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The Role of Emotionally Intelligent Leadership in Reducing Systemic Barriers and Fostering Workplace Inclusivity for LGBTQIA+ Gen Z Employees in Dutch Hospitality
Julius Raeder (Student); Jenny Sok (Begeleider)
“What is the relationship between vision and passion and their impact on business performance?”
Goof Richelle van Gils (Student); Maurice Chia (Begeleider)
Improving sales conversion rate
Mario Stoicea (Student); Maurice Chia (Begeleider)
Environmental Determinants of Adolescent Food Choices in the Netherlands
Semmie van Stralen (Student); Mark Holst (Begeleider)
How can Treble, a small consultancy start-up, strengthen its brand identity to improve visibility in the Middle Eastern market?
Svetoslav Terziyski (Student); Amir Aysel (Begeleider)
Could creative leadership manifestations reduce food waste in professional kitchens?
Luc Willems (Student); Robert Gallicano (Begeleider)
What strategy can Napolact BIO implement to overcome consumption barriers and stimulate purchase intention by effectively communicating the value proposition of its organic dairy products?
Alexa Buiculescu (Student); Jelle Postman (Begeleider)
Empowering Safari Lodges Through Regenerative Hospitality: A Business Case for Community-Based Tourism and the Role of the Brand Africa Strategy in Advancing Sustainable Livelihoods.
Emma Müller (Student); Annemoon Schepel (Begeleider)
How can organizations enhance trust and transparency in artificial intelligence-driven marketing strategiesT to improve customer engagement, turst and loyalty
Matei Dumitrascu (Student); Veronique van der Roer (Begeleider)
What factors influence the lunchtime food choices of the University of Augsburg students as a potential new customer group for Feinkost Glück?
Eva Glück (Student); Jelle Postma (Begeleider)



























