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master's thesis
INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI
Šibenik: Polytechnic of Sibenik, 2015. urn:nbn:hr:143:344875
Hamer, Marija
Šibenik University of Applied Sciences
Management

Institutional repository: VUS REPOSITORY

Cite this document

Hamer, M. (2015). INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI (Master's thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:344875

Hamer, Marija. "INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI." Master's thesis, Šibenik University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:143:344875

Hamer, Marija. "INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI." Master's thesis, Šibenik University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:143:344875

Hamer, M. (2015). 'INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI', Master's thesis, Šibenik University of Applied Sciences, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:143:344875

Hamer M. INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI [Master's thesis]. Šibenik: Šibenik University of Applied Sciences; 2015 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:143:344875

M. Hamer, "INOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI", Master's thesis, Šibenik University of Applied Sciences, Šibenik, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:143:344875

Metadata
TitleINOVACIJE I INOVATIVNA PONUDA U GASTRONOMIJI
Title (english)INNOVATION AND INNOVATIVE OFFER IN GASTRONOMY
AuthorMarija Hamer
MentorIvana Žilić (mentor)
Committee memberDivna Goleš
Committee memberAna Perišić
Committee memberIvana Žilić
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2015-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Organization and Management
Abstract
Inovacija u gastronomiji se odnosi na stvaranje održivih i novih ponuda unutar restorana/ hotela/ ugostiteljskog objekta. To znači da se kroz tradiciju i nove ideje, kreativnosti samog procesa pripreme hrane gostu ili pažnje koja mu daje dodatnu vrijednost koju on cijeni jer jedino tako možemo ostvariti uspjeh. Da bi inoviranje bilo odživo, potrebno je cijelo vrijeme dok poduzeće posluje pratiti svoju konkurenciju, pokušati biti što kreativniji i što bolji od konkurencije kako bi se osigurala konkurentska prednost. Gastronomija (od grčkog gaster = stomak ili želudac + nomos = pravilo, red) je vještina priređivanja dobrih jela. A gastronom je čovjek koji se razumije u dobro kuhanje. Gastronomija po nekima nije samo vještina, nego i prava umjetnost, ili znanost o prehrani. Sve više ljudi uživa u gastronomiju, te je cijene kao umjetnost.
Abstract (english)
Innovation in gastronomy refers to the creation of sustainable and new offerings within the restaurant / hotel / catering facility. Which means that the tradition and new ideas, creativity of the process of food preparation and customer care that gives guests added value to you on price because the only way we can achieve successfulness. To innovate any response, it is necessary at all times while operating company track your competition , try to be as creative and as better than the competition in order to ensure competitive advantage. Gastronomy (from the Greek gaster, "stomach", and vopo^, nomos "laws that govern") is the skill of preparing good food. The one who is well versed in gastronomy is called agastronome . Gastronomy according to some, not only skills , but also an art or science of nutrition. More and more people appreciate gastronomy as an art and wants to enjoy it in your holidays or free time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:344875
Study programmeTitle: Management
Study programme type: professional
Study level: specialist graduate
Academic / professional title: stručni/a specijalist/specijalistica menadžmenta (stručni/a specijalist/specijalistica menadžmenta)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-02-08 10:04:41