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undergraduate thesis
Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. urn:nbn:hr:191:671390
Kralj, Matea
University of Rijeka
Faculty of Tourism and Hospitality Management

Institutional repository: Repository of Faculty of Tourism and Hospitality Management

Cite this document

Kralj, M. (2020). Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:671390

Kralj, Matea. "Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. https://urn.nsk.hr/urn:nbn:hr:191:671390

Kralj, Matea. "Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. https://urn.nsk.hr/urn:nbn:hr:191:671390

Kralj, M. (2020). 'Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 01 December 2024, https://urn.nsk.hr/urn:nbn:hr:191:671390

Kralj M. Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2020 [cited 2024 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:191:671390

M. Kralj, "Strateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:191:671390

Metadata
TitleStrateški pristup upravljanja uslugama hrane i pića u hotelskom poduzeću
Title (english)A strategic approach to managing food and beverage services in a hotel company
AuthorMatea Kralj
MentorSlobodan Ivanović (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Ugostiteljstvo je, prije svega, uslužna gospodarska djelatnost pružanja usluga smještaja, hrane te pića i napitaka. U ugostiteljskoj je djelatnosti na prvome mjestu, svakako, pružanje usluga usluživanja prehrane i točenja pića i napitaka. Pružanjem tih usluga (usluga prehrane i pića) u hotelijerstvu kao najčešćem obliku ugostiteljstva, pruža se putem odjela hrane i pića, gdje najviše do izražaja dolazi restaurant, jer tamo dolazi do susretanja i sučeljavanja ponude i potražnje za hranom i pićem. Da bi se bolje razumjela i mogla definirati uloga restorana u pružanju usluga hrane i pića u hotelijerstvu, potrebno je istražiti organizaciju rada odjela hrane i pića, kako bi se mogla unaprijediti sveukupna djelotvornost cijeloga odjela hrane i pića, a ponajprije restorana ugostiteljskih organizacija. Svrha ovog završnog rada jest istražiti organizaciju rada u hotelskom odjeljenju hrane i pića, na primjeru hotela Esplanade u Zagrebu. Ciljevi istraživanja u ovome radu definirani su kao izazovi organizacije rada konkretnih restorana u hotelu Esplanade Zagreb. Za te zadane izazove u organizaciji rada ponuđena su organizacijska rješenja s ciljem unaprjeđenja menadžmenta i organizacije restorana. Ovakav način rješavanja organizacijskih problema moguće je općenito primjenjivati u restoranskom poslovanju.
Abstract (english)
Hospitality is, above all, service economic activity of providing accommodation, food and beverage services. In hospitality industry, the provision of food services and dispensing of drinks and beverages, is on the first place and top priority. By providing those services (food and beverage services) in the hotel industry as the most common form of the hospitality, it is provided through the food and beverage hotel department, where the restaurant is the most prominent, because that is the place where comes to the meeting and confrontation of supply and demand for the food and beverages. In order to better understand and define the role of the restaurants in the proces of providing food and beverage services in the hotel industry, it is necessary to explore the organization of food and beverage departments, in order to imprve the overall efficiency of the entire food and beverage department, especially restaurants. The purpose of this final paper is to investigate the organization of the work in the hotel department of food and beverage, on the example of hotel Esplanade, located in the centre of Zagreb. For this given challenges in the organzation of work, organizational solutions are offered with the aim of improving the management and organzization of the restaurant. This way of solving organizational problems can be generally applied in the restaurant business.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:191:671390
Study programmeTitle: Business Economics in Tourism and Hospitality; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management,, Event and Leisure Management, OPATIJA
Course: Tourism Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-03-31 12:25:45