CHANGE MANAGEMENT IN GASTRONOMY AND RESTORATION
Keywords:
changes, gastronomy, hospitality, management, restaurant business
Abstract
Modern trends in gastronomy and restaurant business are focused on several key issues: business in accordance with the concept of sustainability, energy efficiency and the use of renewable energy sources, "green" business”, "green" and eco certification, environmental protection, waste reduction and the promotion of healthy eating. However, the changes that are most apparent to the users of the services are the changes in the gastronomic offer, and these are most often new dishes, with the introduction of integral cereals, low-fat and low-energy dishes, food for diabetics, vegetarian dishes, gluten-free food and more. Especially popular is the kitchen based on the use of organic food products and microgreens, and new trend known as molecular gastronomy. In a dynamic market environment in which restaurants operate, contemporary trends impose the need for constant change, and these changes also condition changes in these objects management. Therefore, the manager of restaurant has become a key factor in successful business, which requires serious knowledge in the field of gastronomy and restaurant business. Its main tasks are to make decisions and control their implementation.
References
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Chen, S. C. i Elston, J. A. (2013). Entrepreneurial motives and characteristics: An analysis of small restaurant owners. International Journal of Hospitality Management, 35, 294-305.
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Deery, M. i Shaw, R. (1999). An investigation of the relationship between employee turnover and organisational culture. Journal of Hospitality & Tourism Research, 23, 387-400.
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Đurović,M i Božić,A (2018), Hotels Involment in promotional activities of tourist destination
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the Republic of Serbia,Tourism in the Era of Digital Transformation, Vrnjačka Banja, 2018.
Escaron, A. L., Martinez-Donate, A. P., Josie Riggall, A., Meinen, A., Hall, B., Javier Nieto, F. i Nitzke, S. (2016). Developing and implementing “waupaca eating smart”: a restaurant and supermarket intervention to promote healthy eating through changes in the food environment. Health Promotion Practice,17, 265–77.
Ferris, G.R., Berkson, H.M. i Harris, M.M. (2002). The recruitment interview process: Persuasion and organization reputation promotion in competitive labour markets. Human Resource Management Review, 12, 359-375.
Freeland, B. (2000). Demands of training: Australian tourism and hospitality. Adelaide, Australia: National Centre for Vocational Education Research.
Gagić, S. (2016). Restaurant innovativeness: A case study of Vojvodina.The European Journal of Applied Economics, 13(2), 57-69.
Hagglund, H. (2013). A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument.Doktorska disertacija, USA:University of Central Florida.
Hinkin, T.R. i Tracey, J.B. (2000). The cost of turnover: Putting a price on the learning curve. Cornell Hotel and Restaurant Administration Quarterly, 41, 14-21.
http://innovation.ihgplc.com/
Ivkov, A., Maletin, A., iDragin, V. (2003). Gastronomijakaopokretač razvojamanifestacionogturizmaVojvodine, Turizam: ČasopisDepartma-nazageografiju, turizami hotelijerstvo,7, 99-101.
Juárez-Hernández, S. i Castro-González, A. (2016). Assessing the Impact of Biogas on the Energy Sustainability of an Urban Restaurant in Mexico. Ingeniería Investigación y Tecnología, XVII (1), 61-71.
Linton, J.D. (2009). De-babelizing the language of innovation. Technovation, 29(11), 729-737.
Lončar M. (2005). Strategijskoupravljanjerestoranskimuslugamaiproizvodima, Hotel link, 5, 9−18.
Ljubišić, N. (2017). Etnosadržaj i kulturni identitet u ponudi ruralnog turizma Srbije na primeru etnosela Šumadije. Master rad, Beograd: Univerzitet Singidunum.
Manning, K.C., Bearden, W.O. i Madden, T.J. (1995). Consumer innovativeness and the adoption process. Journal of Consumer Psychology, 4(4), 329-345.
Mašić, B., Džunić, M., i Nešić, S. (2013). Savremena teorija menadžmenta – škole i novi pristupi . Beograd: Data Status.
