BUEB Students' page

Sub-topics

1. Examination of restaurant resilience
2. Examination of new skills and competences in hospitality

Sub-topics

1. New business models in hospitality and catering
2. Restaurant stakeholder analysis

Sub-topics

1. Analysis of service marketing in case of restaurants
2. Analysis of potential market niche of a destination

Sub-topics

1. Brand loyalty in the hospitality industry
2. Employer branding in the hospitality industry

Sub-topics

1. Guest satisfaction
2. Quality development
3. Guest retention and loyalty
4. Analyzing guest comments
5. Work – life balance, staff satisfaction

Sub-topics

1. Measuring food waste and loss
2. Minimizing food waste in hotels
3. Best practices in food waste management

Sub-topics

1. Exploring the possibilities of sustainability - environmental protection
2. Circular economy at hotels and restaurants 

Sub-topics

1. Revenue Management
2. Human Management / Talent Management
3. Crisis Management

Sub-topics

1. Generation Y and Z as a new guest segment
2. Investigation and measurement of brand and brand value through hotel examples
3. Effectivity of online marketing activities
4. Think out of the box!

Sub-topics

1. Digitalization, robotization
2. Big data, block chain
3. Disruptive actors
4. AI and innovation

Sub-topics:

1.         Minibar in the hotel room. Are we developing or eliminating it?

2.         Room service in the hotel room of the future

3.         Executive Floor in the Hotels

Sub-topics:

1.         Pricing methods and their impact on the result

2.         Importance of the optimization of the selection

3.         Analysis of sales statistics

4.         Presentation of profit levels and their calculations

Sub-topics:

1.         Attraction of special event venues

2.         What kind of service do different occasions require?

3.         How can we ensure quality in a remote location?

Sub-topics:

1. Novel business models in the hotel industry 

2. Innovation in the hotel industry

3. Luxury services in the hotel industry 

4. Luxury hotel milieu   

5. Hotel management – case-study

Sub-topics:

1. Luxury services in the hospitality industry

2. Investigation of experience in the restaurant servicescape 

Sub-topics:

1. The importance of sick building syndrome in hospitality
2. The importance of sick building syndrome in tourism

Sub-topic:

1.     An investigation of workplace performance appraisal on the engagement and motivation of catering and hospitality workers

2.     Examining the use of objective and subjective measures/measurement tools in the performance evaluation of the catering and hospitality workforce

3.     An investigation of the benefits and challenges of using 360-degree feedback systems in the performance appraisal of catering and hospitality sector workers

Sub-topic:

1.     An investigation of how catering and hospitality service providers use business communication tools to analyze and interpret online reviews for operational insights

2.     An analysis of best practices in business communication employed by catering and hospitality businesses in addressing negative reviews

3.     An investigation of employee training focused on business communication to help staff in the catering and hospitality industry better manage and respond to online feedback

Sub-topic:

1.     Chatbots and online customer service: an analysis of the role of AI-driven chatbots in enhancing B2C catering and hospitality experience

2.     AI-powered translation in catering and hospitality

3.     AI in catering and hospitality: an investigation of ethical implications of cultural misrepresentations