The Budapest Business School Faculty of Commerce, Hospitality and Tourism celebrates its 50th anniversary in 2019. Our, and that of our predecessor’s establishment and 50 years-long existence was celebrated by several events on this occasion between 8th and 18th of October. The Faculty of Commerce, Hospitality and Tourism is the most recognized institute of these fields and has the highest numbers of students in today’s Hungary. Furthermore, being part of Budapest Business School – University of Applied Sciences we educate qualified experts who are able to think complexly and responsibly as we show a multidisciplinary view on a strong theoretical basis and give appropriate practical skills to them. The aim of events was to reach our old and current students, professors and lecturers, colleagues, professional and scientific partners as well.
On Wednesday, 9th October, 2019, we were expecting former students who had started their studies at our institution 40 years ago and also those ones who had graduated 25 years ago to attend our Alumni event on Wednesday afternoon. After the registration, a festive program for alumni students began in the Lecture Hall No. 5, at the beginning of this event participants were greeted by Andrea Lugasi PhD Dean of Budapest Business School Faculty of Commerce, Hospitality and Tourism. After that, Csilla Szalók PhD Head of Institute of Tourism and Hospitality welcomed the alumni students of our institute. During student’s reminiscences, Szilvia Móricz, an entrepreneur from Hotel and Spa Coaching representing the ’94 year, fondly recalled her best moments of college times. After the festive speeches and greetings, a trio composed by György Olasz PhD, András Turi Jr. and Flóra Harangozó gave a musical program to the audience. Following the show, our alumni event moved to the 1st Floor Colorful Community Hall, where they could chat, recollect and share their memories in the Retro Café designed for them, as well as enrich their souvenirs with relics. Former students also had the opportunity to meet some former teachers during the afternoon. Then a buffet dinner began at the Alma Mater Restaurant.
On this day, a student quiz was organized by the Students’ Union of BBS FCHT, during which our enterprising students could map their knowledge concerning the history of our University, the past and present of our Faculty at 6 different stations. The competition was open to teams of 3-4 people, and for the most talented ones, of course the gifts were not missed.
Thursday, 10th October, 2019 was a busy day in the life of the Faculty, with a variety of programs.
A press conference began in the Council Hall early in the morning, where András Jancsik PhD Vice Rector for Education and Andrea Lugasi PhD Dean of Budapest Business School Faculty of Commerce, Hospitality and Tourism informed the press about the details of the KVIK50 series of events and about changes of practical semester in the Tourism and Hospitality Courses.
Two publications were produced for the 50th anniversary. BGE KVIK’s Best Recipes – Gourmet Food from the Past and Present recipe book contains recipes of dishes prepared by students of our Faculty at national and international shows and competitions. In addition, a photo album has been compiled with the title of 50 years at the Service of Commercial, Hospitality and Tourism Higher Education, which gives short, meaningful descriptions of the history of our Faculty, so readers can see the historical context in which our institution has been established. These publications were presented at the press conference, among other achievements.
The inauguration of Sándor Demján Lecture Hall and the signing of a cooperation agreement between BBS FCHT and the Sándor Demján Foundation was the next event. Firstly, the naming procedure of the Hall and the ceremonial presentation of the tableaux showing the legacy of Sándor Demján took place in the presence of the press and invited guests. Following the solemn greetings and appreciations by Andrea Lugasi PhD Dean of Budapest Business School Faculty of Commerce, Hospitality and Tourism, Lídia Demján widow of Sándor Demján and Tamás Kozák PhD Head of the Department of Commerce, a cooperation agreement was signed. The essence of the agreement is that the Budapest Business School and the Sándor Demján Foundation set up and announce a Research Fellowship for professors/researchers of our University in business development. The cooperation agreement was signed by Professor Balázs Heidrich PhD Rector of Budapest Business School and Pál Valastyán President of the Sándor Demján Foundation.
With the signing of the cooperation agreement, our university is taking another step to further promotion of the spread of entrepreneurial culture, furthermore scientific research and education in Hungary. The scholarship is open to professors/lecturers of Budapest Business School and researchers pursuing scientific research in the field of business development and the domestic SME sector, giving priority to increasing the entrepreneurial willingness of university students and the presentation of Sándor Demján’s entrepreneurial work in education. The scholarship application will be launched for the first time in the 2020/21 academic year.
The next event of the day took place in the Colorful Community Hall. At the opening, Andrea Lugasi PhD greeted the guests and said that the opening of exhibitions and student competitions was happening on the occasion of the 50th anniversary of the establishment of the College of Commerce and Hospitality, the predecessor of our Faculty.
During the opening ceremony of Exhibition Presenting the History of Utalsellátó Company, Gábor Tóth Master Teacher of the Department of Hospitality, spoke about how the exhibition was created, then introduced the exhibition’s owner György Nehéz, clerk of Operation and Revenue Controlling Division of MÁV-START Zrt. and János Imri former Head of Utasellátó Company. György Nehéz briefly presented the exhibits and János Imri commemorated the golden age, present and future of Utasellátó Company.
