Food waste management at breakfast buffet – Case of The Ritz-Carlton Budapest Hotel

Szolgáltatásminőség és vendégelégedettség mérése a Hotel Ritz-Carlton-on keresztül
‌: Fekete Roland Máté

Implications of food waste management in luxury hotels A case study of InterContinental Budapest
‌: Várfalvi Yvett

Food losses and waste in the context of sustainable food systems in hotel management
‌: Aladzic Diana

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

A papírmentes adminisztráció megvalósításának lehetőségei a budapesti Ritz-Carlton Hotel példáján keresztül
‌: Medvigy Léna

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

Puha és kemény készségek a szállodaiparban a The Ritz-Carlton, Budapest példáján Recepciós és szobafoglalási ügyintéző készséganalízíse
‌: Hencz Boróka Ágnes

Examination of consumer awareness in case of food waste
‌: Gál Zsófia

A budapesti Ritz-Carlton és Kempinski szállodák HR tevékenységének összehasonlító elemzése
‌: Czibula Virág

A munkavállalói képzés szerepe luxusszállodákban a vendégélmény szempontjából-Esettanulmány a The Ritz-Carlton, Budapest szállodában
‌: Balázs Hanna Dóra

A bor megjelenése az Avantgard Food & Breakfast étteremben
‌: Szabó Daniella

A critical analysis of waste management and the level of food waste in the hospitality industry
‌: Zsigri Máté

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

Culinary tourism in Viet Nam - A case study of Hai Phong city
‌: Hoang Vy Quynh Anh

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

Analysing food waste in the tourism sector in Budapest, Hungary
‌: Le Lan Phuong

Analyzing the issue of food waste in Hungary
‌: Popova Vera

Zero waste in the food and beverage industry
‌: Aguirre-Szilágyi Ignacio

Waste it or taste it… Analysis of attitude regarding food losses among Budapest boutique hotel employees and possibilities of awareness raising
‌: Vámos Letícia Anna

Explore the implications of food waste regulations on sample Chinese restaurants and acknowledge of sustainable management practices in China and Hungary.
‌: Zhao Hailun

The situation of Hungarian waste management, the possibilities of the Swiss SID SA on the Hungarian waste market
‌: Ördög Zsuzsanna

The examination of breakfast trends and guest perceptions among Hungarian and foreign consumers
‌: Ravadits Nóra

Hazardous waste management in the field of plastics and microplastics
‌: Liu Tianhui Aliz

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

An exploratory investigation of guest satisfaction in the case of Sáo Food and Bar Budapest
‌: Nguyen Dieu Huyen

An assessment of food loss and waste in the Hungarian agrifood supply chain Encouraging sustainable and conscious
‌: Rabbi Mohammad Fazle
Megjelent: (2022)

Reducing plastic waste by replacing single-use plastic packaging materials with paper in the food industry
‌: Ditkute Kotryna

Operation of Tourism Destination Management Organizations (DMOs) - Case study of Budapest and Sochi
‌: Alekseenkov Egor Alekseevich

The contribution of the Front Office department to the success of the hotel operation (The Case of Kempinski Hotel Corvinus Budapest)
‌: Papp Richard

Zero-waste the new norm?
‌: Almási Sándor, et al.
Megjelent: (2021)

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

Zero Waste a Koktélkúltúrában
‌: Szőllősi Bálint

Analysis of Quality Management strategies and practices through the example of Budapest Marriott Hotel
‌: Németh Nóra Amáta

The impact of the Olympics on tourism. The Budapest case.
‌: Farkas Henriett

Zero Waste Bárok Trend vagy a Jövő?
‌: Zilizi Máté