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• Management Practices from Christian Point of View

  14-30

  Eszter Tóth

  Tünde Csapóné Riskó

  Views:

  200

  Globalisation is a complex and worldwide process overarching historical times and continents. However the phenomenon brought efficiency and new opportunities to companies, providing practically free access to raw materials, labour and knowledge, it also caused negative effects like the degradation of the biosphere, greater social and economic inequality especially in the developing countries. There are some companies operating worldwide which have acquired great economic power and influence. and governments have only limited possibilities (if any) to regulate their operation. The expenses of profit maximisation are high, which are often ‘paid’ by the socialnatural environment (as externalities) and/or by humans. The aim of our study is to overview how current business relations could be formed to be more „human friendly”. The research is done from a Christian philosophy point of view, focusing on the employees as the major stakeholder group of the comanies. As part of the study some practical examples and Hungarian organisations related to this topic are introduced in order to highlight the relevance of the topic.

• Bread Making and Consumption Habits in the Gluten-free Diet

  252-262

  Tünde Csapóné Riskó

  Ádám Péntek

  Views:

  291

  Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. Gluten is a protein found in many grain products (wheat, rye, barley and oat). When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The only treatment for people with celiac disease is lifelong adherence to a gluten-free diet. Bread is a basic and frequently consumed food made from basically gluten-containing grains. Bread plays essential role in the Hungarian dining habits, thus bread consumption in the gluten-free diet is a challenging question. The aim of our empirical research was to investigate the gluten-free bread making and consumption habits of people following a gluten-free diet.