Quality of gourmand products and services and modern trends in restaurant industry

• Main Authors: Ćirić Nata, Đenadić Miroljub, Muhi Bela, Jovanović Dušan
• Format: Article
• Language: English
• Published: Naučno društvo agrarnih ekonomista Balkana, Beograd; Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt 2014-01-01
• Series: Ekonomika Poljoprivrede (1979)
• Subjects: catering; hospitality; strategy; quality
• Online Access: http://scindeks-clanci.ceon.rs/data/pdf/0352-3462/2014/0352-34621402409C.pdf

Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine), with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.