OBILJEŽJA BANKETNOG POSLOVANJA S OSVRTOM NA HOTEL KORANA-SRAKOVČIĆ U KARLOVCU

U završnom se radu analizira banketno poslovanje u hotelu s osvrtom na banketno poslovanje hotela Korana-Srakovčić Karlovac. Opisana su i pojašnjena osnovna obilježja usluga i proizvoda odjela hrane i pića koje hotel nudi. Hotelski odjel hrane i pića nastoji poboljšati kvalitetu svih usluga kako bi postigao krajnju poslovnu izvrsnost i realizirao unosnu banketnu svečanost. Naglasak je na banketu kao jednom od najvažnijih prigodnih obroka kojeg hotelsko-restoranska organizacija pruža grupi gostiju s unaprijed ugovorenim menijem i dodatnim uslugama. U završnom radu navedene su karakteristike upravljačkog tima odjela hrane i pića te organizacija radnog procesa na banketu s djelatnicima koji su obrazovani za takve događaje. Predstavljena su pravila postavljanja stolova prema isplaniranom meniju, sustavi poslovanja i načini posluživanja te su navedena obilježja diplomatskog protokola u kojem su važna pravila preseansa. Na kraju završnog rada je dan osvrt na „zlatni krug“ zadovoljstva gosta kao pokazatelja uspješnosti takvog prigodnog obroka, ali i cjelokupnog banketnog poslovanja.This thesis analyses the characteristics of banquet management in hotels, with the emphasis on the Karlovac Korana-Srakovčić Hotel. Apart from the services and products that the hotel offers, of the greatest importance is the management, which will attempt to improve the quality of said services in order to achieve business excellence. As part of the successful food and drink division operation, the service management needs to be able to organize a lucrative banqueting event. A banquet is among the most important special meals that a hotel or restaurant offers to a group of guests, with a set menu and additional services arranged beforehand. The managing team of the food and drink division and the hotel manager or maitré d'. This staff will know how to set the tables appropriately and match the carefully pre-set menu with the service styles. Taking into consideration the participants of the banquet, they will need to know in advance which rules to follow; for example, the diplomatic protocol includes the order of priority. Finally, the level of the guest's satisfaction is the indicator of the success of a special meal, as well as the success of the entire banquet management