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undergraduate thesis
FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK
2020. urn:nbn:hr:240:143202
Matoković, Igor
College of Management and Design Aspira

Cite this document

Matoković, I. (2020). FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:240:143202

Matoković, Igor. "FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK." Undergraduate thesis, College of Management and Design Aspira, 2020. https://urn.nsk.hr/urn:nbn:hr:240:143202

Matoković, Igor. "FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK." Undergraduate thesis, College of Management and Design Aspira, 2020. https://urn.nsk.hr/urn:nbn:hr:240:143202

Matoković, I. (2020). 'FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK', Undergraduate thesis, College of Management and Design Aspira, accessed 14 March 2023, https://urn.nsk.hr/urn:nbn:hr:240:143202

Matoković I. FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK [Undergraduate thesis]. Zagreb: College of Management and Design Aspira; 2020 [cited 2023 March 14] Available at: https://urn.nsk.hr/urn:nbn:hr:240:143202

I. Matoković, "FINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK", Undergraduate thesis, College of Management and Design Aspira, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:240:143202

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Metadata
TitleFINANCIJSKI UČINCI POBOLJŠANJA PONUDE HRANE NA PRIMJERU RESTORANA OTTO&FRANK
Title (english)FINANCIAL EFFECTS OF IMPROVING THE FOOD OFFER ON THE EXAMPLE OF THE OTTO&FRANK RESTAURANT
AuthorIgor Matoković
MentorToni Miljak (mentor)
GranterCollege of Management and Design Aspira
Zagreb
Defense date and country2020, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Jedna od najbrže rastućih i najvažnijih gospodarskih grana u Republici Hrvatskoj svakako je turizam. Iako je Jadransko more glavni čimbenik zbog kojeg turisti posjećuju Hrvatsku, Zagreb kao glavni grad već desetak godina bilježi konstantan rast posjetitelja kroz cijelu godinu. Grad Zagreb s vremenom postaje jedna od glavnih i najposjećenijih turističkih destinacija u Republici Hrvatskoj. S dolaskom turista porastao je broj ugostiteljskih objekata i ponude koju ugostitelji nude. Najbolji pokazatelj toga je količina novootvorenih ugostiteljskih objekata unazad posljednjih desetak godina. Kako bi privukli posjetitelje u svoje objekte, ugostitelji se trude biti što inovativniji i zanimljiviji. Isto tako se i otvara sve više objekata koji nude hranu koja potječe iz drugih zemalja svijeta, tako da i stanovnici Zagreba mogu isprobati mirise i okuse koji korijene vuku iz različitih kuhinja svijeta. Raznim analizama, istraživanjima, osluškivanjem tržišta, ugostitelji se trude održati svoju konkurentnost na tržištu. U razradi, primjer restorana Otto & Frank, sa svojim karakteristikama, jelovnikom te statističkim podacima, prikazuje na koji način nova hrana na jelovniku rezultira povećanjem prihoda tog objekta.
Abstract (english)
One of the fastest growing and most important industries in the Republic of Croatia is certainly tourism. Even though the Adriatic Sea is the main factor that makes tourists visit Croatia, the capital Zagreb has been recording a constant growth of visitors throughout the year for about ten years. Over time, Zagreb became one of the main and most visited tourist destinations in the Republic of Croatia. With the arrival of tourists, the number of catering facilities and the offer that caterers offer has increased. The best indicator of this is the amount of newly opened catering facilities in the last ten years. In order to attract visitors to their facilities, caterers strive to be as innovative and interesting as possible. Also, more and more facilities are opening that offer food that comes from other countries of the world, so that the inhabitants of Zagreb can try the aromas and flavors that have their roots in different cuisines of the world. Through various analyzes, research, listening to the market, caterers try to maintain their competitiveness in the market. In elaboration, the example of the Otto & Frank restaurant, with its characteristics, menu and statistics, shows how new food on the menu results in an increase in the revenue of the facility.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:240:143202
Study programmeTitle: International Hospitality and Tourism Management - Undergraduate Professional Study
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2022-10-21 09:44:27