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SATISFACTION AS A FACTOR AND RESULT OF VALUE DELIVERY AND ITS IMPACT ON ORGANIZATIONAL CHANGES
No full textKako bi kontekstualizirao temu diplomskog rada autor je prije svega u uvodnom dijelu rada odredio predmet istraživanja uzimajući u obzir temeljne elemente rada i njihove međuodnose. Također, iz navedenoga je determinirao temeljni cilj istraživanja i nekoliko podciljeva. U uvodnom dijelu rada opisana je i metodologija rada uvažavajući elemente stručnog i znanstvenog pristupa. Drugi dio rada govori općenito o kvaliteti, te o njezinom relativnom, a opet konciznom značenju uvažavajući sve elemente koji na nju utječu, te prikazuje strateške planove za ostvarivanje kvalitete poslovanja. U trećem dijelu rada autor se osvrće na zadovoljstvo kao neprijeporan element uspješnog upravljanja na sve zahtjevnijem tržištu, te se ističe važnost različitih kategorija kupaca kao i ključnih elemenata koji pripomažu ostvarivanju zadovoljstva. Također, u četvrtom dijelu rada autor daje pregled ključnih organizacijskih promjena kao nepobitan uvjet za uspješno upravljanje, te u tome smislu povećanja zadovoljstva svih dionika u poduzeću i distribucijskom lancu stvaranja vrijednosti. Naglasak je stavljen na važnost upravljanja promjenama i temeljne elemente procesa promjena. Peti, empirijski dio rada, prikazuje rezultate online primarnog istraživanja putem različitih tabličnih i grafičkih prikaza, kao i njihovu interpretaciju. U zaključnom dijelu rada iznose se zaključna razmatranja i mišljenja vezano za međusobni međuodnos sekundarnog i primarnog istraživanja. Isto tako iznose se i prijedlozi za poboljšanje upravljanja u svrhu povećanja zadovoljstva i poboljšanja koncepta integralnog upravljanja kvalitetom.In order to contextualize the topic of the thesis, the author primarily determined the subject of the research in the introductory part of the paper, taking into account the basic elements of the subject and their interrelationships. In addition, from the aforementioned, he determined the basic goal of the research and several sub-targets. The introductory part of the paper also describes the methodology of the work, taking into account the elements of the professional and scientific approach. The second part of the paper is about quality in general, and about its relative yet concise meaning, considering all the elements that affect it, and presents strategic plans for achieving the quality of the business. In the third part of the paper, the author reflects on satisfaction as an undeniable element of successful management in an increasingly demanding market, and emphasizes the importance of different categories of customers as well as key elements that help to achieve satisfaction. Furthermore, in the fourth part of the paper, the author gives an overview of key organizational changes as an irrefutable condition for successful management, and in this sense to increase the satisfaction of all stakeholders in the company and the distribution chain of value creation. Emphasis is placed on the importance of change management and the fundamental elements of the process of change. The fifth, empirical part of the paper, presents the results of online primary research through various tabular and graphical representations, as well as their interpretation. The concluding part of the paper presents concluding considerations and opinions regarding the interrelationship between secondary and primary research. Proposals are also being made to improve governance in order to increase satisfaction and improve the concept of integral quality management
Relationship Among Work Contract Satisfaction, Job Satisfaction, and Productivity: an Analysis in Hotel Industry in Croatia
No full textIn the last couple of decades, non-standard forms of work contracts increase. Usually, non-standard work contracts are connected with higher job insecurity and lower level of job satisfaction which can lead to lower productivity. In accordance with that, the main aim of this research is to explore the correlation between job satisfaction, productivity, and satisfaction with a work contract in the hotel industry in Croatia. The research results are based on the primary data collected by the survey carried out in the hotel industry in Croatia during the summer season of 2018. An ANOVA test is used to achieve the objective and the purpose of the study and to test the set hypotheses. The main finding of this paper points to the conclusion that employees who achieve high productivity show greater satisfaction with the work contract and greater job satisfaction in all dimensions. The obtaining results in this scientific debate can be helpful for hotel managers for enhancing labor productivity
ELECTRONIC COMMERCE IN THE REGION
