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undergraduate thesis
Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept
2024. urn:nbn:hr:229:068382
Radić, Mateo
RIT Croatia

Cite this document

Radić, M. (2024). Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept (Undergraduate thesis). Dubrovnik: RIT Croatia. Retrieved from https://urn.nsk.hr/urn:nbn:hr:229:068382

Radić, Mateo. "Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept." Undergraduate thesis, RIT Croatia, 2024. https://urn.nsk.hr/urn:nbn:hr:229:068382

Radić, Mateo. "Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept." Undergraduate thesis, RIT Croatia, 2024. https://urn.nsk.hr/urn:nbn:hr:229:068382

Radić, M. (2024). 'Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept', Undergraduate thesis, RIT Croatia, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:229:068382

Radić M. Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept [Undergraduate thesis]. Dubrovnik: RIT Croatia; 2024 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:229:068382

M. Radić, "Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept", Undergraduate thesis, RIT Croatia, Dubrovnik, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:229:068382

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Metadata
TitleAchieving Sustainable Upper-scale Gastronomy using Hyper-local Concept
AuthorMateo Radić
MentorZrinka Friganović Sain (mentor)
GranterRIT Croatia
Dubrovnik
Defense date and country2024-04-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
This research was focused at Dubrovnik's potential for sustainable gastronomy tourism, with an emphasis on using organic and locally sourced foods in high-end restaurants. The study topic investigated how managers and owners of restaurants in Dubrovnik's upscale dining industry see and apply sustainable practices. The owners and managers of upscale restaurants innDubrovnik were interviewed in-person for the study. Based on price range and internet reviews, eight restaurant managers and owners were chosen to participate. The study discovered that although visitors are becoming more conscious of sustainable cuisine, there are still obstacles in the way of completely incorporating sustainable practices4like hyper-local sourcing4into the operations of upscale restaurants in Dubrovnik. Beyond the positive effects on the environment, sustainable cuisine and hyper-local operations would have positive effects on the local economy, dining experiences and development of rural areas therefore taking the pressure of the city of Dubrovnik.
Keywords
Languageenglish
URN:NBNurn:nbn:hr:229:068382
Study programmeTitle: Service Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-17 12:44:21