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2016, vol. 63, br. 4, str. 1169-1186
Inovacije u restoraterstvu - istraživačka studija
aUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo
bUniverzitet u Nišu, Prirodno-matematički fakultet, Odsek Geografija

e-adresaivkov.milan@gmail.com, ivana.blesic@gmail.com, simatka@gmail.com, demirovic.dunja2@gmail.com, sanja.bozic.89@gmail.com, widmil@pmf.ni.ac.rs
Ključne reči: restorani; inovacije; percepcije menadžera; konkurentska prednost; trendovi u hotelijerstvu
Sažetak
Ovaj rad nastoji da identifikuje trenutne inovativne aktivnosti i stavove menadžera, a takođe i percepcije o tome šta može da postane budući trend i budući pravac u ugostiteljstvu. Osim toga, ovaj rad analizira vezu između socio-demografskih profila menadžera i vrste inovacije koje oni preferiraju / primenjuju. Menadžeri restorana za večeravanje sa prvoklasnom uslugom iz tri različite zemlje su intervjuisani kako bi se ispitali njihovi stavovi prema inovacijama, kao i da se otkrije njihova percepcija budućih trendova. ANOVA test je korišćen kako bi se otkrile razlike između stavova menadžera prema oblasti inovacija. Rezultati kvalitativne studije naglašavaju pet oblasti inovacija koje bi mogle pomoći menadžerima da stvore uslugu zasnovanu na vrednosti i povećaju konkurentnost. Utvrđeno je da starost, nivo obrazovanja i radno iskustvo u restoranu menadžera utiču na vrstu inovacija koju oni primjenjuju. Osim toga, ovaj rad je prvi rad koji istražuje povezanost socio-demografskih profila menadžera restorana i vrste inovacije koje oni primenjuju. Takođe, rad nudi korisne smernice za menadžere u sektoru ugostiteljstva.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ekoPolj1604169I
objavljen u SCIndeksu: 12.06.2017.
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