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undergraduate thesis
Hrvatska kuhinja kao turistički brend
Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. urn:nbn:hr:191:915532
Grivičić, Mila
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Grivičić, M. (2017). Hrvatska kuhinja kao turistički brend (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić, Mila. "Hrvatska kuhinja kao turistički brend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić, Mila. "Hrvatska kuhinja kao turistički brend." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić, M. (2017). 'Hrvatska kuhinja kao turistički brend', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:191:915532

Grivičić M. Hrvatska kuhinja kao turistički brend [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:191:915532

M. Grivičić, "Hrvatska kuhinja kao turistički brend", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:915532

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Metadata
TitleHrvatska kuhinja kao turistički brend
Title (english)Croatian Cuisine as a Tourism Brand
AuthorMila Grivičić
MentorSlobodan Ivanović (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2017-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Svrha ovog rada je dati teorijske pretpostavke funkcije brenda u jačanju konkurentnosti Hrvatske gastronomske i enološke ponude. Cilj rada je ukazati na raznolikost i bogatstvo Hrvatske gastronomske i enološke ponude, njezinu ulogu u strategiji razvoja Hrvatskog turizma, kao i ulogu gastro-enoloških manifestacija u funkciji stvaranja brenda. Znanstvene metode korištene pri izradi diplomskog rada su: metoda analize i sinteze, metoda indukcije i dedukcije, deskriptivna metoda i metoda komparacije.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:915532
Study programmeTitle: Business Economics in Tourism and Hospitalit; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management,, International Tourism and Hospitality Managemen, Event and Leisure Management
Course: Tourism Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of Faculty of Tourism and Hospitality Management
Created on2018-01-04 10:29:11

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