We develop

Savustettu siika ruokapöydässä.

We develop: Food tourism in the Satakunta region

Food is an important part of tourism. Often, we experience the best moments from our travels in restaurants and cafes or, for example, the tasting moments spent at farms and markets. There are wonderful food tourism destinations in Satakunta, and our food industry is also well known in Finland. However, the development of food tourism is still in its early stages in our region.

Nainen istuu matkalaukun päällä keskellä tietä karttaa tutkien.

We develop: Youth employment in the tourism industry

The tourism, hospitality and restaurant sectors are suffering from a shortage of labor, and the attractiveness of the sectors has clearly weakened in the eyes of job seekers. While some entrepreneurs have hit records in the number of customers, others are persevering and looking for ways to get back on their feet after the pandemic. As consumption potentially recovers, the sectors have faced major challenges in finding skillful workers.

Voikukka kasvaa kiveyksen raosta.

We develop: Resilience enables coping with difficulties

At the latest, when a small virus began to turn the world upside down two years ago, everybody learned the word resilience. New, very exceptional circumstances demanded flexibility, new ways of thinking, new approaches, and the ability to remain optimistic. There is no single descriptive word to translate resilience into Finnish, so the word has become established as such here as well. What, however, does resilience really mean?

Hands of six people on top of each other, a table with papers and a laptop on the background.

We develop: Research activities make diverse learning environments possible

One of the missions of universities of applied sciences is to produce important research knowledge. The Center for Tourism Business Development is an excellent example of this, producing new knowledge and new solutions for tourism. Tourism operators are the primary beneficiaries of this knowledge, but very often also students. Best of all, students also have the opportunity to be involved in producing this knowledge.