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2021, iss. 28, pp. 27-38
Guest satisfaction with the offer of European international dishes and products in Serbian restaurants
aUniversity of Business Studies, Faculty of Tourism and Hotel Management, Banja Luka, Republic of Srpska, B&H + University of Kragujevac, Faculty of Hotel Management and Tourism, Vrnjačka Banja
bUniversity Singidunum, Faculty of Tourism and Hospitality Management, Belgrade + Univerzitet za poslovne studije Banja Luka, Fakultet za turizam i hotelijerstvo, Banja Luka, Bosna i Hercegovina + South Ural State University, Service at the Institute of Sport, Tourism and Service, Department of the Tourism and Socio-Cultural, Chelyabinsk, Russian Federation
cUniversity of Kragujevac, Faculty of Hotel Management and Tourism, Vrnjačka Banja
Keywords: gastronomy; international dishes; guest satisfaction; Serbia
Tourism is one of the areas that has started to develop to a large extent in the last few years, and the expansion of gastronomy has also contributed to its development. Regardless of the area, the development of gastronomy and quality offer of food and beverages is one of the means, which ensures the quality of services in the catering facility. Some countries have protected their gastronomic products, and today certain dishes of international dish. This paper will present the results obtained in the research in 30 restaurants, with the aim of examining the satisfaction of guests with their offer of international dishes. Over the past years, the literature has become richer in numerous studies, which talk about the factors that affect the level of satisfaction with the gastronomic offer. By analyzing the obtained results, it was concluded that the guests of catering facilities in Serbia are largely satisfied with the offer of international dishes. A significant percentage of respondents, who are not satisfied with this offer, show that there is still a need to improve catering services, from which we must not omit the offer of international dishes. SPSS software version 23.00 was used to process the obtained data, and the data are presented with descriptive statistics.
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article language: Serbian
document type: Paper
DOI: 10.5937/turpos0-33646
published in SCIndeks: 01/01/2022
peer review method: double-blind
Creative Commons License 4.0

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