prikaz prve stranice dokumenta The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.
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undergraduate thesis
The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.
Dubrovnik: RIT Croatia, 2021. urn:nbn:hr:229:121650
ČEPERKOVIĆ, Silvia
RIT Croatia

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ČEPERKOVIĆ, S. (2021). The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway. (Undergraduate thesis). Dubrovnik: RIT Croatia. Retrieved from https://urn.nsk.hr/urn:nbn:hr:229:121650

ČEPERKOVIĆ, Silvia. "The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.." Undergraduate thesis, RIT Croatia, 2021. https://urn.nsk.hr/urn:nbn:hr:229:121650

ČEPERKOVIĆ, Silvia. "The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.." Undergraduate thesis, RIT Croatia, 2021. https://urn.nsk.hr/urn:nbn:hr:229:121650

ČEPERKOVIĆ, S. (2021). 'The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.', Undergraduate thesis, RIT Croatia, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:229:121650

ČEPERKOVIĆ S. The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway. [Undergraduate thesis]. Dubrovnik: RIT Croatia; 2021 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:229:121650

S. ČEPERKOVIĆ, "The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.", Undergraduate thesis, RIT Croatia, Dubrovnik, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:229:121650

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Metadata
TitleThe consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.
AuthorSilvia ČEPERKOVIĆ
MentorRebecca Charry (mentor)
GranterRIT Croatia
Dubrovnik
Defense date and country2021-04-23, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
The adaptations restaurants had to take during the covid-19 pandemic in order to remain in business as a crisis management response. The pandemic has affected the world in many ways enforcing movement restrictions and social distancing. The restaurants businesses had suffered immensely due to different governments setting the stay-at-home rules which made them think of new adaptations to transition from dine-in to takeaway. Results have suggested that the restaurant businesses should act in practicing crisis management to have less damage and faster recovery in the case of future crises.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:229:121650
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
RepositoryRIT Croatia Digital repository
Created on2021-07-29 12:01:45

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