出版社：Visoka turistička škola strukovnih studija, Beograd
摘要：Written offers represent the image of the operations of each hospitality facility,including a la carte menus that have the most important role.Proper structuring,number of meals,information about food and design,to a large extent,influence the choice of guests – tour_ists and their satisfaction.The implementation of appropriate scientific methodologies comprehend that the following parameters are important for the proper structuring and design of menus and the actual sale of foods,namely: guidance items and balance,diversity and composition of the offer,a description of the truth about food and information,the size and design of cover and pa?per,printing and color.The survey was conducted by direct and indirect collection of menus from a corresponding number of a la carte restaurants.The obtained data were subjected to analysis and synthesis,statistically processed and graphically presented in the paper.The results represent a pic?ture of the situation in the hospitality industry in the Republic of Serbia,in terms of significant sales resources in tourism.
其他摘要：Pisane ponude predstavljaju sliku poslovanja svakog ugostiteljskog objekta,a među njima jelovnici imaju najvažniju ulogu.Pravilno strukturiranje,broj jela,informacije o jelima i dizajn,u velikoj meri utiču na izbor gosta – tu_riste i njegovo zadovoljstvo.Implementacijom odgovarajuće naučne metodologije sagledali su se sledeći parametri važni za pravilno struktu?riranje i dizajn jelovnika i samu prodaju jela,a to su: navođenje jela i balans,raznovrsnost i sastav ponude,opis,istina o jelu i informacije o objektu,veličina i dizajn korica i papir,štampa i boje.Istraživanje je sprovedeno prikupljanjem jelovnika iz odgovarajućeg broja a la carte restorana.Dobijeni podaci su podvrgnuti analizi i sintezi,statistički obrađeni i grafički prikazani u radu.Rezultati predstavljaju sliku o stanju u ugostiteljstvu u Republici Srbiji,sa aspekta zna- čajnog prodajnog sredstva u turizmu.
