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

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.


Variant title:
KVALITET GURMANSKIH PROIZVODA I USLUGA I SAVREMENI TRENDOVI U RESTORATERSTVU
Editor(s):
Cvijanovic, Drago
Issue Date:
2014-06
Publication Type:
Journal Article
DOI and Other Identifiers:
UDC 338.43:63 CIP 33:63(497.11) ISSN 0352-3462 COBISS.SR-ID 27671 (Other)
PURL Identifier:
http://purl.umn.edu/175291
Published in:
Economics of Agriculture, Volume 61, Number 2
Page range:
409-422
Total Pages:
14
JEL Codes:
Q13; Q18
Note:
Review Article
Series Statement:
Economics of Agriculture 1/2014
UDC: 656.075:004.311.11




 Record created 2017-04-01, last modified 2017-11-10

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