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VISOKA ŠKOLA ZA TURIZAM

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VISOKA ŠKOLA ZA TURIZAM
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Modul smještajnih jedinica objekata iz skupine “hoteli”
Skupina “kampovi” i druge vrste ugostiteljskih objekata za smještaj
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2.6. Skupina “restorani”
2.7. Skupina “barovi”
.8. Skupina “catering” objekti
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15.3. Utjecaj troškova osoblja na standDUGHUDGD
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15.4. Utjecaj primjene tehnološke opreme na standarde rada
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Knjiga je nastala kao rezultat dugogodišnjeg radnog iskustva u renomiranim
HXURSVNLP KRWHOVNLP ODQFLPD L KRWHOLPD âYLFDUVNH 1MHPDþNH (QJOHVNH
)UDQFXVNH L +UYDWVNH =ERJ WRJD VH SUHSRUXþD JRVSRGDUVWYHQLFLPD
SRVORYRGVWYX KRWHOLMHULPD L VYLP ]DSRVOHQLFLPD X WXUL]PX WXULVWLþNRP
XJRVWLWHOMVWYX NDR L VWXGHQWLPD YLãLK L YLVRNLK WXULVWLþNLK ãNROD L IDNXOWHWD
HNRQRPLMHVPMHUXJRVWLWHOMVWYDLWXUL]PD

$XWRU



63(&,),ý1267,8*267,7(/-6.('-(/$71267,

3RMDPXJRVWLWHOMVNHGMHODWQRVWL

8JRVWLWHOMVWYR MH XVOXåQD WHUFLMDUQD JRVSRGDUVND GMHODWQRVW NRMD MH UD]OLþLWD RG
VYLK GUXJLK QH VDPR X SRJOHGX SUHGPHWD SRVORYDQMD SUXåDQMD XVOXJD
smještaja, prehrane i WRþHQMD SLüD L QDSLWDND YHü L SR VYRMLP VSHFLILþQLP
karakteristikama. Ugostiteljstvo ima poseban tehnološkL L SURL]YRGQRXVOXåQL
UDGQL SURFHV SRVHEQX RUJDQL]DFLMX SRVHEQL QDþLQ VDGUåDM L REOLN REDYOMDQMD
XJRVWLWHOMVNLK XVOXJD ,PD SRVHEQH XJRVWLWHOMVNH VWDQGDUGH L NDWHJRUL]DFLMX
REMHNDWD,PDSRVHEQXHNRQRPLNXLWHKQLNXSRVORYDQMD2GWULRVQRYQHIXQNFLMH
XJRVWLWHOMVNH GMHODWQRVWL QDEDYH SURL]YRGQMH L SURGDMH V SRVHEQRP WHKQLNRP
SRVOXåLYDQMD GYLMH VH ELWQR UD]OLNXMX RG LVWRLPHQLK X LQGXVWULML LOL QHNRM GUXJRM
JRVSRGDUVNRMGMHODWQRVWLDWRVXSURL]YRGQDIXQNFLMDRGQRVQRSURGDMDXVOXJDV
SRVHEQLP WHKQLNDPD SRVOXåLYDQMD X EODJRYDRQLFL EDQNHW GYRUDQL VREDPD QD
NDWRYLPD URRP VHUYLFH SULJRGQL SULMDPL L FRFWDLOSDUW\ X VDORQLPD KRWHOD L
VOLþQR
8JRVWLWHOMVNHXVOXJHLPDMXQDMYHüLPGLMHORPHJ]LVWHQFLMDOQLNDUDNWHU'DELWXULVW
SXWQLN PRJDR QRUPDOQR åLYMHWL L]YDQ PMHVWD VWDOQRJ ERUDYND WUHED ]DGRYROMLWL
RVQRYQHIL]LRORãNHSRWUHEHQRüHQMHKUDQXLSLüH'DELXJRVWLWHOMVNDGMHODWQRVW
PRJODSUXåLWLXVOXJHPRUDLKSULMHSURL]YHVWL
=DUD]OLNXRGGUXJLKGMHODWQRVWLNRMHSULPMHULFHSURL]YRGHLQGXVWULMVNHSURL]YRGH
XJRVWLWHOMVWYRVHEDYLSRVHEQRPSURL]YRGQMRP³SURL]YRGHüL´XVOXJH
Proizvodnja usluga ima i svoje tehnološke karakteristike. U kuhinji se hrana
priprema i proizvodi po unaprijed propisanim normativima i tehnološkim
SRVWXSFLPD SRãWXMXüL SUL WRP VYH KLJLMHQVNH ]GUDYVWYHQH L RVWDOH XJRVWLWHOMVNH
VWDQGDUGH8WRþLRQLFLDSHULWLYEDUXSULSUHPDVHGYDWULLOLYLãHSLüDWHMHGQRLOL
YLãHQRYLKPLMHãDQLKSLüD FRFNWDLO XVNODGXVQRUPDWLYRPXWURãNDWHKQRORãNRP
SRVWXSNXLSRåHOMLJRVWD
6SHFLILþQRVWLXJRVWLWHOMVNLKXVOXJDVXXVOMHGHüHP

