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undergraduate thesis
Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima
2024. urn:nbn:hr:277:902210
Paponja, Zvonimir
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Paponja, Z. (2024). Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:902210

Paponja, Zvonimir. "Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:902210

Paponja, Zvonimir. "Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:902210

Paponja, Z. (2024). 'Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:902210

Paponja Z. Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:277:902210

Z. Paponja, "Organizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:902210

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Metadata
TitleOrganizacija i provedba svečanog obroka cocktail-party prema ugostiteljskim pravilima
Title (english)Organization and Implementation of The Cocktail-Party Festive Meal According to Catering Rules
AuthorZvonimir Paponja
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada bio je opisati povijesnu odrednicu, organizacijsku strukturu, stručnu pripremu, provođenje i posluživanje svečanog prijema cocktail - zabave prema svim ugostiteljskim pravilima, normama i uzancama. Poznavanje raznovrsnih čimbenika već spomenute vrste prijema, najvažniji je preduvjet za organiziranje i snalaženje u profesionalnim pripremama. Cocktail-zabava se sastoji od glavnih i sporednih čimbenika te je svaka skupina posebno opisana do potrebnih detalja u daljnjem nastavku teksta. Za osmišljenu organizaciju jednog ovakvog događaja, korištena su prethodno prikupljena znanja iz literaturnih zapisa te iz osobnog ugostiteljskog iskustva. Prikazana je struktura kompozicije dvorane za cocktail-prijem kroz nacrte i trodimenzionalni prikaz zbog boljeg doživljaja, dok su preostale informacije i detalji o količinskom sastavu napisane u tablicama. Posebno je osmišljen ugovor koji se sklapa između naručitelj i izvođača prijema.
Abstract (english)
The task of this final thesis was to describe the historical setting, organizational structure, professional preparation, implementation and serving of the ceremonial reception of the cocktail party according to all catering rules, norms and regulations. Knowing the various factors of the already mentioned type of reception is the most important prerequisite for organizing and navigating professional preparations. The cocktail party consists of main and secondary factors, and each group is separately described in the necessary details in the further continuation of the text. For the planned organization of such an event, previously collected knowledge from literary records and from personal catering experience were used. The structure of the composition of the cocktail reception hall is shown through drawings and a three-dimensional representation for a better experience, while the remaining information and details about the quantitative composition are written in tables. The contract concluded between the client and the reception contractor is specially designed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:902210
Study programmeTitle: Enogastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-25 06:08:24