Improving the feedback systems at Van der Linde Catering.
Sjoerd Bron (Student); Mark Holst (Begeleider)
Graduation_Report_Oksana_Smalii_514126
Oksana Smalii (Student)
Strategic market growth plan for AED sales in Spain
Larissa Westerweele (Student); Jeroen Meijering (Docent); Bernard Hollaers (Begeleider)
A healthier and more sustainable catering at HZ University of Applied Sciences
Eva Boerjan (Student); Zijian Wang (Docent); Ignacio García Sepúlveda (Docent); Ingrid de Vries (Begeleider)
How to diversify the linkbuilding strategy of YourSurprise?
Maria Marinova (Student); Ignacio García Sepúlveda (Docent); Feliscia Silva (Begeleider)
Sustainable sachet packaging
Konstantin Todorov (Student); Vanessa Yazbek (Docent); Ivan Nestorov (Begeleider)
Mitigating burnout of Gen Z in the hospitality industry through emotional intelligence
Vassy Dzhelepova (Student); Jenny Sok (Begeleider)
A Sustainable Workforce Through Policy: Analysing Zero-Hour Contracts
Lars Peereboom (Student); David Brannon (Begeleider)
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 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)



