No full textTema ovog rada je analiza makrookoline na primjeru poduzeća. Na primjeru poduzeća Ledo detaljno je obrađena analiza makrookoline. U teorijskom dijelu se definirala okolina koja može biti opća okolina ili makrookolina i poslovna okolina. U radu su opisane obje okoline. Poslovnu okolinu poduzeća čine dobavljači, kupci, marketinški posrednici, konkurencija i javnost, dok se makrookolina poduzeća sastoji od ekonomske, tehnološke, društvene, kulturne, političke, demografske, pravne i međunarodne okoline. Definirani su i nabrojani osnovni makroekonomski pokazatelji koji su kasnije analizirani na primjeru Hrvatske do 2019. godine. U drugom, praktičnom dijelu rada analizirana je i makrookolina poduzeća Ledo te je napravljena PEST analiza koja se sastoji od četiri okoline: političko-pravne, ekonomske, sociokulturne i tehnološke okoline. Kroz tablicu je prikazana PESTEL analiza makrookoline poduzeća Ledo koja ukazuje na prilike i prijetnje pojedinih čimbenika okoline. Vrlo je važno analizirati utjecaje okoline na poduzeće. Osnovni cilj ovoga rada je analizirati pojedine čimbenike okoline na primjeru odabranoga poduzeća Ledo, a to je analizirano putem PESTEL modela koji je jedan od modela za analizu makrookoline. Analiza makrookoline je potrebna kako bi poduzeće odredilo sadašnje i buduće pozitivne i negativne trendove. Rezultatima istraživanja utvrđeno je da okolina ima pozitivan utjecaj na poduzeće Ledo budući da samo poduzeće ima više prilika nego prijetnji.The theme of this work is the analysis of micro surroundings on the example of an enterprise. The analysis of micro surroundings is elaborated in details on the example of Ledo enterprise. In the theoretical part the term surrounding is defined, which can be general surrounding or micro surrounding and business surrounding. In this work both surroundings are described. Business surrounding of an enterprise consists of suppliers, buyers, marketing mediators, competition and public, while micro surrounding consists of economic, technological, social, cultural, political, demographical, legal and international surrounding. Basic micro economic indicators are defined and enlisted which are later analyzed on the example of Croatia until 2019. In other, practical part of this work, micro surrounding of Ledo enterprise is analyzed and PEST analysis is made, and which consists of 4 surroundings: political- legal, economical, socio- cultural and technological surroundings. PESTEL analysis of micro surrounding of Ledo enterprise is shown with a table and which indicates opportunities and threats of individual factors of surroundings. It is very important to analyze the influence of surrounding to an enterprise. The main goal of this work is to analyze individual factors of surroundings on the example of chosen Ledo enterprise, and that is analyzed through PESTEL model which is one of the models for micro surrounding analysis. The analysis of micro surroundings necessary for an enterprise so that it can define current and future positive and negative trends. With the results of this research it is established that the surrounding has a positive effect on Ledo enterprise as the enterprise itself has more opportunities than threats
ASSORTMENT MANAGEMENT IN RETAIL FOR THE EXAMPLE OF CAR PARTS BARIŠIĆ
No full textU ovom završnom radu tema je upravljanje asortimanom u maloprodaji na primjeru Autodijelova Barišić. Pojmovno je određen management i upravljanje, isto tako su opisane sastavnice maloprodajnog marketinškog spleta: proizvod, cijena, distribucija i prodaja, promocija te sam pojam. Definirano je upravljanje asortimanom u maloprodaji te opisano na primjeru tvrtke Autodijelova Barišić, kako upravlja i vodi brigu o asortimanu koji imaju u maloprodaji. U završnom radu se teorija u vezi asortimana i upravljanja asortimanom, usporedila i prikazala kako to upravo koriste u Autodijelovima Barišić.In this final paper, the topic is assortment management in retail, on the example of Autodijelova Barišić. Conceptually management and administration are defined, and the components of the retail marketing mix are also described: product, price, distribution and sales promotion and the term itself. Assortment management in retail is defined and described on the example of the company Autodijelovi Barišić, how they manage and take care of the assortment they have in retail. In the final paper, the theory regarding assortment and assortment management was compared and shown as they are used in Autodijelovi Barišić
Koncept turističkog razvoja ruralnog prostora- tipologija i tržišni trendovi
No full textCilj rada je analiza i prikaz tipologije ruralnih područja na temelju prirodno-geografskih i društveno-geografskih varijabli, te određivanje temeljnih obilježja tako definiranih prostora u funkciji razvoja turističke djelatnosti. Došlo se do spoznaje da su ruralna područja strukturno i funkcionalno raznolika te čija različitost proizlazi iz njihovih geografskih, demografskih, socioekonomskih i prirodnih obilježja, što je potrebno uzeti u obzir prilikom planiranja razvoja turizma i turističke destinacije
