The course of Enogastronomy Marketing discusses the various issues related to the management of the relationship between food and market business. At the end of the lessons, students will be able to define the guidelines and contents of a marketing plan for a small / medium enterprise (in the field of catering, production or distribution of food) including analysis of the market (demand, consumers and competitors ); strategy (target, positioning and objectives); offering (product, price, channels and business communications) and related budget.