THE EFFECT OF COVID-19 ON INDIAN FOOD ENTREPRENEURS IN BUDAPEST, HUNGARY A Thematical analysis
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| Other Authors: | |
| Format: | Thesis |
| Kulcsszavak: | analysis business enterprises business planning COVID-19 entrepreneaurs food industry risk management |
| Online Access: | http://dolgozattar.uni-bge.hu/35863 |
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| 005 | 20221014094008.0 | ||
| 008 | 210922suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Kapoor Ayushi | |
| 245 | 1 | 4 | |a THE EFFECT OF COVID-19 ON INDIAN FOOD ENTREPRENEURS IN BUDAPEST, HUNGARY |b A Thematical analysis |c Kapoor Ayushi |h [elektronikus dokumentum] |
| 520 | 3 | |a The thesis aims at studying the influence of COVID-19 in Hungary on Indian food businessmen. The thesis defines and answers three further sub-questions, “What are the hazards that COVID-19 presents to Indian food entrepreneurs?”, “How do they intend to deal with change in the organizational structure?” and “What tactics do they have in place to keep and draw customer attention?”The study uses a qualitative data collection style for inductive research. The conceptual component of the thesis begins with the risk assessment and risk control concept, followed by a section that discusses change, modifications in organizations, and the leading role in changing decisions. The final theory employed in the study is also stated as a framework for relationship marketing and the future of the restaurant industry in the pandemic since the pandemic COVID-19 has not ended yet. There were new business models explained for customer safety and confidence. | |
| 695 | |a analysis | ||
| 695 | |a business enterprises | ||
| 695 | |a business planning | ||
| 695 | |a COVID-19 | ||
| 695 | |a entrepreneaurs | ||
| 695 | |a food industry | ||
| 695 | |a risk management | ||
| 700 | 1 | |a Kremmer László |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/35863/1/Thesis%20merged_Ayushi.pdf |z Dokumentum-elérés |