Milošević, S. (2012). Importance of Satisfaction and Guests Experience in Hotel business Organizations. Tims. Acta–Journal of sport sciences, tourism and wellness, 6(1), 1–9.
Naukkarinen, P. (2009). Solar air conditioning and its role in alleviating the energy crisis of the Mediterranean hotels. International Journal of Sustainable Energy, 28 (1-3), 93-100.
Needles, A. i Thompson, G. M. (2013). Social media use in the restaurant industry: A work in progress. Cornell Hospitality Report, 13(7), 6-16.
Nešić, M. (2017). Japanski menadžment u sportskim organizacijama. TIMSActa, 11, 121-131.
Nešić, M. i Nešić, B. (2012). Učeća sportska organizacija kao izraz novog preduzetništva u sportu. Poslovna ekonomija, X, 6(1), 443-463.
Nikolić, D. (2014). Pristupi kontroli troškova u hotelsko-restoranskom poslovanju. Hotel link, 15 (23-24), 53-65.
Ottenbacher, M. C. i Harrington, R. J. (2009). The product innovation process of quick-service restaurant chains. International Journal of Contemporary HospitalityManagement, 21(5), 523-541.
Ottenbacher, M. iGnoth, J. (2005). How to develop successful hospitality innovation. Cornell Hotel and Restaurant Administration Quarterly, 46(2), 205-222.
Ottenbacher, M. i Harrington, R. J. (2007). The innovation development process of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 19(6), 444-460.
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Rainie, L., Purcell,K., Mitchell, A. i Rosenstiel, T. (2011). Where people get information about restaurants and other local businesses. Tech. report, Pew Research Center
Shi-Ming, D. i Burnett, J. (2000). A study of energy performance of hotel buildings in Hong Kong. Energy and Buildings, 31, 7-12.
Simić, A. (2012). Društveno odgovorno poslovanje u turizmu. Master rad, Beograd: Univerzitet Singidunum.
Skjoett-Larsen, T. (2000). European logistics beyond 2000. International Journal of Physical Distribution and Logistics Management, 30, 377–387.
Su, C. S. (2011). The role of service innovation and customer experience in ethnic restaurants. The Service industries journal, 31(3), 425-440.
Todorović J., Đuričin D. iJanošević S. (2003). Strategijskimenadžment. Beograd: Ekonomskifakultet.
Withiam, G. (2011). The challenge of hotel and restaurant sustainability: Finding profit in 'being green'. Cornell Hospitality Roundtable Proceedings, 3(2), 6-13.
Arendt, S. W., Roberts, K. R., Strohbehn, C., Ellis, J., Paez, P. i Meyer, J. (2012). Use of qualitative research in foodservice organizations: A review of challenges, strategies, and applications. International Journal of Contemporary Hospitality Management, 24(6), 820-837.
BanićGrubišić, A., iAntonijević, D. (2013). Odnosizmeđutradicije, turizmaigastronomije: gastronomskaponudaikulinarskonasleđe u salašarskomturizmu. Etnoantropološkiproblemi, 8(4), 1089-1108.
Baum, T. (2006). Human resource management for tourism, hospitality and leisure: An international perspective. London: Thomson Learning.
Bohdanowicz, P. i Martinac, I. (2002). Thermal comfort and energy saving in the hotel industry. Proceedings of the 15th Conference on Biometeorology and Aerobiology Joint with the 16th International Congress on Biometeorology, Kansas City, USA.
Bohdanowicz, P., Churie-Kalhaige, A.C. i Martinac, I. (2001). Energy-efficiency and conservation in hotels-towards sustainable tourism. Proceedings of 4th International Symposium on Asia Pacific Architecture, Hawaii.
Bohdanowicz, P., Simanic, B. i Martinac, I. (2004). Sustainable hotels- eco-certification according to EU Flower, Nordic Swan and Polish Hotel Association. Proceedings of the Regional Central and Eastern European Conference on Sustainable Building (SB04), Warszawa, Poland.
Božić, A. (2014). Realization of professional practice of hospitality students. Hotel link, 15, 132-139.
