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undergraduate thesis
OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL
2020. urn:nbn:hr:240:843797
Stanišić, Dominik
College of Management and Design Aspira

Cite this document

Stanišić, D. (2020). OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL (Undergraduate thesis). Zagreb: College of Management and Design Aspira. Retrieved from https://urn.nsk.hr/urn:nbn:hr:240:843797

Stanišić, Dominik. "OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL." Undergraduate thesis, College of Management and Design Aspira, 2020. https://urn.nsk.hr/urn:nbn:hr:240:843797

Stanišić, Dominik. "OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL." Undergraduate thesis, College of Management and Design Aspira, 2020. https://urn.nsk.hr/urn:nbn:hr:240:843797

Stanišić, D. (2020). 'OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL', Undergraduate thesis, College of Management and Design Aspira, accessed 23 September 2023, https://urn.nsk.hr/urn:nbn:hr:240:843797

Stanišić D. OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL [Undergraduate thesis]. Zagreb: College of Management and Design Aspira; 2020 [cited 2023 September 23] Available at: https://urn.nsk.hr/urn:nbn:hr:240:843797

D. Stanišić, "OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL", Undergraduate thesis, College of Management and Design Aspira, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:240:843797

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Metadata
TitleOBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL
Title (english)OBRAČUN TROŠKOVA U POSLOVANJU NA PRIMJERU RESTORANA KAPTOL
AuthorDominik Stanišić
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
Obračun troškova u poslovanju restorana je specifičan, a cilj rada je prikazati koje sve metode ugostitelji moraju poznavati prilikom obračunavanja troškova kako u teoriji tako i u praksi. Ustvrditi pojam ugostiteljstva i kakvi svi ugostiteljski objekti postoje te kakvi su uvjeti poslovanja. Oporezivanje ugostiteljske djelatnost te koje su njihove specifičnosti. Postoje više vrsta kalkulacija, a neka od njih su kalkulacija jela, pića smještaja. Kada je riječ o hotelskim troškovima oni se mogu prikazati u internim izvještajima, a kako bi uspjeh u poslovanju takvog objekta bio što uspješniji pojavljuje se potreba za racionalizacijom troškova.
Abstract (english)
The calculation of costs in the restaurant business is specific, and the aim of this paper is to show which methods caterers must know when calculating costs, both in theory and in practice. Establish the concept of catering and what all catering facilities exist and what are the business conditions. Taxation of the catering industry and what are the specifics. There are several types of calculations and some of them are the calculation of meals, drinks and accommodation. When it comes to hotel costs, they can be shown in internal reports, and in order to make the success of the operation of such facility as successful as possible, there is a need to rationalize costs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:240:843797
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
Terms of useLicence In copyright icon
Created on2022-10-21 11:04:43