The blue revolution: To what extend is the German gastronomy sector willing to rethink oat drink consumption?
Julie Wendt Spies (Student); Robert Gallicano (Begeleider)
How The End-to-End Customer Experience bridges the relationship between signalling and trust in online shopping.
Cécile Sternel (Student); David Branon (Begeleider)
Consumer Behaviour of Poshtel guests in Costa Rica
Tim Loth (Student); Andriew Lim (Begeleider)
Change management & creativity
Sebastiaan Stor (Student); Prabhath Sirisena (Begeleider)
Socio-Cognitive Mindfulness in City Hospitality in Amsterdam
Nikki Veldhoen (Student); Christa de Heij (Begeleider)
New business venture: ESG Consulting in the hospitality industry in The Netherlands
Madlen Zheleva (Student); Flip Heijblom (Begeleider)
Hospitality training company entrepreneurship
Roan Bosman (Student); Fabian Fagel (Begeleider)
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 relationship of monotonous tasks and job satisfaction among starters in the commercial real estate industry
Marco Griep (Student); Praneschen Govender (Begeleider)
How Employees Experience Digital Transformation: A Dynamic And Multi-Layered Sensemaking Perspective
Annemiek H.T. van der Schaft (Onderzoeker); Xander Lub (Lector); Omar N. Solinger (Onderzoeker); Beatrice van der Heijden (Onderzoeker)