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master's thesis
Upravljanje kvalitetom i sigurnošću prehrane u restoranima
2016. urn:nbn:hr:155:642414
Šebalj, Zorica
University of Dubrovnik
Department of Economics and Business Economics

Cite this document

Šebalj, Z. (2016). Upravljanje kvalitetom i sigurnošću prehrane u restoranima (Master's thesis). Dubrovnik: University of Dubrovnik. Retrieved from https://urn.nsk.hr/urn:nbn:hr:155:642414

Šebalj, Zorica. "Upravljanje kvalitetom i sigurnošću prehrane u restoranima." Master's thesis, University of Dubrovnik, 2016. https://urn.nsk.hr/urn:nbn:hr:155:642414

Šebalj, Zorica. "Upravljanje kvalitetom i sigurnošću prehrane u restoranima." Master's thesis, University of Dubrovnik, 2016. https://urn.nsk.hr/urn:nbn:hr:155:642414

Šebalj, Z. (2016). 'Upravljanje kvalitetom i sigurnošću prehrane u restoranima', Master's thesis, University of Dubrovnik, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:155:642414

Šebalj Z. Upravljanje kvalitetom i sigurnošću prehrane u restoranima [Master's thesis]. Dubrovnik: University of Dubrovnik; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:155:642414

Z. Šebalj, "Upravljanje kvalitetom i sigurnošću prehrane u restoranima", Master's thesis, University of Dubrovnik, Dubrovnik, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:155:642414

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Metadata
TitleUpravljanje kvalitetom i sigurnošću prehrane u restoranima
Title (english)MANAGING FOOD QUALITY AND SAFETY IN RESTAURANTS
AuthorZorica Šebalj
MentorMarija Dragičević (mentor)
Committee memberMarija Martinović (predsjednik povjerenstva)
Committee memberKatija Vojvodić (član povjerenstva)
GranterUniversity of Dubrovnik
(Department of Economics and Business Economics)
Dubrovnik
Defense date and country2016-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Organization and Management
Abstract
Restorani su u današnje doba postali neizbježna stavka u životu pojedinca. Bilo u društvu ili sam, ne postoji osoba koja nije barem jednom posjetila ovu instituciju. Iz ovog razloga kvaliteta i sigurnost prehrane u restoranima postaju neizmjerno važne. Kvaliteta je ključni čimbenik kojim se osigurava zadovoljstvo gosta dok se s osiguranjem sigurne i zdrave hrane osigurava opstanak restorana i uvelike smanjuje mogućnost propusta u poslovanju istoga. Rezultati istraživanja provedenog u Dubrovniku na uzorku od dvadeset restorana pokazuju da su menadžeri odnosno vlasnici restorana prihvatili i uveli određene standarde kvalitete i osiguranja sigurnosti prehrane ali isto tako i postoji potreba za daljnim poboljšanjima i unaprijeđenjima na tom području.
Abstract (english)
In this age restaurants are becoming an inevitable part of life. Whether in the company or itself, there is no person who has not at least once visited this institution. For this reason , quality and food safety in restaurants become very important. Quality is a key factor in ensuring guest satisfaction. By providing safe and healthy food restaurants ensure its own survival and greatly reduces the possibility of mismanagement. Results of a study conducted in Dubrovnik on a sample of twenty restaurants show that managers and restaurant owners accepted and introduced certain quality standards and ensure food security but also there is a need for further improvements in this area.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:155:642414
Study programmeTitle: Business Economics; specializations in: Tourism, Marketing, International Trade, IT Management
Course: Tourism
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra poslovne ekonomije (magistar/magistra poslovne ekonomije)
Type of resourceText
File originBorn digital
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2016-09-23 06:29:46