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Scientific paper - Review paper
Predviđanje stečaja u restoranskoj industriji Hrvatske
Ekonomska misao i praksa, 30 (2021), 1; 99-119. https://doi.org/10.17818/EMIP/2021/1.5
Bogdan, Siniša

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Bogdan, S. (2021). Predviđanje stečaja u restoranskoj industriji Hrvatske. Ekonomska misao i praksa, 30. (1), 99-119. doi: 10.17818/EMIP/2021/1.5

Bogdan, Siniša. "Predviđanje stečaja u restoranskoj industriji Hrvatske." Ekonomska misao i praksa, vol. 30, no. 1, 2021, pp. 99-119. https://doi.org/10.17818/EMIP/2021/1.5

Bogdan, Siniša. "Predviđanje stečaja u restoranskoj industriji Hrvatske." Ekonomska misao i praksa 30, no. 1 (2021): 99-119. https://doi.org/10.17818/EMIP/2021/1.5

Bogdan, S. (2021) 'Predviđanje stečaja u restoranskoj industriji Hrvatske', Ekonomska misao i praksa, 30(1), pp. 99-119. doi: 10.17818/EMIP/2021/1.5

Bogdan S. Predviđanje stečaja u restoranskoj industriji Hrvatske. Ekonomska misao i praksa [Internet]. 2021 [cited 2025 April 25];30(1):99-119. doi: 10.17818/EMIP/2021/1.5

S. Bogdan, "Predviđanje stečaja u restoranskoj industriji Hrvatske", Ekonomska misao i praksa, vol. 30, no. 1, pp. 99-119, 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:191:843211. [Accessed: 25 April 2025]

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Metadata
Title (croatian)Predviđanje stečaja u restoranskoj industriji Hrvatske
Title (english)Bankruptcy prediction in the Croatian restaurant industry
AuthorSiniša Bogdan
Author's institutionUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract (croatian)
Svrha istraživanja ovoga rada je istražiti mogućnost predviđanja stečaja u hrvatskoj restoranskoj industriji. Istraživanje je provedeno u razdoblju 2017.– 2019. godine na uzorku od 297 poslovnih subjekata u stečaju i 308 poslovnih subjekata koji nisu u stečaju, te isti pripadaju području I razred 5610 - Djelatnosti restorana i ostalih objekata za pripremu i usluživanje hrane. Temeljem logističke regresije procijenjen je model s dvije varijable, te je isti pokazao 82,8 % točnosti predviđanja godinu dana prije stečaja, 76,7 % dvije godine prije stečaja i 76,4 % tri godine prije stečaja. Model sugerira da koeficijent vlastitog financiranja (koji pokazuje udio imovine koji se financira iz kapitala) i EBITDA marža (koja ukazuje na EBITDA izraženu u postotku poslovnih prihoda), imaju važnu ulogu u predviđanju stečaja restorana. Ovaj rad pruža nova saznanja u predviđanju stečaja restorana u Hrvatskoj.
Abstract (english)
The purpose of this paper is to explore the possibility of predicting bankruptcy of restaurants in Croatia. The research was conducted in the period from 2017 to 2019 on a sample of 297 bankrupt and 308 non-bankrupt companies which belong to sector I subdivision 5610 — Restaurants and mobile food service activities. The two-factor model was estimated by logistic regression and it showed prediction accuracy of 82.8% one year prior to bankruptcy, 76.7% two years prior to bankruptcy and 76.4% three years prior to bankruptcy. The model suggested that the equity ratio (which shows the proportion of assets which is financed by equity) and the EBITDA margin (which shows company’s EBITDA as a percentage of its operating income), play an important role in predicting restaurant bankruptcy. This paper provides new insights into the assessment of restaurant bankruptcy prediction in Croatia.
Keywords (croatian)
Keywords (english)
Languagecroatian
Languageenglish
Publication typeScientific paper - Review paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleEkonomska misao i praksa
Numberingvol. 30, no. 1, pp. 99-119
p-ISSN1330-1039
e-ISSN1848-963X
DOIhttps://doi.org/10.17818/EMIP/2021/1.5
URN:NBNurn:nbn:hr:191:843211
Publication2021
Document URLhttps://hrcak.srce.hr/258642
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2025-02-17 12:00:49