Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Gagić Snježana"'
Publikováno v:
Turističko Poslovanje, Vol 2019, Iss 24, Pp 5-13 (2019)
More attractive to tourists will be those destinations, that is, countries, regions and places that off er the highest value for the invested money or the ones that off er distinctiveness and uniqueness that can not be substituted by an alternative d
Externí odkaz:
https://doaj.org/article/d60e50e4a25748798f22ac91376c83ae
Autor:
Tešanović Dragan / 0000-0003-1675, Krasavčić Milovan / 0000-0001-7041, Kalenjuk Bojana / 0000-0003-0661, Gagić Snježana / 0000-0001-8940-552X, Đeri Lukrecija / 0000-0001-8696-764X
Publikováno v:
Ekonomika Poljoprivrede (1979), Vol 65, Iss 3, Pp 1193-1210 (2018)
The purpose of this research is to define the effects of the structure of management and employees to the guest's satisfaction in terms of quality of restaurant products and services. The methodology used for this research has been the polling of 600
Externí odkaz:
https://doaj.org/article/259ea37acf7f40e88f9d598946eda9d9
Publikováno v:
Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, Vol 2017, Iss 46-2, Pp 89-95 (2017)
The quality of life with a focus on nutrition increasingly occupies modern consumers as well as the hospitality-tourist market. The goal of proper nutrition and health-safe food put organic food at the forefront, conditioning contemporary hospitality
Externí odkaz:
https://doaj.org/article/41cda8e6b02e487099bf83e758665a57
Autor:
Jovičić-Vuković Ana, Gagić Snježana
Publikováno v:
Turističko Poslovanje, Vol 2017, Iss 19, Pp 27-35 (2017)
The company's ability to innovate and utilise the advantages of innovations is the decisive factor of the survival of hotel companies in today's turbulent and unstable business environment. Modern guests expect their needs to be fulfilled as well as
Externí odkaz:
https://doaj.org/article/b5b9fd442cf345928a1e2c4f848f4552
Publikováno v:
Turističko Poslovanje, Vol 2017, Iss 20, Pp 19-25 (2017)
The service orientation program developed for restaurant employees can be a competitive advantage for a restaurant operation. Service orientation has been characterized as the disposition of employees to be helpful, thoughtful, considerate, and co-op
Externí odkaz:
https://doaj.org/article/62ad2989c6344e64b57d6fac4fb31d80
Publikováno v:
Marketing (Beograd. 1991), Vol 47, Iss 2, Pp 93-103 (2016)
The introduction of the innovation in business is critical factor of the quality of the accommodation offer and the success of the hotel. Studies have shown that there is a relationship between category and innovativeness of the hotel, where the high
Externí odkaz:
https://doaj.org/article/b9a55b9d2820452aaa90398016bb8346
Publikováno v:
Turističko Poslovanje, Vol 2015, Iss 16, Pp 5-13 (2015)
The continuous growth of competition in the hospitality sector has created the need to retain guests and prevent them from switching company due to better offer or saturation. Loyal customers are a valuable asset for catering companies, not only beca
Externí odkaz:
https://doaj.org/article/3f9ee896ce3547ed9570b613f4eec09b
Publikováno v:
Zbornik Radova: Geografski institut "Jovan Cvijić", Vol 67, Iss 1 (2017)
Externí odkaz:
https://doaj.org/article/9e29267645ad44ba8ee50ea1696a0328
Publikováno v:
Turističko Poslovanje, Vol 2014, Iss 14, Pp 91-99 (2014)
Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry. Meeting the diverse hospitality needs implies making innovative programs in all processes s
Externí odkaz:
https://doaj.org/article/61398837c75140cd86c0e4a25db4d313
Publikováno v:
Ekonomika Poljoprivrede (1979), Vol 61, Iss 1, Pp 41-51 (2014)
People's motives for food choice depend on a number of very complex economic, social and individual factors. A Food Choice Questionnaire (FCQ), an instrument that measures the importance of factors underlying food choice, was used to reveal the Serbi
Externí odkaz:
https://doaj.org/article/7ff377f1d6654d48bddc72b100ce5a84