Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana
Critical success factors for new dishes in gastronomic offer of Belgrade restaurants
Abstract
Predmet istraživanja ovog rada je uspešnost novih jela u gastronomskoj ponudi beogradskih restorana, prikazana kroz kritiĉne faktore uspešnosti (KFU) koji na to mogu uticati. Cilj je bio da se analiziraju KFU novih jela u ovim restoranima. Polazna pretpostavka je bila da uspešnost novih jela zavisi od razliĉitih faktora, iz ĉega je proizašlo i opšte istraživaĉko pitanje: Koji faktori su značajni za uspešnost novih jela u gastronomskoj ponudi restorana? Da bi se ostvario postavljeni cilj i dao odgovor na postavljeno istražvaĉko pitanje, bilo je neophodno identifikovati KFU i analizirati znaĉajnost različitih faktora koji utiču na uspešnost novih jela u gastronomskoj ponudi restorana. Upitnik se sastojao od tri dela: profil menadžera, profil restorana i KFU. Za rangiranje KFU (deset stavki) menadžeri beogradskih restorana (N = 64) su koristili Likertovu skalu. Prema njihovom mišljenju, sedam KFU je veoma važno za uspešnost novih jela.
The subject of the research of this paper is the success of new dishes in the gastronomic offer of Belgrade restaurants, presented through critical success factors (CSFs) that can influence it. The aim was to analyze CSFs of new dishes in mentioned restaurants. The initial assumption was that the success of new dishes depends on various factors, which resulted in developing a general research question: What factors are important for the success of new dishes in the gastronomic offer of a restaurant? To achieve a high level standards in the restaurant industry and boost competitiveness, businesses have to keep up with modern trends and introduce innovative business approaches. The questionnaire consisted of three sections: managers" profile, the restaurant profile and CSFs. The managers of Belgrade restaurants (N=64) were asked to rank ten different CSFs using the Likert scale. According to their opinions, seven CSFs were found to be very important for the success of new dishes.
Keywords:
nova jela / kritični faktori uspešnosti / beogradski restorani / new dishes / critical success factors / Belgrade restaurantsSource:
Menadžment u hotelijerstvu i turizmu, 2021, 9, 2, 51-62Publisher:
- Univerzitet u Kragujevcu - Fakultet za hotelijerstvo i turizam, Vrnjačka Banja
Collections
Institution/Community
Fakultet poslovne ekonomijeTY - JOUR AU - Božić, Aleksandra AU - Milošević, Srđan PY - 2021 UR - https://redun.educons.edu.rs/handle/123456789/441 AB - Predmet istraživanja ovog rada je uspešnost novih jela u gastronomskoj ponudi beogradskih restorana, prikazana kroz kritiĉne faktore uspešnosti (KFU) koji na to mogu uticati. Cilj je bio da se analiziraju KFU novih jela u ovim restoranima. Polazna pretpostavka je bila da uspešnost novih jela zavisi od razliĉitih faktora, iz ĉega je proizašlo i opšte istraživaĉko pitanje: Koji faktori su značajni za uspešnost novih jela u gastronomskoj ponudi restorana? Da bi se ostvario postavljeni cilj i dao odgovor na postavljeno istražvaĉko pitanje, bilo je neophodno identifikovati KFU i analizirati znaĉajnost različitih faktora koji utiču na uspešnost novih jela u gastronomskoj ponudi restorana. Upitnik se sastojao od tri dela: profil menadžera, profil restorana i KFU. Za rangiranje KFU (deset stavki) menadžeri beogradskih restorana (N = 64) su koristili Likertovu skalu. Prema njihovom mišljenju, sedam KFU je veoma važno za uspešnost novih jela. AB - The subject of the research of this paper is the success of new dishes in the gastronomic offer of Belgrade restaurants, presented through critical success factors (CSFs) that can influence it. The aim was to analyze CSFs of new dishes in mentioned restaurants. The initial assumption was that the success of new dishes depends on various factors, which resulted in developing a general research question: What factors are important for the success of new dishes in the gastronomic