Design of a Sustainable Restaurant with Today's Perspective

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

Consumption of Eco-Cosmetics in the Perspective of Environmental Protection and Sustainability
‌: Polgár Lechner Olga

The investigation of the role of the transport and forwarding in today’s challenges
‌: Chamik Dorottya

The reconsideration of sustainable mobility in Budapest perspective from the students
‌: Tran Anh Tuan, et al.
Megjelent: (2023)

Behavioral factors in today’s cryptocurrency markets A survey among university students
‌: Abou Saad Raafat, et al.
Megjelent: (2025)

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

Fashion industry sustainability rating systems from the perspective of fashion SMEs
‌: Szabó Tamara, et al.
Megjelent: (2022)

Today's 'sharing economy' presented through the example of Airbnb platform
‌: Máray Dominika Mária

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

Creating a new television station in the given conditions in Hungary today
‌: Papp Aldona Gyöngyvér

Sustainable Dining Innovation Crafting a Business Plan for a Vegetarian Restaurant in Kyrgyzstan
‌: Eliakhunova Shakhnoza

Corporate lending trends and their key factors in Hungary from 2010 until today
‌: László Csaba

The “Greening” of 5-star Restaurants Sustainable Practice Indicators in Fine-dining Menu Analysis
‌: Petrenyi Dora

Assessment of the impact of tourism on the environmental condition of Lake Issyk-Kul and perspectives for the development of Sustainable Tourism.
‌: Kanatbekova Diana

Perspectives of rural tourism development in Georgia strategic approaches and sustainable development /
‌: Gogita Gelashvili

The Hungarian capital export from transition period till today. The capital export of MOL plc.
‌: Frank Emese

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

The evolution of the interior design in hospitality
‌: Tremmel András

Service design a szoftverfejlesztésben
‌: Gönczöl Armand

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

Balancing Stakeholder Interests in the Pursuit of Corporate Sustainability. An In-depth Examination of a Multinational Company’s Balancing Act and its Stakeholders’ Perspectives
‌: Kerekes Fanni

Krea Design Cafe üzleti terve
‌: Keksz Richárd

Két designer márka médiabotrányának kríziskommunikációja
‌: Király Tamara

Stock Markets and Their Development Perspectives in Georgia
‌: Kakhniashvili Mr Giorgi

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

Successful restaurant management franchise vs independent
‌: Munkhzul Temuulen

Strategic development in a new perspective
‌: Gáspár Tamás
Megjelent: (2012)

Hírnévmenedzsment a képzőművészet és design területén
‌: Kolozsvári Zsuzsanna

Design és belsőépítészet a szállodák világában
‌: Illés Renáta

Digital Product Design a 21. században
‌: Takács Fanni

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

UX design elemek jelentősége weboldal tervezésnél
‌: Székely Vivien

Feasibility study of a new restaurant
‌: Varga Adél

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