“How to develop a sustainable supply chain with a focus on sourcing and procurement for the Sumba Hospitality Foundation?"
Yvette Waleveld (Student); Flip Heiijblom (Begeleider)
Social media influencing adolescents' food behaviour and perceptions in the Netherlands
Jasmijn Cameron (Student); Mark Holst (Begeleider)
Social media influencing adolescents' food behaviour and perceptions in the Netherlands.
Jasmijn Cameron (Student); Mark Holst (Begeleider)
How can ‘The Charles Hotel’s management ensure that the average spend per guest in the ‘Florio’ dinner shift increases by 8,04% to make the budget for 2025?
Fredric Feyer (Student); Fabian Fagel (Student)
A Sustainable Workforce Through Policy: Analysing Zero-Hour Contracts
Lars Peereboom (Student); David Brannon (Begeleider)
Market Expansion Plan into Southern Europe for Giggle Work
Bianca Potra (Student); Robert Gallicano (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)
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)
De impact van externe belasting op neuromusculaire vermoeidheid bij jeugdvoetballers
David Langbroek (Student); Erik Wilmes (Docent); Onur Tezel (Docent); Janus Dirkx (Student)



