offer of a restaurant? To achieve a high level standards in the restaurant industry and boost competitiveness, businesses have to keep up with modern trends and introduce innovative business approaches. The questionnaire consisted of three sections: managers" profile, the restaurant profile and CSFs. The managers of Belgrade restaurants (N=64) were asked to rank ten different CSFs using the Likert scale. According to their opinions, seven CSFs were found to be very important for the success of new dishes. PB - Univerzitet u Kragujevcu - Fakultet za hotelijerstvo i turizam, Vrnjačka Banja T2 - Menadžment u hotelijerstvu i turizmu T1 - Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana T1 - Critical success factors for new dishes in gastronomic offer of Belgrade restaurants EP - 62 IS - 2 SP - 51 VL - 9 DO - 10.5937/menhottur2102051B UR - conv_676 ER -
@article{ author = "Božić, Aleksandra and Milošević, Srđan", year = "2021", abstract = "Predmet istraživanja ovog rada je uspešnost novih jela u gastronomskoj ponudi beogradskih restorana, prikazana kroz kritiĉne faktore uspešnosti (KFU) koji na to mogu uticati. Cilj je bio da se analiziraju KFU novih jela u ovim restoranima. Polazna pretpostavka je bila da uspešnost novih jela zavisi od razliĉitih faktora, iz ĉega je proizašlo i opšte istraživaĉko pitanje: Koji faktori su značajni za uspešnost novih jela u gastronomskoj ponudi restorana? Da bi se ostvario postavljeni cilj i dao odgovor na postavljeno istražvaĉko pitanje, bilo je neophodno identifikovati KFU i analizirati znaĉajnost različitih faktora koji utiču na uspešnost novih jela u gastronomskoj ponudi restorana. Upitnik se sastojao od tri dela: profil menadžera, profil restorana i KFU. Za rangiranje KFU (deset stavki) menadžeri beogradskih restorana (N = 64) su koristili Likertovu skalu. Prema njihovom mišljenju, sedam KFU je veoma važno za uspešnost novih jela., The subject of the research of this paper is the success of new dishes in the gastronomic offer of Belgrade restaurants, presented through critical success factors (CSFs) that can influence it. The aim was to analyze CSFs of new dishes in mentioned restaurants. The initial assumption was that the success of new dishes depends on various factors, which resulted in developing a general research question: What factors are important for the success of new dishes in the gastronomic offer of a restaurant? To achieve a high level standards in the restaurant industry and boost competitiveness, businesses have to keep up with modern trends and introduce innovative business approaches. The questionnaire consisted of three sections: managers" profile, the restaurant profile and CSFs. The managers of Belgrade restaurants (N=64) were asked to rank ten different CSFs using the Likert scale. According to their opinions, seven CSFs were found to be very important for the success of new dishes.", publisher = "Univerzitet u Kragujevcu - Fakultet za hotelijerstvo i turizam, Vrnjačka Banja", journal = "Menadžment u hotelijerstvu i turizmu", title = "Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana, Critical success factors for new dishes in gastronomic offer of Belgrade restaurants", pages = "62-51", number = "2", volume = "9", doi = "10.5937/menhottur2102051B", url = "conv_676" }
Božić, A.,& Milošević, S.. (2021). Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana. in Menadžment u hotelijerstvu i turizmu Univerzitet u Kragujevcu - Fakultet za hotelijerstvo i turizam, Vrnjačka Banja., 9(2), 51-62. https://doi.org/10.5937/menhottur2102051B conv_676
Božić A, Milošević S. Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana. in Menadžment u hotelijerstvu i turizmu. 2021;9(2):51-62. doi:10.5937/menhottur2102051B conv_676 .
Božić, Aleksandra, Milošević, Srđan, "Kritični faktori uspešnosti novih jela u gastronomskoj ponudi beogradskih restorana" in Menadžment u hotelijerstvu i turizmu, 9, no. 2 (2021):51-62, https://doi.org/10.5937/menhottur2102051B ., conv_676 .