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master's thesis
PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU
Diplomski rad
2017. urn:nbn:hr:124:101805
Duvnjak, Ana
University of Split
Faculty of economics Split

Cite this document

Duvnjak, A. (2017). PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad (Master's thesis). Split: University of Split, Faculty of economics Split. Retrieved from https://urn.nsk.hr/urn:nbn:hr:124:101805

Duvnjak, Ana. "PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad." Master's thesis, University of Split, Faculty of economics Split, 2017. https://urn.nsk.hr/urn:nbn:hr:124:101805

Duvnjak, Ana. "PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad." Master's thesis, University of Split, Faculty of economics Split, 2017. https://urn.nsk.hr/urn:nbn:hr:124:101805

Duvnjak, A. (2017). 'PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad', Master's thesis, University of Split, Faculty of economics Split, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:124:101805

Duvnjak A. PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad [Master's thesis]. Split: University of Split, Faculty of economics Split; 2017 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:124:101805

A. Duvnjak, "PONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad", Master's thesis, University of Split, Faculty of economics Split, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:124:101805

Metadata
TitlePONUDA ZDRAVE PREHRANE KAO KONKURENTSKA PREDNOST U UGOSTITELJSTVU : Diplomski rad
AuthorAna Duvnjak
MentorIvana Bilić (mentor)
MBZ: 293643
GranterUniversity of Split
Faculty of economics Split
Split
Defense date and country2017-09, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Organization and Management
Abstract
Osnovna svrha ovog diplomskog rada je prikazati važnost uvođenja zdrave prehrane u ugostiteljstvo. U radu su obrađeni teoretski aspekti ugostiteljstva, postanak i razvitak ugostiteljstva, funkcije i podjela ugostiteljstva, vrste usluga u ugostiteljstvu te suvremeno ugostiteljstvo. Također su definirani osnovni principi zdrave prehrane te aktualni trendovi u prehrani. Na kraju poglavlja iznesena je primjena nutricionističkih trendova u ugostiteljstvu. Empirijsko istraživanje temelji se na anketnom upitniku koji je proveden među vlasnicima ugostiteljskih objekata na području Republike Hrvatske. Anketnim upitnikom su ispitana mišljenja i stavovi o zdravoj prehrani. Analizom rezultata došlo se do zaključka da uvođenje zdrave prehrane u ugostiteljske objekte značajno utječe na stvaranje konkurentske prednosti. Također došlo se do zaključka da su vlasnici ugostiteljskih objekata svjesni važnosti prilagođavanja gastronomske ponude zahtjevima gostiju te da među gostima ugostiteljskih objekata ne postoji dovoljna svijest o važnosti zdrave prehrane u cilju poboljšanja kvalitete života.
Abstract (english)
The main purpose of this thesis is to show the importance of introducing a healthy diet in catering. The thesis deals with the theoretical aspects of catering, the establishment and development of catering, the function and division of catering, the type of services in catering and modern catering. Basic principles of healthy eating and current trends in diet are also defined. At the end of the chapter, the application of nutrition trends in catering was introduced. Empirical research is based on a survey questionnaire conducted among owners of catering facilities in the Republic of Croatia. The survey questionnaire examined opinions and views on healthy eating. Analysis of the results led to the conclusion that the introduction of healthy eating in catering facilities significantly influences the creation of competitive advantages. It is also concluded that the owners of catering establishments are aware of the importance of adjusting the gastronomic offer to guests' requests and there is not enough awareness among the guests of catering establishments about the importance of healthy eating in order to improve the quality of life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:124:101805
Study programmeTitle: Tourism and Hotel Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra ekonomije (magistar/magistra ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-25 09:54:15