Market Opportunities and Growth Strategies for Family-Owned Small Hospitality Enterprises
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| További közreműködők: | |
| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | Budapest family business family-owned business enterprises succession hospitality SMEs tourism |
| Online Access: | http://dolgozattar.uni-bge.hu/59779 |
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| LEADER | 00000nta a2200000 i 4500 | ||
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| 001 | dolg59779 | ||
| 005 | 20260409145544.0 | ||
| 008 | 260409suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Borbély Barnabás | |
| 245 | 1 | 0 | |a Market Opportunities and Growth Strategies for Family-Owned Small Hospitality Enterprises |c Borbély Barnabás |h [elektronikus dokumentum] |
| 520 | 3 | |a My thesis explores the operation and significance of small catering units within the Hungarian hospitality industry through a case study of the Kiskakukk restaurant in Budapest. It begins by establishing the importance of small and medium-sized enterprises (SMEs), which constitute 99% of all enterprises in the European Union, and highlights their dominant presence in Hungary’s hospitality sector. An industry-wide analysis distinguishes between commercial hospitality and public/event catering, revealing that commercial hospitality—particularly restaurants—dominates the market and has seen significant revenue growth in recent years due to inflation, increased demand, and post-pandemic recovery. A detailed SWOT analysis highlights the opportunities and challenges facing small catering units. Central to the thesis is the historical and operational review of Kiskakukk, our family-run restaurant founded in 1913. The narrative includes the professional journey of my father, the owner—beginning with his early career as a dishwasher to launching the restaurant in 2002—and emphasizes the importance of tradition, quality service, and international marketing strategies in achieving business success. The research combines secondary sources with a primary qualitative interview, offering insights into workforce management, raw material sourcing, and evolving consumer demands. Finally, the study outlines the restaurant’s future goals, with a focus on sustainability guided by the European Union’s Sustainable Development Goals. The thesis aims to contribute valuable knowledge for aspiring entrepreneurs in the hospitality sector. | |
| 695 | |a Budapest | ||
| 695 | |a family business | ||
| 695 | |a family-owned business enterprises succession | ||
| 695 | |a hospitality | ||
| 695 | |a SMEs | ||
| 695 | |a tourism | ||
| 700 | 1 | |a Szalók Dr. Zsófia Csilla |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/59779/1/final%20thesis.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/59779/2/Borb%C3%A9ly%20Barnab%C3%A1s_dr%20Zsuzsanna%20Kanizsai_assesment.pdf |z Dokumentum-elérés |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/59779/3/Barnab%C3%A1s%20Borb%C3%A9ly_Thesis%20Assessment_Szal%C3%B3k%20Csilla.pdf |z Dokumentum-elérés |