Sustainable Supply Chain Management in the Hospitality Industry A case of a Hungarian Bistro
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| Format: | Thesis |
| Kulcsszavak: | bistro local ingredients local sourcing restaurant short food supply chain supply chain management sustainability |
| Online Access: | http://dolgozattar.uni-bge.hu/57665 |
| Abstract: | This study examines Brácsa Bistro & Brunch, a restaurant trying to be sustainable and profitable in the Hospitality industry, whilst trying to use only Hungarian products. Investigating operations, sustainability efforts, menu engineering and inventory management. Insights from staff and owner interviews highlight the efforts of emphasizing local sourcing, seasonal menus, waste reduction and balancing ecological responsibility with profitability. Dealing with challenges like limited storage, unpredictable demand, and supplier reliability. Using solutions like ABC-XYZ analysis, strategic menu design, and improved communication to deal with these problems and improve efficiency. |
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