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2014, vol. 61, iss. 2, pp. 409-422
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Quality of gourmand products and services and modern trends in restaurant industry
Kvalitet gurmanskih proizvoda i usluga i savremeni trendovi u restoraterstvu
aMinistarstvo privrede, Beograd bRecreatours Adria, Beograd cEducons University, Faculty of Business Economics, Sremska Kamenica, Serbia dUniversity of Novi Sad, Faculty of Agriculture, Serbia
email: nata.ciric@gmail.com, djenadic.miroljub@gmail.com, muhi.bela@gmail.com, duda.jovanovic@gmail.com
Abstract
Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine), with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.
Sažetak
Unapređenje hotelske ponude uvođenjem različitih sadržaja i usluga (bazeni, barovi, kongresne sale, specijalizovani restorani, raznovrsna i atraktivna gastronomska ponuda), uz strategijski i holistički pristup razvoju hotelsko - turističke delatnosti, vodi povećanju turističkog prometa i turističke potrošnje. Savremena turistička tražnja je veoma zahtevna i sofisticirana, posebno po pitanju novih gastronomskih sadržaja i trendova. Verski običaji, različiti načini i tradicije življenja, vegetarijanstvo, organska hrana, makrobiotika i sl., determiniraju određenu svest o izboru namirnica i ishrane kod mnogih turista. Restorani koji su poznati po dobrom kvalitetu svoje gastronomske ponude i usluge su u jačoj konkurentskoj poziciji od restorana koji ne drže kontinuitet u visokom kvalitetu proizvoda i usluga. Kreiranje restorana sa organskom, makrobiotičkom ili vegetarijanskom hranom može biti značajan oblik marketing strategije u funkciji uspostavljanja superiornog kvaliteta ugostiteljskog proizvoda i ostvarivanja konkurentske prednosti po tom osnovu.
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