Later Andrea Bakonyi Head of the Library of the Faculty, talked about how our libraries prepared for the 50th anniversary. We learned that photos of life of the Faculty were collected on five tableaux. The Hungarian Museum of Trade and Tourism provided assistance in preparation of the visual materials and creating their final form. Imre Kiss, on behalf of the Hungarian Museum of Trade and Tourism, appreciated the collected material.
Then came the Prize Giving Ceremony for student competitions.
Students’ Photo Contest was held between 6th and 17th September via the Instagram app. BBS FCHT students could join the game with pictures of university life. The contestant pictures could be voted on within the application, the winners were the 3 most voted pictures and a special prize was also handed over by Hello Event Kft.
Evelin Skotnyár was ranked 3rd with 612 votes in the Students’ Photo Contest. The winnings were provided by Accor Hotel Group, Coca Cola HBC Hungary Ltd. and ExxonMobil.
Alexandra Naomi Szóró received the 2nd prize and a special prize in the Photo Contest with 649 votes. The winnings were provided by Continental Group Kft., Coca Cola HBC Hungary Ltd., Decathlon Hungary Ltd. and ExxonMobil.
The winner of the Students’ Photo Contest was Fanni Vadász with 924 votes. The prizes were offered by Accor Hotel Group, Coca Cola HBC Hungary Ltd., Saucony and ExxonMobil.
The Prize Giving Ceremony of Students’ Cake Competition of our Faculty were also presented at this event. The Cake Competition was announced in the traditional and gluten-free category. According to the announcement, the task was to create a creative cake that symbolizes the half-a-century past, present and future of our Faculty in taste, color and decoration, which represents our institution in a decent way.
The first round received 12 traditional and 2 gluten-free recipes. After the preliminary evaluation, both entries were advanced in the gluten-free category, while the jury decided 6 entries to advance in the traditional category. The final took place on 12th September, 2019. The contestants had to make their own competition pieces at home, bring it to the restaurant of Educational Cabinet and then they needed to demonstrate in a few-minutes-long presentation why the cake was made and what ingredients and technological operations were used. The jury tasted all of the entries with the help of our tutor Hedvig Hidvégi.
The winner of the traditional category was Vanessa Keresztes with her “Tropical” cake, her prize was offered by the Accor Hotel Group. Brigitta Kiss received the 2nd prize with the “Triumvirate” cake – the prize was provided by Accor Hotel Group. Third place was awarded to Blanka Erdei who applied to the Competition with the “Golden 50 Years” cake, her prize was presented by Dénes Papp, owner of Kaltenberg Brewery and Restaurant.
Vanessza Keresztes won the first prize in the gluten-free category with her “Madártej” cake and Nóra Schödl achieved the second place with her “BORzongató” cake. The prizes for both winners were provided by Szederinda Restaurant (owner Gergely Pálmai) and Accor Hotel Group. Blanka Erdei won the prize offered by our Faculty for the most inventive cake.
An additional “reward” for the winner was working with other contestants to create the award-winning cake, which was served at a gala dinner for the professors and administrative staff on 17th October, 2019.
A multitude of events was closed with a Birthday Celebration on 10th October, 2019. After the registration, solemn greetings and appreciations were held by Ferenc Dietz PhD Chancellor of the Budapest Business School – University of Applied Sciences, Tibor Gulyás Deputy State Secretary for Knowledge and Innovation Management, Ákos Niklai PhD President of the Consistory of Budapest Business School and Andrea Lugasi PhD Dean of Budapest Business School Faculty of Commerce, Hospitality and Tourism. Following the speeches, the festive program was continued by Anima String Quartet, who performed pieces of pop music for the invited guests during the event. This was followed by a celebratory dinner, during which the invitees had the opportunity to have informal conversations with each other and revive old acquaintances or even make new ones. Szilvia Krizsó was the hostess of the evening.
One of the highlights of the program series was the professional conference held on Friday, 11th October, 2019 titled ”The Value of the Past – The Success of the Future” – 50 Years of Commerce and Hospitality in Hungarian Higher Education – Jubilee Conference. Following the morning’s plenary session in English and Hungarian, renowned experts delivered lectures in four sections. During the sessions, prominent representatives (academics and business professionals) from all the four professional and scientific fields related to the Faculty, including commerce, hospitality, tourism and the humanities gave us a status report of these fields and the present and possible future of them. The conference was attended by approximately 230 people.
