Upravljanje restoranskim uslugama

Martinoska, Simona (2001) Upravljanje restoranskim uslugama. In: Medjunarodni naucni skup, Savremene tendencije u turizmu, 2001, Novi Sad.

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Abstract

Abstrakt Usluge u restoranskoj delatnosti pretstavljaju nemeterijalnu vrednost proizvoda. Za razliku od materijalnog proizvoda koji se stvara nezavisno od potrošača, usluge se ne mogu stvarati odvojeno od potrošača. Usluga uključuje interakciju između davaoca usluge i potrošače što rezultuje seruju kontakata između njih. Da bi se otkrili kritične komponente svakog servisnog kontakata u servisnom lancu, menađeri treba da razviju sistematski pristup servisnog lanca. Tema ovog rada je menađment pristup uslugama u restoraterstvu, od čije uspešnosti zavisi zadovoljenje želje i očekivanja potrošača. Abstract Managing the Restaurant Services The services in restaurant business represents untouchable product value. On contrary of material product, created undependable on consumers, the services couldn’t be created separately than consumers. The service include interaction between service givers and consumers, which results series of contacts between them, i.e. service chain.. In order to be discovered critical components of each service contact in service chain, managers should develop systematical aproach to the service chain. Actually this managment aproach to the services, which success depends on satisfying wishes and consumer expectations in restaurant business, is subject in this paper.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Scientific Fields (Frascati) > Humanities > Other humanities
Divisions:	Faculty of Tourism and Hospitality
Depositing User:	Prof. d-r Simona Martinoska
Date Deposited:	20 Dec 2023 10:33
Last Modified:	20 Dec 2023 10:33
URI:	https://eprints.uklo.edu.mk/id/eprint/9544

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