Starting up a Restaurant Business/Restaurant Entrepreneurship in Budapest

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

Establishment of a Start-Up company
‌: Nagy Dominik

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

The marketing activities of a start-up company
‌: Marics András

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

Start-up, mint vállalkozás és szemlélet
‌: Zsohár Dániel

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

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

The management of the impacts of the pandemic on the operation of restaurants in Budapest and the metropolitan area
‌: Geszler Fanni Erzsébet

Magyar turisztikai Start up marketingkommunikációs eszközeinek hatásvizsgálata
‌: Vatamány Vivien

Social Entrepreneurship in the Context of Business and Disability Studies
‌: Csángó Dániel

Feasibility study of a new restaurant
‌: Varga Adél

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

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

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

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

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

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

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

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

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

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

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

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

A Paris Budapest Restaurant and Bar étlap elemzése, különböző szempontok szerint
‌: Goda Orsolya Éva

Online marketing strategy for a Japanese restaurant in Budapest during the COVID-19 Pandemic
‌: Hirano Mizuki

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