Crisis Effects on Restaurants Business Models
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| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | bars business model business model innovation coping Covid-19 delivery hospitality management research resilience restaurants SARS-CoV-2 tourism |
| Online Access: | http://dolgozattar.uni-bge.hu/43055 |
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| 008 | 230317suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Bánki Tamás Balázs | |
| 245 | 1 | 0 | |a Crisis Effects on Restaurants Business Models |c Bánki Tamás Balázs |h [elektronikus dokumentum] |
| 520 | 3 | |a The mysterious SARS-CoV-2 or Covid-19 shocked the world in 2020 when it rapidly spread around the globe. The governments employed non-pharmaceutical actions to minimise the spread of the virus. One of the biggest damages were done to tourism and hospitality. Due to social distancing restaurants needed to assemble a new business model to survive the pandemic. In this thesis the effect of the crisis on restaurants will be introduced. What coping strategies were employed and what is resilience. The research methodology elaborates on coping during the lockdowns in Hungarian restaurants and bars. The study's primary focuses on how well restaurants and bars can control the damage caused by the COVID-19 outbreak and respond quickly to the challenges. | |
| 695 | |a bars | ||
| 695 | |a business model | ||
| 695 | |a business model innovation | ||
| 695 | |a coping | ||
| 695 | |a Covid-19 | ||
| 695 | |a delivery | ||
| 695 | |a hospitality | ||
| 695 | |a management | ||
| 695 | |a research | ||
| 695 | |a resilience | ||
| 695 | |a restaurants | ||
| 695 | |a SARS-CoV-2 | ||
| 695 | |a tourism | ||
| 700 | 1 | |a Debreceni János |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/43055/1/Crisis%20Effects%20on%20Restaurants%20Business%20Models%20-%20PDF.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/43055/2/221227_CHM_B%C3%A1nki_Tam%C3%A1s_Bal%C3%A1zs.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/43055/3/B%C3%A1nki_Tam%C3%A1s_Bal%C3%A1zs_CHM_Opponent_Assessment_Sheet_2022.pdf |z Dokumentum-elérés |