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

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

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.
Published: (2024)

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

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

Food waste management at breakfast buffet – Case of The Ritz-Carlton Budapest Hotel
‌: Hoang Vy Quynh Anh

Analyzing the issue of food waste in Hungary
‌: Popova Vera

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

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

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

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 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

Could food supplementation of athletes be sustainable?
‌: Újvári Gréta, et al.
Published: (2024)

Factors cause food waste in Executive Lounge at the Ritz- Carlton Budapest
‌: Nguyen Thi My Linh

Promoting sustainable food choices with nudging techniques
‌: László, Veronika
Published: (2024)

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

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

The institution of the loss-carry forwards
‌: Baranyai Dénes

Pizza box and sustainable food packaging. An exploratory study on consumers' perspectives.
‌: Nguyen Minh Tu

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

Demand-side management possibilities in sustainable energy systems A case study
‌: Campos Filho José Siqueira
Published: (2019)

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

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

An analysis of the Hungarian food revolution
‌: Erdei Fanni Dóra

Analysis of the food supplements market
‌: Nagy Lilla Katalin

Food Allergy and Consumer Behaviour
‌: Sreenivas Murthy Anirudh

The operations management analysis of a special type of catering unit. (The Herz Food Truck)
‌: Kaits Vanda

The German European policy within the context of Greek crisis management
‌: Farkas Zsuzsanna Edit

Street food a vendéglátásban
‌: Sali Bence

A street food evoluciója
‌: Vitányi Szabolcs

Stockmeier Food Kft Logisztikája
‌: Tuza Tamás Dániel

Sustainable tourism and hotel management Comparison between Central Europe and South-East Asia
‌: Horváth Kristóf Péter

Sustainable business opportunities focused on the fast fashion industry waste and e-waste in Latin America and Africa
‌: Kaul Karen Elisabeth

Assessing optimal sustainable transportation systems for tourism management in Lebanon Evaluating public opinion on preferences for implementation
‌: Zeineddine Iyad