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undergraduate thesis
Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?
2018. urn:nbn:hr:229:176456
Pavković, Marko
RIT Croatia

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Pavković, M. (2018). Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing? (Undergraduate thesis). Dubrovnik: RIT Croatia. Retrieved from https://urn.nsk.hr/urn:nbn:hr:229:176456

Pavković, Marko. "Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?." Undergraduate thesis, RIT Croatia, 2018. https://urn.nsk.hr/urn:nbn:hr:229:176456

Pavković, Marko. "Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?." Undergraduate thesis, RIT Croatia, 2018. https://urn.nsk.hr/urn:nbn:hr:229:176456

Pavković, M. (2018). 'Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?', Undergraduate thesis, RIT Croatia, accessed 04 December 2024, https://urn.nsk.hr/urn:nbn:hr:229:176456

Pavković M. Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing? [Undergraduate thesis]. Dubrovnik: RIT Croatia; 2018 [cited 2024 December 04] Available at: https://urn.nsk.hr/urn:nbn:hr:229:176456

M. Pavković, "Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?", Undergraduate thesis, RIT Croatia, Dubrovnik, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:229:176456

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Metadata
TitleSmart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?
AuthorMarko Pavković
MentorDomagoj Nikolić (mentor)
Committee memberRebecca Charry (predsjednik povjerenstva)
GranterRIT Croatia
Dubrovnik
Defense date and country2018-05-02, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Smart casual restaurant concept is business approach that combines top quality products with casual atmosphere. It is one of the top growing trends, closely connected with service co-creation and authenticity. This paper investigates in what measure and how successfully do top ranked restaurants is Split apply the concept. To determine the answer, 50 restaurants were observed on TripAdvisor. Data was collected based upon customer reviews and photos. Results showed that 30% of examined results successfully apply the concept, whereas others fail mostly within service quality dimension. Based upon the findings, restaurants applying the trends become market leaders. Others who aspire to become so should improve within service quality and atmosphere design.
Keywords
Languageenglish
URN:NBNurn:nbn:hr:229:176456
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 on2018-07-05 09:35:37