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undergraduate thesis
Organizacija banketa uslijed zdravstvenih rizika Covid-19
2022. urn:nbn:hr:155:044210
Mijatović, Ines
University of Dubrovnik
Faculty of Economics and Business

Cite this document

Mijatović, I. (2022). Organizacija banketa uslijed zdravstvenih rizika Covid-19 (Undergraduate thesis). Dubrovnik: University of Dubrovnik. Retrieved from https://urn.nsk.hr/urn:nbn:hr:155:044210

Mijatović, Ines. "Organizacija banketa uslijed zdravstvenih rizika Covid-19." Undergraduate thesis, University of Dubrovnik, 2022. https://urn.nsk.hr/urn:nbn:hr:155:044210

Mijatović, Ines. "Organizacija banketa uslijed zdravstvenih rizika Covid-19." Undergraduate thesis, University of Dubrovnik, 2022. https://urn.nsk.hr/urn:nbn:hr:155:044210

Mijatović, I. (2022). 'Organizacija banketa uslijed zdravstvenih rizika Covid-19', Undergraduate thesis, University of Dubrovnik, accessed 26 October 2024, https://urn.nsk.hr/urn:nbn:hr:155:044210

Mijatović I. Organizacija banketa uslijed zdravstvenih rizika Covid-19 [Undergraduate thesis]. Dubrovnik: University of Dubrovnik; 2022 [cited 2024 October 26] Available at: https://urn.nsk.hr/urn:nbn:hr:155:044210

I. Mijatović, "Organizacija banketa uslijed zdravstvenih rizika Covid-19", Undergraduate thesis, University of Dubrovnik, Dubrovnik, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:155:044210

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Metadata
TitleOrganizacija banketa uslijed zdravstvenih rizika Covid-19
Title (english)Banquet Organization Due to Health Risks Covid-19
AuthorInes Mijatović
MentorZorica Krželj Čolović (mentor)
Committee memberZrinka Golemac (predsjednik povjerenstva)
Committee memberIvona Vrdoljak Raguž (član povjerenstva)
GranterUniversity of Dubrovnik
(Faculty of Economics and Business)
Dubrovnik
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Banket podrazumijeva svečanost, odnosno svečani objed koji se organizira u prostoru za bankete. Sudionici u banketu su politički i državni dužnosnici, znanstvenici, akademska zajednica, poslovni ljudi i privatni sudionici. Svi detalji oko organizacije banketa dogovaraju se s naručiteljima. Banketom treba upravljati dobro obučen i stručni menadžment koji treba osigurati kvalitetnu realizaciju banketa. Suvremeni hoteli su prepoznali bankete kao važan izvor prihoda. Hoteli sve više u svoje poslovanje uvrštavaju pružanje usluga organizacije različitih vrsta banketa. Da bi u tome bili uspješni, trebaju poznavati način realizacije banketa u pojedinim situacijama. Svim čimbenicima u organizaciji banketa treba pridati veliki značaj jer gosti, odnosno uzvanici banketa očekuju visoku razinu kvalitete proizvoda i usluga. Dobar primjer organizacije banketa je hotel Bellevue iz Dubrovnika koji se tijekom pandemije COVID-19 uvelike usredotočio na organizaciju banketa.
Abstract (english)
A banquet implies a ceremony that is, a festive meal that is organized in the banquet area. Participiants in the banquet are political and state officials , scientists, the a academic community, business people and private participiants. All details regarding the organization of the banquet are agreed with the clients. The banquet should be managed by a well-trained and professional management who should ensure the quality implementation of the banquet. Modern hotels have recognized banquet as an important source of income. Hotels increasingly include in their operations the provision of services for the organization of various types of banquets. In order to be successful in this they need to know how to realize a banquet in certain situations. All factors in the organization oft he banquet should be given great importance, because the guests, that is, the guests of the banquet, expect a high level of quality of products and services. A good example of banquet organization is the Bellevue Hotel from Dubrovnik, which during the COVID-19 pandemic largely focused on the organization of banquets.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:155:044210
Study programmeTitle: Hospitality, restaurant business and gastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-10-27 08:42:19