Food waste management in restaurants A case study of H.N. Vietnamese restaurant in Budapest

Implications of food waste management in luxury hotels A case study of InterContinental Budapest
‌: Várfalvi Yvett

Explore the implications of food waste regulations on sample Chinese restaurants and acknowledge of sustainable management practices in China and Hungary.
‌: Zhao Hailun

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

An investigate on restaurant intervention to promote healthy food choices The case of Khan Asian Food & Bar
‌: Pham Thu Trang

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

Food and beverage management in hotel restaurants in comparison with independent establishments
‌: Nyitrai Vanessza Szintia

Sustainability Management in Hotels, Focusing on Food Waste Management {Case Study on Accor Hotels, Hungary}
‌: Ali Fadi

Food waste management at breakfast buffet – Case of The Ritz-Carlton Budapest Hotel
‌: Hoang Vy Quynh Anh

A critical analysis of waste management and the level of food waste in the hospitality industry
‌: Zsigri Máté

Food losses and waste in the context of sustainable food systems in hotel management
‌: Aladzic Diana

Analysing food waste in the tourism sector in Budapest, Hungary
‌: Le Lan Phuong

Successful restaurant management franchise vs independent
‌: Munkhzul Temuulen

Business opening in Budapest, feasibility study of an all free fast-food restaurant
‌: Malcsiner Eszter

Examination of consumer awareness in case of food waste
‌: Gál Zsófia

Food waste reduction at Budapest Business School, Faculty of International Management and Business Students vs cafeteria /
‌: Pascoal Iris Nyalete de Almeida

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

Analyzing the issue of food waste in Hungary
‌: Popova Vera

Zero waste in the food and beverage industry
‌: Aguirre-Szilágyi Ignacio

The management of the impacts of the pandemic on the operation of restaurants in Budapest and the metropolitan area
‌: Geszler Fanni Erzsébet

Rebranding of a restaurant through the example of Villám Food Bar
‌: Hevér Kitti

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

An assessment of food loss and waste in the Hungarian agrifood supply chain Encouraging sustainable and conscious
‌: Rabbi Mohammad Fazle
Megjelent: (2022)

Factors cause food waste in Executive Lounge at the Ritz- Carlton Budapest
‌: Nguyen Thi My Linh

The role of influencer marketing in case of restaurants
‌: Katalin Alícia Mercédesz

Feasibility study of a new restaurant
‌: Varga Adél

The situation of Hungarian waste management, the possibilities of the Swiss SID SA on the Hungarian waste market
‌: Ördög Zsuzsanna

Hazardous waste management in the field of plastics and microplastics
‌: Liu Tianhui Aliz

Food sharing economy - Comparing the importance of experience between alternative culinary programs and traditional restaurants
‌: Prekop Alexandra

The investigation of managerial duties in the case of high-class restaurants
‌: Bárányos Bence

Számítógépes szimulációk alkalmazása a szállodai revenue managerek oktatásában
‌: Karakasné Morvay Klára
Megjelent: (2022)

A Sharing Economy hatása a hazai szálláshelyekre
‌: Karakasné Morvay Klára
Megjelent: (2016)

Marketing strategies for the restaurant chain "Cake"
‌: Hodobay Szavuskina Jelena

Crisis Effects on Restaurants Business Models
‌: Bánki Tamás Balázs

Investigating memorable restaurant guest experience
‌: Kovács Kornélia

Increasing profitability in hotels and restaurants by IT developments.
‌: Kéki Márton

Reducing plastic waste by replacing single-use plastic packaging materials with paper in the food industry
‌: Ditkute Kotryna