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2021, br. 28, str. 75-83
Upravljanje promenama u gastronomiji i restoraterstvu
Srednja turistička škola, Beograd

e-adresamladenka.djurovic@gmail.com, bozicaleks@gmail.com
Sažetak
Savremeni trendovi u gastronomiji i ugostiteljstvu fokusirani su na nekoliko ključnih pitanja: poslovanje u skladu sa konceptom održivosti, energetsku efikasnost i korišćenje obnovljivih izvora energije, ,,zeleno "poslovanje, "zelene " i eko-certifikate, zaštitu životne sredine, smanjenje otpada i promociju zdrave ishrane. Međutim, promene koje su najuočljivije korisnicima usluga su promene u gastronomskoj ponudi, a to su najčešće nova jela, uz uvođenje integralnih žitarica, nisko-masnih i nisko-energetskih jela, hrane za dijabetičare, vegetarijanskih jela, hrane bez glutena i još mnogo toga. Posebno je popularna kuhinja bazirana na upotrebi organskih prehrambenih proizvoda i mikrobilja, i novi trend poznat kao molekulama gastronomija. U dinamičnom tržišnom okruženju u kome deluju restorani, postoji stalna potreba za prilagođavanjem savremenim trendovima, što se odražava na upravljanje ovim objektima. Stoga je menadžer restorana postao ključni faktor uspešnog poslovanja, što zahteva ozbiljna znanja iz oblasti gastronomije i ugostiteljstva. Njegovi glavni zadaci su donošenje odluka i kontrola njihove implementacije.
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O članku

jezik rada: srpski
vrsta rada: članak
DOI: 10.5937/turpos0-34550
objavljen u SCIndeksu: 01.01.2022.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0