sie das Kern-Team des Bachelor-Studiengangs International Wine Business kennen.

Prof.(FH) Dr. Dipl.-BW(FH) Albert Franz Stöckl, MA
Studiengangsleitung International Wine Business
Institut Tourismus, Wein Business und Marketing
Kontakt
+43 2732 802 338[email protected]
Standort
IMC International Campus Piaristengasse
IMC Piaristengasse
Tätig in den Studiengängen (5)
International Wine Business
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Projekte (1)
The Wine Lab
Projektleitung, Department of Business
Publikationen (5)
[983]
Stoeckl, A., Lee, M., Tischler, S. (2019): Ignoring consumer science? Three cases from Austria about innovation, philosophies, gut feeling, and intuitive decision-making. In Santini, C., Cavicchi, A. (Hrsg.), Case Studies in the Wine Industry (63-74). Birmingham: Woodhead Publishing .
Doi: https://doi.org/10.1016/B978-0-08-100944-4.00005-7
[909]
Rinke, W., Stoeckl, A. (2017): Using Data Mining to Classify Terroir Specific Aromatic Profiles of True-To-Type Wines from Burgenland a District of Austria. In Academy of Wine Business Research (Hrsg.), Conference Proceedings, 10th International Conference of the Academy of Wine Business Research, July 25th to 28th, 2017, Sonoma State University, CA, USA (106). Rohnert Park, CA, USA: IJWBR.
[649]
Bauer-Krösbacher, C., Stoeckl, A., Tischler, S. (2017): Die kulinarische Attraktivität des Reiselands Österreich: Selbstbild v. Aussensicht. In Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference 2015 (125-134). Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8_10
[78]
Stöckl, A.F., Tischler, S., Bauer-Krösbacher, C., Koja, T., & Mathis, J.K. (2016): Does Wine Enhance the Attractiveness of a Destination?. In Bruwer, J., Lockshin, L., Corsi, A., Cohen, J., Hirche, M. (Hrsg.), Conference Proceedings, 9th Academy of Wine Business Research Conference (598-607). Adelaide: Academy of Wine Business Research.
[974]
Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.). (2015): Kulinarischer Tourismus und Wein Tourismus - Culinary and Wine Tourism Conference 2015. Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8
Studiengangsleitung International Wine Business
Prof.(FH) Dr. Dipl.-BW(FH) Albert Franz Stöckl, MA
+43 2732 802 338 [email protected]

