An existing catering unit's developing plan

Tourism development and planning The case of Phu Yen province’s coastal area
‌: Vu Thi Hoai Duong

Case study and developmental business plan of an F&B Unit in Bükfürdő
‌: Hock Rafael

Multi-country analysis of existing transfer pricing simplification measures
‌: Balog Annamária Rózsa

Tourism development challenges and planning scenarios of Dunaújváros
‌: Nyikes Anna Sára

Development analysis and strategic planning for a sustainable tourism destination
‌: Liu Yifan

Burnout in Catering Industry
‌: Kapitány Dániel

Sustainable development efforts in hotels, their best practices, and connections to the Sustainable Development Goals of the United Nations
‌: Ország Lili

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

Research on the development of financial planning and self-care of the population in the 21st century
‌: Balog Dóra

How to change existing invoice processing system of General Electric businesses to decrease unallocated transportation cost?
‌: Dallos Bence

The eclipse of the public company=A nyilvános részvénytársaságok hanyatlása; Létezett-e Atlantisz?=Did Atlantis exist?
‌: Kallai Kata Csenge
Megjelent: (2014)

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

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

Developing a tool for tracking customer satisfaction of DNA United Forwarders B.V.
‌: Kovács Bálint

The difference of tourism development in different sectors between Northwestern provinces of China, and future tourism development plan of Ning Xia province
‌: Li Chen

Hatékony rendezvényszervezés és catering trendek
‌: Szabó Réka Viktória

Sustainable Tourism and Planning Integrating Ecotourism into Destination Development. Caucasus as a Case study.
‌: Yunusov Riad

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

The trends in evaluation and development of accounting information systems, the planning and analyzing methods in the oil and gas industry
‌: Sógor Máté Dániel

Tax planning for HNWIs
‌: Bui Phuong Thao

Retirement Investment Planning
‌: Uznadze Ana

A Haris Catering Kft. rendezvényszervezésének sajátosságai
‌: Rácsai Anna

Esküvői catering a Johnny’s Bistro tekintetében
‌: Kovács Dominik

Financial crisis impact on company financing in the United States and United Kingdom
‌: Khizanishvili Mariam

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

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

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

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

Planned Obsolescence The source of asset wasting
‌: Kiss Bertalan

The importance of competencies in career planning
‌: Karimov Aghakarim