On Thursday, 17th October 2019, a ceremonial dinner was held for the professors and administrative staff of our Faculty. Following the registration, Andrea Lugasi PhD Dean of Budapest Business School Faculty of Commerce, Hospitality and Tourism welcomed the participants and talked about the events of the KVIK50 series concerning the background of them and the related organizational processes. On behalf of the Faculty, Tamás Kozák PhD Head of the Department of Commerce, thanked the Dean for all her hard work as a result we were able to celebrate the anniversary. After the speeches, comedian Péter Felméri (Dumaszínház) guaranteed that the dinner was in a good mood. During the dinner a prize-winning cake of the Students’ Cake Competition were presented and served again.
Barbara Ramocsai, a student at the Budapest Business School – University of Applied Sciences, won the Professional competition of cooks and waiters held at the Budapest Business School Faculty of Commerce, Hospitality and Tourism on 18th October, 2019. Among the waiters, Attila Császár, a student at the Budapest Business School Faculty of Commerce, Hospitality and Tourism, proved to be the best.
For the first time ever, chefs prepared a three-course meal of pre-described ingredients and two must-have ingredients in a pre-determined amount of time. The waiters, among other things, laid out a table setting, dismantled oysters, mixed coffee and cocktails and served them. Competitors had to represent their knowledge in a foreign language, besides Hungarian.
The Pannon Academy of Gastronomy, in cooperation with the Hungarian Catering Industry Association and the Budapest Business School Faculty of Commerce, Hospitality and Tourism, has organized an extraordinary Professional Competition of Cooks and Waiters.
In the framework of BBS FCHT’s 50th anniversary event, the university’s first-ever self-organized competition – breaking with its usual practices – a renowned jury assessed the real theoretical and practical knowledge of cook and waiter students and tourism and hospitality students in both cases.
The chef contestants prepared a three-course meal using the baskets whose components were described before and there were two ingredients which were a must-use (fatted duck liver and cow curd) and presented their recipes live to the jury. The meals must had been prepared in a limited timeframe.
After a 100-point theoretical written test, the waiter contestants set up a celebratory diet defined by the jury on the morning of the competition and a matching drink set, and also served a table randomly determined by the jury. During the live work, the oysters were dismantled, Alemitta’s chicken from Bereg was joint and a flamboyant dessert was served. They also had the task of assembling and serving the cocktail and coffee defined by the jury. The jury assessed the competitor’s knowledge in each operation, including in a foreign language.
A total of 12 students, including 5 chefs and 5 waiter students – from Budapest, Keszthely, Siófok, Veszprém and Zalaegerszeg – and 2 students from Budapest Business School Faculty of Commerce, Hospitality and Tourism competed in the competition.
The top three finishers in the Professional Competition of Cooks
1. Barbara Ramocsai Budapest Business School Faculty of Commerce, Hospitality and Tourism
2. Roland Hamar Budapest Complex Vocational Training Center – Károly Gundel Vocational Training School
3. Martin Mursa Vocational Center in Siófok, Gyula Krúdy Vocational Secondary School
Food prepared by the first-place competitor
– Duck roll, caramelized pear, pear puree jelly
– Sous vide pork chop of mangalica, Jerusalem artichoke puree, apple salad with roasted beetroot, jus
– Panna cotta with pumpkin, ice cream made from cottage cheese, blueberry coulis, chocolate tuile, honey jelly
The top three finishers in the Professional Competition of Waiters
1. Attila Császár Budapest Business School Faculty of Commerce, Hospitality and Tourism
2. Janka Gelencsér Vocational Center in Siófok, Gyula Krúdy Vocational Secondary School
3. Kevin Hosszú, Vocational Center in Zalaegerszeg, Vocational Secondary School and Dorm of Catering in Keszthely
The contestants came from the following schools
– Budapest Business School Faculty of Commerce, Hospitality and Tourism
– Budapest Complex Vocational Training Center – Károly Gundel Vocational Training School
– Vocational Center in Zalaegerszeg, Vocational Secondary School and Dorm of Catering in Keszthely
– Vocational Center in Siófok, Gyula Krúdy Vocational Secondary School
– Vocational Training Center in Veszprém, ”SÉF” Vocational Secondary School of Catering and Tourism
– Vocational Center in Zalaegerszeg, István Báthory Vocational Secondary School
Those students who are ranked on the first, second and the third place in both categories awarded by the organizers and sponsors of the competition, received a valuable reward. In addition, if the top-ranked chef and/or waiter competitor is still a high school student during the competition and is admitted to the Tourism and Hospitality Management Course at Budapest Business School Faculty of Commerce, Hospitality and Tourism within three years, the university will provide his/her first semester tuition fee.
