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2021, br. 28, str. 27-38
Zadovoljstvo gostiju ponudom evropskih internacionalnih jela i proizvoda u restoranima Srbije
aUniverzitet za poslovne studiјe, Fakultet za turizam i hoteliјerstvo, Banja Luka, Republika Srpska, BiH + Univerzitet u Kragujevcu, Fakultet za hotelijerstvo i turizam, Vrnjačka Banja
bUniverzitet Singidunum, Fakultet za turistički i hotelijerski menadžment, Beograd + 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
cUniverzitet u Kragujevcu, Fakultet za hotelijerstvo i turizam, Vrnjačka Banja
Ključne reči: gastronomija; internacionalna jela; zadovoljstvo gostiju; Srbija
Sažetak
Turizam je jedna od oblasti, koja se poslednjih nekoliko godina počela razvijati u velikoj meri, čijem razvoju je doprinela i ekspanzija gastronomije. Bez obzira na to o kom se području govori, razvoj gastronomije i kvalitetna ponuda hrane i pića jedno je od sredstava kojim se osigurava kvalitet usluga u ugostiteljskom objektu. Pojedine države su svoje gastronomske proizvode zaštitile, i danas određena jela nose titulu internacionalnog jela. U ovom radu biće prikazani rezultati dobijeni nakon sprovedenog istraživanja u 30 ugostiteljskih objekata, sa ciljem da se ispita zadovoljstvo gostiju njihovom ponudom internacionalnih jela. Tokom proteklih godina literatura je postala bogatija brojnim studijama, koje govore o faktorima koji utiču na nivo zadovoljstva gastronomskom ponudom. Analizom dobijenih rezultata, došlo se do zaključka da su gosti ugostiteljskih objekata u Srbiji u velikoj meri zadovoljni ponudom internacionalnih jela. Značajan procenat ispitanika, koji navedenom ponudom nije zadovoljan, pokazuje da i dalje postoji potreba za poboljšanjem ugostiteljskih usluga, iz kojih se ne sme izostaviti i ponuda internacionalnih jela. Za obradu dobijenih podataka je korišćen programski softver SPSS verzija 23.00 a podaci su prikazani deskriptivnom statistikom.
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O članku

jezik rada: srpski
vrsta rada: članak
DOI: 10.5937/turpos0-33646
objavljen u SCIndeksu: 01.01.2022.
metod recenzije: dvostruko anoniman
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