SURL]YRGHVH]DSR]QDWRJSRWURãDþD JRVWD
þHVWR VH SURL]YRGH L SR VSHFLMDOQRM åHOML JRVWD NRML LK NRULVWL X
SULQFLSXQDOLFXPMHVWD
QH SURL]YRGH VH ]D VNODGLãWH YHü VH SURL]YRGH ]D MHGQRNUDWQX
XSRWUHEX
UD]LQD L NYDOLWHWD SUXåHQLK SURL]YRGD L XVOXJD WUHED ELWL SULPMHUHQD
NDWHJRULML L EURMX ]YMH]GLFD REMHNWD DOL L QDFLRQDOQLP L VYMHWVNLP
XJRVWLWHOMVNLPVWDQGDUGLPD
]D SURL]YRGQMX XJRVWLWHOMVNLK XVOXJD SRWUHEQR MH VWUXþQR ]QDQMH L
NXOWXUDSRVOXåLYDQMD
SURL]YRGH VH V SRPRüX VSHFLMDOQH WHKQLþNH RSUHPH RGQRVQR
VUHGVWDYD]DUDG
XVOXJHKUDQHLSLüDVHQDMSULMHSURGDMX QDUXþH DSRWRPSULSUHPDMXL
WRXXJRVWLWHOMVNRPREMHNWX JGMHMHSULSUHPOMHQDWXVHLNRQ]XPLUD
XVOXJH VH QXGH JRVWLPD SXWHP MHORYQLND PHQLMD YLQVNH NDUWH LOL
FMHQLNDSLüD

8 +UYDWVNRM VH XJRVWLWHOMVND GMHODWQRVW REDYOMD X REMHNWLPD NRML VX SRGLMHOMHQL X
SHW VNXSLQD KRWHOL NDPSRYL UHVWRUDQL EDURYL L FDWHULQJ D WLK SHW VNXSLQD VH
GDOMHGLMHOHQDYUVWH

'DQDVVHXJRVWLWHOMVNDXVOXJDQDWUåLãWX tretira kao proizvod tj. “roba”. Kvalitetna
XJRVWLWHOMVNDXVOXJDMHGDQDVRVQRYDNRQNXUHQWQRVWLLRSVWRMQRVWLQDWXULVWLþNRP
WUåLãWX D NRQVWDQWDQ LOL SRYHüDQL SURPHW RVWYDUXMX RQL XJRVWLWHOMVNL REMHNWL NRML
QXGHQDMEROMXXVOXJXX]QDMEROMX SULKYDWOMLYX FLMHQX

8 VWUDQRM OLWHUDWXUL SRMDP XJRVWLWHOMVWYD QLMH SRVYH LGHQWLþDQ )UDQFX]L
ugostiteljstvo nazivaju “Industrie hotellerie”, Njemci “Gastewerbe” a Englezi
+RWHOLQGXVWU\

2þLWR MH GD VH XJRVWLWHOMVNL SURL]YRGL L XVOXJH SRWSXQR UD]OLNXMX RG LQGXVWULMVNLK
DOLLRGVYLKRVWDOLKSURL]YRGDLXVOXJDXGUXJLPWHUFLMDUQLPGMHODWQRVWLPD

