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undergraduate thesis

Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?

Dubrovnik: RIT Croatia, 2018. urn:nbn:hr:229:176456

Pavković, Marko

RIT Croatia

Cite this document

APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

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

Harvard

Pavković, M. (2018). 'Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?', Undergraduate thesis, RIT Croatia, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:229:176456

Vancouver

Pavković M. Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing? [Undergraduate thesis]. Dubrovnik: RIT Croatia; 2018 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:229:176456

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:229:176456

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Metadata

Title	Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?
Author	Marko Pavković
Mentor	Domagoj Nikolić (mentor)
Committee member	Rebecca Charry (predsjednik povjerenstva)
Granter	RIT Croatia Dubrovnik
Defense date and country	2018-05-02, 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
Language	english
URN:NBN	urn:nbn:hr:229:176456
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	RIT Croatia Digital repository
Created on	2018-07-05 09:35:37