prikaz prve stranice dokumenta Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept
  Preuzmi
PDF 207.26 KB
završni rad
Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept
2024. urn:nbn:hr:229:068382
Radić, Mateo
RIT Croatia

Citirajte ovaj rad

Radić, M. (2024). Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept (Završni rad). Dubrovnik: RIT Croatia. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:229:068382

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

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

Radić, M. (2024). 'Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept', Završni rad, RIT Croatia, citirano: 04.10.2024., https://urn.nsk.hr/urn:nbn:hr:229:068382

Radić M. Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept [Završni rad]. Dubrovnik: RIT Croatia; 2024 [pristupljeno 04.10.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:068382

M. Radić, "Achieving Sustainable Upper-scale Gastronomy using Hyper-local Concept", Završni rad, RIT Croatia, Dubrovnik, 2024. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:068382

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:229:068382
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
NaslovAchieving Sustainable Upper-scale Gastronomy using Hyper-local Concept
AutorMateo Radić
MentorZrinka Friganović Sain (mentor)
Ustanova koja je dodijelila
akademski / stručni stupanj		RIT Croatia
Dubrovnik
Datum i država obrane2024-04-27, Hrvatska
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Ekonomija
Sažetak
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.
Ključne riječi
Jezikengleski
URN:NBNurn:nbn:hr:229:068382
Studijski programNaziv: Service Management
Vrsta studija: stručni
Stupanj studija: preddiplomski
Akademski / stručni naziv: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (bacc. oec.)
Vrsta resursaTekst
Način izrade datotekeIzvorno digitalna
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-17 12:44:21