,

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1. .............................................................................................................................................. 3
1.1ABSTRACT ........................................................................................................................................ 3
2. ............................................................................................................................... 4
2.1.KEY WORDS ................................................................................................................................... 4
3. ..................................................................................................................................................... 5
4. .............................. 6
4.1. , 2008 ........................................................................ 6
4.2. , 2008 ................................................................ 6
4.3. .............................................................................................................. 7
4.4. .................................................................... 7
4.5. , ............................................................................. 8
4.6. , ...................................................................................................... 8
5. .................................................... 9
31 2010. ........................................................................................................................................ 9
6. ............................................................................................................................................ 10
7. ............................................................................................................. 11

1.

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1.1ABSTRACT
The term catering network means the totality of the catering facilities for
accommodation, food and beverage and entertainment of the guests.

Scope, schedule and quality of catering network have great importance for the
development, on-site catering as one of the economic sectors, and the overall social
and economic development of a country. Therefore, catering policy should seek to build
such restaurants in such numbers. In other words, the policy for the development of
catering should be exercised to seek as much good as possible

or optimum quality,

dimensional, spatial and temporal alignment between supply and demand of catering
products and services in different countries, regions and places.

2.

2.1.KEY WORDS

Tourism

Capacities

Accommodation

Nights spent

Kitchen

3.

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4.

4.1. , 2008

(%)

(%)

(%)

(2)

(%)

(%)

69

14.20

2.240

13.74

5.591

12.39

77.914

7.72

1.054

19.36

2008
, : 69,
2.240, 5.591, 1.054

4.2. , 2008

(%)

(%)

(2)

(%)

(%)

927

19.56

34 104

17.72

60 482

17.83

4 526

27.91

,
2008 , : 927,
34.104, 4.526

4.3.

2009

2010

413

20 770

3 116
554

414

2011

21 984

3 291
370

425

20 403

3 392 166

, 2009 413, 2010: 414
2011: 425,
, 2009 20 770, 2010: 21 984
2011: 20 403. 2009 3 116 554, 2010: 3 291 370,
2011: 3 392 166. , .

4.4.

2009

2010

2011

2 284

5 644

2 291

4 914

2 355

5 039

: 2009 2 284, 2010
, 2 291, 2011 2 355. 2009
5 544, 2010: 4 914 2011; 5 039.
.

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4.5. ,

2009

2010

2011

246.555

31.503

215.052

305.345

94.547

210.798

330.967

92.747

238.220

2009 31.503
215.052, 2010
94.547
210.798.
2010 2011 .

4.6. ,

2009

2010

2011

131.268

19.987

111.281

138.456

23.793

114.663

154.163

23.437

130.726

. 2009 19.987
2011 23.437 2
2 .

5.
31 2010.

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7.

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.

2. - http://www.stat.gov.mk/OblastOpsto.aspx?id=25
3. - http://www.stat.gov.mk/PrikaziPoslednaPublikacija.aspx?id=59

11