Hauptberuflich Lehrende

Mag.(FH) Florian Ruhdorfer
Leitung Business & Career Services
Business & Career Services
Kontakt
+43 2732 802 368[email protected]
Standort
IMC Gozzoburg
IMC Gozzoburg
Kernkompetenzen (3)
Career Services
Entrepreneurship
Business Develeopement
Tätig in den Studiengängen (4)
International Wine Business
Bachelor of Arts in Business / Vollzeit
Projekte (2)
UniLab - Von der Universität zum Arbeitsmarkt im 21. Jahrhundert: ein Schritt vorwärts in der Vermittlung von Praktikumsplätzen
Department of Business
Scale(up) Alps - Beschleunigung und Förderung des Alpinen Start-up Ökosystems
Department of Business
Mag.(FH) Florian Ruhdorfer
R
Leitung Business & Career Services
Dr. Anna Fornalska-Skurczynska
Professorin Department of Business
Institut Internationaler Handel und Nachhaltige Wirtschaft
Kontakt
+43 2732 802 201[email protected]
Standort
IMC International Campus Piaristengasse
IMC Piaristengasse
Tätig in den Studiengängen (4)
Export-oriented Management
Bachelor of Arts in Business / Vollzeit
International Business and Economic Diplomacy
Master of Arts in Business / Berufsbegleitend
International Wine Business
Bachelor of Arts in Business / Vollzeit
Publikationen (4)
[1473]
Shneor, R., Mrzygłód, U., Adamska-Mieruszewska, J., Fornalska-Skurczyńska, A. (2021): The role of social trust in reward crowdfunding campaigns’ design and success. Electronic Markets.
Doi: https://doi.org/10.1007/s12525-021-00456-5
[1720]
Fornalska-Skurczynska, A. (2018): The importance of firm location for exports activity - literature review. Przedsiebiorczosc i Zarzadzanie, 19(2.1): 131-138.
[1719]
Fornalska-Skurczynska, A., Skurczynski, A. (ed.) (2016): Introduction to International Trade. Gdansk: Gdansk University Press.
[1718]
Fornalska-Skurczynska, A. (2015): How to effectively support export activity. Oeconomia Copernicana, 6(3): 61-67.
Doi: https://doi.org/10.12775/OeC.2015.021
Dr. Anna Fornalska-Skurczynska
F
Professorin Department of Business
Prof.(FH) Klaus Kotek, MBA
Professor Department of Business
Institut Internationaler Handel und Nachhaltige Wirtschaft
Kontakt
+43 2732 802 383[email protected]
Standort
IMC International Campus Piaristengasse
IMC Piaristengasse
Kernkompetenzen (3)
Internationale Versicherungswirtschaft und Finanzmanagement
Internationales Marketing und Brand Management
CSR und Nachhaltigkeit
Tätig in den Studiengängen (5)
Business Administration
Bachelor of Arts in Business / Vollzeit
Export-oriented Management
Bachelor of Arts in Business / Vollzeit
International Wine Business
Bachelor of Arts in Business / Vollzeit
Financial Management (MSc.)
Master of Science / Berufsbegleitend
Marketing
Master of Arts in Business / Vollzeit
Projekte (1)
Digital Innovation Hub OST (DIHOST)
Department of Business
Publikationen (6)
[1068]
Schwand, C., Kotek, K. (2019): Die Untersuchung des Informationsbedarfs, gesellschaftlicher Entwicklungen und neuer Werbeformen - Auswirkungen von Google Trends auf die Werbewirtschaft. In Heinemann, S. (Hrsg.), Werbegeschichten - Markenkommunikation zwischen Tradition und Innovation. Europäische Kulturen in der Wirtschaftskommunikation (307-326). Wiesbaden: Springer VS.
[918]
Kotek, K., Schoenberg, A., Schwand, C. (2018): CSR Behavior: Between Altruism and Profit Maximization. In Altenburger, R. (Hrsg.), Innovation Management and Corporate Social Responsibility (159-169). Wiesbaden: Springer Fachmedien.
Doi: https://doi.org/10.1007/978-3-319-93629-1
[225]
Schwand, C., Kotek, K., Kormann, G. (2016): GW St. Pölten – Industriell. Integrativ. Innovativ. In Wagner, U., Reisinger, H., Schwand, C. (Hrsg.), Fallstudien aus der österreichischen Marketingpraxis 7 (99-108). Wien: Facultas.
[241]
Kotek, K. (2013): Orange Austria - Beim Verkauf liegen die Nerven blank. In Wagner, U., Reisinger, H., Schwand, C. (Hrsg.), Fallstudien aus der österreichischen Marketingpraxis 6 (75-86). Wien: Facultas Verlag.
[261]
Schwand, C., Berger, C., Hartbach, S., Kleiss, D., Kotek, K., Kormann, G., Schachner, M., & Neuherz, C. (2011): Grundelemente der Verkaufsraumgestaltung: Die Suche nach dem Stern. In FH Campus Wien (Hrsg.), Tagungsband 5. Forschungsforum der österreichischen Fachhochschulen, 27.-28. April 2011 (-). Wien: FFH.
[259]
Kormann, G., Schuneritsch, W., Bartz, M., Kotek, K., Schwand, C. (2011): Risikoadjustierte Entscheidungsmodelle im Servicebereich - ein Mythos trifft auf Best Practice. In FH Campus Wien (Hrsg.), Tagungsband 5. Forschungsforum der österreichischen Fachhochschulen, 27.-28. April 2011 (-). Wien: FFH.
Prof.(FH) Klaus Kotek, MBA
K
Professor Department of Business
Dipl.-Kfm. Dipl.-Ing. Önologie Christian Kloss, MBA
Professor Department of Business
Institut Tourismus, Wein Business und Marketing
Kontakt
+43 2732 802 380[email protected]
Standort
IMC International Campus Piaristengasse
IMC Piaristengasse
Tätig in den Studiengängen (1)
International Wine Business
Bachelor of Arts in Business / Vollzeit
Dipl.-Kfm. Dipl.-Ing. Önologie Christian Kloss, MBA
K
Professor Department of Business
Mag. Stephanie Tischler
Wissenschaftliche Mitarbeit / Department of Business
Institut Tourismus, Wein Business und Marketing
Kontakt
+43 2732 802 180[email protected]
Standort
IMC International Campus Piaristengasse
IMC Piaristengasse
Kernkompetenzen (3)
Marktforschung, Tourismusforschung
Quantitative und qualitative Forschungsmethoden
Gesundheits- und Sporttourismus, Konsumentenverhalten
