Stručni rad
https://doi.org/10.31784/zvr.10.1.22
INNOVATION AND TECHNOLOGY TO OPTIMIZE COSTS OF HOTEL KITCHENS - EMPIRICAL RESEARCH, KVARNER REGION, REPUBLIC OF CROATIA
Anastazija Vinković Kravaica
orcid.org/0000-0002-7862-4126
; Veleučilište u Rijeci, Rijeka, Hrvatska
Saša Bešlić
orcid.org/0000-0003-4440-3242
; Srednja škola Hrvatski kralj Zvonimir, Krk, Hrvatska
Sažetak
The shortage of labor in many industries had an impact on rising prices of industrial products, which spilled over into the hospitality industry. In contrast, the hospitality sector has expanded significantly due to high demand in the tertiary sector and created a competitive force that has caused market competition for each guest and consequently reduced service prices. In this situation, caterers, and especially hotel houses, are forced to find opportunities in their own capacities to reduce the material costs of board meals through the use of technology, without reducing their own margin. The goal is to significantly contribute to the stability of the quality and authenticity of the service through the introduction of its own bakery production in hotel kitchens, but also to reduce the material costs of the hotel kitchen. For the purpose of scientific value of the work, an empirical research was conducted in hotel houses in Kvarner - Republic of Croatia. Data on annual consumption of bakery products in board meals were collected, information on input prices of raw materials for bakery products was processed, and the costs of own bakery production and costs of purchasing finished bakery products were compared, with emphasis on annual savings. The data are presented in tables and graphs and analyzed with conclusions and interpretations. The results of the work are synthesized and will be used by hotel management in making strategic and operational decisions of investment policy and planning of annual budgets of hotel kitchens through the prism of managerial accounting.
Ključne riječi
hotel kitchens; kitchen production; kitchen costs
Hrčak ID:
277794
URI
Datum izdavanja:
20.5.2022.
Posjeta: 715 *