1DVWDQDNLUD]YRMXJRVWLWHOMVWYD

8JRVWLWHOMVWYRMHQDVWDORYHüXQDMVWDULMRMSRYLMHVWLNRGRQLKQDURGDNRMLVXGRVHJOL
RGJRYDUDMXüL VWXSDQM PDWHULMDOQRJ L NXOWXUQRJ UD]YRMD 1HNH SRMDYH VOLþQH
XJRVWLWHOMVWYX SRVWRMDOH VX QSU L X DQWLþNR GRED 9Hü X SUYRELWQRM ]DMHGQLFL X
YLãRMID]LUD]YRMDGROD]LGRSUYHGUXãWYHQHSRGMHOHUDGDLUD]PMHQHGREDUDPH X
SOHPHQLPD 7R GRYRGL GR SRMDYH VSHFLILþQRJ REOLND XJRVWLWHOMVWYD 8 SRþHWQRM
ID]L WDM REOLN XJRVWLWHOMVWYD VH QLMH QDSODüLYDR SD JD QD]LYDPR JRVWRSULPVWYRP
0H XWLPEHVSODWQRJRVWRSULPVWYRVWUDQFXQLMHSURL]DãOR]ERJKXPDQLKRELþDMDL
JRVWROMXEOMD NDNR QHNL DXWRUL XSRUQR QDJODãDYDMX YHü QDSURWLY ]ERJ VWUDKD L
YODVWLWLK VLJXUQRVQLK L NRULVQLK PRWLYD NDR L ]ERJ RERVWUDQH SRWUHEH ]D
VLJXUQRãüX L GREURVXVMHGVNLP RGQRVLPD 'DNOH X SRþHWQRM ID]L UD]YRMD X WD
QHVLJXUQD VWDUD YUHPHQD PDJLþDQ VWUDK RG VWUDQDFD L] EOLåHJ L GDOMHJ
VXVMHGVWYD SRJRGRYDRMHUD]YRMXJRVWRSULPVWYDEH]QDSODWH

8JRVWLWHOMVWYR VH UD]YLMDOR SRVWXSQR X VNODGX V UD]LQRP RSüHJ JRVSRGDUVNRJ L
kulturnog napretka. S tim u svezi dr. R. Dobre navodi: “Prvi ugostiteljski objekti
]D VPMHãWDM MDYOMDMX VH X URERYODVQLþNLP GUåDYDPD (JLSWX %DELORQX $VLULML D
QD]LYDOL VX VH NDUDYDQVHUDML L VOXåLOL VX ]D VPMHãWDM KRGRþDVQLND SD VX ELOL
L]JUD HQLX]KUDPRYH2VLPNDUDYDQVHUDMDYHüVHMDYOMDMXLXJRVWLWHOMVNLREMHNWL
NDR ãWR VX JRVWLRQLFH NUþPH X WLP MH GUåDYDPD XJRVWLWHOMVWYR ELOR L
QDMUD]YLMHQLMH SD MH WDNR L SUYL SLVDQL VSRPHQLN NRML MH RSLVDR RYH XJRVWLWHOMVNH
REMHNWH+DPXUDELMHY]DNRYLNQD]YDQSR]DNRQXNRMHJMHGRQLR%DELORQVNLNUDOM
Hamurabi”.

2VLPVPMHãWDMDSXWQLND%DELORQFLVXSURL]YRGLOLLXåLYDOLSLYDYLQDLRVWDODSLüD
7DNR HULX3DOHVWLQLSRVWRMDOHVXXJRVWLWHOMVNHUDGQMH SLYQLFHJRVWLRQLFH ,VWR

! " #$!% & " % ')(!!# $*$+-,. % )/ & 0 0 #
Šibenik, 2001. Str. 15.

WDNR NRG VWDULK *UND MH JRVWRSULPVWYR ELOR UD]YLMHQR 8 ULPVNRM GUåDYL
XJRVWLWHOMVWYR VH UD]YLOR SRG VQDåQLP XWMHFDMHP SROLWLþNLK L HNRQRPVNLK IDNWRUD
RGQRVQR SRYHüDQMH SURPHWD URED L SXWQLND 5LP MH LPDR XJRYRUH V SRMHGLQLP
GUåDYDPD R JRVWRSULPVWYX 7LP XJRYRURP VWUDQDF MH ELR ]DãWLüHQ 8 SUDYLOX
SULSDGQLN GUXJH VWUDQH GUåDYH EH] XJRYRUD R JRVWRSULPVWYX QLMH LPDR ]DãWLWX
ULPVNH GUåDYH 8 NDVQLMLP VWROMHüLPD QDNRQ UDVSDGD ULPVNRJ FDUVWYD GROD]L GR
VWDJQDFLMH SURPHWD URED L OMXGL ýHVWL UDWRYL L QHVLJXUQH SULOLNH NRMH QLVX
SRJRGRYDOHSXWRYDQMXLPDOHVX]DSRVOMHGLFXVWDJQDFLMXXUD]YRMXXJRVWLWHOMVNH
GMHODWQRVWL 7HN SRþHWNRP VWROMHüD NDGD VH X YHüLP JUDGRYLPD SRþHOD
UD]YLMDWL WUJRYLQD RåLYLR MH SURPHW OMXGL L URED ãWR MH RPRJXüLOR UD]YRM
XJRVWLWHOMVWYD

