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završni rad

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

Citirajte ovaj rad

APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

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

Harvard

Pavković, M. (2018). 'Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?', Završni rad, RIT Croatia, citirano: 18.04.2024., 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? [Završni rad]. Dubrovnik: RIT Croatia; 2018 [pristupljeno 18.04.2024.] Dostupno na: 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?", Završni rad, RIT Croatia, Dubrovnik, 2018. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:229:176456

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Podaci o radu

Naslov	Smart Casual Restaurant Concept Split Smart Casual Restaurants: Are We Doing The Real Thing?
Autor	Marko Pavković
Mentor	Domagoj Nikolić (mentor)
Član povjerenstva	Rebecca Charry (predsjednik povjerenstva)
Ustanova koja je dodijelila akademski / stručni stupanj	RIT Croatia Dubrovnik
Datum i država obrane	2018-05-02, 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
Jezik	engleski
URN:NBN	urn:nbn:hr:229:176456
Studijski program	Naziv: Service Management Vrsta studija: stručni Stupanj studija: stručni Akademski / stručni naziv: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (bacc. oec.)
Vrsta resursa	Tekst
Način izrade datoteke	Izvorno digitalna
Prava pristupa	Otvoreni pristup
Uvjeti korištenja
Repozitorij	Digitalni repozitorij RIT Croatia
Datum i vrijeme pohrane	2018-07-05 09:35:37