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dc.contributor.advisorPilving, Tarmo
dc.contributor.authorSiimer, Emerson
dc.date.accessioned2020-05-26T15:05:15Z
dc.date.available2020-05-26T15:05:15Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/10492/5875
dc.descriptionBakalaureusetöö Loodusturismi õppekavalest
dc.description.abstractBakalaureusetöö uuris Eesti elamustoitlustuskultuuri olemust ja elamuse osa toitlustuses. Varasemalt on Eestis selle fookusega uuringuid tehtud väga vähe. Ka väljaspool Eestis ei ole konkreetselt elamust toitlustuses uuritud. Töös kasutati nii kvalitatiivset kui ka kvantitatiivset metoodikat. Meetoditest kasutati intervjuusid, ankeetküsitlust, vaatluseid ja tagasisideankeete. Töö tulemustes kujunes väga lai pilt nii klientide kui ka teenusepakkujate rolli kohta toitlustuse elamuse loomel. Järelduses analüüsitakse metoodikat, kliendiprofiili, turupotentsiaali Eestis ja elamuse loomist. Elamustoitlustust tarbivaks kliendiks on inimene, kes otsib midagi uudset ja soovib väljuda rutiinist. Tähtsaks peetakse toitlustusteenuse pakkuja omanäolisust ja elamust toetavaid tugisüsteeme. Turupotentsiaal Eestis elamustoitlustuse pakkumiseks on suur, sest riiklikult on säilitatud sadu looduskauneid kohti, kuhu rajatud ka sobivad tingimused teenuse läbiviimiseks. Elamuse loomisel on kõige olulisem teenuse kontrastsus igapäevaelu kogemustega. Kuna elamust toitlustusteenuse siseselt on vähe uuritud, siis oleks tarvilik selles fookuses veel sisukamaid jätku-uuringuid.est
dc.description.abstractThis Bachelor's theses researched the nature of culinary experience in Estonia and the role that experience plays in catering. There haven’t been many studies that focus on this subject conducted in Estonia to date. There are also no studies conducted elsewhere that focus on this subject specifically. The methods used in this theses are qualitative and quantitative methods. Procedures used were interviews, questionnaires, observation and feedback questionnaires. As a result a broad understanding about the roles of consumer and service provider, when it comes to creating a culinary experience, was formed. The Conclusion part of the theses analyses methodology, client profile, market potential in Estonia and creating of an experience. Consumer of culinary experience is someone who is searching for something novel and desires to step out of the routine. Catering service provider’s distinctiveness and support systems that back the experience are considered important. Market potential in Estonia when it comes to providing culinary experience is big due to hundreds of national beauty places across the country, where suitable conditions for this service have been created. The most important thing when creating an experience is the contrast between this service and routine experiences. Since the role of experience within catering services has not been greatly studied there’s need for more extensive research within this focus.eng
dc.publisherEesti Maaülikool
dc.subjectbakalaureusetöödest
dc.subjectelamustoitest
dc.subjectkeskkondest
dc.subjectelamuse loomineest
dc.titleEesti elamustoitlustuskultuuri olemus ning elamuse osa toitlustusesest
dc.title.alternativeThe nature of culinary experience in Estonia and the role that experience plays in cateringeng
dc.typeBachelor Thesiseng
dc.date.defensed2020-06-04
rioxxterms.freetoread.startdate04.09.2020


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