8VYH]LSRþHWNDVXYUHPHQLMHJUDGQMHLRSUHPDQMDXJRVWLWHOMVNLKREMHNDWDGU,YDQ
9XMHYLüQDYRGL³8,WDOLMLVHSUYLKRWHORWYDUDJRGLQHX3DGRYLDELRMHVOLþDQ
YHOLNRM JRVWLRQLFL ,PDR MH NRQMXãQLFX ]D NRQMD 8 1MHPDþNRM VH SUYL KRWHO
otvara u Badenu kod Rastatta 1809. godine. Zvao se “Badische Hof”. U
Ausburgu je otvoren hotel “Zu den drei Mohren” 1823. godine LPDRMHVRED
plesnu dvoranu, veliki restoran i ljetnu baštX 8 )UDQFXVNRM VH JRGLQH
osniva prvo akcionarsko hotelsko društvo, koje je u svom sastavu imalo hotele
“Grand hotel” i “Grand hotel du Louvre”.

8VWROMHüXX(XURSLVHSUYLSXWSRMDYOMXMXNDYDQHDQMLKRYMHUD]YRMELRXVNR
YH]DQ V RWNULüHP NDYH NRMX VX POHWDþNL WUJRYFL GRQLMHOL L] &DULJUDGD X 0OHWNH
'DYQRSULMHWRJDL]VWDULK]DSLVDVHWRYLGLNDYDVHSRþHODSLWLX(WLRSLMLMRãX
VWROMHüX8VWROMHüXNDYXVXSLOLVYDSOHPHQDQD$UDSVNRPSROXRWRNX1HãWR
NDVQLMH X (JLSWX RGQRVQR .DLUX JRGLQH RWYDUD VH SUYD MDYQD WRþLRQLFD
NDYH 8 )UDQFXVNRM VH SUYD NDYDQD RWYDUD X 3DUL]X JRGLQH D X ,WDOLML X
Rimu, otvorena je 1700. godine (poznata kavana 1 “Cafe Greco”). U to se vrijeme
NDYDQHRWYDUDMXLXGUXJLPHXURSVNLPGUåDYDPD´

.ao posljedica ubrzanog tehnološkog razvoja dolazi do naglog razvoja
SULMHYR]QLK VUHGVWDYD D ]DWLP L JUDGQMH REMHNDWD ]D VPMHãWDM ãWR MH RPRJXüLOR
SRUDVW EURMD SXWRYDQMD 7R MH ELOD SUHWKRGQLFD GDQDãQMLK WXULVWLþNLK WLMHNRYD
9HRPD MH ]QDþDMQR QDYHVWL SUYR WXULVWLþNR SXWRYDQMH JRGLQH 3XWRYDQMH
YODNRP RUJDQL]LUDRMH7KRPDV&RRN]DJUXSXRGRVRED–WXULVWDVXGLRQLND
NRQJUHVD7DGDMHSUYLSXWXYHGHQSRSXVW]DJUXSQDSXWRYDQMD

1DNRQ SRþHWQH ID]H ³LVND]LYDQMD JRVWROMXELYRVWL´ XJRVWLWHOMVWYR LPDNRQWLQXLUDQL
UD]YRMQL WUHQG 0RåH VH VWRJD RþHNLYDWL GD üH QDGROD]HüL WHKQRORãNL SURJUHV
MRã YLãH GMHORYDWL QD UD]YRM XJRVWLWHOMVNH GMHODWQRVWL 7XULVWLþNL HNRQRPVNL
VWUXþQMDFL þDN SUHGYL DMX GD üH X VWROMHüX ³KRWHOVND LQGXVWULMD´ SRVWDWL
YRGHüD LQGXVWULMD VYLMHWD D KRWHOLMHUVWYR – NDR QDMYDåQLML UHSUH]HQWDQW
XJRVWLWHOMVWYDUD]YLMDWüHVHQDMEUåHLWRWHPHOMHQRQDJRVWRSULPVWYX

