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

Nata Ćirić; Miroljub Đenadić; Bela Muhi; Dušan Jovanović

doi:10.5937/ekoPolj1402409C

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.

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