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undergraduate thesis
Hrvatska kuhinja kao turistički brend
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. urn:nbn:hr:191:915532
Grivičić, Mila
University of Rijeka
Faculty of Tourism and Hospitality Management

Institutional repository: Repository of Faculty of Tourism and Hospitality Management

Cite this document

Grivičić, M. (2017). Hrvatska kuhinja kao turistički brend (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić, Mila. "Hrvatska kuhinja kao turistički brend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić, Mila. "Hrvatska kuhinja kao turistički brend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić, M. (2017). 'Hrvatska kuhinja kao turistički brend', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić M. Hrvatska kuhinja kao turistički brend [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:191:915532

M. Grivičić, "Hrvatska kuhinja kao turistički brend", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:915532

Metadata
TitleHrvatska kuhinja kao turistički brend
Title (english)Croatian Cuisine as a Tourism Brand
AuthorMila Grivičić
MentorSlobodan Ivanović (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2017-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Svrha ovog rada je dati teorijske pretpostavke funkcije brenda u jačanju konkurentnosti Hrvatske gastronomske i enološke ponude. Cilj rada je ukazati na raznolikost i bogatstvo Hrvatske gastronomske i enološke ponude, njezinu ulogu u strategiji razvoja Hrvatskog turizma, kao i ulogu gastro-enoloških manifestacija u funkciji stvaranja brenda. Znanstvene metode korištene pri izradi diplomskog rada su: metoda analize i sinteze, metoda indukcije i dedukcije, deskriptivna metoda i metoda komparacije.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:915532
Study programmeTitle: Business Economics in Tourism and Hospitalit; 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 Managemen, Event and Leisure Management
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 on2018-01-04 10:29:11