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Tartalom

Introduction
Food and Culture: Some Remarks for Hospitality by Tamás Régi
Hospitality Trends in the 21 st Century Special Focus on Food and Beverage Outlet Management in International Hotel Chains by Katalin Juhász Dóra
Essence and Elements of the Hotel Service System by Ksenia Ryabukha and Tatyana Bedjaeva
The Concept of Development of Hotel and Restaurant Business in St. Petersburg for the Next 10 Years by Sergey Burukhin and Daria Rogozina
Influence of Innovations on the Competitiveness of the Hotel Enterprises by Elina Mishura
Research of Factors Affecting on the Choice of Hotel by Consumers by Svetlana Stepanova
The Wine Lab Generating Innovation Between Practice and Research by Judit Sulyok and Eszter Madarász
Trends and Features of Restaurant Menu in Saint Petersburg by Vazha Kushitashvili and Evgenii Fedorov
Creativity and Innovation in Hospitality Service Development: The Case of KönyvBár & Restaurant, Budapest by Tamara Rátz
Marketing Research of Medical and Health Improving Services Sanatorium Small Salt by Ekaterina Mukhortikova and Victoria Sandrina

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