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THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS

Marko Kukanja   ORCID icon orcid.org/0000-0003-0637-3337 ; University of Primorska Faculty of Tourism Studies, Portorož, Slovenia
Tanja Planinc ; University of Primorska Faculty of Tourism Studies, Portorož, Slovenia

Puni tekst: engleski, pdf (176 KB) str. 39-56 preuzimanja: 1.543* citiraj
APA 6th Edition
Kukanja, M. i Planinc, T. (2013). THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS. Ekonomska misao i praksa, (1), 39-56. Preuzeto s https://hrcak.srce.hr/104527
MLA 8th Edition
Kukanja, Marko i Tanja Planinc. "THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS." Ekonomska misao i praksa, vol. , br. 1, 2013, str. 39-56. https://hrcak.srce.hr/104527. Citirano 14.05.2021.
Chicago 17th Edition
Kukanja, Marko i Tanja Planinc. "THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS." Ekonomska misao i praksa , br. 1 (2013): 39-56. https://hrcak.srce.hr/104527
Harvard
Kukanja, M., i Planinc, T. (2013). 'THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS', Ekonomska misao i praksa, (1), str. 39-56. Preuzeto s: https://hrcak.srce.hr/104527 (Datum pristupa: 14.05.2021.)
Vancouver
Kukanja M, Planinc T. THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS. Ekonomska misao i praksa [Internet]. 2013 [pristupljeno 14.05.2021.];(1):39-56. Dostupno na: https://hrcak.srce.hr/104527
IEEE
M. Kukanja i T. Planinc, "THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS", Ekonomska misao i praksa, vol., br. 1, str. 39-56, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/104527. [Citirano: 14.05.2021.]

Sažetak
This study examines crisis management practices in the restaurant industry. The survey was conducted in the Municipality of Piran, the most developed municipality in Slovenia, when tourism is concerned. The study investigates the differences in response of the restaurant industry to the economic crisis. In particular this research focuses on usage of different operational crisis management practices. The results indicate that in general there are no statistical significant differences in the usage of different operational crisis management practices, according to different F&B facilities, forms of business organizations and ownership structure of the F&B facilities. Conclusion provides suggestions for future research and useful information for managers of catering facilities.

Ključne riječi
recession; crisis management; restaurant industry; Municipality of Piran

Hrčak ID: 104527

URI
https://hrcak.srce.hr/104527

Posjeta: 2.016 *