Effects of veganism on the catering industry in Hungary

Kecskés Fanny (2021) Effects of veganism on the catering industry in Hungary. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

In My dissertation I would also like to show the potentials of veganism in the catering industry as veganism as a trend is thriving. Apart from health-conscious consumers, no consumer groups have yet been identified for which there are specific restaurants, but in fact there are many similar consumer groups. There are restaurants where health-conscious consumers can go with a sense of security, knowing that they can eat food that suits their lifestyle and philosophy without the need for special attention and detailed questioning, also surrounded by vegan plant-based staff and chefs with expertise what I will present through a restaurant comparison. In the light of this problem, I am looking for an answer to the question: what is special about this group? What are their unique needs to be loyal to a restaurant? Why do they stand out from the crowd, and what are their restaurant habits compared to other customers? I will look at the reasons for the situation that already exists by taking a closer look at the habits, typical behavior, and beliefs of health-conscious consumers. Therefore, the aim of my research is to establish a basis for reflecting on the extent to which these consumers can be considered unique and the significance of the underlying trend. Is it conceivable, then, that they are so unstoppable that it is worth every restaurant paying particular attention to them? However, my aim is not just to get to know health-conscious consumers better, but to get to know all consumers better in terms of health consciousness and raise awareness of restaurants' potential. These two approaches will both allow for a better understanding of the salience of the group under study and an examination of the impact and potential of the healthy trend.

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Vendéglátás Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-vendéglátás

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	consumers' preferences, misbeliefs, trend analysis, vegan restaurants, veganism
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Archive User
Rekord készítés dátuma:	2022. Már. 22. 08:20
Utolsó módosítás:	2022. Már. 22. 08:20

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