Božić, A. i Stojanović, Dj. (2016). Professional practice hospitality students in a vocational high school for tourism: Restaurant manager's point of view. Conference Proceedings, 3rd Belgrade International Conference, Tourism education in the 21st century: Policies, Practicies, Internationalization, 423-428.
Bradić, M., Đerić, L., Marković, J. i Blešić, I. (2014). Ekološka odgovornost i upotreba obnovljivih izvora energije u hotelijerstvu. Sinteza, 750-754.
Brien, A. (2004). Do I want a job in hospitality? Only till I get a real job! In K.A. Smith & C. Schott (Eds.), Proceedings of the New Zealand Tourism and Hospitality Research Conference. New Zeland: Victoria University of Wellington, 35-42.
Bruns-Smith, A., Choy, V., Chong, H. i Verma, R. (2015). Environmental sustainability in the hospitality industry: Best practices, guest participation, and customer satisfaction. Cornell Hospitality Report, 15(3), 6-16.
Bruns-Smith, A., Choy, V., Chong, H. i Verma, R. (2015): Environmental sustainability in the hospitality industry: Best practices, guest participation, and customer satisfaction. Cornell Hospitality Report, 15(3), 6-16.
Chen, S. C. i Elston, J. A. (2013). Entrepreneurial motives and characteristics: An analysis of small restaurant owners. International Journal of Hospitality Management, 35, 294-305.
Cousins, J., Gorman, K. i Stierand, M. (2010). Molecular gastronomy: cuisine innovation or modern day alchemy? International Journal of Contemporary Hospitality Management, 22, 399-415.
Davis, B., Lockwood, A. i Stone, S. (2006). Food and beverage management, Third edition. USA: Elsevier, Butterworth- Heinemann.
De Brentani,U. i Ragot, E. (1996). Developing new business-to-business professional services: what factors impact performance?Industrial Marketing Management, 25 (6), 517-530.
Deery, M. i Shaw, R. (1999). An investigation of the relationship between employee turnover and organisational culture. Journal of Hospitality & Tourism Research, 23, 387-400.
Domonte, T. i Vaden, A.G. (1987). Career decisions in hospitality management. Hospitality Education and Research Journal, 11, 51-63.
Drljević, O. (2016). Upravljanjerestoranskimposlovanjem u savremenimtržišnimuslovima. Doktorskadisertacija, Beograd: UniverzitetSingidunum, Departmanzaposlediplomskestudije.
Duursma, G., Vrenegoor, F. i Kobus, S. (2016). Food waste reduction at Restaurant De Pleats: Small steps for mankind. Research in Hospitality Management, 6 (1), 95-100.
Đurović, M. (2010). Koordinacija promotivnih aktivnosti u turizmu na makro i mikro nivou, Magistarski rad, Univerzitet u Beogradu, Ekonomski fakultet, Beograd.
Đurović,M i Božić,A (2018), Hotels Involment in promotional activities of tourist destination
Belgrade, Tourism International Scientific Conference,Tourism in function of development of
the Republic of Serbia,Tourism in the Era of Digital Transformation, Vrnjačka Banja, 2018.
Escaron, A. L., Martinez-Donate, A. P., Josie Riggall, A., Meinen, A., Hall, B., Javier Nieto, F. i Nitzke, S. (2016). Developing and implementing “waupaca eating smart”: a restaurant and supermarket intervention to promote healthy eating through changes in the food environment. Health Promotion Practice,17, 265–77.
Ferris, G.R., Berkson, H.M. i Harris, M.M. (2002). The recruitment interview process: Persuasion and organization reputation promotion in competitive labour markets. Human Resource Management Review, 12, 359-375.
Freeland, B. (2000). Demands of training: Australian tourism and hospitality. Adelaide, Australia: National Centre for Vocational Education Research.
Gagić, S. (2016). Restaurant innovativeness: A case study of Vojvodina.The European Journal of Applied Economics, 13(2), 57-69.
Hagglund, H. (2013). A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument.Doktorska disertacija, USA:University of Central Florida.
