Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh
The aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or cocreation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by exploratory f...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Naučno društvo agrarnih ekonomista Balkana, Beograd; Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
2022-01-01
|
| coleção: | Ekonomika Poljoprivrede (1979) |
| Assuntos: | |
| Acesso em linha: | https://scindeks-clanci.ceon.rs/data/pdf/0352-3462/2022/0352-34622203749G.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|