engleski

Employee structure by professional education and age in the Croatian hospitality Industry,

According to relevant analyses, the existing condition of personnel in Croatia’s hospitality sector has not reached a satisfactory level for a number of reasons, the most important being pronounced seasonality of operations combined with low capacity utilisation rates, low salaries for responsible and demanding work, and a loss of image and dignity of hospitality as a valued industry. The nature of business in hospitality sets high requirements for personnel in terms of having a broad general culture and possessing a variety of expert and special knowledge, as well as communication and organisation skills. Personnel and the knowledge, capabilities and work experience they possess are the most important segment in the hospitality trade, both in terms of quality and quantity. How a business is organised and how it performs depends upon its personnel. Its personnel are a determinant factor of development, regardless of the level or form of operations In addition to analysing the physical and financial tourism turnover achieved, the paper also provides an in-depth analysis of the current condition of the personnel component of Croatian hospitality in the period 1990 – 2010 (numbers, and age and qualification patterns of employees). By bringing into association turnover achieved and the condition of personnel, the paper explores in detail the issue of educating hospitality personnel in Croatia. The results of such an approach are concrete proposals for improving the quality of personnel in the context of strategic guidelines for the future development of hospitality and tourism in Croatia. The fact that Croatia lacks a tourism development strategy gives added value to this approach, which should be taken into account when developing this document, vital to the overall development of tourism.

osoblje, ugostiteljstvo, obrazovanje, menadžment znanja

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