Feasibility study of a new catering outlet in Budapest

A feasibility study for Hotel Pollack
‌: Ladomérszky György Gábor

Feasibility study of a health conscious bakery
‌: Balázs Bernadett

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

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

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

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

Az outlet koncepció – A bevásárlókézpont-típus bemutatása a Designer Outlet Parndorf Példáján
‌: Szakács Kinga Zsófia

A BegaOutlet marketingkommunikációjának fejlesztési lehetőségei
‌: Tóth Evelin

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

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

Examining the case of dog-friendly catering units in Budapest
‌: Szecsei Dorottya

Marketingkommunikációs eszközök elemzése az M3 Outlet Polgár esetében
‌: Tóth Boglárka

A Study on the Innovative Development of Catering Service in Qingdao Bukebuzhu Hotel in the Era of Digital Intelligence
‌: Ge Xinjun

The application of magic in the catering and hotel industry
‌: Németh Gábor László

Burnout in Catering Industry
‌: Kapitány Dániel

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

Az SC Outlet Kft és leányvállalatainak beolvadással történő átalakulása, sajátos számviteli elszámolása
‌: Lingvai Brigitta

An existing catering unit's developing plan
‌: Pacsika Csilla

Effects of veganism on the catering industry in Hungary
‌: Kecskés Fanny

Hatékony rendezvényszervezés és catering trendek
‌: Szabó Réka Viktória

UNDERSTANDING THE ROLE OF TECHNOLOGY IN SERVICE INNOVATION IN CATERING
‌: Chammem Mehdi

Consumer awareness of food consumption and catering services
‌: Orfei Gloria

Industry 4.0 and Artificial Intelligence in Catering
‌: Vágó Ferenc Félix

The impact of emotional management in catering and hotel management
‌: Munadarin Armando

A Haris Catering Kft. rendezvényszervezésének sajátosságai
‌: Rácsai Anna

Esküvői catering a Johnny’s Bistro tekintetében
‌: Kovács Dominik

Return of Investment on a new coffee house in the heart of Budapest
‌: Rákos Zsuzsanna

The impacts of gluten intolerance in catering - A consumer approach
‌: Moreno-Moreno Ceferina Fanni

Critical analysis of the possibilities of the handicapped people in the catering industry
‌: Káró Regina

Economic importance of coffee culture through catering businesses
‌: Horváth Krisztián

Complex analysis of two different types of catering establishment
‌: Major Luca

Complex analysis of an opening self-catering chateau in France
‌: Sarkadi Mariann

The examination of the purchasing process of the catering equipment in hotels and restaurants.
‌: Kapitány Claudia

A Study on Attendees' Motivation for Events in Budapest
‌: Uzun Ahmet

Overtourism and alternative accommodations – new trends in the accommodation market of Budapest
‌: Sikó Botond
Published: (2020)

Az Anantara New York Palace Budapest Hotel esettanulmánya
‌: Valentin Vivien