To mark the milestone 25th anniversary of Lokotsav in Goa, the Department of Mass Communication and Journalism, the Department of Business Administration and the Department of Business Administration (Travel & Tourism) of Don Bosco College, Panjim, organized a collaborative field visit to the festival on January 27, 2026. This initiative served as a vital curriculum enrichment activity, bridging the gap between classroom theory and the thriving cultural economy. Organised by the Directorate of Art and Culture, Government of Goa in collaboration with the West Zone Cultural Centre (WZCC), Udaipur, Lok Utsav celebrates India’s rich folk heritage through traditional music, dance, handicrafts, and regional cuisines, making it an ideal setting for experiential learning.



At the festival, students explored how cultural heritage transforms into marketable tourism products. Eight groups studied diverse elements such as traditional jewellery, handmade paintings, culinary traditions, handicrafts, and the origin and popularity of the Kunbi saree. By interacting directly with artisans and stallholders, students documented the origin, cultural significance, pricing, branding, presentation, and tourist appeal of these products. This hands-on approach helped them understand the close relationship between culture, creativity, and tourism. Simultaneously, the Entrepreneurship in Tourism component exposed students to the functioning of tourism-based MSMEs. Students mapped stalls, analysed tourist buying behaviour, interviewed vendors about challenges and growth opportunities, and evaluated branding and packaging practices. They also developed innovative startup ideas inspired by festival products and assessed sustainability and cultural preservation efforts at the event. These activities strengthened their ability to identify business opportunities, understand market demand, and think critically about responsible tourism.

The visit was highly engaging and insightful, as it provided a strong practical outlook to concepts learnt in the classroom. The experience enhanced the understanding of tourism products, entrepreneurial skills, and sustainable practices, while encouraging creative thinking and real-world problem solving.