Restaurant product improvement

Martinoska, Simona and Cickovska, Elena (2000) Restaurant product improvement. Congress proceedings: 15th International Congress Hotel 2000, Tourism and hospitality management: Trends and challenges for the future, Opatija, Croatia. pp. 524-531. ISSN 953-98-24-X

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Abstract

Restaurants are the places where the greatest part of catering material products and services are realized. This is where the specific sail is obtained, but also consumption. However,restaurants are not only the places where people eat. They are the places where people go to satisfy certain social needs for interaction. Because of this restaurants product shows a variety of different products and services, being produced and mixed intended to satisfy consumer’s demands. This complex whole of products and services has continually to be improved, enriched and modernised.
In this paper we refer to the possibilities for restaurant product improvement through these aspects: offer instruments as means of guest’s communication with product assortment, ambient and atmosphere as a complex of various kinds of subtle communications with the visitors, and realisation of part of material products in the kitchen by „suggestive selling“ model.
Keywords: restaurant product, menu, food items list, guests, communication

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Humanities > Languages and literature Scientific Fields (Frascati) > Social Sciences > Other social sciences
Divisions:	Faculty of Tourism and Hospitality
Depositing User:	Prof. d-r Elena Cickovska
Date Deposited:	31 May 2023 10:36
Last Modified:	31 May 2023 10:36
URI:	https://eprints.uklo.edu.mk/id/eprint/8313

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