Market research and plan for Vietnamese fast-food chain-restaurant start-up

Establishment of a Start-Up company
‌: Nagy Dominik

Business opening in Budapest, feasibility study of an all free fast-food restaurant
‌: Malcsiner Eszter

Start-up, mint vállalkozás és szemlélet
‌: Zsohár Dániel

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

Magyar turisztikai Start up marketingkommunikációs eszközeinek hatásvizsgálata
‌: Vatamány Vivien

A Fitmeal, mint start-up vállalkozás felépítése
‌: Vezér-Tóth Balázs

Start-up-ból start-down, avagy hogyan fejlesszünk csőd közeli helyzetig? (esettanulmány)
‌: Puskás József

Influence of the U.S. Economic Development on the Tech Companies and Start-ups
‌: Gafarova Adelya

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

Research on Wealth Planning and Wealth Management in China
‌: Zhang Hanting

Vállalatok értékelésének módszerei, különös tekintettel a start-up vállalkozásokra
‌: Szendi Virág

Start-up biosörgyár elindulásához szükséges kutatás, és üzleti terv
‌: Lázár Nikolett Rebeka

An objective scoring system for evaluating start-ups' MARKET SIZE and CAGR within the Medical field for EIC ACCELERATOR funding program
‌: Do Nguyen Minh Chau

An objective scoring system for evaluating start-ups' market size and CAGR within the medical field for the EIC Accelerator Funding Program
‌: Do Nguyen Minh Chau

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

How to start a business in food area for pets
‌: Chen Yu-Hsuan

Egy start up vállalkozás finanszírozása az alapítástól a harmadik üzleti év végéig
‌: Rausch Ramóna

Communication Strategy in Crisis of Vietnamese Businesses
‌: Nguyen Minh Hien

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

KÍNÁLHAT-E PIACI ALAPON ÉLETKÉPES MEGOLDÁST AZ ÉLELMISZERPAZARLÁS PROBLÉMÁJÁRA EGY IT START-UP TERMÉKE?
‌: Tóth János Mátyás

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

Research of Starbucks' Global Value Chain's Alteration Over a Decade
‌: Lei Renrui

An investigate on restaurant intervention to promote healthy food choices The case of Khan Asian Food & Bar
‌: Pham Thu Trang

Rebranding of a restaurant through the example of Villám Food Bar
‌: Hevér Kitti

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

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

The Impact of The Fourth Industrial revolution to the Vietnamese Banking system
‌: Nguyen Thi Huyen Trang

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

A Conjoint Analysis of Vietnamese Domestic Tourists´ Hotel Preferences
‌: Nguyen Linh MI

A Conjoint Analysis of Vietnamese DomesticTourist's Hotel Preferences
‌: Nguyen Linh MI

Export promotion of Vietnamese Coffee between 2010 to present in EU
‌: Nguyen Thi Huyen Trang

Pop-up Potentialities Effects of Pop-up Stores upon Brand Marketing
‌: Li Mingzu

Psychological approach in marketing and market research
‌: Széchenyi Adél Mirtill

A szomszéd cége mindig zöldebb? Controlling a zöld start-up-ok világában, avagy a kreatív kontroll útvesztői
‌: Németh Krisztina, et al.
Published: (2023)

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