Consumer preferences for eco-certified wines in the Netherlands
Inge Pietje Blaauwbroek (Student); Radu Mihailescu (Begeleider)
Going above and beyond
Franziska Helm (Student); Frans Swint (Begeleider)
The potential of preserved foods on the ethnic market
J. Hagen (Student); K.L. Ehrie (Docent); L. Koole (Begeleider)
HemCell biopolymers
Rowen Meeusen (Student); Sarah de Bakker (Docent); Nico Osse (Begeleider)
PanArt
Lisa Franken (Student); B.P. van 't Veer (Docent); L. van Zanten (Begeleider)
Workplace innovation and organizational performance in the hospitality industry
Jol Stoffers (Lector); Klaes Eringa; Jamie Niks; Anne Kleefstra (Docent)
Limiting unethical rule breaking of F&B service employees in 5-star hotels in Germany and Switzerland
Birgit Plöchl; Xaun Huynh (Begeleider)
HBOHow can expatriate general managers (EGM) in four-and five-star hotels in Chiang Mai, Thailand contribute to the continuous recruitment, training, and supporting of local middle managers (LMM) as ethical leaders?
Jasmine Kunigagon, (Student); Jeannette van Geuns (Begeleider)
HTH and Orbisk, where food waste meets AI
Lea Iacazzi (Student); Fransbert Schermer (Begeleider)
A study on talent management approaches to talent mobility across brand portfolios with regards to job embeddedness
Benjamin Saunders (Student); David Brannon (Begeleider)