The transfer of knowledge and the preservation of traditions is passed down from generation to generation. The main objective of this study was to explore people’s knowledge of the gastronomic heritage of the Kisalföld regions through an analysis of the county’s (attendance to, decision-making and willingness to spend on food and beverages) taking place in the county, such as the Flavours of Szigetköz, the County Wines Festival, the Flavours of Rábaköz or Eszterházy Baroque Food Festival at Fertőd. A quantitative research was used to analyse the topic (N = 666), the sample is not representative and the selection of respondents was random. Data were collected between 1 September 2023 and 31 October 2023 using electronic questionnaires shared on Google Drive. Data were processed using SPSS 25.0 and MS Office Excel in addition to the descriptive statistical data (modus, median, standard deviation), correlation, and crosstabulation analyses. Important research questions of the study were whether the respondents’ place of respondents influences gastronomic awareness whether age determines willingness to travel to attend a gastronomy event, The most popular gastronomic event in the county was the Vegetables of Hanság Region (mean 3.35), and the least popular was the Szigetköz Flavours of Szigetköz festival (mean 3.01). The key finding of the study is that an essential aspect of sustainability for decision-makers is to know the characteristics of tourists (middle-aged female target group), to select and maximize the different program packages in the marketing of the offer, to distribute the traffic and to avoid mass tourism.

The authors of the present essay have been teaching at the department of Human Resoursces Counselling, MA for a decade. They both consider demographic changes and discrepancy in the various generations' digital competence as the greatest professional challenge. In this study of theirs, the authors present the principles along which they wish to prepare students for such challenges. In the future authors will designate a key role to the application of co-operative techniques as well as to the usage of 3D/VR spaces within the education process.

The paper investigates how workflows can be communicated and shared through linguistic descriptions, digital content and technological tools. We focus primarily on the content and digital tools of e-learning and VR learning. However, the results of the paper can be applied to collaborative workflows in general. The paper compares the effectiveness of three techniques, ranging from well-known to radically new: classical e-mail/ attachment based sharing, sharing through web interfaces (through a Moodle frontend), and sharing through a VR interface provided by a recently developed VR engine called MaxWhere. To this end, the paper introduces new methods and a new set of concepts for the purposes of benchmarking digital capabilities and user effectiveness within the domain of workflow sharing. The paper applies these concepts and methods to compare the use of the above listed technologies with the participation of 379 test subjects. Tests show that the users were able to complete the required workflow at least 50% faster in the MaxWhere 3D environment than in all other competing cases. The paper also proves that 3D environments are capable of providing users with a much higher level of comprehension when it comes to sharing and interpreting digital workflows.

Teaching Popular culture 3D/VR Technological background may offer novel experience to learners regarding visual impact and content, which makes both imparting and learning new materials more efficient. 3D/VR technology makes possible for the students to getting closer visually to the world of the elder people in time and space. All these contribute to the subject will become more practice-oriented.