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• Controller szerepkör és szaktudás változása az Ipar 4.0 hatására

  Brigitta Kovács

  Views:

  553

  The aim of my publication is to introduce the foundation and development of controller’s role in respect to the recent changes in the last 10 years due to implementation of Industry 4.0. This is connected to the exponential development of information technology, what made possible to store, proceed and analyze much more data (Big Data) than ever before. The new business information (BI) systems help reporting and analysis processes with interactive dashboard-based reports. New possibilities opened also in forecasting, due to more available data and higher computer capacities, where forecasting algorithms can be run rapidly and so more frequently, and more accurate forecasts can be prepared. The changes of course influence the requested professional skills and the role of the controllers in the companies, what I demonstrate in more details in my paper. At the end of my publication, I introduce the results of my empirical questioner based research about requested IT knowledge of controllers and their connection with automatization of company’s controlling processes.

• The relation between fish consumption and catering

  246-249

  Róbertné Bakos

  László Rimóczi

  Views:

  87

  Fish consumption is a highly important area in the field of healthy nutrition. It is well known that besides the culinary delights, fish has a very significant physiological effect, which could increase the average lifetime and could help to improve the life quality during a longer life. Therefore it would be essential for the catering industry to improve their role within this field. They should reshape the eating habits of the ones, who are usually dining outside their homes unperceived, by using fish specialties, combining different cooking and preparation methods and possibilities. However, the observation illustrates that guests are only aware of a limited utilization of this ingredient and unfortunately in catering businesses there are only a few experimenting chefs, who replace traditional flavors with fish specialties.

• The characteristics of business slang usage: the presentation of a pilot study

  115-124

  Eszter Csányi

  Views:

  99

  The presentation aims to impart the results of research carried out in a pilot study. The purpose of this study was to assess the awareness and use of expressions relating to business slang for the BGF PSZK students and professional economists. Based on the responses, I wanted to explore the frequency of business slang usage and the presumed causes of the differences between professionals’ and students' opinions. The respondents' language attitudes, language knowledge,
  and subjective approach to the language were the focus of the study. In this way I could explore the relationship between the respondents’ usage of business slang terms and achieving actual success in the business world.