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V uvodu diplomskega projekta so opredeljeni področje raziskovanja, namen in cilji, hipoteze, predpostavke, omejitve ter predvidene metode raziskovanja. V drugem poglavju sta predstavljena pojem pospeševanja prodaje ter pomembnost razstav in sejmov kot promocijskega orodja. V tretjem poglavju so opredeljene osnovne značilnosti gostinstva, gostinske dejavnosti in organizacija dela v gostinskih obratih. Četrto poglavje obravnava razstavo EXPO 2015 z vidika gostinstva in njeno celostno grafično podobo. Predstavljeni so udeleženci ter organizacija skupnih tematskih prostorov in tematskih območij na razstavišču z gostinskega vidika, opisani pa so tudi digitalni načini promocije hrane v okviru promocijskih aktivnosti razstave EXPO 2015. Naslednje poglavje predstavlja analizo slovenske gostinske ponudbe na razstavi EXPO 2015. Opredeljeni so način predstavitve različnih slovenskih regij, kulinarični koncept za promocijo slovenske kulinarike ter organizacija celotne gostinske ponudbe. V drugem delu tega poglavja sta podani SWOT-analiza ponudbe slovenskega gostinstva na analizirani razstavi ter sinteza ugotovitev raziskave. Poglavje se zaključi z oceno vpliva predstavitve Slovenije na razstavi EXPO 2015 na strateški razvoj slovenskega gostinstva. In the introduction of the diploma project, the scope, the purpose and the objectives, the hypotheses, the assumptions, the limitations and the methods of research are defined. In the second part of the diploma project the concept of sales promotion and the importance of exhibitions and fairs as a promotional tool are presented. In the third chapter the basic features of hospitality, the catering operations and organization of work in catering companies are defined The fourth chapter discusses the world exhibition EXPO 2015 from catering perspective and the corporate identity of world expo. Participants, as well as the organization of joint thematic areas and thematic areas from hospitality point of view are introduced Also, the digital promotions of food in the context of promotional activities of EXPO 2015 are described The next chapter presents an analysis of Slovene catering services at EXPO 2015. The ways of presenting different Slovene regions and culinary concept for the promotion of Slovene cousine and organization of catering services are defined. In the second part of this chapter the SWOT analysis of Slovene hospitality supply and the synthesis of the research findings are made. The chapter ends with the evaluation of the impact of Slovenia’s presentation at EXPO 2015 on the strategic development of Slovene hospitality. |
