The quality of coffee offer in the restaurant sectoras a source of competitive advantage
The objective of this research is to evaluate the quality of coffee and coffee service in restaurants in Budva. High quality of coffee and coffee service, especially one that is different from that of competitors', can be a significant source of competitive advantage in the restaurant sector....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Kragujevac, Faculty of Hotel Management and Tourism in Vrnjačka Banja
2016-06-01
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| Series: | Mенаџмент у хотелијерству и туризму |
| Subjects: | |
| Online Access: | http://www.htmanagementvb.com/index.php/HITM/article/view/126 |