QUALITY OF GOURMAND PRODUCTS AND SERVICES AND MODERN TRENDS IN RESTAURANT INDUSTRY

Authors

  • Nata ?iri?, PhD Ministry of Economy, Belgrade
  • Miroljub ?enadi?, PhD Recreatours Adria, Belgrade
  • Bela Muhi, PhD Educons University, Faculty of Business Economy, Sremska Kamenica
  • Dušan Jovanovi?, M.Sc., Ph.D. student University of Novi Sad, Faculty of Agriculture, Novi Sad

DOI:

https://doi.org/10.5937/ekoPolj1402409C

Keywords:

catering, hospitality, strategy, quality

Abstract

Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine), with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.

Downloads

Download data is not yet available.

References

1. Bajić, M. (2002): Menadžment totalnog kvaliteta u hotelijerstvu, Hotelska kuća, Ugoprogres, Beograd.
2. Bakić, O. (2002): Kvalitet usluge kao strateško opredeljenje hotelskog preduzeća, Hotelska kuća, Ugoprogres, Beograd.
3. Balkana Garden - Natural, life and style web magazine, www.bastabalkana.com/2011/08/savremena-ishrana-i-sta-nije-u-redu-sa-njom/
4. Cerović, Z., (2003): Hotelski menadžment, Udžbenik sveučilišta u Rijeci, Rijeka.
5. Chwarz, W. (1995): Der Hotel Emfang, Hugo Mathaes, Verlag, Stuttgad.
6. Cvijanović, D., Simonović, Z., Mihailović, B. (2011): Težišta i ciljevi novijih reformi agrarne i regionalne politike Evropske unije, Ekonomika poljoprivrede, vol. 58, no. 3, pp. 359-370, IEP Beograd.
7. Đenadić, M. (2010): Zdrava hrana kao faktor turističke konkurentnosti Srbije, Ekonomika poljoprivrede, vol. 57, no. 4, IEP Beograd.
8. European Commissions Agriculture and Rural Development Policy http://ec.europa.eu/agriculture/cap-history/index_en.htm
9. Food Navigator - News on Food & Beverage Development, www.foodnavigator-usa.com/Markets/What-s-driving-the-decline-in-US-meat-consumption
10.Gastro.hr - web portal for food culture, www.gastro.hr/ekogastronomija-2219.aspx
11. Kotler, P., Bowen, J.T., Makens, J.C. (2010): Marketing u ugostiteljstvu, hotelijerstvu I turizmu, Mate, Zagreb.
12.Ljubojević, Č. (1998): Marketing i menadžment usluga, Stylos, Novi Sad.
13.Milisavljević, M. (1998): Marketing; Poslovna škola Megatrend, Beograd.
14.Milisavljević, M., Todorović, J. (1995): Marketing strategija, Ekonomski fakultet, Beograd.
15.Ninemeier, J. D., Perdue, J. (2005): Discovering Hospitality and Tourism, Pearson, Prentise Hall, New Jesey.
16.Radio and Television of Serbia, on-line edition, news: www.rts.rs/page/stories/sr/story/14/Nauka/56133/Meso+postaje+hrana+ni%C5%BEih+dru%C5%A1tvenih+slojeva.html
17.Slow Food (2010): Towards a New Common Agricultural Policy: Slow Food Policy Paper on CAP, Edt. Olmo, A., available at: www.slowfood.com/flemanager/campaign_docs/SF_CAP_ENG_FULL. pdf
18.Steinberg, B. (2004): KFC cooks up yet another gambit, Wall Street Journal, New York.
19.Vlada Republike Srbije (2005): Strategija razvoja poljoprivrede Srbije, Beograd.
20.Wikipedia, the free encyclopedia: http://sh.wikipedia.org/wiki/Gastronomija
21.William, P., Ferrell, O.C. (1995): Marketing, Houghton-Mifflin Publishing, Boston.

Downloads

Published

2014-06-30

How to Cite

Ćirić, N., Đenadić, M., Muhi, B., & Jovanović, D. (2014). QUALITY OF GOURMAND PRODUCTS AND SERVICES AND MODERN TRENDS IN RESTAURANT INDUSTRY. Economics of Agriculture, 61(2), 409–422. https://doi.org/10.5937/ekoPolj1402409C