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Inventory management in bars and restaurants- employees' attitudes
U: Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings. University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. str. 79-91. urn:nbn:hr:191:966836
Dadić, Lorena; Maškarin Ribarić, Helga; Vlahov, Borna

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Dadić, L., Maškarin Ribarić, H. i Vlahov, B. (2020). Inventory management in bars and restaurants- employees' attitudes. Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings (str. 79-91). University of Rijeka, Faculty of Tourism and Hospitality Management. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:191:966836

Dadić, Lorena, et al. "Inventory management in bars and restaurants- employees' attitudes." Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings, University of Rijeka, Faculty of Tourism and Hospitality Management, 2020, str. 79-91. https://urn.nsk.hr/urn:nbn:hr:191:966836

Dadić, Lorena, Helga Maškarin Ribarić i Borna Vlahov. "Inventory management in bars and restaurants- employees' attitudes." U Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings, 79-91. University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. Citirano 02.04.2025.. https://urn.nsk.hr/urn:nbn:hr:191:966836

Dadić, L., Maškarin Ribarić, H. i Vlahov, B. (2020) 'Inventory management in bars and restaurants- employees' attitudes', Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings, University of Rijeka, Faculty of Tourism and Hospitality Management, str. 79-91. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:191:966836 (Datum pristupa: 02.04.2025.)

Dadić L, Maškarin Ribarić H, Vlahov B. Inventory management in bars and restaurants- employees' attitudes. Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings. University of Rijeka, Faculty of Tourism and Hospitality Management; 2020. Str. 79-91. [pristupljeno 02.04.2025.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:191:966836

L. Dadić, H. Maškarin Ribarić i B. Vlahov, "Inventory management in bars and restaurants- employees' attitudes", Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:191:966836 [Citirano: 02.04.2025.]

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Podaci o radu
Naslov (engleski)Inventory management in bars and restaurants- employees' attitudes
AutorLorena Dadić
AutorHelga Maškarin Ribarić
AutorBorna Vlahov
Autorova ustanovaSveučilište u Rijeci
Fakultet za menadžment u turizmu i ugostiteljstvu
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Ekonomija
Sažetak (engleski)
Purpose – Relative to manufacturing companies, service companies have a faster service production process and most goods are procured in smaller quantities and more often to avoid the expiration of stocked goods and minimise stock-keeping costs. The paper’s purpose is to determine whether bars and restaurants businesses recognise the importance of inventory management, examine what planning and control mechanisms they use, and learn how satisfied they are with the ordering process and delivery... Više times. Methodology – To understand how the importance of inventory management in bars and restaurants businesses is perceived, primary qualitative research was conducted using a structured questionnaire on a sample of 60 establishments within the Rijeka region. Employees (selfemployed or employed individuals working directly in service) were surveyed in field interviews from March to June 2019. Findings – Research results indicate that employees in bars and restaurants judge the goods ordering and delivery process as being highly efficient ; on average goods are ordered once a week and delivery times amount to one week. Employees display a high awareness of the importance of inventory planning and continuously monitoring inventory levels, but still fail to use computer software to any significant extent to monitor stock levels. Contribution – The paper’s contribution is the systematisation of knowledge in the field of inventory management, a precondition to the successful performance of any service company. The paper’s contribution to practice is evident from the empirical research, carried out on bars and restaurants that are characterised by a rapid stock turnover process, where research findings can help them to improve inventory planning and control mechanisms. Sakrij dio sažetka
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaTourism and hospitality industry 2020 Trends and Challenges Congress proceedings
Brojčani podacistr. 79-91
URN:NBNurn:nbn:hr:191:966836
Datum objave publikacije2020
SkupNaziv: 25th Biennial International Congress Tourism & Hospitality Industry - Trends and Challenges
Lokacija: Opatija, Hrvatska
Datum početka: 2020-05-04
Datum završetka: 2020-05-06
Vrsta izlaganja: Ostalo
Vrsta resursaTekst
IzdavačUniversity of Rijeka, Faculty of Tourism and Hospitality Management
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2025-02-12 10:01:26
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