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

Citirajte ovaj rad

Pavković, M. (2018). Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing? (Završni rad). Dubrovnik: RIT Croatia. Preuzeto s 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?." Završni rad, 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?." Završni rad, 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?', Završni rad, RIT Croatia, citirano: 16.09.2024., 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? [Završni rad]. Dubrovnik: RIT Croatia; 2018 [pristupljeno 16.09.2024.] Dostupno na: 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?", Završni rad, RIT Croatia, Dubrovnik, 2018. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:176456

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:229:176456
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Podaci o radu
NaslovSmart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?
AutorMarko Pavković
MentorDomagoj Nikolić (mentor)
Član povjerenstvaRebecca Charry (predsjednik povjerenstva)
Ustanova koja je dodijelila
akademski / stručni stupanj		RIT Croatia
Dubrovnik
Datum i država obrane2018-05-02, Hrvatska
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Ekonomija
Trgovina i turizam
Sažetak
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.
Ključne riječi
Jezikengleski
URN:NBNurn:nbn:hr:229:176456
Studijski programNaziv: Service Management
Vrsta studija: stručni
Stupanj studija: stručni
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 pohrane2018-07-05 09:35:37