Hospitality and Food Research Projects
The Hospitality and Food Management Group conducts research into management policies, procedures and processes that lead to enhanced performance, both for large firms and SMEs competing in all sectors of the hospitality and food industry. Our current funded projects are listed below.
Travel Catering Research Centre
From January 2000 to December 2010, the Travel Catering Research Centre (TCRC) was the only centre of its kind in the world. Sponsored by the International Travel Catering Association (ITCA), the TCRC created a unique body of knowledge related to this sector of the hospitality industry. Many of its reports and articles can be found online at Surrey Research Insight, including:
- major trends in the industry
- the effect of the global downturn on the flight catering industry
- the future of flight catering in China up to 2020
Research Centre for Food, Consumer Behaviour and Health
Dr. Margaret Lumbers and Dr. Anita Eves are founder members of the University’s Research Centre for Food, Consumer Behaviour and Health which builds on University of Surrey strengths in the Schools of Hospitality and Tourism Management, Human Sciences, Biomedical and Molecular Sciences and the European Institute of Health and Medical Sciences.
It brings together research skills to provide an integrated approach to research on questions of key importance to research funders, industry, the public and government. It provides an integrated and coherent programme of interdisciplinary research that enables larger overall questions crossing disciplinary boundaries to be addressed and incorporates social and consumer concerns into basic and strategic biological research.
The group has won significant funding from various funding bodies including the EU and the Food Standards Agency.