Analiza Kvaliteta U Vojvođanskim Restoranima

Gagić, Snježana; Jovicić, A; Erdeji, Irma; Калењук, Бојана; Petrović, Marko D.

doi:10.15308/sitcon-2015-237-241

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…When it comes to the gastronomic offer of the restaurants, the greatest importance is given to the quality and taste of food (Mamalis, 2009). However, Gagić et al (2015) indicate that, among other important quality factors, food decoration is an important factor in assessing the quality of food. Food decoration helps to achieve guest satisfaction (Kivela et al, 2000).…”

Section: Number Of Respondentsmentioning

confidence: 99%

Importance of Local Restaurants Gastronomic Offer for the Future of Rural Tourism

Božić¹,

Mašić²

2022

The Seventh International Scientific Conference - THE FUTURE OF TOURISM

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Importance of local restaurants gastronomic offer for the future of rural tourism in Knić municipality was estimated based on the questionnaire filled by 200 tourists who were acommodated in rural households in four villages (Dragušica, Žunje, Grivac and Knić) in this municipality during 2021. The questionnaire consisted of two sections: respondent profile and importance of local restaurants gastronomic offer for the future of rural tourism. Based on respondents answers, it could be concluded that local restaurants gastronomic offer is very important for the future of rural tourism, but that the offer in villages of Knić municipality is modest. Gastronomic offer of households offering accommodation is much better than local restaurant gastronomic offer. Quality, autenticity, serving and food decoration in local restaurants gastronomic offer were not estimated as good. Respondents concluded that improvement of gastronomic offer of local restaurant is very important for success of rural toursim.

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Section: Number Of Respondentsmentioning

confidence: 99%

Importance of Local Restaurants Gastronomic Offer for the Future of Rural Tourism

Božić¹,

Mašić²

2022

The Seventh International Scientific Conference - THE FUTURE OF TOURISM

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“…Loyalty is achieved through dedicated work and dedication of both employees and restaurant management [13]. Most of the guests return to the restaurant because of the overall quality and satisfaction they experienced in the restaurant [14]. The most important thing for a restaurant is to recognize what satisfies the needs and wants of the guests and what will bring them back to the restaurant.…”

Section: Introductionmentioning

confidence: 99%

Guest satisfaction and loyalty in the restaurants of Serbia

Conić,

Perić,

Novaković-Božić

et al. 2023

International Review

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The aim of this research is to examine factors (price perception, food quality, staff quality and physical environment quality) that can affect guest satisfaction in restaurants in the Republic of Serbia, as well as the impact of satisfaction on guest loyalty. The theoretical model includes hypotheses, which are detailed and tested in the paper. The data was collected using a convenient sampling method, while 152 respondents participated in the research. Partial least square path analysis was used for data analysis and performed in the R programming language 4.2.5. The results show that the independent variables: price perception, food quality, staff quality and physical environment quality are positively related to the dependent variable guest satisfaction. At the same time, guest satisfaction is positively related to guest loyalty. The results of this research are suitable for practical application, as restaurant owners and managers can use them to improve satisfaction and increase guest loyalty in their restaurants. Satisfied and loyal guests return repeatedly, and this has a positive effect on success in business and ensures constant growth in the market. The research results can be used as directions for planning further activities in restaurants on the modern hospitality market, and can give strategy idea to owners and managers how to stay focused on guests, satisfy their wishes and needs, and how to make them loyal.

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Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)

et al. 2021

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Vojvodina Province (Northern Serbia) represents a multicultural area inhabited by around thirty nations and national or ethnic groups with their authentic tradition and culture. The gastronomy of Vojvodina has been forming as a reflection of geographic characteristics—natural conditions and social events in this area. The life numerous nations share on this fertile soil of Vojvodina has initiated mutual impact of various customs, which contributed to the creation of a unique and specific Vojvodina cuisine. In this paper, mixed-method research approach was applied. The application of the analytic hierarchy process (AHP) method was preceded by a survey research on the sample of 289 guests in the restaurants on the territory of Vojvodina. The aim of the research was to define the key motives when choosing a traditional Vojvodina dish. In the second stage, AHP model was used for ranking factors significant for choosing traditional food by 29 experts in the field of hospitality and gastronomy. The result shows that Sensory appeal is the most important criterion for choosing traditional food in restaurants by the experts, followed by Health concern, and Familiarity.

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Analiza Kvaliteta U Vojvođanskim Restoranima

Cited by 3 publications

References 15 publications

Importance of Local Restaurants Gastronomic Offer for the Future of Rural Tourism

Importance of Local Restaurants Gastronomic Offer for the Future of Rural Tourism

Guest satisfaction and loyalty in the restaurants of Serbia

Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)

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