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

Analysis of Hungarian fine dining restaurants' marketing activities
‌: Fekecs Máté György

Investigating customer perceptions of Fine dining and Michelin-rated restaurants
‌: Fülöp Dóra

Starting up a Restaurant Business/Restaurant Entrepreneurship in Budapest
‌: Shoaib Hanif

Innovative Solutions for Sustainability Day of Hungarian Science 2021 Conference Proceeding
‌: Szegedi Krisztina
Published: (2021)

What does the restaurant of the future look like? Innovative solutions and applications
‌: Csizmadia Máté

Funding alternatives and business planning in family businesses
‌: Sági Judit, et al.
Published: (2019)

Customer's perception of sustainable restaurant The case of Vietnamese people toward restaurants that use seasonal menu
‌: Nguyen Quynh Thu

Crisis Effects on Restaurants Business Models
‌: Bánki Tamás Balázs

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

Craft beer manufactures in Hungary
‌: Sallai Daniella

Sustainable Tourism and Planning Integrating Ecotourism into Destination Development. Caucasus as a Case study.
‌: Yunusov Riad

Marcal Tennis Center Business Plan
‌: Csordás Gabriella

Business planning of Jingdong during the pandemic
‌: Lan Dakai

The role of pricing strategies in the sustainable restaurant concept
‌: Takács Péter Gergő

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

Analysing marketing strategies influencing consumers behaviour and preferences in casual dining restaurant industry in Vientiane, Laos.
‌: Soukhavongsa Fonsouda

Correlation of innovativeness and impact on sustainability (SDG) at the universities of Europe
‌: Gregán Orsolya
Published: (2022)

Market research and plan for Vietnamese fast-food chain-restaurant start-up
‌: Nguyen Tran Diemmi

Beverage consumption habits and the comparison of two Fine Dining restaurant The Arany Kaviar and The Penrose Room in 2016-2017
‌: Vasadi-Balogh Eszter

Art and craft as a tourist attraction in Georgia
‌: Ioseliani Ana

Business Plan for Establishing NaCha Bubble Tea
‌: Pham Nhat Mi

Eurasian Economic Union and Kyrgyzstan current challenges and possible future directions .
‌: Kartbaeva Nawbahar

How the strategies are developed in the craft breweries in Montenegro
‌: Jovovic Martin

Development analysis and strategic planning for a sustainable tourism destination
‌: Liu Yifan

Business model innovation and influence on consumer behavior based on the Xiaomi company
‌: Liu Sheqian

COVID-19 impact on the business plan of Taobao online store
‌: Liang Tao

Presentation of the role of craft beer brewing in the Hungarian hospitality
‌: Németh Benedek

A CRAFT konferencia, mint nonprofit rendezvény marketingkommunikációja
‌: Marosvölgyi Katalin

Craft ginek és azok érvényesülése a vendéglátásban
‌: Alberti Dániel

Labor Migration of Kyrgyzstan in the framework of Eurasian Economic Union
‌: Mademinova Begimai

Corruption in government elections and its effects on the economy of Kyrgyzstan
‌: Duishonkul Kyzy Shirin

Analyzing the Growth Potential of Outsourcing Services in Kyrgyzstan Opportunities and Challenges for Foreign Investors
‌: Kaiypov Aziz

Case study and developmental business plan of an F&B Unit in Bükfürdő
‌: Hock Rafael

Foreign Direct Investment (FDI) Inflows and Economic Development in Kyrgyzstan
‌: Asekova Zhibek

Financial Innovation
‌: Kovács Fanni

Intruduction of a new agricultural company through the elements of a business plan
‌: Tóth Sára