56% of the teaching and research staff of our faculty have a degree, and many colleagues are currently participating in various doctoral programs. These staff members play a key role in the academic life of the faculty. The aim of the applied research carried out by the faculty is to establish an active, scientific relationship with other higher education institutions, enterprises operating in the given field, to display the results in education, and to give talented students the opportunity to get involved in research projects.
The faculty hosts a number of academic and professional events. An important goal of the organisers in each case is to provide space for the Budapest Business School and other colleagues and students working and/or studying in higher education, as well as public and private sector employees to present their academic achievements, make them widely known to interested professionals, generating active discussion with scientific partners.
We carry out our academic and professional research in interdepartmental and inter-institutional cooperation and individually, and we publish our results in domestic and international journals.
The Faculty operates the Centre of Excellence for Sustainable Hospitality, the main objective of which is to expand the academic knowledge of the field, to support sectoral cooperation and to strengthen sectoral cooperation as a knowledge-sharing platform within the very broad field of sustainable development, students’ sensitivity to the topic and help shape attitudes towards society at large.
Detailed information on the activities of the Centre of Excellence is available at the following link: https://fenntarthatovendeglatas.hu/
Eco-labels in hospitality. It is not enough to produce and market a product in an environmentally friendly, sustainable way, it is also necessary to draw the attention of customers to it. Our research focuses on the knowledge of the eco-labels and trademarks of the raw materials and raw materials sold in the hospitality industry, and on our abilities influencing the customer's decision. The research is related to research areas such as sustainability, sustainable supply chains, product differentiation, marketing, or eco-conscious sourcing activities of businesses.
Profiling of restaurants in terms of sustainability. In addition to the challenges of the economic environment and the expectations of owners, restaurants must increasingly meet sustainability considerations. Our research is aimed at preparing the sustainability overview of Hungarian restaurants. The research also seeks answers to certain issues of environmental and social sustainability, corporate social responsibility, or environmentally conscious and fair organisational behaviour.
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 School. 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.
Our faculty places great emphasis on the methodological renewal of professional language teaching, both from a practical and academic point of view. Key research topics include student motivation, autonomous willingness to learn, and examining effectiveness in professional language teaching. The research will focus on internationally relevant issues such as project-based education, including the analysis of telecollaboration projects, the challenges of developing intercultural and other skills, and the effectiveness of interdisciplinary teacher collaborations.
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.