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Title:Zadovoljstvo študentov s prehrano in storitvijo v Gostilni Brbončica
Authors:ID Höferle, Anita (Author)
ID Maletič, Matjaž (Mentor) More about this mentor... New window
Files:.pdf VS_Hoferle_Anita_2016.pdf (1,03 MB)
MD5: 38B01E059D888E639CCE7A4AE65419BD
 
Language:Slovenian
Work type:Bachelor thesis/paper
Organization:FOV - Faculty of Organizational Sciences in Kranj
Abstract:Namen diplomskega dela je ugotoviti splošno zadovoljstvo študentov s ponudniki hrane na študentske bone in zadovoljstvo študentov s prehrano in storitvijo v Gostilni Brbončica. Prav tako je namen pridobiti mnenje študentov o okusu, svežini in raznovrstnosti hrane ter njihove predloge za pestrejšo ponudbo. Diplomsko delo je razdeljeno na teoretični del in empirični del. Cilj v teoretičnem delu je pregled relevantne literature na temo zagotavljanja kakovosti ponudbe in privabljanja gostov ter ugotavljanja njihovega zadovoljstva. Empirični del naloge smo posvetili zbiranju podatkov o splošnem zadovoljstvu študentov s ponudniki hrane na študentske bone in o zadovoljstvu študentov s prehrano ter storitvijo v gostilni Brbončica. Podatke smo zbrali z anketnim vprašalnikom. Ugotovili smo, da se 47 odstotkov študentov prehranjuje na študentske bone 3- do 4-krat tedensko, v Gostilni Brbončica pa le 31 odstotkov. Ugotovili smo tudi, da se manj kot 1-krat na teden v gostinskih lokalih prehranjujejo 4 odstotki študentov, v Gostilni Brbončica pa 35 odstotkov. Rezultati so pokazali, da kakovost in raznovrstnost hrane nista najpomembnejša dejavnika, ki vplivata na izbor gostinskega lokala. Takšnega mnenja je bilo 18 odstotkov študentov. Ugotavljamo, da so študentje pretežno zelo zadovoljni s prehrano (68 odstotkov jih je bilo zelo zadovoljnih) in s storitvijo (64 odstotkov jih je bilo zelo zadovoljnih) v Gostilni Brbončica. Splošen vtis o Gostilni Brbončica je zadovoljiv, takšnega mnenja je bilo 45 odstotkov anketiranih.
Keywords:kakovost, študentski boni, zadovoljstvo študentov, prehrana, gostinski lokal
Place of publishing:Maribor
Year of publishing:2016
PID:20.500.12556/DKUM-63731 New window
COBISS.SI-ID:7837971 New window
NUK URN:URN:SI:UM:DK:JHXE3YTG
Publication date in DKUM:14.11.2016
Views:1058
Downloads:88
Metadata:XML DC-XML DC-RDF
Categories:FOV
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Secondary language

Language:English
Title:Student satisfaction with food and service in the Restaurant Brbončica
Abstract:The purpose of the thesis is to determine the overall student satisfaction with providers of food per student vouchers, and student satisfaction with the food and service in the restaurant Brbončica. The purpose is also to gather the opinion of students in terms of taste, freshness and variety of food and their suggestions for improved offerings. The thesis is divided into a theoretical and empirical part. The aim of the theoretical part is to review relevant literature on the topic of service quality assurance as well as to investigate the factors that are essential in improving customer satisfaction. The empirical part of the thesis is devoted to the collection of data on student’s overall satisfaction with providers of food on student vouchers and student satisfaction with the food and service in the restaurant Brbončica. The data were collected through a questionnaire. We found out that 47 % of students consume per student vouchers 3–4 times a week, but only 31 % of them in the restaurant Brbončica. We also found out that less than once a week 4 % of students eat in restaurants and at Brbončica 35 %. The results showed that the quality and variety of food are not the most important factors that influence the selection of the restaurant. Such an opinion shared 18 % of the students. Drawing upon the results we can conclude that students are mostly very satisfied with the food (68 % were very satisfied) and service (64 % were very satisfied) at the restaurant Brbončica. The overall impression of the restaurant Brbončica is satisfactory, namely 45 % of the respondents had such an opinion.
Keywords:quality, student vouchers, student satisfaction, nutrition, food and beverage establishment


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