Jurors of the Professional Competition of Cooks
– Áron Barka Restaurant ARAZ
– József Bernáth former member of many foreign Michelin-starred restaurants
– Dénes Sándor PhD retired associate professor of Budapest Business School Faculty of Commerce, Hospitality and Tourism, Department of Hospitality
– István Ferenczi Danubius Hotel Arena
– Szása Nyíri Golden Caviar Restaurant
– Viktor Segal, Viktor Segal’s Cuisine; Academy of Bocuse d’Or
– Frigyes Vomberg, Academy of Bocuse d’Or
Jurors of the Professional Competition of Waiters
– Balázs Csapody Owner of Kistücsök Restaurant of Balatonszemes, President of Pannon Academy of Gastronomy, renowned expert in sommelier knowledge
– István Ferenc Balogh President of the Restaurant Masters Club, general expert in restaurant service
– Attila Bándoli former Managing Director of Gundel Restaurant, hospitality expert
– Tímea Héver Owner and Producer of Alemitta chicken of Bereg
– László Kovács Chairman of the Hungarian Catering Industry Board, general expert in restaurant service
– Attila Molnár Owner of Golden Caviar Restaurant, general expert in restaurant service
– László Szabó Owner of Coffee X-Presso, expert of the coffee section
– Zsolt Szombati Owner of Bartist.hu, a bartender expert
More than 200 high school students visited the Budapest Business School Faculty of Commerce, Hospitality and Tourism on Friday, 8th November to learn about the most popular professions of the 21st century and the offered courses and training programmes of the faculty.
The KIVK50 Jubilee Birthday Party, organized jointly by the Budapest Business School Faculty of Commerce, Hospitality and Tourism and the Budapest Complex Vocational Training Center – Károly Gundel Vocational Training School, provided an extraordinary opportunity for students to learn about the secrets of commerce and tourism & hospitality training courses. During the whole day, they had several opportunities to get to know our university and the most popular professions of the 21st century in an unusual, fun, playful way at 7 stations and 11 venues.
At the Tourism Station, they were able to get out of a locked room after recognizing the world’s most famous tourist destinations. They were assisted in their release by secret agents, who were the current students of the Faculty in fact. In the Hospitality Section, they suddenly found themselves in 2050 and imagined what a hotel would be like in 30 years. At the presentation held by the Training Kitchen, they got ideas on how to replace today’s very popular superfoods with home-made ingredients. In addition, Kahoot Quiz Game, mind map and lectures by former students who have had successful careers have enriched the program.
Csilla Szalók PhD Head of the Institute of Tourism and Hospitality and the creator of the event, told Radio Kossuth that they were trying to make the Birthday Party more colorful for students, with the secret aim of seeing higher education from the inside. Mrs. Szalók emphasized that competencies such as service attitude, language skills, continuous pursuit of return on investment, and sustainability are particularly important in the profession and during the further career of students. A balance must be struck between responsible tourists and responsible businesses every day.
The extraordinary event for high school students took place within the framework of the KVIK50 series of events, since it was just 50 years ago, that education began at the College of Commerce and Hospitality, the legal predecessor of the Budapest Business School Faculty of Commerce, Hospitality and Tourism. Our Faculty is the most prominent training center in the tourism and hospitality industry and has the highest number of students, furthermore providing highly qualified professionals who are not only able to think complexly and responsibly, but also successful entrepreneurs.
On November 8th 2019, high school students arriving to the 50th Birthday Party of Budapest Business School, Faculty of Commerce, Hospitality and Tourism entered the door of the designated classroom of the Department of Commerce with great interest. The number of participants were above the expectations, therefore in a bit overcrowded classrooms they were waiting with huge interest for what tasks they will receive during the event. The students got the following question: How do you imagine enterprise of the future?
The task seemed to be simple: Design the business of the 2050s, with opening hours 0-24. They had to consider a bookstore, a clothing store, a grocery store or a drugstore.
It seems the hardest part of the task was figuring the business slogan out. After this, defining product and service offerings proved to be very easy. The idea of paying for goods and services really captured the imagination of students. Designing the protection of goods, which was approached from the prevention side by the students, was considerable as well.
In terms of marketing ideas and sales promotion methods, mainly traditional solutions appeared. However, countless ideas were risen for improving customer experience and gathering customer feedback. We were particularly pleased to see that environmental awareness and nature protection were emphasized in all of the concepts.
Students developed their concepts in groups of 3 to 4 people, in 20 minutes and briefly presented them. A jury, having equal number of members to the students’ teams, as a financial investor selected The Best Enterprise of the Future Concept. The winning teams received a gift from our university. According to the feedbacks, the quiz provided a great experience for both students and accompanying teachers.
On November 20th 2019, at the Hungarian Museum of Trade and Tourism, our anniversary birthday programme, namely KVIK50, ended with special series of guided tours and quiz games.
Students had the chance to take part in a time travel where short films made by them were presented in the subject of What will the Future Bring in Commerce? Students and educators could write messages for future generations, which have been placed in a time capsule kept by the museum.
The programme was a great pleasure for the visitors and at the end of the event, we said goodbye to each other: see you in 50 years!