The changing Landscape of the Bakery Industry Insights into Costumer Preferences
Elmentve itt :
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| További közreműködők: | |
| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | bakery sector consumer behaviour food industry health consideration trends |
| Online Access: | http://dolgozattar.uni-bge.hu/57745 |
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| 005 | 20250325112846.0 | ||
| 008 | 250325suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Farkas Rebeka | |
| 245 | 1 | 4 | |a The changing Landscape of the Bakery Industry |b Insights into Costumer Preferences |c Farkas Rebeka |h [elektronikus dokumentum] |
| 520 | 3 | |a I have chosen to analyse consumer behaviour in the food industry, specifically the bread industry, because it brings together the categories of convenience, culture and new trends in consuming healthy products. Requiring no special introduction, bakery items have become sensual and symbolic. What is more, reference is often made to personal preferences and family traditions. The aim of my research was to determine people's consumption habits of bakery products to helpunderstanding the appropiate buyer persona in the baking industry. Thebakery industry proves that traditions never lose their significance while opening the opportunities of the modern consumer market. Thus, if businesses pay more specific attention to taste, health concerns’ needs, and sustainability aspects, they will handle the changing market successfully. | |
| 695 | |a bakery sector | ||
| 695 | |a consumer behaviour | ||
| 695 | |a food industry | ||
| 695 | |a health consideration | ||
| 695 | |a trends | ||
| 700 | 1 | |a Kovács Dr. András |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/57745/1/Farkas%20Rebeka%20Thesis.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/57745/2/BA%20KM%20angol%20b%C3%ADr%C3%A1lati%20lap%20BELS%C5%90_Farkas_Rebeka_Kov%C3%A1cs_A.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/57745/3/Rebeka%20Farkas%20b%C3%ADr%C3%A1lat.pdf |z Dokumentum-elérés |