Local and International Trends in Hospitality and Gastronomy

Local and International Trends in Hospitality and Gastronomy
Proceedings of International Symposium organised by Kodolányi János University and Saint-Petersburg State University of Economics, Budapest, 9 October 2018
Edited by Tamara Rátz
Kodolányi János University Orosháza, 2018

Copyright © 2018 Tamara Rátz

Copyright © 2018 Tatyana Bedjaeva, Sergey Burukhin, Evgenii Fedorov, Katalin Juhász-Dóra, Vazha Kushitashvili, Eszter Madarász, Elina Mishura, Ekaterina Mukhortikova, Tamara Rátz, Tamás Régi, Daria Rogozina, Ksenia Ryabukha, Svetlana Stepanova, Judit Sulyok, Victoria Sandrina


All rights reserved. No part of this publication may be reproduced in any form or by any means, electronically, mechanically, by photocopying, recording or otherwise, without the prior permission of the copyright owners.
ISBN 978-615-5075-45-2
Published by Kodolányi János University
Dr. h.c. Péter Szabó PhD Rector 5900 Orosháza, Gyopárosi u. 3.F. www.kodolanyi.hu


“You cannot get an influence from the cuisine of a country if you don’t understand it. You’ve got to study it.”
Ferran Adrià Acosta


"It is wisdom to profit by yesterday's mistakes. It is fatal to hang onto yesterday's victories. You limit yourself. The future should be expanding. Yesterday's experiences are the foundation on which you build today."
Conrad Hilton

CONTENTS

Introduction		7
Food and Culture: Some Remarks for Hospitality	by Tamás Régi	10
Hospitality Trends in the 21^stCentury – Special Focus on Food and Beverage Outlet Management in International Hotel Chains	by Katalin Juhász- Dóra	17
Essence and Elements of the Hotel Service System	by Ksenia Ryabukha and Tatyana Bedjaeva	30
The Concept of Development of Hotel and Restaurant Business in St. Petersburg for the Next 10 Years	by Sergey Burukhin and Daria Rogozina	37
Influence of Innovations on the Competitiveness of the Hotel Enterprises	by Elina Mishura	42
Research of Factors Affecting on the Choice of Hotel by Consumers	by Svetlana Stepanova	48
The Wine Lab – Generating Innovation Between Practice and Research	by Judit Sulyok and Eszter Madarász	53
Trends and Features of Restaurant Menu in Saint Petersburg	by Vazha Kushitashvili and Evgenii Fedorov	66
Creativity and Innovation in Hospitality Service Development: The Case of KönyvBár & Restaurant, Budapest	by Tamara Rátz	72
Marketing Research of Medical and Health- Improving Services Sanatorium “Small Salt”	by Ekaterina Mukhortikova and Victoria Sandrina	82