Improving the feedback systems at Van der Linde Catering.
Sjoerd Bron (Student); Mark Holst (Begeleider)
Designing Expo Pavilions for Operational Efficiency: Spatial Requirements to support Facility Management (Case study: Dutch Pavilion – Expo 2025 Osaka)
Marie-Sophie Martens (Student); Mark Holst (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)
Global workers, local change
Emma Kuipers (Student); Ragna Brouwers (Docent); Sophie Adriaanse (Docent)
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 route naar een CO2-neutrale catering
Huis in 't Veld, CJS (Cato) (Student)
What is the corporate catering proposition that Food Union should promote in order to expand this core business?
Oda Dallinga (Student); Robert Gallicano (Begeleider)
The power of Social Media in a Pandemic:
XiaoRan, Tian; Bakker, Diederich (International Business)
Young Professional Semester Portfolio - Micro Wedding Packages for Millennial Couples in the Netherlands
Pham, HQ (Quynh) (Student)
Een nieuw cateringconcept voor de gemeente Enschede
Lohn, RR (Rachel) (Student)




























