Metrika

  • citati u SCIndeksu: [3]
  • citati u CrossRef-u:[2]
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:15
  • preuzimanja u poslednjih 30 dana:12

Sadržaj

članak: 5 od 5  
Back povratak na rezultate
2014, br. 14, str. 91-99
Unapređenje restoraterskog poslovanja primenom inovacionih strategija
aVisoka škola strukovnih studija za menadžment i poslovne komunikacije, Sremski Karlovci
bUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo
Ključne reči: inovacije; restoraterstvo; trendovi
Sažetak
Inovacije predstavljaju važan aspekt savremenog poslovanja. Brze promene u željama i očekivanjima gostiju značajno utiču na restoraterstvo. Zadovoljavanje raznovrsnih ugostiteljskih potreba podrazumeva izradu inovativnih programa na svim tehničko-tehnološkim i uslužnim procesima. Ugostiteljstvo ulazi u procese ubrzanih promena savremene opreme, novih tehnologija, tehnike poslovanja i ugostiteljskog menadžmenta. U radu će biti reči o formiranju inovativne ponude, molekularnoj gastronomiji, modernoj prezentaciji hrane i o ponudi autentičnih gastronomskih proizvoda. Ugostiteljski objekat, uvođenjem ovakvih inovacija dobija na imidžu kao organizacija koja prati savremene trendove, ali ujedno odgovara i zahtevima tržišta.
Reference
*** (2005) Dietary guidelines for Americans. United States: United States. Department of Health, Human Services, United States. Dietary Guidelines Advisory Committee, No. 232
Arendt, S.W., Roberts, K.R., Strohbehn, C., Ellis, J., Paez, P., Meyer, J. (2012) Use of qualitative research in foodservice organizations. International Journal of Contemporary Hospitality Management, 24(6): 820-837
Asenjo, J. (2006) Las 20 mejores cartas de vinos de Espana. Magazine El Mundo, p. 44-48
Babović, J., Carić, M., Prodanović, R. (2012) Marketing of organic agricultural food products. Ekonomija: teorija i praksa, vol. 5, br. 3, str. 1-9
Berenguer, G., Gil, I., Ruiz, M.E. (2009) Do upscale restaurant owners use wine lists as a differentiation strategy?. International Journal of Hospitality Management, 28(1): 86-95
Blanck, J.F. (2007) Molecular Gastronomy: Overview of a Controversial Food Science Discipline. Journal of Agricultural and Food Information, 8(3): 77-85
Case, S. (2005) The gluten-free diet: How to provide effective education and resources. Gastroenterology, 128(4), S128-S134
Cerjak, M., Rupčić, I., Tomić, M., Zrakić, M. (2007) Consumer bahaviour regarding ‘light' food products on the Zagreb market. Journal of Central European Agriculture, 8(2); 257-268
Chakrabarti, S., Baisya, R.K. (2007) Purchase motivations and attitudes of organic food buyers. Decision, vol. 34, br. 1, str. 1-23
Chen, S.C., Elston, J.A. (2013) Entrepreneurial motives and characteristics: An analysis of small restaurant owners. International Journal of Hospitality Management, 35: 294-305
Cousins, J., O`Gorman, K., Stierand, M. (2010) Molecular gastronomy: cuisine innovation or modern day alchemy?. International Journal of Contemporary Hospitality Management, 22(3): 399-415
de Brentani, U. (2001) Innovative versus incremental new business services: different keys for achieving success. Journal of Product Innovation Management, 18(3): 169-187
Gagić, S., Psodorov, D., Ostojić, G. (2011) Principi inovativne gastronomske ponude. u: Zbornik radova DGTH, PMF, broj 40, str.188-197
Gajić, T. (2008) Dunavske čarde u turističkoj i gastronomskoj ponudi Novog Sada. u: Savremene tendencije u turizmu, hotelijerstvu i gastronomiji, PMF, Novi Sad, Zbornik naučnog skupa 1
Gil, J.M., Soler, F. (2006) Knowledge and willingness to pay for organic food in Spain: Evidence from experimental auctions. Food Economics - Acta Agriculturae Scandinavica, Section C, 3(3-4): 109-124
Greenway, O. (2010) No-meat eats. Caterer and Hotelkeeper, Vol. 200 No.4628, 34-36
Hobday, C., Denbury, J. (2010) Food presentation secrets: Styling techniques of professionals. Firefly Books
Ivanovic, S., Mikinac, K., Perman, L. (2011) Molecular gastronomy in function of scientific implementation in practice. UTMS Journal of Economics, 2 (2); 139-150
Ivkov-Džigurski, A., Blešić, I. (2009) Gastronomski vodič Vojvodine. Novi Sad: Turistička organizacija Vojvodine-Privredna komora Vojvodine