2
3 4 -,.#5" !4 *$6-!%7 & " %7 4 8 # + !9 & 4 : ( 7% ;7<=?>$@5>$ACBD=5EGF H$=5I7J K LDK$MN7J E K ;$O8P7Q7Q RD% S

3UYDRELOMHåMDUD]YRMDXJRVWLWHOMVWYDX+UYDWVNRM

8 GUXJRM SRORYLFL ;,; VWROMHüD SRþHOD VX ]QDþDMQLMD WXULVWLþND NUHWDQMD X]GXå
MDGUDQVNH REDOH RG 7UVWD SUHPD 'XEURYQLNX 8 UD]YRMX åHOMH]QLþNLK YH]D V
REDORP]QDþDMQLVXLQYHVWLFLMVNLSRWKYDWLRVWYDUHQLRGDXVWULMVNRJ'UXãWYDMXåQLK
åHOMH]QLFDNRMHMHL]JUDGLORSUYHSUXJHSUHPD,VWULL+UYDWVNRPSULPRUMX7DNRMH
JRGLQH åHOMH]QLþNRP SUXJRP SRYH]DQ 7UVW V %HþRP D JRGLQH
puštena je u promet pruga ZAGREB – .$5/29$& – 5,-(.$ V YH]RP ]D
Budimpeštu). Godine 1874. povezana je Ljubljana s Rijekom.
'DOMQML UD]YRM WHKQLþNRJ SURJUHVD RPRJXüLR MH SULPMHQX VXYUHPHQLMLK SURPHWQLK
VUHGVWDYD SDUREURGD]DWLPLDXWRPRELO

³8VSRUHGRVL]JUDGQMRPåHOMH]QLþNHPUHåHSUHPDPRUXXVSRVWDYOMDMXVHLSUYH
GXåH SDUREURGVNH OLQLMH X] REDOX -DGUDQD 7DNR MH YHü JRGLQH ]DSORYLR
SUYL SDUREURG DXVWULMVNRJ /OR\GD RG 7UVWD GR .RWRUD V XVSXWQLP SULVWDMDQMLPD
GD EL VH NDVQLMH QD WX UHODFLMX XNOMXþLOL L SDUREURGL GXEURYDþNH SDUREURGVNH
SORYLGEHDQDNRQWRJDQDUHODFLML5LMHND–.RWRULSDUREURGL8JDUVNR–KUYDWVNRJ
T
parobrodskog društva”.

9HOLNX ]DVOXJX ]D XEU]DQL UD]YRM WXULVWLþNLK SXWRYDQMD LPD L]XP DXWRPRELOD
3RMDYRPLUD]YRMHPDXWRPRELODGROD]LGRSRMDþDQHL]JUDGQMHQRYLKSURPHWQLFD
DWLPHLGRSRYHüDQRJWXULVWLþNRJSURPHWD

5D]YRM VXYUHPHQLK L XGREQLMLK SULMHYR]QLK VUHGVWDYD NDR L UDVW WXULVWLþNLK
SXWRYDQMDSUHPDPRUVNLPLSODQLQVNLPPMHVWLPDQHVDPRGDMHSULGRQLRRSüHP
HNRQRPVNRP L NXOWXUQRP UD]YRMX FLYLOL]DFLMH YHü MH RPRJXüLR L XYHüDQX
WXULVWLþNXSRWUDåQMX,XSUDYRSRYHüDQLWXULVWLþNLSURPHWSUDüHQGDOMQMLPUD]YRMHP
WHKQRORãNLK GRVWLJQXüD XEU]DOL VX JUDGQMX VXYUHPHQLK XJRVWLWHOMVNLK REMHNDWD
KRWHOD UH]LGHQFLMDOQLK YLOD SDQVLRQD UHVWRUDQD L GUXJLK .DR VOLMHG XEU]DQRJ
razvoja ugostiteljskih kapaciteta (posebno smještenih), u tom razdoblju dolazi do
RVQLYDQMDSUYLKSXWQLþNLKDJHQFLMD–WRXURSHUDWRUD ³WRXU´SRWMHþHRGHQJOHVNHL
IUDQFXVNHULMHþLL]QDþL³SXWRYDQMH´DLVDPSRMDPWXUL]PDSRWMHþHRGULMHþL³WRXU´

1H VDPR ãWR VX SRMDYD L XEU]DQL UD]YRM SULMHYR]QLK VUHGVWDYD SRYHüDOL RSVHJ
SXWRYDQMDYHüVXQDSULMHOD]XL];,;X;;VWROMHüHSRWDNOLVWYDUDQMHLQDVWDQDN
GDQDVSR]QDWLKWXULVWLþNLKULYLMHUDQHVDPRXQDVYHüLXVYLMHWXNDRãWRVX

