Pregled bibliografske jedinice broj: 285568
Managing gastronomic Commodities to Increase Touristic Consumption
Managing gastronomic Commodities to Increase Touristic Consumption // 5th International Scientific Conference Management in the Function of Increasing the Tourism Consumption "Hospitality Management" : proceedings / Radišić, Franjo (ur.).
Opatija: Fakultet za menadžment u turizmu i ugostiteljstvu Sveučilišta u Rijeci, 2006. str. 1-13 (pozvano predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Managing gastronomic Commodities to Increase Touristic Consumption
Autori
Amidžić, Dragoljub ; Ružić, Pavlo ; Radičić, Vlasta
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
5th International Scientific Conference Management in the Function of Increasing the Tourism Consumption "Hospitality Management" : proceedings
/ Radišić, Franjo - Opatija : Fakultet za menadžment u turizmu i ugostiteljstvu Sveučilišta u Rijeci, 2006, 1-13
Skup
International Scientific Conference Management in the Function of Increasing the Tourism Consumption (5 ; 2006)
Mjesto i datum
Opatija, Hrvatska, 04.05.2006
Vrsta sudjelovanja
Pozvano predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
trend; diet (nutrition); balanced diet; functional food; gastronomic commodities; tourist consumption
Sažetak
This study researches the hypothesis that by managing gastronomic commodities together with the desires of tourists and trends in nutrition, consumption can be increased. Today there are many changes in all aspects of life, which includes obvious changes to our diets as well. Numerous studies focus on the adjustment of eating habits where they actually prove that a healthy, long life span is closely connected with what people eat. Also, there are more and more topics in magazines about balanced diets, functional food and nutritious proper diets, but also about the quality of the food we feed our children, expecting mothers, athletes, the elderly and those who are ill, and what and how to offer to tourists. Do those in the hotel industry that manage the gastronomic commodities pay attention to the desires of tourists and current nutritional trends? What are the tourists and hotel managers saying about all of this? Is it possible to increase the amount of food consumed by tourists with the supervision of gastronomic commodities? This study will attempt to answer all of the above questions.
Izvorni jezik
Engleski
Znanstvena područja
Ekonomija
Napomena
Management in the function of increasing the tourism consumption ; ISSN 1846-288X
