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Title:
Pomen in vloga vodenja pri razvoju zaposlenih v restavraciji x
Authors:
ID
Radulović, Violeta
(
Author
)
ID
Uršič, Duško
(
Mentor
)
More about this mentor...
Files:
VS_Radulovic_Violeta_2025.pdf
(1,61 MB)
MD5: FA11FD853E03515BC50C162E0F630190
Language:
Slovenian
Work type:
Bachelor thesis/paper
Typology:
2.11 - Undergraduate Thesis
Organization:
EPF - Faculty of Business and Economics
Abstract:
Diplomsko delo obravnava vlogo voditeljstva pri razvoju in usposabljanju zaposlenih v restavracijski dejavnosti. Teoretični del opisuje pomen voditeljstva, vpliv vodij na profesionalno rast zaposlenih ter specifične izzive v gostinskem sektorju. Poseben poudarek je na potrebi po stalnem strokovnem razvoju in prilagajanju novim trendom in tehnologijam. Empirični del temelji na rezultatih ankete in intervjujev z vodji restavracij, ki kažejo na obstoječe prakse, pomanjkljivosti in priložnosti za izboljšave. Zaključki potrjujejo pomen strateškega pristopa k usposabljanju ter aktivno vlogo vodij pri motiviranju in razvoju kadrov.
Keywords:
vodenje
,
razvoj
,
restavracijski sektor
,
usposabljanje
Place of publishing:
Maribor
Publisher:
V. Radulović]
Year of publishing:
2025
PID:
20.500.12556/DKUM-94569
UDC:
005:640.4
COBISS.SI-ID:
252122115
Publication date in DKUM:
07.10.2025
Views:
234
Downloads:
13
Metadata:
Categories:
EPF
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Licences
License:
CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:
http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:
The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:
21.08.2025
Secondary language
Language:
English
Title:
The importance and role of leadership in employee development in a restaurant x
Abstract:
The thesis explores the role of leadership in the development and training of employees in the restaurant industry. The theoretical section discusses the importance of leadership, the influence of leaders on employees’ professional growth, and specific challenges in the hospitality sector. Special emphasis is placed on the need for continuous professional development and adaptation to new trends and technologies. The empirical section is based on the results of surveys and interviews with restaurant managers, highlighting current practices, shortcomings, and opportunities for improvement. The conclusions confirm the importance of a strategic approach to training and the active role of leaders in motivating and developing personnel.
Keywords:
leadership
,
development
,
restaurant sector
,
training
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