Feasibility study on a franchised Tunisian “Couscous Bar” concept in Hungary

Tunisian revolution
‌: Alouche Donia

Feasibility Study of a Special Food and Beverage Establishment
‌: Wittmann Ádám

Feasibility study of a new catering outlet in Budapest
‌: Németh Anikó

A feasibility study of a particular catering unit in Székesfehérvár
‌: Lukácsik-Szalay Dániel Mátyás

Behind the "success" of the Tunisian revolution
‌: Ben Ayada Ghada

The mediterranean sea shaping tunisian history
‌: Allani Jannet

Overview of The Hungarian-Tunisian Trade Relations
‌: Khalfallah Tayssir

Business opening in Budapest, feasibility study of an all free fast-food restaurant
‌: Malcsiner Eszter

Assessment of economic security from concept to practical environment and case study analysis of Azerbaijan
‌: Aslanli Murad

The Political Influence Of Turkey As A Regional Power The Tunisian Case
‌: Debbeche Imene

Women status within the complexity of Tunisian society in post revolution
‌: Ghali Nawel

Feasibility study is it worth for Kaefer-Opticon B.V. to enter with Ippokampos Interior Technology S.A. on the Dutch market?
‌: Kocsis Anita

Establishing the solution of feasibility for gastronomy startups in Budapest
‌: Wirgha Márk

The SOFIN and sovereign Udmurtia - an economically feasible dream?
‌: Volkova Sofiia

Environmentalism in the hospitality. Consumers' perception about green restaurant concept in Hungary
‌: Bárdos Zsófia

Franchise in franchise
‌: Tóth Réka

Understanding the Concept and Importance of City Branding
‌: Tóth Dániel

Comparison of feasibility and financial structure of a national and an international medical congress
‌: Szabó Kata

The role of pricing strategies in the sustainable restaurant concept
‌: Takács Péter Gergő

Introducing actual wine consumption in Hungary and the new wave, the wine bars
‌: Béres Sándor Bence

A franchise tevékenység bemutatása az OBI Hungary Franchise Center Kft.-én keresztül
‌: Bognár Erika
Megjelent: (2007)

The Smart City Concept and its Challenges in India
‌: Singh Amandeep
Megjelent: (2023)

Turner Café&Bar Projekt
‌: Esztergályos Máté

A review of PSD2 under open banking concept and its impact on the PayTech sector development. A qualitative study in the CEE ecosystem.
‌: Ciolacu Gabriela

Tourism of Denmark – focusing on cultural tourism in terms of the concept of hygge
‌: Antal Fanni

Comprehensive Analysis of Napterasz food bar
‌: Kiss Mihály

A rendezvényszervezés elvei a ConceptFlow példáján keresztül
‌: Román Petra Éva

Jövő trendjeinek kutatása a ConceptFlow rendezvényügynökség tapasztalataival
‌: Tonka Petra

Franchise rendszerek vizsgálata Stilianos babauszoda franchise hálózata
‌: Drexler-Szigethy Barbara

The concept of Corporate Social Responsibility at Nestlé with special emphasis on food packaging
‌: Göntér Ágnes

A Buddha-Bar Hotel Budapest marketingstratégiája
‌: Furák Fanni

A Bors GasztroBár marketingkommunikációjának bemutatása
‌: Csernus Mátyás

A Bamba Marha Burger Bár sikertörténete
‌: Szenes Szabolcs Gerő

A Bamba Marha Burger Bár kínálata
‌: Szücs Márkó

Comparative study of successful ecotourism in Hungary and Japan
‌: Haratake Jyuri

Egy vízipipa bár HACCP rendszerének kialakítása
‌: Sponner Ádám