Sustainability and management of destinations become the focus of more than 200 research activities carried out at CETT-UB during the 2018-2019 academic year
• The main goal of these projects is to bring value to the sector through applied research and to gain academic knowledge
Sustainability, management of destinations, film tourism and the adaption into digital environments have been the key research areas promoted by lecturers at CETT-UB during the 2018-2019 course. Our center for tourism, hospitality and gastronomy has carried out a total of 222 research related activities between its three research groups: TURCiT (Catalan for Research Group in Tourism, Culture and Territory), GRATiR (Catalan for Research Group in Holiday Accommodation and Food and Beverage) and GRCiG (Research Group in Food and Gastronomy).
Eugeni Osácar, Director of Research at CETT-UB and expert in tourism and cinema, confirms that CETT wants to consolidate its position in applied research “We want to transfer knowledge to the tourism, hospitality and gastronomy sectors to actively contribute to reach excellence in these areas”.
Among the different research activities and projects carried out, we must highlight the participation of CETT lecturers in 83 conferences, the mentoring and participation in 8 competitive research projects and the publishing of 54 books, book chapters and articles.
Osácar also highlights the fact that CETT gathers three disciplines that are closely interwoven and thus generate synergies between “the three sectors that must go hand in hand to make progress”.
“We want to transfer knowledge to the tourism, hospitality and gastronomy sectors to actively contribute to reach excellence in these areas”
A link between academia and businesses
Sectors that experience constant growth and transformation such as tourism and gastronomy need to make use of rigorous and thorough studies in order to be able to design strategies and resources that enable them to adapt to new realities and new demands posed by both consumers and society. In view of this, CETT promotes not only training in the sector but also applied research as a source of academic and transferable knowledge.
Back in 2015, this vocation for promoting research and transferring knowledge helped us launch, with Universitat de Barcelona, Barcelona City Council and CETT Foundation, the Chair of Tourism, Hospitality and Gastronomy CETT-UB.
Besides, CETT experts also collaborate as consultants in several committees and government and organizations’ counsels with a view to transferring knowledge when it comes to decision making. This role of CETT as a tool for transmitting knowledge and as a link between business and academia has been decisive for being recently shortlisted to be part of the UNTWO Board of affiliated members, a consulting organ that works towards responsible, sustainable and accessible tourism.