Food waste management in hotels Case study of the Crowne Plaza Budapest Hotel

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

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

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

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

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

Analyzing the issue of food waste in Hungary
‌: Popova Vera

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

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

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

Food and beverage management in hotel restaurants in comparison with independent establishments
‌: Nyitrai Vanessza Szintia

Markenwechsel in Ungarn Fallstudie basierend auf dem Crowne Plaza Budapest Hotel
‌: Détári Dorina

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

The situation of Hungarian waste management, the possibilities of the Swiss SID SA on the Hungarian waste market
‌: Ördög Zsuzsanna

Hazardous waste management in the field of plastics and microplastics
‌: Liu Tianhui Aliz

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

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

A study of Chinese and foreign hotel food and beverage services
‌: Duan Jiaxin

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

The impact of emotional management in catering and hotel management
‌: Munadarin Armando

Analysis of hotel industry and hotel management in the Republic of Kazakhstan
‌: Tolysbayeva Dariya

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

Successful Management of Hotel F&B
‌: Lőrincz Ádám

Customer Satisfaction in the Boutique Hotel A Case Study in Stories Hotel Budapest
‌: Dewantoro Ganang Bagus

Brand váltás eszközei és hatása a Crowne Plaza Budapest példáján keresztül
‌: Kiss-Simon Klaudia

A Crowne Hotel működése és sikerességének titka
‌: Szauter Rebeka

Orientation towards sustainability in supply chain management Case study at Mondi
‌: Demény Adrienn Nikolett

Zero Waste a Koktélkúltúrában
‌: Szőllősi Bálint

Zero Waste Bárok Trend vagy a Jövő?
‌: Zilizi Máté

Zero waste production in Hungary through the example of the Grapoila brand
‌: Skaliczki Tímea Adrienn

Sustainable business opportunities focused on the fast fashion industry waste and e-waste in Latin America and Africa
‌: Kaul Karen Elisabeth

Comparison of the waste management policies applied within the European Union and the accessing cee countries, through the example of Sweden and Hungary
‌: Bede Júlia

The role of on-property organized events in luxury hotels in the United States and their effects on hotel management
‌: Ürögi Ákos Boldizsár

Sustainable tourism and hotel management Comparison between Central Europe and South-East Asia
‌: Horváth Kristóf Péter

Is it worth implementing a hotel revenue management software?
‌: Séllei Anett