Tätig in den Studiengängen (3)
International Wine Business
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Vollzeit
Tourism and Leisure Management
Bachelor of Arts in Business / Berufsbegleitend
Projekte (3)
Nachhaltige Innovationen in der Hotellerie
Department of Business
Hybrid Parks – Entwicklung eines Messmodells
Department of Business
InRuTou - Innovationen im ländlichen Tourismus
Department of Business
Publikationen (16)
[1377]
Bauer-Krösbacher, C., Tischler, S., Baumgartner, D. (2020): Ski huts in Austria and their culinary offer: a question of quality versus quantity?. In Doppler, S., Steffen, A. (Hrsg.), Case Studies on Food Experiences in Marketing, Retail, and Events (109-119). Oxford: Woodhead Publishing .
Doi: https://doi.org/10.1016/C2018-0-02517-7
[1121]
Bauer-Krösbacher, C., Tischler, S., Baumgartner, D. (2019): The Culinary Offer of Ski Huts in Austria: A Question of Quantity vs. Quality?. In Doppler, S., Steffen, A. (Hrsg.), Case Studies on Food Experiences (109-119). Amsterdam: Woodhead Publishing .
Doi: https://doi.org/10.1016/C2018-0-02517-7
[1009]
Lotter, J., Tischler, S. (2019): Customer Experience im B2B-Bereich: Die Gestaltung von Kundenerlebnissen im Kongresstourismus am Beispiel der HOFBURG Vienna. In Wagner, D., Schobert, M., Steckenbauer, G. (Hrsg.), Experience Design im Tourismus (63-81). Wiesbaden: Gabler Verlag.
Doi: https://doi.org/10.1007/978-3-658-24513-9
[1010]
Steckenbauer, G., Weisböck-Erdheim, R., Tischler, S., Pichler, C., Hartl, A. (2019): Nutzung und Inszenierung natürlicher Ressourcen im Gesundheitstourismus. In Wagner, D., Schobert, M., Steckenbauer, G. (Hrsg.), Experience Design im Tourismus (83-102). Wiesbaden: Springer/Gabler.
Doi: https://doi.org/10.1007/978-3-658-24513-9
[983]
Stoeckl, A., Lee, M., Tischler, S. (2019): Ignoring consumer science? Three cases from Austria about innovation, philosophies, gut feeling, and intuitive decision-making. In Santini, C., Cavicchi, A. (Hrsg.), Case Studies in the Wine Industry (63-74). Birmingham: Woodhead Publishing .
Doi: https://doi.org/10.1016/B978-0-08-100944-4.00005-7
[863]
Steckenbauer, G., Tischler, S., Hartl, A., Pichler, C. (2018): A Model for Developing Evidence-based Health Tourism: The Case of ‘Alpine Health Region Salzburg, Austria’. In Azara, I., Michopoulou, E., Niccolini, F., Taff, B., Clarke, A. (Hrsg.), Tourism, Health, Wellbeing and Protected Areas (69-81). Wallingford: CABI.
[79]
Tischler, S., Gretzel, U. (2017): Online-Marketing in Australien und Neuseeland. In Pforr, C., Reiser, D. (Hrsg.), Tourismus in Australien und Neuseeland (79-95). Oldenbourg: De Gruyter.
Doi: https://doi.org/10.1515/9783110424546-006
[80]
Bauer-Krösbacher, C., Tischler, S. (2017): Tourism in Austria. In Lowry, L. (Hrsg.), International Encyclopedia of Travel and Tourism (103-105). Thousand Oaks, California, USA: SAGE Publishing, Inc.
Doi: https://www.doi.org/10.4135/9781483368924.n38
[720]
Maurer, C., Tischler, S. (2017): Die Bedeutung von Bonusleistungen bei der Hotelbuchung zur Steigerung der Kundenloyalität und Direktbuchungsrate - Eine Studie unter österreichischen Hotelbetrieben. In IMC Fachhochschule Krems GmbH (Hrsg.), Online Tagungsband - 11. Forschungsforum der österreichischen Fachhochschulen 2017 (855-865). Krems: FFH.
[649]
Bauer-Krösbacher, C., Stoeckl, A., Tischler, S. (2017): Die kulinarische Attraktivität des Reiselands Österreich: Selbstbild v. Aussensicht. In Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference 2015 (125-134). Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8_10
[387]
Steckenbauer, G.C., Tischler, S., Hartl, A., Pichler, C. (2016): Destination and product development rested on evidence-based health tourism. In Smith, M., Puczko, L. (Hrsg.), The Routledge Handbook of Health Tourism (25). Oxon: Routledge.
[648]
Bauer-Krösbacher, C., Tischler, S. (2016): Methoden der BesucherInnenforschung. In Wolfram, S. (Hrsg.), Kulturvermittlung heute. Internationale Perspektiven (173-188). Bielefeld: transcript.
[81]
Tischler, S., Bauer-Krösbacher, C. (2016): Kulinarisch reisen. Aktuelle Entwicklungen zur Bedeutung des Kulinariktourismus in Österreich. In Bieger, T., Beritelli, P., Laesser, C. (Hrsg.), Schweizer Jahrbuch für Tourismus 2015/16: Gesellschaftlicher Wandel als Herausforderung im alpinen Tourismus (1-10). Berlin: Erich Schmidt Verlag.
[78]
Stöckl, A.F., Tischler, S., Bauer-Krösbacher, C., Koja, T., & Mathis, J.K. (2016): Does Wine Enhance the Attractiveness of a Destination?. In Bruwer, J., Lockshin, L., Corsi, A., Cohen, J., Hirche, M. (Hrsg.), Conference Proceedings, 9th Academy of Wine Business Research Conference (598-607). Adelaide: Academy of Wine Business Research.
[74]
Mathis, J., Tischler, S., Bauer-Krösbacher, C. (2015): Travel Motivations and Destination Choice Behaviour in Culinary Tourism – The Case of Austrian Travellers. In Department of Tourism, Munich University of Applied Sciences (Hrsg.), Consumer Behavior in Tourism Symposium 2015 (CBTS). Munich: Department of Tourism, Munich University of Applied Sciences.
[86]
Steckenbauer, G., Tischler, S., Hartl, A. (2015): Entwicklung eines Prozessmodells zum Aufbau gesundheitstouristischer Produkte: Case Study "Hohe Tauern Health". In FH OÖ Forschungs & Entwicklungs GmbH (Hrsg.), Online Tagungsband FHK Forschungsforum 2015 (1-3). Hagenberg: FFH.
Mag. Stephanie Tischler
T
Wissenschaftliche Mitarbeit / Department of Business

