prikaz prve stranice dokumenta BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA
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undergraduate thesis
BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA
2019. urn:nbn:hr:228:612151
Babaja, Ljubo
University of Split
University Department of Professional Studies

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Babaja, Lj. (2019). BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA (Undergraduate thesis). Split: University of Split. Retrieved from https://urn.nsk.hr/urn:nbn:hr:228:612151

Babaja, Ljubo. "BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA." Undergraduate thesis, University of Split, 2019. https://urn.nsk.hr/urn:nbn:hr:228:612151

Babaja, Ljubo. "BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA." Undergraduate thesis, University of Split, 2019. https://urn.nsk.hr/urn:nbn:hr:228:612151

Babaja, Lj. (2019). 'BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA', Undergraduate thesis, University of Split, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:228:612151

Babaja Lj. BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA [Undergraduate thesis]. Split: University of Split; 2019 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:228:612151

Lj. Babaja, "BUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA", Undergraduate thesis, University of Split, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:228:612151

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Metadata
TitleBUDŽETIRANJE I POLITIKA CIJENA U HOTELSKOM ODJELU HRANE I PIĆA
Title (english)BUDGETING AND PRICING IN THE HOTEL'S FOOD AND BEVERAGE DEPARTMENT
AuthorLjubo Babaja
MentorMijana Matošević Radić (mentor)
Committee memberIvona Jukić (član povjerenstva)
Committee memberAntonija Roje (član povjerenstva)
GranterUniversity of Split
(University Department of Professional Studies)
Split
Defense date and country2019-11-20, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Cilj ovog rada je prikazati budžetiranje i politiku cijena u hotelskom odjelu hrane i pića. Budžet je ukupni prikaz uspješnosti poslovanja (usporedba prihoda, troškova i na kraju samog profita). Budžetiranje u odjelu hrane i pića je veoma bitno zbog praćenja odstupanja u odnosu na budžetirano što omogućava da se prema potrebi vrše korekcije. Tijekom planiranog razdoblja u današnje vrijeme gotovo uvijek se javlja potreba za revidiranjem plana. Razlog su situacije koje nastaju, a nisu se mogle predvidjeti. S druge pak strane, politika cijena je ključna jer se temelji na različitim metodama kalkulacije cijena. Sve metode kalkulacije cijena imaju jednu zajedničku komponentu – trošak kao jedini element na koji osobe koje definiraju politiku cijena imaju potpuni utjecaj. Prilikom izrade kalkulacije cijena ne bi se trebalo ograničiti na korištenje samo jedne metode nego bi se trebalo prilagoditi svakoj grupi proizvoda te koristiti kombinaciju više metoda. Nakon što se odredi cijena proizvoda te cijene je bitno što bolje implmentirati u menije. Metodu Cognitive pricing-a koriste mnoge svjetske hotelske korporacije jer se pokazala kao iznimno uspješan alat prilikom prodaje. Bazira se na navođenju kupca na određene proizvode ili skupine proizvoda prilikom odluke o kupnji koja će osigurati ostvarenje najveće zarade.
Abstract (english)
The aim of this paper is to present budgeting and pricing in the Departmental Food and Beverage of hotels. Budget is overall presents bussines efficacy (comparation of revenue, costs and at the very end, profit). Budgeting in F&B department is very important because it showes deviations in comparison with budgeted which allows us to make corections vheret hey need to be done. During planned period in contemporary bussines there is almost always a need to revise the plan. The reason are situations that we could not predict. On the other hand, pricing is key elemnt becaude it is based on different methods of price calculations. All methods of price calculation have one common component – cost as the only element on which people that difine prices have total influence. While making price calculation we should not use only one method then we should adapt on each product group and use combination of more than one 3 method. After we determinted the product prices it is really important to implement that in the best possible way in our menues. The Cognitive pricing method is used by many big hotel corporations because it has been showed as a succsesfull tool in sales. With this method we allegate the customer on buying products which are going to bring us biggest profit.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:228:612151
Study programmeTitle: Business Trade –– professional - professional
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-22 10:13:05