INFLUENCING FACTORS ON PURCHASES
No full textKupujući različite proizvode i koristeći se svakodnevno različitim uslugama za koje vjerujemo da će zadovoljiti naše želje ili potrebe rijetko razmišljamo kako smo zapravo došli do toga proizvoda ili te usluge. Iza toga stoji dobar marketing kojeg poduzeća, trgovine ili razne institucije koriste. Marketing nam pomaže razumjeti i naučiti što sve stoji iza jednog dobrog proizvoda, usluge ili ideje. Cilj ovog rada je prikazati sve čimbenike koje kupac ili potrošač razmatra pri odabiru određenog proizvoda ili usluge te svaki od njih pojmovno odredit te prikazati kako točno utječe na odluku potrošača te kako je proizvod prezentiran od strane poduzeća, organizacije ili institucija koje svojim poslovanjem žele udovoljiti interesima potrošača. Na osnovi teorijske obrade teme te praktičnog dijela prikupljanja podataka od strane potrošača putem ankete jasno će se prikazati koliko su bitni čimbenici za kupovinu i koliko nam olakšavaju u kupovini određenog proizvoda ili traženju određene usluge.Buying different products and using different services every day that we believe will satisfy our desires or needs, we rarely think about how we actually got that product or that service. Behind this is good marketing, which is used by companies, shops or various institutions. Marketing helps us understand and learn what is behind a good product, service or idea. The aim of this paper is to show all the factors that a buyer or consumer considers when choosing a certain product or service, and to define each of them conceptually, and to show how exactly it affects the consumer's decision and how the product is presented by companies, organizations or institutions that want to satisfy their interests with their business consumer. Based on the theoretical treatment of the topic and the practical part of data collection by consumers through a survey, it will be clearly shown how important factors are for shopping and how much they make it easier for us to buy a certain product or search for a certain servic
PRODUCTION OF DESSERT WINE PROŠEK FROM THE CULTIVAR PLAVAC MALI (Vitis vinifera)
No full textProšek prema Zakonu o vinu (ZOV) spada u desertna vina. Desertna vina su specijalna vina dobivena posebnim načinom prerade prezrelog, odnosno prosušenog grožđa, kao i vina dobivena posebnim postupcima dorade mošta i vina. Prošek je desertno vrhunsko ili desertno kvalitetno vino iz regije „Primorska Hrvatska“. Tradicionalna tehnologija proizvodnje podrazumijeva vinifikaciju grožđa s visokim koncentracijama šećera što se postiže njegovim prosušivanjem. Cilj ovog istraživanja bio je odrediti kvalitativne i kvantitativne razlike u proizvodnji prošek vina autohtonog kultivara Plavac mali berba 2019. i 2020.godini. Proizvodnja se odvijala u 2019. i 2020. godini. Grožđe je brano u tehnološkoj zrelosti, te se sušilo na tradicionalan način, na suncu. Godina 2019. je bila iznimno sušna, pa je grožđe već u vrijeme berbe nakupilo veće količine šećera za razliku od 2020. godine koja je zahtjevala duže sušenje grožđa. U alkoholnoj fermentaciji koristio se soj kvasca AEB Fermol Super 16. Nakon završetka alkoholne fermentacije, napravljene su osnovna kemijska analiza vina te određen pojedinačni sastav polifenola. Također, provedena je i organoleptička analiza vina metodom 100 pozitivnih bodova. Dobiveni rezultati ukazali su na bolja organoleptička svojstva vina Prošek iz berbe 2019. godine naspram berbe 2020. godine zbog većeg prikupljenog šećera u tehnološkoj zriobi i manjeg vremenskog zahtjeva za sušenjem.According to the Wine Law in Croatia, Prošek is a dessert wine. A dessert wine is a special wine produced in a specific way from overripe or dried grapes, or from special treatments of must and wine. Prošek is the most famous dessert wine from the coastal region of Croatia. Traditional technology of production involves vilification of grapes with a high sugar concentration which is achieved by its drying. The objective of this research was to determine the qualitative and quantitative differences in the production of Prošek wine between two harvest 2019. and 2020. autochthonous varieties Plavac Mali. This research was conducted in the years of 2019. and 2020. The harvested grapes were completely ripe, and then sundried in the traditional way. The year of 2019. has been an extremely dry year and the grapes at the time of harvest accumulated a large amount of sugar in contrast to 2020. which required longer drying of the grapes. In alcohol fermentation we were using a yeast strain AEB Fermol Super 16. After the alcoholic fermentation has been completed, we made basic chemical analysis of both wines and individual composition of polyphenols. The sensory analysis was made using O.I.V method of 100 points. The organoleptic evaluate showed that the Prošek from Plavac Mali 2019. had better organoleptic characteristics than Prošek from Plavac Mali 2020
