- Office:1055 Budapest, Alkotmány utca 9-11.
- Building:2nd Floor, Room 205
- Phone:+36 1 374-6200
- Internal extension:196
- Email:merkl.marta@uni-bge.hu
Introduction
As a Tourism and Hospitality alumni, I was delighted to join the University in 2023. I remember that my BBU thesis was a crucial step in my career, because it was one of the first times I delved into the literature of experience, which has been important to me ever since. In addition to BBU, I graduated as an art historian (ELTE) and as a design and art manager (MOME). I worked for more than ten years in the cultural scene in project management, concept and content development. I became familiar with the world of academia during my years at MOME and then joined the BCE's PhD School and Marketing Institute. In 2024 I will complete my PhD with an international focus on food design, which has a large common intersection with service and product development in the hospitality and food industry. My PhD research focus is on designing the dining experience. More specifically, I am exploring the role of storytelling and interactivity in the context of the Onyx restaurant, whose transformation I have been involved in as research fellow of the Cooperative Doctoral Programme.
Office Hours
| Location | Alkotmány street 9-11. 205. |
|---|---|
| Hours | - |
| Comment | prior consultation by email is required |
Professional career
- 2020-Onyx Restaurant, research fellow, project contributor
- 2022Wirtschaftsuniversität Wien, scholarship holder
- 2021Rotterdam School of Management & FoodLab, Erasmus University, scholarship holder
- 2020-2023Cooperative Doctoral Programme scholarship
- 2019-2024Corvinus University of Budapest (BCE), PhD student, lecturer
- 2019-2021Várkert Bazár, cultural manager, curator
- 2016Harsányi István Prize
- 2014-2019Moholy-Nagy University of Art and Design Budapest (MOME), project manager, manager for short courses
- 2012-2014Pepper Art Projects, art manager
Research areas
- Food Design (in particular, Food Product Design, Design with Food, Design for Food, Food Service Design)
- Specific topics of experience
- Consumer behaviour in gastronomy
- Qualitative research methodology
- Specific topics of visual culture
Featured publications
- Merkl, M. (2022). Dining Experiences in a Restaurant under Metamorphosis. In: Design Management Institute, The 23rd dmi: Academic Design Management Conference Proceedings. OCAD University, Toronto, 743-754.
- Horváth, D. – Ásványi, K. – Bencze, M. – Cosovan, A. – Csordás, T. – Faludi, J. – Fekete, B. – Galla, D. D. – Komár, Z. – Markos-Kujbus, É. – Megyeri, G. – Merkl, M. – Mitev, A. – Simay, A. – Varga, Á. (2021). Qualifying Quantification. In: Kemény, I. – Kun, Zs. (szerk.), New perspectives in serving customers, patients, and organizations: A Festschrift for Judit Simon. Budapesti Corvinus Egyetem, Budapest, 116-124.
- Merkl, M. (2022). “I just play with food”—interview with food designer Elise Coudré, Hypeandhyper [online].