Development model of the fine dining restaurant

Miško Radjenović ()
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Miško Radjenović: Academy of Knowledge, Budva, Montenegro

Tourism and Hospitality Industry from University of Rijeka, Faculty of Tourism and Hospitality Management

Abstract: Purpose –The purpose of this work is to support the hypothesis that the Fine dining restaurants are important part of hotel offer. Design –In the first and second part of this work the special focus is given on the history and positive and negative aspects offline dining restaurant business. In the third and fourth part, this paper will present the model for fine dining development by analyzing practical examples and steps needed to be taken for opening this type of restaurant. Methodology –Historical method will be used in the analysis of existing literature and research dealing with the concept of fine dining restaurants. Historical method will help author explain the fine dining development through time. Questionnaire, observation and case study method will be applied in the analysis of selected fine dining restaurants. Approach – Basis for opening a fine dining restaurant will be presented combining examples and author's practical experiences. Findings –The study will show that restaurant business establishment and gastronomy is based on a very long tradition. This industry has a lot of perspective but it takes more creativity, new ideas, standards and flexibility and professional staff to achieve a high quality and to attract more clients. Originality of the research – For the purpose of this study special questionnaire is formed and 47 hotel employees were questioned. Research showed that the majority of respondents are aware of the fine dining restaurant and good image and finances that it brings.

Keywords: fine dining; restaurant business; gastronomy; standards; quality (search for similar items in EconPapers)
JEL-codes: L83 (search for similar items in EconPapers)
Date: 2014-05
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Published in 22nd Biennial International Congress Tourism & Hospitality Industry 2014, May 2014, pages 631-642

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