Feasibility study of a new restaurant

Feasibility study of a health conscious bakery
‌: Balázs Bernadett

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

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

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

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

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

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

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

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

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

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

Successful restaurant management franchise vs independent
‌: Munkhzul Temuulen

Customer's perception of sustainable restaurant The case of Vietnamese people toward restaurants that use seasonal menu
‌: Nguyen Quynh Thu

The new indo-pacific strategy of the United States under Joe Biden's Presidency-a case study of Vietnam and AseanT
‌: Duong Thi Khanh Ha

Marketing strategies for the restaurant chain "Cake"
‌: Hodobay Szavuskina Jelena

Crisis Effects on Restaurants Business Models
‌: Bánki Tamás Balázs

Investigating memorable restaurant guest experience
‌: Kovács Kornélia

Increasing profitability in hotels and restaurants by IT developments.
‌: Kéki Márton

The role of influencer marketing in case of restaurants
‌: Katalin Alícia Mercédesz

Investigate the feasibility of South Africa deepening its involvement in Global Value Chains and becoming a GVC hub in Africa
‌: Seobe Lerato Michael

Design of a Sustainable Restaurant with Today's Perspective
‌: Huszák Paula Linda

Hotels and restaurants in tourism development in Azerbaijan problems and perspectives
‌: Musazade Hazi

The new wave of terrorism
‌: Sipos Krisztina

The role of pricing strategies in the sustainable restaurant concept
‌: Takács Péter Gergő

Examining guest perceptions of fine dining restaurants
‌: Fábry Ágnes

Examining restaurant resilience during the energy crisis
‌: Manhertz Gréta

Investigation of business models in fine dining restaurants
‌: Verzár Olivia

The impact of social media on consumers' restaurant choices
‌: Keresztes Vanessza

Investigating the influence of live music on restaurant consumption
‌: Takács Fanni

The process of making a restaurant from the ground up
‌: Fidy Mátyás

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

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

The investigation of managerial duties in the case of high-class restaurants
‌: Bárányos Bence

Analysis of Hungarian fine dining restaurants' marketing activities
‌: Fekecs Máté György

New development possibilities in Keszthely
‌: Horváth Anett