prikaz prve stranice dokumenta Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi
Access restricted to students and staff of home institution
undergraduate thesis
Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi
2021. urn:nbn:hr:191:663387
Rubeša, Any
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Rubeša, A. (2021). Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:663387

Rubeša, Any. "Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:663387

Rubeša, Any. "Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2021. https://urn.nsk.hr/urn:nbn:hr:191:663387

Rubeša, A. (2021). 'Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 17 December 2024, https://urn.nsk.hr/urn:nbn:hr:191:663387

Rubeša A. Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2021 [cited 2024 December 17] Available at: https://urn.nsk.hr/urn:nbn:hr:191:663387

A. Rubeša, "Alergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:191:663387

Please login to the repository to save this object to your list.
Metadata
TitleAlergeni i tvari koje izazivaju intolerancije u ugostiteljskoj ponudi
Title (english)Allergens and substances which cause intolerances in catering services
AuthorAny Rubeša
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2021-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
U današnje vrijeme alergije i intolerancije na hranu sve češće se pojavljuju kod ljudi te se smatra da njih čak 20% ima određeni oblik alergije ili intolerancije. Kod alergija na hranu, neposredno nakon konzumacije alergena, dolazi do burne reakcije imunološkog sustava. Do reakcije dolazi zbog identificiranja određene bjelančevine u hrani kao strane. Za razliku od alergija, intolerancije na hranu nisu trenutne i obično nastaju tijekom dužeg vremenskog razdoblja. Najčešće se pojavljuju uslijed nedostatka probavnih enzima ili zbog patološke reakcije na neke tvari koje se nalaze u hrani. Za osobu koja ima alergiju jedini način zaštite je izbacivanje sastojaka iz prehrane koji mogu izazvati alergijsku reakciju, stoga takve osobe trebaju obratiti posebnu pozornost na hranu koju konzumiraju kod kuće ili u ugostiteljskim objektima. Zbog svega navedenog, ugostitelji trebaju djelovati u skladu s potrebama svojih gostiju te u cilju njihova zadovoljavanja kreirati svoju ponudu. Informacije koje dolaze do potrošača moraju biti adekvatne i djelatnici moraju biti svjesni da ne pružanje takvih informacija može ugroziti zdravlje potrošača, ali i negativno utjecati na ugled ugostiteljskog objekta.
Abstract (english)
Nowadays, food allergies and intolerances are becoming more common, and it is believed that as many as 20% of population have some type of food allergy or intolerance. In food allergy immediately after consuming the allergen, burnout reactions of the immune system occur. This is due to the identification of certain protein in food as harmful. Unlike allergies, food intolerances are not instantaneous and usually occur over a long period of time. They most often occur due to lack of digestive enzymes or due to pathological reactions to certain substances found in food. For a person with allergies, the only way to protect themselves is to eliminate ingredients from the diet that can cause an allergic reaction, so such people should pay attention to the food they consume at home or in restaurants. Due to all the above, caterers should act in accordance with the needs of their guests, and in order to meet them to create their offer. The information that reaches the consumer must be adequate and employees must be aware that failure to provide such information can endanger the health of the consumer, but also negatively affect the reputation of the restaurant.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:191:663387
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, Entrepreneurship in Tourism and Hospitality; Tourism Management; Hospitality Management; International Tourism and Hospitality Management
Course: Tourism 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 on2022-07-18 07:09:08