Improvement of business performance in restaurants using innovation strategies

Gagić, Snježana; Tešanović, Dragan; Калењук, Бојана

doi:10.5937/turpos1414091g

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…Unfortunately, only one hotel restaurant in its offer has 1/3 organic food and a biocorner for breakfast. This confirms that hospitality offer should be given a new dimension, or expand the offer of foods prepared from foodstuffs that guests perceive as beneficial to their organism (healthy), as stated by some authors (Gagić et al, 2011;Gagić et al, 2014).…”

Section: Resultssupporting

confidence: 71%

Organic food in the hospitality industry: Supply and demand

Dević-Blanuša¹,

Калењук²,

Gagić³

2017

Zb Depart geogr, turizam i hotel

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The quality of life with a focus on nutrition increasingly occupies modern consumers as well as the hospitality-tourist market. The goal of proper nutrition and health-safe food put organic food at the forefront, conditioning contemporary hospitality workers to put organic foods on their offer, whether in the form of a bio-corner or a menu. Since the number of satisfied tourists is important for the development of the region, the paper examines the supply of organic food in the hospitality facilities of Novi Sad, as a regional centre where agriculture represents an important activity. The task of the paper is to investigate the requirements of tourists for dishes made of organic foodstuffs, as well as the possibility of responding to them within the hospitality facilities. The aim of the paper is to examine the level of the organic food supply in the hospitality industry and to give guides for its improvement.

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Section: Resultssupporting

confidence: 71%

Organic food in the hospitality industry: Supply and demand

Dević-Blanuša¹,

Калењук²,

Gagić³

2017

Zb Depart geogr, turizam i hotel

Self Cite

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“…The hospitality industry creates a recognizable context within which management develops. Intangibility, inseparability, and perishability characterize a service-based industry, and these characteristics demand a different management approach (Bowen, Ford, 2004;Cooper et al, 2008;Gagić et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Correlation of implementation of principles and functions of management in hospitality business

Knežević¹,

Grubor²,

Калењук³

et al. 2021

Turizam

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Hospitality organizations of today keep up with the trends to remain competitive in a changeable market. For that reason, organizations must continuously work on their development and sustainability, and quality and good management is a precondition for successful business operations. Management is a universal process implemented in different production and service activities of the economy and different organizations regardless of the size and structure. Accordingly, food and beverage managers in hospitality have a task to combine fundamental principles and functions of management to achieve the company goals and bring success to the business. The subject of this paper is a review of principles and functions of management with the aim to make a correlation between individual functions and principles and their codependence in a restaurant business.

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Traditional food products and region recognition: Importance of geographical indication of origin in case of branding the tourist region of Western Serbia

Obradović¹,

Panić²,

Kostić³

et al. 2023

Bizinfo

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The challenge of tourists' expectations is predicated on more authentic and traditional experiences as modern tourism grows. Local traditional food, which comprises autochthonous goods that have been consumed in that area since ancient times, is one of the experiences that such tourists are looking for. European legislation establishes geographical indications of origin to ensure that the items are authentic for that destination. This study aimed to evaluate respondents' perceptions of the authenticity of locally produced goods from Western Serbia's tourist region. Additionally, consideration was given to the significance of the geographic origin label in the Republic of Serbia, particularly in light of tourists' consumption and purchase of regionally authentic goods. A total of 504 respondents participated in the study. The findings indicate that traditional foods from this area are well-known to tourists, and guest households that serve these foods will have a competitive advantage.

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Improvement of business performance in restaurants using innovation strategies

Cited by 5 publications

References 12 publications

Organic food in the hospitality industry: Supply and demand

Organic food in the hospitality industry: Supply and demand

Correlation of implementation of principles and functions of management in hospitality business

Traditional food products and region recognition: Importance of geographical indication of origin in case of branding the tourist region of Western Serbia

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