Hinkin, T.R. i Tracey, J.B. (2000). The cost of turnover: Putting a price on the learning curve. Cornell Hotel and Restaurant Administration Quarterly, 41, 14-21.
http://innovation.ihgplc.com/
Ivkov, A., Maletin, A., iDragin, V. (2003). Gastronomijakaopokretač razvojamanifestacionogturizmaVojvodine, Turizam: ČasopisDepartma-nazageografiju, turizami hotelijerstvo,7, 99-101.
Juárez-Hernández, S. i Castro-González, A. (2016). Assessing the Impact of Biogas on the Energy Sustainability of an Urban Restaurant in Mexico. Ingeniería Investigación y Tecnología, XVII (1), 61-71.
Linton, J.D. (2009). De-babelizing the language of innovation. Technovation, 29(11), 729-737.
Lončar M. (2005). Strategijskoupravljanjerestoranskimuslugamaiproizvodima, Hotel link, 5, 9−18.
Ljubišić, N. (2017). Etnosadržaj i kulturni identitet u ponudi ruralnog turizma Srbije na primeru etnosela Šumadije. Master rad, Beograd: Univerzitet Singidunum.
Manning, K.C., Bearden, W.O. i Madden, T.J. (1995). Consumer innovativeness and the adoption process. Journal of Consumer Psychology, 4(4), 329-345.
Mašić, B., Džunić, M., i Nešić, S. (2013). Savremena teorija menadžmenta – škole i novi pristupi . Beograd: Data Status.
Milošević, S. (2012). Importance of Satisfaction and Guests Experience in Hotel business Organizations. Tims. Acta–Journal of sport sciences, tourism and wellness, 6(1), 1–9.
Naukkarinen, P. (2009). Solar air conditioning and its role in alleviating the energy crisis of the Mediterranean hotels. International Journal of Sustainable Energy, 28 (1-3), 93-100.
Needles, A. i Thompson, G. M. (2013). Social media use in the restaurant industry: A work in progress. Cornell Hospitality Report, 13(7), 6-16.
Nešić, M. (2017). Japanski menadžment u sportskim organizacijama. TIMSActa, 11, 121-131.
Nešić, M. i Nešić, B. (2012). Učeća sportska organizacija kao izraz novog preduzetništva u sportu. Poslovna ekonomija, X, 6(1), 443-463.
Nikolić, D. (2014). Pristupi kontroli troškova u hotelsko-restoranskom poslovanju. Hotel link, 15 (23-24), 53-65.
Ottenbacher, M. C. i Harrington, R. J. (2009). The product innovation process of quick-service restaurant chains. International Journal of Contemporary HospitalityManagement, 21(5), 523-541.
Ottenbacher, M. iGnoth, J. (2005). How to develop successful hospitality innovation. Cornell Hotel and Restaurant Administration Quarterly, 46(2), 205-222.
Ottenbacher, M. i Harrington, R. J. (2007). The innovation development process of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 19(6), 444-460.
Public Health Agency (2001). Healthy people 2000: Health Promotion and Disease Prevention Objectives. Public Health Service. (http://www.usphs.gov/)
Rainie, L., Purcell,K., Mitchell, A. i Rosenstiel, T. (2011). Where people get information about restaurants and other local businesses. Tech. report, Pew Research Center
Shi-Ming, D. i Burnett, J. (2000). A study of energy performance of hotel buildings in Hong Kong. Energy and Buildings, 31, 7-12.
Simić, A. (2012). Društveno odgovorno poslovanje u turizmu. Master rad, Beograd: Univerzitet Singidunum.
Skjoett-Larsen, T. (2000). European logistics beyond 2000. International Journal of Physical Distribution and Logistics Management, 30, 377–387.
Su, C. S. (2011). The role of service innovation and customer experience in ethnic restaurants. The Service industries journal, 31(3), 425-440.
Todorović J., Đuričin D. iJanošević S. (2003). Strategijskimenadžment. Beograd: Ekonomskifakultet.
Withiam, G. (2011). The challenge of hotel and restaurant sustainability: Finding profit in 'being green'. Cornell Hospitality Roundtable Proceedings, 3(2), 6-13.
