Factors cause food waste in Executive Lounge at the Ritz- Carlton Budapest

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

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

What factors caused a lower profitability for GE Appliances EMEA Investigating the causes of poor business performance
‌: Szalai Ádám

Food waste management in hotels Case study of the Crowne Plaza Budapest Hotel
‌: Polónyi Adrienn Alexandra

Analyzing the issue of food waste in Hungary
‌: Popova Vera

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

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.
Megjelent: (2024)

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

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

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

Marriott Executive Apartments bemutatása
‌: Merbler Dóra

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

Az InterContinental Budapest Club Lounge bemutatása és SWOT-elemzése
‌: Nagy Fruzsina

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

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

Execution and effects of repositioning of TV2
‌: Kós Gabriella

The functions, activities and importance of the Club Lounge in regards of Guest Relations at InterContinental Budapest
‌: Varga Alexandra

Analyzing food waste through a sample of a restaurant
‌: Rácz Koni

Cloud-based marketing technologies, strategies and execution
‌: Mesterca Laura

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

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

What are the causes of the euro crisis?
‌: Keresztes Dóra

Factors influencing unemployment rate Comparisons between Vietnam and four largest economies in Asia
‌: Nguyen Thi Khanh Huyen

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

Sustainability Management in Hotels, Focusing on Food Waste Management {Case Study on Accor Hotels, Hungary}
‌: Ali Fadi

Marketing strategies in the food trade – An overview of psychological factors in the Hungarian SME sector
‌: Kazinczy Anna

A borok és ételek harmóniája az IKON Restaurant & Lounge példáján bemutatva
‌: Szalontai Lilla

A libra lounge étterem itallapján a borok megjelenítése, a pincészetek bemutatása
‌: Kollár Mónika

A study of regenerative tourism in Sapa Vietnam
‌: Nguyen Thi My Linh

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

Analysis of the management and execution of Youth Speak Forum from the perspective of participants, partners and organisers
‌: Boda Boglárka

Can overtourism cause a shift in destination preferences?
‌: Kovács Sára

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