PRAĆENJEM TRENDOVA DO KVALITETNIJE USLUGE U RESTORANIMA - OSVRT NA PRIKAZ NUTRITIVNIH VREDNOSTI U JELOVNIKU

Milan Ivkov

doi:10.5937/timsact9-6696

Milan Ivkov Prirodno matematički fakultet, departman za geografiju, turizam i hotelijerstvo, Novi Sad

DOI: https://doi.org/10.5937/timsact9-6696

Sažetak

Poslovne obaveze, način i tempo života današnjice i velik broj opcija kada je u pitanju ishrana izvan kuće, uslovljavaju da se bar jedan obrok konzumira izvan mesta stanovanja, odnosno koristeći usluge ugostiteljskih i trgovinskih objekata. Imajući ovo u vidu, ugostiteljski objekti su prinuđeni da se u tržišnoj borbi diferenciraju i da kroz specifičnu ponudu privuku određeni segment tržišta. Diferencijacija je moguća na osnovu praćenja trendova i pravovremenog prilagođavanja, sve zahtevnijim, potrebama potrošača. Na ovaj način, restorateri ujedno doprinose obezbeđivanju većeg zadovoljstva potrošača kroz kvalitetniju uslugu, što takođe ima i pozitivne efekte na poslovanje restorana, odnosno na prodaju. S tim u vezi, u radu su prikazani rezultati istraživanja koje se odnosi na percepciju potrošača o prikazivanju nutritivnih vrednosti u jelovnicima restorana.

Ključne reči: nutritivne vrednosti, savremeni trendovi u ishrani u restoranima, kvalitet usluge, percepcija potrošača

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