Straipsnyje nagrinejamas kaštu prognozavimas esant rizikai ir neapibrežtumui apgyvendinimo ir maitinimo paslaugu sektoriuje. Akcentuojama, kad kaštu valdymas yra svarbus imones pelno didnimui ar ...imones išlikimui susidurus su sunkumais rinkoje. Šio straipsnio tikslas - nustacius pardavimo savikainai didžiausia itaka darancias kaštu rušis, prognozuoti apgyvendinimo ir maitinimo paslaugu sektoriaus pardavimo savikaina, ivertinant rizika ir neapibrežtuma. Straipsnyje analizuojama kaštu klasifikacija, ju valdymo kryptys bei rizikos ir neapibrežtumo itakos kaštams teoriniai aspektai. Antroji straipsnio dalis yra skirta tyrimo metodikai, kuria remiantis bus atliekamas tyrimas, sudaryti. Trecioje straipsnio dalyje atliktas empirinis tyrimas ir identifikuoti kaštai, kurie turi didžiausia itaka pardavimo savikainai, bei prognozuoti kaštai atsižvelgiant i rizika bei neapibrežtuma apgyvendnimo ir maitinimo paslaugu sektoriuje. Reikšminiai žodžiai: kaštai, kaštu valdymas, kaštu prognozavimas, rizika, neapibrežtumas, apgyvendnimo ir maitinimo paslaugu sektorius. The article examines cost forecasting in the accommodation and catering services sector under the risk and uncertainty. It is emphasized that cost management is significant for increasing a company's profits or surviving in the face of market difficulties. This article aims to forecast the costs of sales in the accommodation and catering services sector under the risk and uncertainty. when the types of costs that have an essential impact on the cost of sales were determined. The first part of the article analyzes the distribution of costs, their management directions and theoretical aspects of the impact of risk and uncertainty on costs. The second part of the article is devoted to the development of the research methodology. The third part of the article presents empirical research on identifying the costs that have the most significant impact on the cost of sales and forecasting the total costs under the risk and uncertainty in the accommodation and catering services sector. Keywords: costs, cost management, cost forecasting, risk, uncertainty, accommodation and catering services sector.
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IZUM, KILJ, NUK, ODKLJ, PILJ, PNG, SAZU, UL, UM, UPUK
Nowadays, sustainable food choices are taking on an increasingly central role. This paper assesses the environmental loads and energy resources of meat-free (vegan and pescovegetarian) and ...meat-containing (traditional) restaurant soups and main dishes. The applied life-cycle assessment focuses on determining environmental loads and energy resources in restaurant products’ preparation, cooking, and end-of-life phases. Mann–Whitney and Kruskal–Wallis statistical methods were applied to investigate restaurant products’ distribution and carbon footprints. Furthermore, a sustainability assessment model was developed by integrating green-lean and life-cycle assessment approaches called “GreenCycLEAN”. Based on the analysis results, the whole life cycle of meat-free dishes has a lower environmental impact. However, the primary energy requirement of a vegetable soup is less favorable than that of a meat-containing soup. The preparation phase has higher burdens, and the cooking phase is the most energy intensive. Research results are helpful for the sustainability of catering establishments.
Social networks represent one of the most important channels for communication and marketing in many industries. On social networks, catering facilities can inform potential service users about their ...services, discounts, organizing events, special offers, but they can also present their own photos, videos, virtual tours of catering facilities and thus contribute to the tangibility of catering services. The subject of this paper is the impact that the use of social networks has on the choice of catering facilities on the example of the hospitality and tourism industry of the Republic of Serbia and its importance fo r the hospitality industry. The task of this paper is to investigate the factors that determine the influence of the use of social networks on the choice of catering establishments by consumers, with the aim of determining which factors have an influence on the use of social networks and whether this affects the decision to go to a catering establishment. The results of the research show that social networks influence the consumer's perception and choice of restaurants, whereby the content shared by restaurants on social networks is important fo r forming a positive image of the restaurant. The paper offers important insights for restaurateurs and restaurant managers on how to effectively use social media in their marketing strategies and improve service quality in restaurants.
Abstract Background Typical adolescent diets do not meet current dietary recommendations. There is a need to address these dietary patterns to reduce the risk of obesity and other diet-related ...diseases. Schools provide an opportune setting to do so, as students consume a substantial proportion of their daily dietary intake whilst at school. There is a developing evidence base on the use of choice architecture (food choice cues) to promote healthy eating in school contexts. It is necessary to understand the acceptability and feasibility of implementing such interventions. We aimed to explore these factors from the perspectives of secondary school caterers. Methods We conducted qualitative interviews with caterers from secondary schools across the West Midlands, UK and national/regional catering representatives. A semi-structured topic guide and visual aid were used to guide interviews. Interviews were recorded and transcribed. Framework analysis was conducted in NVivo v12. Results Twelve participants took part. Seven themes were identified and grouped into three categories: Acceptability (Suitability; Salient cues; Student engagement), Barriers (Catering decision drivers; Limits of influence), and Enablers (Perceived role; Opportunities). Caterers considered healthy food cues to be suited to adolescents as they require minimal reflective motivation. Salient cues included enhancing the placement, presentation and portability of healthy items, improving the dining environment and focusing pricing/incentive strategies on increased quantity. Student engagement was considered important. Some catering decision drivers conflicted with healthy food cues, and many felt that their role in healthy eating was limited due to the overwhelming influence of external food environments, adolescent resistance, and features of the secondary school canteen setting e.g. short duration of lunchtime, lack of space. However, caterers appeared motivated to implement healthy food cues and identified key opportunities for implementation, including integration into whole-school approaches to healthy eating. Conclusions Interventions using healthy food cues appeared acceptable to secondary school caterers, key potential implementers of these strategies. Future interventions could incorporate strategies relating to placement, presentation and pricing to prompt healthy selections, and actions to engage the student body and improve the dining environment. Evaluations should consider potential impacts upon food purchasing, consumption and waste to address caterers’ concerns about these issues.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
