Vol. 11 No. 1-2 (2015)

Articles

• Table of contents

  Szente Viktória

  1

  • PDF (Hungarian)

• Eating style in the light of methodology: uncontrolled eating or emotional eating?

  Adrienn Dernóczky-Polyák, Veronika Keller

  3-8

  • PDF (Hungarian)

• Characteristics and quality of services of restaurant selection

  József Lehota, Balázs Gyenge, Nándor Komáromi, Anikó Komáromi Gergely, Georgina Rácz, Ádám Horváth, Erika Könyves, Anna Dunay

  9-15

  • PDF (Hungarian)

• Quality in school catering service

  Anna Dunay, András Bittsánszky, András József Tóth, Bálint Csaba Illés

  17-22

  • PDF (Hungarian)

• Positioning the marketing activity of Hungarian wine regions

  Áron Molnár, Ágoston Temesi

  23-30

  • PDF (Hungarian)

• Health awareness among secondary school students in Győr - an approach from food consumption side

  Péter Huszka, Zsuzsanna Kozma

  31-38

  • PDF (Hungarian)

• Consumer behavior of mangalica products - results from quantitative and qualitative data

  Orsolya Szigeti, Katalin Szendrő, Nikoletta Böröndi-Fülöp

  39-44

  • PDF (Hungarian)

• Economic possibilities of local pork supply chains in Hungary

  Arnold Csonka

  45-52

  • PDF (Hungarian)

• A változó kereskedelmi környezet

  John Stanton

  53-58

  • PDF (Hungarian)