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dc.contributor.authorKalenjuk, B.
dc.contributor.authorTešanović, D.
dc.contributor.authorBanjac, M.
dc.date.accessioned2017-09-17T17:28:33Z
dc.date.available2017-09-17T17:28:33Z
dc.date.issued2016
dc.identifier.urihttp://hdl.handle.net/10919/78911
dc.description.abstractWritten offers represent the image of the operations of each hospitality facility, including a la carte menus that have the most important role. Proper structuring, number of meals, information about food and design, to a large extent, influence the choice of guests – tourists and their satisfaction. The implementation of appropriate scientific methodologies comprehend that the following parameters are important for the proper structuring and design of menus and the actual sale of foods, namely: guidance items and balance, diversity, and composition of the offer, a description of the truth about food and information, the size and design of cover and paper, printing and color. The results represent a picture of the situation in the hospitality industry in the Republic of Serbia, in terms of significant sales resources in tourism.en_US
dc.format.mimetypeapplication/pdf
dc.language.isoenen_US
dc.publisherVirginia Techen_US
dc.rightsCreative Commons Attribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectsalesen_US
dc.subjectmenuen_US
dc.subjectgastronomyen_US
dc.subjectstructureen_US
dc.subjectinformationen_US
dc.subjectdesignen_US
dc.subjecthospitalityen_US
dc.subjecttourismen_US
dc.titleStructure and Design on Menus in Hospitality in Serbia as a Significant Sales Tool in Tourism [Summary]en_US
dc.typeSummaryen_US
dc.description.notes91-98.en_US
dc.title.serialTurističko Poslovanjeen_US
dc.type.dcmitypeText


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International