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Title:EKOLOŠKI TURIZEM - PRIHODNOST JUTRIŠNJEGA DNE
Authors:ID Gorjanc, Martin (Author)
ID Sibila-Lebe, Sonja (Mentor) More about this mentor... New window
Files:.pdf VS_Gorjanc_Martin_2010.pdf (216,77 KB)
MD5: 48CA081B9EF4ACB18BB20EDB7E3DBCDC
PID: 20.500.12556/dkum/f7ce7084-4598-4594-8573-554ddc911e19
 
Language:Slovenian
Work type:Final seminar paper
Organization:EPF - Faculty of Business and Economics
Abstract:V prvem poglavju diplomskega seminarja z naslovom »Ekoturizem, prihodnost jutrišnjega dne« smo opredelili področje oziroma problem, predstavili namen dokumenta, navedli tudi cilje in osnovne trditve ter predpostavke in omejitve. Tematika je aktualna, saj gre za analizo vidnih sprememb v vedenju potrošnikov glede načina prehranjevanja. Osnovna teza je bila, da je v Mariboru dovolj povpraševanja po ekološki gostinski ponudbi, da lahko restavracija, v kateri strežejo ekološko pridelano hrano, posluje pozitivno. V drugem poglavju smo opisali področje ekoturizma oziroma ekoprehrane. Definirali smo, kaj je restavracija z ekološko pridelano hrano in predstavili konkretne primere takšnih restavracij v Sloveniji in v tujini (Avstriji, Nemčiji, Hrvaški, Srbiji). V tretjem poglavju smo predstavili analizi dveh anket, ki smo ju izvedli v mesecu maju 2010 v Mariboru. V prvi skupini so bili kupci trgovin s ponudbo ekološko pridelane hrane, v drugi pa naključno izbrani telefonski naročniki z območja Podravja. V tem delu smo nato na osnovi pridobljenih podatkov izvedli okvirno študijo izvedljivosti. V četrtem poglavju smo strnili ugotovitve o tem, da je lahko opisana poslovna ideja tudi uspešna poslovna priložnost. Z raziskavo smo ugotovili, da so bolj izobraženi in bolje situirani ljudje, bolj pozitivno naravnani k nakupu ekološko pridelane hrane. Ugotovili smo tudi, da so kupci v trgovinah, ki ponujajo biološko pridelano hrano, bolj naklonjeni obisku restavracij z ekološko pridelano hrane kot naključno izbrani telefonski naročniki. Prav tako smo ugotovili, da so tej hrani najbolj naklonjeni ljudje v starosti od 31 do 50 let. Glede na spol ni bilo vidnih razlik med stališči obeh spolov. Največja odstopanja pa so bila pri izobrazbi in dohodku, kjer se je pokazalo, da so bolj odklonilnega mnenja do te prehrane predvsem manj izobraženi in tisti z nižjimi dohodki. Raziskava je tudi pokazala, da večina vprašanih v obeh skupinah v Mariboru pogreša takšno restavracijo in da bi jo obiskovali, če bi obstajala. Nekoliko zaskrbljujoč je le rezultat, da nihče izmed vprašanih takšnih restavracij do sedaj ni obiskoval pogosteje.
Keywords:ekologija, biološko pridelana hrana, restavracija, turizem, poslovni načrt, anketiranje
Place of publishing:Maribor
Publisher:[M. Gorjanc]
Year of publishing:2010
PID:20.500.12556/DKUM-14932 New window
UDC:338.48
COBISS.SI-ID:10421788 New window
NUK URN:URN:SI:UM:DK:OJXINHZZ
Publication date in DKUM:18.11.2010
Views:2811
Downloads:460
Metadata:XML DC-XML DC-RDF
Categories:EPF
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Secondary language

Language:English
Title:ECOLOGICAL TOURISM - THE PERSPECTIVE OF TOMMOROW
Abstract:In the first chapter of graduate seminar, entitled "Ecotourism - the Perspective of Tomorrow", we have defined the problem, the purpose of the document and also the goals, the basic claims as well as the assumptions and limitations. The thematic presented in this document is very actual, because of analysis of visual changes in consumer behavior and the way we consume the food. The main thesis was that in Maribor we have enough demand for eco food and that the restaurant with such food could be successful. In the second chapter we described the field of ecotourism and eco food. We also defined what the restaurant with the eco food is. In this chapter there were also some concrete cases of such restaurants in Slovenia and abroad (in Austria, Germany, Croatia and Serbia). In the third chapter we included the analyses of two surveys completed in May 2010 in Maribor. In the first group there were buyers from the stores with eco food and in the second random chosen telephone clients. In this part we also added feasibility study for the restaurant with the eco food in Maribor. In the fourth chapter we united the conclusions about the business idea that could be also the successful business opportunity. The results of the research shows that more educated and reach people have also more positive attitude for buying the eco food. We also figured out that buyers from the stores with eco food are more favorable to the restaurants with eco food as the random chosen telephone clients. Eco food is also the most preferable for the people in the age from 31 to 50. Regarding the gender of people there were no differences in opinion of mails and females. We noticed the most important differences by the education and income, as not so good educated and not so reach people were more negative to the eco food. The research also shows that the majority of people from surveys misses the restaurant with the eco food in Maribor and they will visit it if there will be one. The only disturbing realization is that no one from the survey has visited this kind of restaurants in the past more often.
Keywords:ecology, organic food, restaurant, tourism, business plan, survey


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