Kalenjuk, B. (2014) Vojvodina kao destinacija gastronomskog turizma. Novi Sad: Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, doktorska disertacija
Kuhn, K. (2006) A minute on the clock with Simon Rimmer. Caterer and Hotelkeeper, Vol. 196 No.4453, 9
Lanou, A.J. (2007) Demand for vegetarian dining continues to grow. Nation's Restaurant News, Vol. 41 No.26, 44
Larson, N.I., Neumark-Sztainer, D., Story, M., Burgess-Champoux, T. (2010) Whole-Grain Intake Correlates among Adolescents and Young Adults: Findings from Project EAT. Journal of the American Dietetic Association, 110(2): 230-237
Lazić, B., Malešević, M. (2004) Osnovni principi organske poljoprivrede. Zbornik radova Instituta za ratarstvo i povrtarstvo, br. 40, str. 439-445
Martínez-Monzó, J., García-Segovia, P., Albors-Garrigos, J. (2013) Trends and Innovations in Bread, Bakery, and Pastry. Journal of Culinary Science and Technology, 11(1): 56-65
Molz, J.G. (2004) Tasting an imagined Thailand: Authenticity and culinary tourism in Thai restaurants. u: Long L.M. [ur.] Culinary Tourism, Kentucky: University Press of Kentucky, 53-75
Naygajr, R. (1998) Consumer characteristics associated with low fat, low cholesterol foods. International Food and Agribusiness Management Review, 1(1): 41-49
Ottenbacher, M. (2005) How to Develop Successful Hospitality Innovation. Cornell Hotel and Restaurant Administration Quarterly, 46(2): 205-222
Ottenbacher, M.C., Harrington, R.J. (2009) The product innovation process of quick‐service restaurant chains. International Journal of Contemporary Hospitality Management, 21(5): 523-541
Ottenbacher, M., Harrington, R.J. (2007) The innovation development process of Michelin‐starred chefs. International Journal of Contemporary Hospitality Management, 19(6): 444-460
Pivac, T., Romelić, J., Košić, K. (2009) Ocena potencijala za razvoj vinskog turizma u Vojvodini. Zbornik radova - Geografski fakultet Univerziteta u Beogradu, br. 57, str. 215-228
Poulston, J., Yiu, A.Y.K. (2011) Profit or principles: Why do restaurants serve organic food?. International Journal of Hospitality Management, 30(1): 184-191
Rashid, M. (2005) Celiac Disease: Evaluation of the Diagnosis and Dietary Compliance in Canadian Children. Pediatrics, 116(6): e754-e759
Rivera, M., Shani, A. (2013) Attitudes and orientation toward vegetarian food in the restaurant industry. International Journal of Contemporary Hospitality Management, 25(7): 1049-1065
Rowe, M. (2010) Five trends you can't ignore. Restaurant Hospitality, Vol. 94 No.7, pp.22-28
Saelens, B.E., Glanz, K., Sallis, J.F., Frank, L.D. (2007) Nutrition Environment Measures Study in restaurants (NEMS-R): development and evaluation. American journal of preventive medicine, 32(4): 273-81
Stahler, C. (2008) How many people order vegetarian meals when eating out?. Vegetarian Journal, Vol. 3 pp.22-23
Stojanović, T., Tešanović, D. (2005) Doprinos razumevanju novog pravca u gastronomiji u svetlu savremene restoraterske ponude. Beograd: Visoka hotelijerska škola, Hotellink
Su, C. (2011) The role of service innovation and customer experience in ethnic restaurants. Service Industries Journal, 31(3): 425-440
Sukalakamala, P., Boyce, J.B. (2007) Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants. Journal of Foodservice, 18(2): 69-75
Tellis, G.J., Prabhu, J.C., Chandy, R.K. (2009) Radical Innovation Across Nations: The Preeminence of Corporate Culture. Journal of Marketing, 73(1): 3-23
Viaene, J. (1997) Consumer behaviour towards light products in Belgium. British Food Journal, 99(3): 105-113
Yuksel, A., Yuksel, F. (2003) Measurement of tourist satisfaction with restaurant services: A segment-based approach. Journal of Vacation Marketing, 9(1): 52-68
Zarkadas, M., Cranney, A., Case, S., Molloy, M., Switzer, C., Graham, I.D., Butzner, J.D., Rashid, M., Warren, R.E., Burrows, V. (2006) The impact of a gluten-free diet on adults with coeliac disease: results of a national survey. Journal of Human Nutrition and Dietetics, 19(1): 41-49
 

O članku

jezik rada: srpski
vrsta rada: neklasifikovan
DOI: 10.5937/TurPos1414091G
objavljen u SCIndeksu: 18.05.2015.