prikaz prve stranice dokumenta Ponuda fermentirane hrane u turizmu
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undergraduate thesis
Ponuda fermentirane hrane u turizmu
2021. urn:nbn:hr:143:366262
Bašić, Gabrijel
Šibenik University of Applied Sciences
Management

Cite this document

Bašić, G. (2021). Ponuda fermentirane hrane u turizmu (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:366262

Bašić, Gabrijel. "Ponuda fermentirane hrane u turizmu." Undergraduate thesis, Šibenik University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:143:366262

Bašić, Gabrijel. "Ponuda fermentirane hrane u turizmu." Undergraduate thesis, Šibenik University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:143:366262

Bašić, G. (2021). 'Ponuda fermentirane hrane u turizmu', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:143:366262

Bašić G. Ponuda fermentirane hrane u turizmu [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2021 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:143:366262

G. Bašić, "Ponuda fermentirane hrane u turizmu", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:143:366262

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Metadata
TitlePonuda fermentirane hrane u turizmu
Title (english)SUPPLY OF FERMENTED GOODS IN TOURISM
AuthorGabrijel Bašić
MentorNikolina Gaćina (mentor)
Committee memberDijana Mečev (predsjednik povjerenstva)
Committee memberIvana Beljo (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Ponuda fermentirane hrane zahvaća sve više pažnje u sferi turizma, kako od strane ponude tako i od strane potražnje. Ipak fermentirana hrana zahtjeva oprez pri posluživanju zbog svoje osjetljivosti na mnogobrojne faktore. U novije vrijeme se u svijetu sve više pozornosti stavlja na zdrav život i dobru prehranu te iz tog razloga ova vrsta hrane dobiva na popularnosti. Ugostiteljski objekti u turizmu se trebaju prilagoditi potraživanjima što znači da moraju imati široku ponudu fermentiranih proizvoda kako bi bili konkurenti na tržištu. Poseban naglasak se može staviti na ponudu lokalne fermentirane hrane jer bi upravo ona mogla privući najviše pozornosti od strane turista.
Abstract (english)
The supply of fermented food in tourism is receiving more and more attention in the field of tourism, both from the supply side and from the demand side. Yet fermented foods require caution while being served because of their sensitivity to many factors. In recent times, more and more attention is being paid to a healthy life and good nutrition in the world, and for this reason, this type of food is gaining in popularity. Catering facilities in tourism need to adapt to consumers, which means that they must have a wide range of fermented products to be competitors in the market. Special emphasis can be placed on the offer of local fermented food because it could attract the most attention from tourists.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:366262
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism 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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-22 06:52:52