Faculty of Commerce, Hospitality and Tourism

Investigation of food waste in hotel operations. The aim of the research is to observe and measure the food waste generated during the hotel trade processes, to examine the factors influencing its quantity and composition, to collect the best practices that reduce waste, and to share the knowledge with the students.

Food Studies. The role of sensory testing in the food industry and gastronomy has grown significantly in the last decade. The regulation of quality and certification is also extremely important in this area. In this connection, the Department of Hospitality conducts research on topics such as the examination of basic taste recognition among the students of hospitality and hotel at the Budapest Business University. Related research also covers topics such as the study of the effects of different raw materials, different distillation technologies on the aroma intensity of brandies, or the analysis of the pairing of distillates and foods obtained from different fruits and vegetables. 

Food safety. Food safety, foodborne illness, and personal and material hygiene are of paramount importance in both catering establishments and households. Our research currently focuses on the relationship between climate change and the incidence of foodborne illnesses caused by various pathogens, as well as the antibacterial effects of plant-derived natural essential oils. The undisguised aim of our latter research is to investigate the possibility of developing a disinfectant consisting only of natural materials, with the principles of sustainability in mind, and which can also be used by restaurants seeking bio qualification. 

Healthy eating. Within the framework of the research topic, we examine whether the food offered by today's hospitality to consumers and guests meets the domestic and international recommendations for healthy eating. We analyse popular domestic traditional and innovative food recipes, commercially available and. the nutrient composition of ready-to-eat, single-serving ready-to-eat meals and canned meals offered by food delivery companies, compliance with the guidelines of healthy eating. We also examine the eating habits, nutrient intake, and ecological footprint of people on a vegan and vegetarian diet. With the help of the data of the Hungarian representative nutrition survey, we assess the nutrition-related ecological footprint of the Hungarian population. 

The effect of kitchen technology processes on the organoleptic properties and nutritional value of food. In the course of the research, we evaluate the effect of various preparatory operations (e.g. maturation) and modern and traditional kitchen technology methods (sous vide, confit, selecting) on the organoleptic characteristics, structure, chewing properties and content of meat of different animal species and breeds (cattle, buffalo, ducks). characteristics and nutritional value.

The research activities of many of our faculty members focus on several specific areas of domestic and international trade trends. Main research topics: commerce management and strategy, diffusion of trade networks, optimal site selection, supply chain management and logistics in trade, multi and omnichannel sales, sustainability and social responsibility in trade, comparative international trade studies, customer and consumer behaviour, online and offline communication. 

The aim of the study is to analyse the travel habits of the Hungarian Y-generation and to present long-term trends. The research also covers the analysis of the factors influencing travel decisions, the aspects of service choice, the orientation and booking habits and the communication channels and preferences used. 

The Tourism Complex Indicator (TCI) is a global index that takes into account the factors influencing the tourism performance of a given settlement or settlements in a complex way, as well as pays special attention to sustainability aspects. The aim of the present work is partly to determine and examine the elements of the index, and partly to determine the TCI for as many settlements as possible with the help of the available data. 

It is in the common interest of communities to be able to recognise their own values and take advantage of the opportunities that arise. Community organisation and community organisers play a big role in this, among other things. The research carried out at the faculty is primarily aimed at examining the role of local treasuries and cultural heritage in public education and community building, the knowledge-sharing opportunities held by the established communities and in what form.

Perhaps the greatest educational reform of the 20th century can be seen as the emergence of digital education, which appears to a greater or lesser extent at all levels of education. It is the task of educators to incorporate the opportunities offered by technology into the teaching process in order to increase the efficiency of the teaching-learning process. The research on the topic focuses on the motivations of the and generations Z and Y, the mapping of methodological innovations and the exploration of application possibilities. The study of this topic offers new research directions after the COVID-19 pandemic.

The Department of Languages for Business Communication places a great emphasis on the methodological renewal of teaching languages for specific purposes (LSP), both from practical and academic perspectives. Our key research topics include student motivation, willingness to autonomous learning, and examining effectiveness in teaching LSP. Our research projects focus on internationally relevant issues such as project-based education, including telecollaboration projects, the opportunities and challenges related to the development of intercultural skills and soft skills, and the effectiveness of interdisciplinary collaboration of lecturers. Three lecturers of the Department are members of the teaching methodology group of the Future of Higher Education Research Centre of BBU. The Academic integrity research group is also based in the Department.

Economists and policymakers are paying more and more attention to the hidden economy in recent times. For an economy, it cannot be indifferent how much money flows into the state coffers. However, in order to whiten the hidden economy, it is necessary to know its nature and forms of appearance. Within this area, research is currently being carried out on the following topics: the systematisation of the conceptual diversity of the hidden economy, its causes, economic effects, and the comparison of the hidden economy before and after the change of regime, especially concerning tips and undeclared work. 

Domestic partnerships

• Corvinus University of Budapest 
• Budapest University of Technology Teacher Training Centres 
• Public Culture Committee (or, as a member of the committee, all universities where community organisation is part of the training offer) 
• National Cultural Institute 
• Óbuda University 
• National Institute of Pharmacy and Food Health 
• Szent István University, Faculty of Food Science 

International partnerships

• Beuth-Hochschule für Technik Berlin – University of Applied Sciences, Berlin (Germany) 
• Czech Technical University – Masaryk Institute of Advanced Studies, Prague (Czech Republic) 
• Instituto Politecnico de Castelo Branco, Castelo Branco (Portugal) 
• Polytechnic of Guarda – Instituto Politecnico Da Guarda, Guarda (Portugal) 
• Praze, Prague (Czech Republic)7 
• Universidad de Extremadura, Badajoz (Spain) 
• Universidad de Leon, Leon (Spain) 
• Universidade do Algarve, Faro (Portugal) 
• Universiti Sains Malaysia, Georgetown (Malaysia) 
• University of Chemistry and Technology in Prague – Vysoká Škola Chemicko-Technologická University of Economics in Bratislava – Eckonomicka Univerzita V Bratislave, Bratislava (Slovakia)