Sustainable Dining Innovation Crafting a Business Plan for a Vegetarian Restaurant in Kyrgyzstan
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| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | Business Plan culinary culture of the Kyrgyz Republic environmental benefits innovation Kyrgyz Republic market analysis sustainability sustainable development sustainable gastronomy tourism vegetarian restaurant |
| Online Access: | http://dolgozattar.uni-bge.hu/55003 |
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| LEADER | 00000nta a2200000 i 4500 | ||
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| 001 | dolg55003 | ||
| 005 | 20240715100122.0 | ||
| 008 | 240715suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Eliakhunova Shakhnoza | |
| 245 | 1 | 0 | |a Sustainable Dining Innovation Crafting a Business Plan for a Vegetarian Restaurant in Kyrgyzstan |c Eliakhunova Shakhnoza |h [elektronikus dokumentum] |
| 520 | 3 | |a In an evolving market context, this study investigates the relationship between innovation, environmental safety, and sustainable practices in the growing field of vegetarian gastronomy and its integration into the tourism sector. Using a comprehensive methodological framework that combines quantitative and qualitative methodologies, the study evaluates the viability of vegetarian restaurants in a largely meat-centric culture by examining existing demand, customer behaviour, and environmental implications.The study covers three essential questions: present market demand for vegetarian options, creative techniques for a sustainable business model in the restaurant industry, and the overall economic and environmental impact. Using a variety of data collection approaches, including content analysis, surveys, and interviews, the study investigates preferences and finds operational and strategic details crucial to the restaurant's integration into local and tourist eating patterns.The findings imply that the Eco Nomad restaurant has a profitable niche that provides a unique fusion of Kyrgyz culinary traditions and vegetarian beliefs. The company plan includes strong digital marketing techniques, operational standardization, a methodical approach to cost control and financial transparency, and ongoing market trend monitoring while remaining strategically flexible. The proposed model highlights the importance of innovation by including cutting-edge solutions such as a mobile application meant to streamline the client experience from booking to dining. | |
| 695 | |a Business Plan | ||
| 695 | |a culinary culture of the Kyrgyz Republic | ||
| 695 | |a environmental benefits | ||
| 695 | |a innovation | ||
| 695 | |a Kyrgyz Republic | ||
| 695 | |a market analysis | ||
| 695 | |a sustainability | ||
| 695 | |a sustainable development | ||
| 695 | |a sustainable gastronomy | ||
| 695 | |a tourism | ||
| 695 | |a vegetarian restaurant | ||
| 700 | 1 | |a Weninger Ágnes Rita |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/55003/1/Sustainable%20Dining%20Innovation%20Crafting%20a%20Business%20Plan%20for%20a%20Vegetarian%20Restaurant%20in%20Kyrgyzstan.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/55003/2/MSc%20Assessment%20Sheet_2024.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/55003/3/Eliakhunova%20Shakznoza_Supervisor_Weninger%20%C3%81gnes.pdf |z Dokumentum-elérés |