Zulassung & Aufnahme – die nächsten Schritte

Sie haben einen Studiengang gefunden, der perfekt zu Ihnen passt? Sehr gut – das Wichtigste ist damit schon geschafft. Informieren Sie sich jetzt über die nächsten Schritte. Wir haben alle relevanten Informationen für Sie zusammengefasst.

1

Zugangsvoraussetzungen

Wir informieren Sie gerne darüber, welche Voraussetzungen Sie für die Bewerbung mitbringen müssen.

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2

Aufnahmeverfahren

Vorbereitung ist alles – lesen Sie nach, wie das Aufnahmeverfahren im Detail aussehen wird.

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Studienrelevante Termine

Sie planen gerne voraus und möchten wissen, wann Ihr Studiengang startet? Hier werden Sie fündig!

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Aufnahmeverfahren

Aufnahmegespräch

Wir möchten Sie gerne persönlich kennen lernen: Dazu ist im Rahmen der Online-Bewerbung ein Motivationsschreiben zu verfassen. Vorgegebene Fragen zu Ihren Beweggründen sind in eigens dafür vorgesehene Eingabefelder zu beantworten. Dieses Schreiben beinhaltet auch ein kurzes Essay zu einem studiengangsrelevanten Thema. Sie wählen eines der vorgeschlagenen Themen aus, führen eine Rechereche durch, bringen Ihren eigenen Standpunkt ein und beantworten die Fragestellungen dazu.

