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master's thesis
Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske
2024. urn:nbn:hr:124:701957
Rimac, Ina
University of Split
Faculty of economics Split

Cite this document

Rimac, I. (2024). Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske (Master's thesis). Split: University of Split, Faculty of economics Split. Retrieved from https://urn.nsk.hr/urn:nbn:hr:124:701957

Rimac, Ina. "Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske." Master's thesis, University of Split, Faculty of economics Split, 2024. https://urn.nsk.hr/urn:nbn:hr:124:701957

Rimac, Ina. "Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske." Master's thesis, University of Split, Faculty of economics Split, 2024. https://urn.nsk.hr/urn:nbn:hr:124:701957

Rimac, I. (2024). 'Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske', Master's thesis, University of Split, Faculty of economics Split, accessed 07 February 2025, https://urn.nsk.hr/urn:nbn:hr:124:701957

Rimac I. Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske [Master's thesis]. Split: University of Split, Faculty of economics Split; 2024 [cited 2025 February 07] Available at: https://urn.nsk.hr/urn:nbn:hr:124:701957

I. Rimac, "Pokretači izdvajanja napojnica u restoranima: slučaj Hrvatske", Master's thesis, University of Split, Faculty of economics Split, Split, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:124:701957

Metadata
TitlePokretači izdvajanja napojnica u restoranima: slučaj Hrvatske
Title (english)Drivers of restaurant tipping behavior: the case of Croatia
AuthorIna Rimac
MentorLjudevit Pranić (mentor)
Committee memberDavorka Mikulić (član povjerenstva)
Committee memberSnježana Pivac (član povjerenstva)
GranterUniversity of Split
Faculty of economics Split
Split
Defense date and country2024-01-18, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Izdvajanje napojnica u restoranima je važan aspekt gospodarskih aktivnosti iako se smatra iracionalnih ekonomskim ponašanjem zato što predstavlja dodatni trošak za već plaćenu uslugu. Baš iz toga razloga je cilj ovoga istraživanja razumjeti pokretače izdvajanja napojnica u restoranima. Rezultati studije ukazuju da kvaliteta hrane, pogodnost usluge, ambijent i kvaliteta poslužitelja utječu na potrošačevu percipiranu vrijednost restorana koja posljedično utječe na odluku o izdvajanju napojnice, ali i odluku o usmenoj preporuci restorana drugima.
Abstract (english)
Tipping in restaurants is an important aspect of economic activity, although it is considered irrational economic behavior because it represents an additional cost for a service already paid for. It is for this reason that the aim of this research is to understand the drivers of tipping in restaurants. The results of the study indicate that the quality of the food, the convenience of the service, the ambience and the quality of the server affect the consumer's perceived value of the restaurant, which consequently affects the decision to allocate a tip, but also the decision to recommend the restaurant to others.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:124:701957
Study programmeTitle: Tourism and Hotel Management
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni magistar ekonomije (sveučilišni magistar ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-01-30 11:22:30