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

A feasibility study for Hotel Pollack
‌: Ladomérszky György Gábor

Market research and plan for Vietnamese fast-food chain-restaurant start-up
‌: Nguyen Tran Diemmi

Feasibility study of a health conscious bakery
‌: Balázs Bernadett

Food waste management in restaurants A case study of H.N. Vietnamese restaurant in Budapest
‌: Tran Thu Phuong

Food waste management in restaurants A case study of H.N. Vietnamese restaurant in Budapest
‌: Phuong Tran Thu, et al.
Megjelent: (2024)

Starting up a Restaurant Business/Restaurant Entrepreneurship in Budapest
‌: Shoaib Hanif

Complex analysis of the opening of a new restaurant, called Sidreria
‌: Fegyveres Dorottya

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

"...áll a bál..."
‌: Bujdosó Helga

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

Sustainability in food and beverages, focusing on sustainability indicators in restaurants { Budapest as an example}
‌: Ghannam Mohammad

Open source alapú e-business szoftver bevezetése
‌: Becsei Attila

Crisis Effects on Restaurants Business Models
‌: Bánki Tamás Balázs

Investigating the Food Waste Management in two Chinese Restaurants
‌: Wang Keyan

An investigate on restaurant intervention to promote healthy food choices The case of Khan Asian Food & Bar
‌: Pham Thu Trang

Going green all the way – an empirical study about inculcating sustainable and responsible behavior in the students of University of Debrecen
‌: Murtaza Shah Ali, et al.
Megjelent: (2021)

Investigation of business models in fine dining restaurants
‌: Verzár Olivia

Food waste reduction at Budapest Business School, Faculty of International Management and Business Students vs cafeteria /
‌: Pascoal Iris Nyalete de Almeida

Maintaining guest satisfaction in a newly opened hotel A case study D8 Hotel in Budapest
‌: Fesenko Oleksandra

The attitude and practice of the hospitality industry regarding the availability and service of gluten-free food in Hungary
‌: Zsigrai Melinda Zsuzsanna

Rebranding of a restaurant through the example of Villám Food Bar
‌: Hevér Kitti

Analyzing food waste through a sample of a restaurant
‌: Rácz Koni

Food and beverage management in hotel restaurants in comparison with independent establishments
‌: Nyitrai Vanessza Szintia

A Mercure Budapest City Center open recepciója
‌: Poszlóczki Flóra

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

Szállodai marketing, ALL- Accor Live Limitless program bemutatása
‌: Magyar Alexandra

A BitCoin és a rendszer, amely mögötte áll
‌: Nagy Péter

Open Science Paradigmaváltás a tudományban
‌: Udvardy András Barnabás

Food sharing economy - Comparing the importance of experience between alternative culinary programs and traditional restaurants
‌: Prekop Alexandra

Fényes jövő vagy csúfos bukás előtt áll Kína gazdasági fenntarthatósága?
‌: Bodnár Evelin Vivien

A study of Chinese and foreign hotel food and beverage services
‌: Duan Jiaxin

How to start a business in food area for pets
‌: Chen Yu-Hsuan

Social Entrepreneurship in the Context of Business and Disability Studies
‌: Csángó Dániel

The impact of free SHS on quality education a cross-sectional study in the SHS in the greater ACCRA region
‌: Amankwah Ebenezer Rexford
Megjelent: (2024)