The Impact of the Plant-Based Diet on the Hospitality Industry

Molnár Orsolya (2023) The Impact of the Plant-Based Diet on the Hospitality Industry. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

<p dir="ltr" style="text-align:left;"></p><p><span lang="en-gb" xml:lang="en-gb">This thesis aims to gain a broader knowledge about the relevance and impact of diet trends in the hospitality industry by exploring the history, current popularity, and direct nutritional effects of these diets. The focus topic of this study is veganism – or the plant-based diet, which is further narrowed to one particular product within the vegan food industry, precisely, plant-based milk alternatives.</span></p><p><span lang="en-gb" xml:lang="en-gb">In the past ten years, there has been a remarkable amount of attention directed towards developing new and healthier food options to meet consumers' changing needs and preferences. This is a large area of research in all aspects of food product development. Moreover, people pay more attention to what they consume; therefore, they have become more sensitive in this field. Combining the great variety of goods available in the globalised market and the increased number of studies about healthy eating, people put more emphasis on what kind of food they consume. As a result, different kinds of innovative food trends and diets have appeared, with vegetarianism and veganism being among the most popular. As a growing base of people that follow a vegan or vegetarian diet, the managers in the hospitality industry might feel the need to meet the needs of this segment. The topic of veganism raises many challenges, which often come with compromises. Just like the plant-based diet, any other diet may conquer the industry, for which the managers must be prepared to fulfil their customers' needs. Concerning vegan food and beverages, most restaurants and cafes – especially the ones in&nbsp;</span>large cities or capitals<span lang="en-gb" xml:lang="en-gb">&nbsp;– cannot avoid including vegan or at least vegetarian options on their menus. Furthermore, to attract a more significant portion of the market, they must offer something appealing to non-vegan guests. However, the greatest challenge from both the demand and supply side of the vegan market is the problem of affordability of plant-based products. Many questions arise regarding charging extra fees for "healthier" or vegan alternatives.</span></p><p><span lang="en-gb" xml:lang="en-gb">The primary research reveals the attitude of three Budapest-based cafe managers towards veganism as an influential and innovative trend in the hospitality industry while paying particular attention to plant-based milk alternatives. In order to measure their business strategy along with their personal experience and opinion, qualitative research methodology will be applied in the form of semi-structured interviews. Next to that, secondary, quantitative research will also be carried out regarding the popularity of the online search terms vegetarianism and veganism. The data will be collected from Google Trends.</span></p><br><p></p>

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Vendéglátás Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-vendéglátás

Konzulens(ek)

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	alternative milk, hospitality industry, plant-based diet, specialty cafe, vegan
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Archive User
Rekord készítés dátuma:	2023. Aug. 03. 16:29
Utolsó módosítás:	2023. Aug. 03. 16:29

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