How do you plan an excursion that not only inspires, but also convinces in terms of organization? This was the question asked by students on the Bachelor’s program in Tourism & Hospitality Management as part of the “Applied Project Management” course. The answer: develop a concept, vote democratically on the best one – and put it into practice. The two winning teams had the same destination: the picturesque Wachau region. What followed were two eventful days full of culinary delights, culture and tourist insights.
Danube, wine and apricots
The first group traveled by train to Krems and then on to Dürnstein on the Wachau Railway. An exclusive guided tour of Hotel Schloss Dürnstein – the only 5-star hotel in Lower Austria – awaited them there. After an insight into the luxurious rooms and a refreshing drink at the Danube terrace, the tour continued to Dürnstein Abbey and the Wachau Domain winery. A wine tasting, a hike along the Danube and a convivial evening in a wine tavern rounded off the first day. On the second day, a visit to the private Hellerschmid distillery was on the agenda – including a tasting of the legendary “B’soffenen Marille” apricot.
Ostriches, wine and immersive experiences
The second group started their excursion at the Gärtner ostrich farm in Kamptal. Founder Rainer Gärtner inspired the group with stories about his unusual animal breeding and how it became a popular excursion destination. The tour then continued to the “Winzer Krems” winegrowers’ cooperative, where, in addition to a classic wine tasting, a multimedia experience in the wine cellar was a source of amazement. After a hike to the Dürnstein castle ruins and a cozy evening at a wine tavern, the next day was followed by a presentation by the Danube-Lower Austria Tourism Association and a visit to the traditional Bailoni apricot distillery, including a tasting of course.
Project management with taste
Both field trips showed how diverse the Wachau is as a tourist destination – and how much planning, teamwork and flexibility are behind a successful trip. The students were not only able to directly apply their theoretical knowledge from the course but also experience how theory and practice intertwine in tourism businesses. Whether in terms of organization, team communication or dealing with last-minute changes – the trips offered valuable insights into real project work. And the enjoyment was not neglected either: between vineyards and apricots, the Wachau became a living classroom.
>> More information about the Bachelor’s program in Tourism & Hospitality Management