EVALUATION OF CIVIL SERVANTS BY EXAMPLE OF THE PRISON SYSTEM
No full textPredmet ovog rada je ocjenjivanje državnih službenika na primjeru zatvorskog sustava sukladno važećim zakonskim i podzakonskim propisima Republike Hrvatske. Težište rada je fokusirano na službenike uprave za zatvorski sustav koju su podvrgnuti ocjenjivanju od samog prijema u državnu službu do njenog prestanka. U tom kontekstu opisuju se razlike ocjenjivanja kroz različite propise s kojima se službenik susreće ovisno o načinu zaposlenja u državnoj službi, odnosno opisu poslova radnog mjesta.The subject of this paper is the evaluation of civil servants on the example of the prison system in accordance with the applicable laws and regulations of the Republic of Croatia. The focus of the work is on the administration staff for the prison system, which is subject to evaluation from the moment of admission to the civil service until its termination. In this context, the differences in appraisal are described through different regulations that the official encounters depending on the manner of employment in the civil service, ie the job description of the job
Does Dark Tourism in India and Croatia Uphold a Great Opportunity? A Trend Analysis Approach
No full textThough dark tourism had a sinister tension in earlier centuries, tendency to visit such places is escalating in contemporary society with a growing recognition of these areas suggesting that tourists are drawn to the nature of dark tourism or thanatourism. In global phenomenon, dark tourism destination is frequently broad in nature. The paper provides a brief overview of the various themes of dark tourism across the globe and purposes to develop a conceptual framework on how dark tourism monuments are part of the collective identity of mankind. The paper explored the three broad benefits of dark tourism viz., collective identity through culture & history, national identity & educational benefits and emotional appeasement
THE ROLE OF ELEMENTS OF BRAND IDENTITY IN PROMOTION
No full textOd povijesti se proizvodi označavaju kako bi se istaknula različitost i osigurala raspoznatljivost od drugih, sličnih proizvoda, drugih proizvođača. Na današnjem tržištu vlada prezasićenost istim ili sličnim proizvodima i upravo je marka to što će presuditi kod odluke o kupnji. Obilježja proizvoda sve više odlaze u drugi plan, a psihološki i emocionalni učinak imaju sve jači utjecaj na potrošače. Stoga je važno izgraditi marku i oblikovati je, a to se čini elementima identiteta marke. Njima marku činimo prepoznatljivu, identificiramo je i njih koristimo u promociji. Oni mogu biti različiti, ali svakako najviše utjecaja imaju vizualni elementi. Neki od elemenata identiteta marke su: naziv, logo-simbol-znak, lik-osoba, slogan, jingle, pakiranje, boja i web adresa. Marketing je iznimno važan za postizanje krajnjeg cilja; uspješne marke. Dio marketinga, kao jedan od elemenata marketing miksa, je promocija koja direktno komunicira s potrošačima. U drugom djelu rada analizira se primjer lokalne craft pivovare, koja je uložila puno truda u elemente identiteta, ali i u promociju kako bi pronašla svoje mjesto na sve većem craft tržištu. Na kraju rada je istraživanje u kojem se anketnim upitnikom nastojalo istražiti koji element identiteta najviše utječe na odluku o kupnji proizvoda.Since history, products have been marked in order to highlight their difference and ensure recognition from other, similar products from other manufacturers. On today's market, there is an oversaturation of the same or similar products, and it is the brand that will decide the purchase decision. Features of the product are increasingly receding into the background, and the psychological and emotional effect has an increasingly strong influence on consumers. It is important to build a brand and shape it, and this is done by elements of brand identity. With them, the brand is made recognizable, identified and they are being used in promotion. They can be different, but visual elements certainly have the most influence. Some of the elements of brand identity are: name, logo-symbol-sign, character-person, jingle, packaging, color and web address. Marketing is extremely important to achieve the ultimate goal; a successful brand. Part of marketing, as one of the elements of the marketing mix, is promotion that communicates directly with consumers. The second part of the paper analyzes the example of a local craft brewery, which invested a lot of effort in elements of identity, but also in promotion in order to find its place in the ever-growing craft market. At the end of the paper, there is a research in which an attempt was made to investigate through a questionnaire which element of identity has the greatest influence on the decision to purchase a product