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Title:ODNOS ŠTUDENTOV DO PONUDNIKOV ŠTUDENTSKE PREHRANE
Authors:ID Stojković, Samanta (Author)
ID Šprajc, Polona (Mentor) More about this mentor... New window
Files:.pdf VS_Stojkovic_Samanta_2013.pdf (975,58 KB)
MD5: B77FE51D41779E7EB51989C417F4ADDA
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FOV - Faculty of Organizational Sciences in Kranj
Abstract:Dandanes smo priča vse bolj ostri konkurenci, zato se morajo ponudniki izdelkov in storitev čim bolj približati strankam, če jih želijo obdržati. Kadar nudimo storitve v gostinstvu, moramo v zelo kratkem času doseči zadovoljstvo gosta. Zadovoljni gosti so cilj vsakega gostinskega lokala, ki želi preko njihovega zadovoljstva ustvariti promocijo »od ust do ust«. Če so storitve slabo izvedene, lahko prav hitro pride do nezadovoljstva med potrošniki. V diplomskem delu smo predstavili izbrane ponudnike s subvencionirano prehrano ter prikazali njihove cene za izvajanje storitev. Cene se seveda od ponudnika do ponudnika močno razlikujejo. Bistvo je, ko ponudniki postavijo ceno, se po zakonu dve leti ne sme spreminjati. Opisali smo tudi prehranjevalne navade študentov. Namen diplomskega dela je, da raziščemo in grafično prikažemo podatke, ki smo jih dobili. Diplomsko nalogo smo zaključili z anketnim vprašalnikom, kjer smo spoznali, da ima največjo vlogo za obisk restavracije kakovost hrane, pomemben dejavnik pa je prav tako urejena restavracija.
Keywords:Subvencionirana prehrana, študenti, ponudniki subvencionirane prehrane, prehranjevalne navade študentov, storitve
Place of publishing:Maribor
Year of publishing:2013
PID:20.500.12556/DKUM-41415 New window
COBISS.SI-ID:7203859 New window
NUK URN:URN:SI:UM:DK:TYDOMC4G
Publication date in DKUM:17.09.2013
Views:1721
Downloads:229
Metadata:XML DC-XML DC-RDF
Categories:FOV
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Secondary language

Language:English
Title:THE RELATIONSHIP BETWEEN STUDENTS AND STUDENT FOOD PROVIDERS
Abstract:These days we are witnessing more and more harsh competition and that is why it is so important for the providers of products and services to get as close as possible to clients it they want to keep them. When we are offering services in catering it is very important that we satisfy customers needs as fast as we can. Satisfied customers are the main goal of every catering company, because it is very important that they get a good promotion. If the services are poorly executed it can soon come to dissatisfaction among consumers. In this master’s project we tried to present some of the chosen providers of subsidized meals an also show what their prices are for their services execution. Prices are very variable from a provider to provider, which is logical. The point is, when providers put a price on their services, it has to remain the same for two years, according to law. We also described student’s eating habits. The main purpose of this project is to research an graphically demonstrate the data that we collected. This master’s project was concluded with an online questionnaire, where we discovered that the main factor for choosing a particular restaurant is food quality, one of the important reasons is also the restaurant’s environment an it’s neatness.
Keywords:Food subvention, students, providers of subsidized meals, students eating habits, services


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