Als Grundlage für Ihr Aufnahmegespräch werden Ihr Motivationsschreiben und Ihre Ausarbeitungen zum studiengangsrelevanten Thema herangezogen. Jede Bewerberin und jeder Bewerber erhält die Möglichkeit, sich in einem Einzelgespräch, das in der Regel mit dem Studiengangsleiter bzw. der Studiengangsleiterin geführt wird, vorzustellen. Neben dem persönlichen Kennenlernen werden auch das ausgewählte Thema und die Argumentation im Motivationsschreiben diskutiert, sowie die Relevanz dieses Themas für den Studiengang erörtert.

Das Aufnahmegespräch findet in der Unterrichtssprache des Studiengangs statt und kann auch in begründeten Fällen mittels Videotelefonie durchgeführt werden.

Im Aufnahmeverfahren werden das Motivationsschreiben, der Essay und das Gespräch nach den inhaltlichen Aussagen, der Ausdruckskraft und der Argumentation bewertet.

Welche Aufnahmetermine gibt es?

Sie haben in der Regel die Wahl zwischen mehreren Aufnahmetagen, die mit Kontingenten hinterlegt sind. Im Zuge der Online-Bewerbung können Sie Ihren bevorzugten Termin auswählen. Um noch von der vollen Auswahl an Terminen profitieren zu können, empfehlen wir Ihnen, Ihre Bewerbung rechtzeitig durchzuführen.

Verschaffen Sie sich jetzt einen Überblick über die für Sie relevanten Termine:

Aufnahmegespräch

20.05.202107.06.202105.07.202109.08.2021

Nachdem Sie Ihre Online Bewerbung erfolgreich abgeschlossen haben, wird Ihre Bewerbung auf Vollständigkeit und Richtigkeit geprüft. Sobald dieser Vorgang abgeschlossen ist, informieren wir Sie per E-Mail und bestätigen dabei auch den Aufnahmetermin.

Ende der Bewerbungsfrist für EU StaatsbürgerInnen / Nachfrist	31.03.2021 / 31.05.2021
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Bachelor-Studium International Wine Business

Wo könnten Sie das betriebswirtschaftliche Know-how für das „International Wine Business“ besser erlangen als in einem der wichtigsten Weinbaugebiete Österreichs?

Vollzeit

Englisch

6 Semester

22 Wochen

363,36 EUR

Das Studium: Bachelor of Arts in Business (BA)

Betriebswirtschaft leicht erklärt

Schwerpunkte: International Wine Business

Vitikultur alias Weinbau

Önologie alias Weinverarbeitung oder Kellerwirtschaft

Sensorik

Studiengangsleiter Albert Stöckl

Erfolgskonzept: Theorie + Praxis

Die Grundlagen

Das Praxis-Semester

Die Vertiefung

Studienplan

1. Semester

Accounting I

International Wine Law

Principles of Management I

Sustainability and Ethics in Leadership

Sustainability in the Wine Industry

Wine Regions of the World I

Viticulture I

Wine Tasting and Description I

Business Mathematics - Theory

Business Mathematics - Exercise

Group Dynamics

Principles of Business Data Analysis

Foundations of Empirical Social Research

2. Semester

Accounting II

Microeconomics

Principles of Private and Public Law

Principles of Management II

Marketing

Viticulture II

Wine Processing I

Wine Tasting and Description II

Business Statistics - Theory

Business Statistics - Exercises

Rhetoric and Presentation

Intercultural Competence

Research Methodology

3. Semester

Macroeconomics

Procurement and Logistics

Project Management

Human Resource Management

Marketing Research

International Wine Tourism

Wine Processing II - Theory

Wine Processing II - Practice

Wine Tasting and Description III

Communication and Negotiation Skills

Computational Thinking

Software Applications

4. Semester

Finance and Investment

International Agriculture and Trade Policies

Principles of Business Law

Quality and Process Management

E-Commerce and E-Marketing

Wine Regions of the World II

Wine Export Markets

Viticulture III

Bachelor Seminar I

5. Semester

Practical Training

Practical Training Coaching Seminar

6. Semester

Controlling

Strategic and Corporate Planning

Entrepreneurship

International Wine Marketing and Brand Management

Wine Regions of the World III

Current Topics in the International Wine Business