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undergraduate thesis
Standardi kvalitete za restorane
2019. urn:nbn:hr:191:559668
Bašić, Andrea
University of Rijeka
Faculty of Tourism and Hospitality Management

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Bašić, A. (2019). Standardi kvalitete za restorane (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:559668

Bašić, Andrea. "Standardi kvalitete za restorane." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2019. https://urn.nsk.hr/urn:nbn:hr:191:559668

Bašić, Andrea. "Standardi kvalitete za restorane." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2019. https://urn.nsk.hr/urn:nbn:hr:191:559668

Bašić, A. (2019). 'Standardi kvalitete za restorane', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:191:559668

Bašić A. Standardi kvalitete za restorane [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2019 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:191:559668

A. Bašić, "Standardi kvalitete za restorane", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:191:559668

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Metadata
TitleStandardi kvalitete za restorane
Title (english)Quality Standards for Restaurants
AuthorAndrea Bašić
MentorAna-Marija Vrtodušić Hrgović (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Kvaliteta i sigurnost hrane predstavljaju jedan od važnih preduvjeta u svim djelatnostima pa tako i u ugostiteljstvu. Cilj rada je opisati standarde te kvalitetu usluge u restoranima, dok je svrha rada ukazati na značaj standardizacije u ugostiteljskim objektima. Zadovoljstvo gosta je preduvjet za uspjeh ugostiteljskih objekata, ono se postiže osiguranjem kvalitete i sigurnosti hrane kroz implementaciju odgovarajućih standarda. Sigurnost hrane je prioritet za sve organizacije koje proizvode, prerađuju ili rukuju s hranom. U radu se analiziraju najznačajniji sustavi i standardi usmjereni na sigurnost hrane i kvalitetu usluge u restoranima. Fokus je stavljen na HACCP sustav te na normu ISO 22000. Ovi su sustavi međunarodno priznati kao učinkovito sredstvo za osiguranje sigurne hrane i odnose na aktivnosti svih zaposlenika koji su uključeni u proces proizvodnje i pripreme hrane. U radu se zbog njihove važnosti za osiguravanje kvalitete u restoranima prikazuju i sustavi ocjenjivanja kvalitete: Michelin Guide i Gault & Millau vodiči.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:559668
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/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 on2020-05-05 09:54:25