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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završni rad
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

Citirajte ovaj rad

ČEPERKOVIĆ, S. (2021). The consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway. (Završni rad). Dubrovnik: RIT Croatia. Preuzeto s 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.." Završni rad, 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.." Završni rad, 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.', Završni rad, RIT Croatia, citirano: 16.04.2024., 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. [Završni rad]. Dubrovnik: RIT Croatia; 2021 [pristupljeno 16.04.2024.] Dostupno na: 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.", Završni rad, RIT Croatia, Dubrovnik, 2021. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:121650

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Podaci o radu
NaslovThe consequence of the COVID-19 on the restaurant businesses and adaptations to transition from dine-in to takeaway.
AutorSilvia ČEPERKOVIĆ
MentorRebecca Charry (mentor)
Ustanova koja je dodijelila
akademski / stručni stupanj		RIT Croatia
Dubrovnik
Datum i država obrane2021-04-23, Hrvatska
Znanstveno / umjetničko
područje, polje i grana		DRUŠTVENE ZNANOSTI
Ekonomija
Sažetak
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.
Ključne riječi
Jezikhrvatski
URN:NBNurn:nbn:hr:229:121650
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.
RepozitorijDigitalni repozitorij RIT Croatia
Datum i vrijeme pohrane2021-07-29 12:01:45

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