Seasonality in hospitality at the Lake Balaton
Elmentve itt :
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| További közreműködők: | |
| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | Seasonality Balaton Hospitality industry |
| Online Access: | http://dolgozattar.uni-bge.hu/5634 |
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| LEADER | 00000nta a2200000 i 4500 | ||
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| 001 | dolg5634 | ||
| 005 | 20160705104248.0 | ||
| 008 | 160506suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Varga Dorottya | |
| 245 | 1 | 0 | |a Seasonality in hospitality at the Lake Balaton |c Varga Dorottya |h [elektronikus dokumentum] |
| 246 | 1 | 1 | |a A vendéglátás szezonalitása a Balatonnál |
| 246 | 1 | 1 | |a Seasonality in hospitality at the Lake Balaton |
| 520 | 3 | |a Although the Balaton attracts guests also outside the high season, sometimes the hospitality units do not have enough guests to reach breakeven point in the business. Some units operate only for 4-6 months and are closed for the winter season or they operate on a very low level with considerable cutback in labour force, in offered menu and in service area. Slight seasonality (weather changes, events, actual trends on the market, etc.) affects the hospitality at every place all over the country; however the fluctuation of the seasons is nowhere as large as at the Lake Balaton. It is necessary to create a better hospitality image of the Balaton which shows much more than low-quality summer chalets with fried fish and lángos. It can be achieved by quality development as the crucial first step, which should be visible and experienced by the visitors. Further on, this quality development must be marketed well. Creating a collaboration with all the concerned parties at the lake, as well as demonstrating a common image for the area, the region could achieve much more in the future as each hospitality units one by one. The union of restaurants, hotels, wineries and other local businesses could create a strong destination brand and with good marketing tools more and more hotels and restaurants could achieve their aims. | |
| 695 | |a Seasonality | ||
| 695 | |a Balaton | ||
| 695 | |a Hospitality industry | ||
| 700 | 1 | |a Cservák Dr György |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/5634/1/DissertationDorottyaVarga.pdf |z Dokumentum-elérés |