• QD DPHULþNRP NRQWLQHQWX $FDSXOFR – REDOD 7LKRJ RFHDQD 0H[LFR 6DLQW
'LHJR6DQWD%DUEDUD &DOLIRUQLD WH0LDPL%HDFK3DOP%HDFK )ORULGD
• QDHXURSVNRP6UHGR]HPOMX$QWLEL6DLQW7URSH]1LFD0RQWH&DUOR&DQQHV
$]XUQD REDOD 5LYLHUD GL 3RQHQWH 6DQ 5HPR L 5LYLHUD GL /HYDQWH
5DSDOOR ,WDOLD

, QD MDGUDQVNRM REDOL JUDGH VH SUYL KRWHOL L QDVWDMX SR]QDWD WXULVWLþND PMHVWD L
ULYLMHUHTako je u Šibeniku JRGLQHL]JUD HQ*UDQGKRWHO³.UND´–SUYL

U
3 DV7 # WYX!Z *+7[\# %7 9 $5%$ 4$!]Y 4 %!7^#_!4 ! %$ ! a`cb Sde – b Sfe gG+
[\# %7 9 $5% 4$!]Y 4 %!7+ X! + b Sfe$%7 bDhijb d

PRGHUDQ KRWHO QD KUYDWVNRP GLMHOX -DGUDQD “1884. godine gradi se hotel
“Kvarner” u Opatiji s poznatom kristalnom dvoranom, X &ULNYHQLFL MH
PD DUVNLP k NDSLWDORP L]JUD HQ KRWHO ³7KHUDSLD´ X 'XEURYQLNX KRWHO
“Imperial” 0H XWLPSURI$.REDãLüQDYRGL³GDVXSULMHQDYHGHQLKKRWHODLOL
XVSRUHGQRJUD HQLUD]QLKRWHOLXXQXWUDãQMRVWL]HPOMHVDVYUKRPGDSULMHVYHJD
SRVOXåH SRVORYQLP OMXGLPD QD SXWRYDQMX 1HNL RG KRWHOD JUDGH VH X] L]YRUH
OMHNRYLWLK YRGD L X NOLPDWVNLP PMHVWLPD D PH X QMLPD YDOMD VSRPHQXWL PDQML X
5RJDãNRM6ODWLQLKRWHO³3RãWD´L]JUD HQJRGLQH0H XQDMVWDULMHKRWHOH X
NOLPDWVNLP SRGUXþMLPD VSDGD RQDM QD 3OLWYLþNLP MH]HULPD ³9HOLND SROMDQD´
L]JUD HQJRGLQH
2GJRGLQHSRþLQMHL]UD]LWDWHQGHQFLMDJUDGQMHKRWHODDYDåDQLQYHVWLWRUVX
ELOH ³-XåQH åHOMH]QLFH´ NRMH VX YHü WDGD SUHSR]QDOH HNRQRPVNX NRULVQRVW
WXULVWLþNRJ SURPHWD 1DMYHüL LQWHQ]LWHW JUDGQMH KRWHOD ELR MH X 2SDWLML SD MH GR
3UYRJVYMHWVNRJUDWD2SDWLMDSRVWDODSR]QDWLWXULVWLþNLFHQWDUQD-DGUDQX
JRGLQH 2SDWLMVND ULYLMHUD MH RVWYDULOD PLOLMXQ QRüHQMD 1DNRQ , D ]DWLP L ,,
VYMHWVNRJ UDWD GRãOR MH GR ]DVWRMD WXULVWLþNRJ SURPHWD 2SDWLMVND ULYLMHUD MH
WXULVWLþNL SURPHW L] JRGLQH RG RNR PLOLMXQ QRüHQMD SRQRYR RVWYDULOD WHN
SRVOLMHJRGLQH]QDþLQDNRQJRGLQD

³8VSRUH XMXüL WXULVWLþNL SURPHW SHW QDMSR]QDWLMLK WXULVWLþNLK PMHVWD QD
GDOPDWLQVNRP GLMHOX MDGUDQVNH REDOH PRåH VH XRþLWL GD UD]LQD RVWYDUHQRJ
WXULVWLþNRJ SURPHWD X SRVOMHGQMRM JRGLQL SULMH SRþHWND , VYMHWVNRJ UDWD
QLMH SRQRYR GRVWLJQXWD QL QDNRQ JRGLQD – 3UHPD WLP SRGDFLPD X
VSRPHQXWLK SHW PMHVWD – 'XEURYQLN 6SOLW 5DE l L +YDU RVWYDUHQR MH XNXSQR
77.300 posjeta, a 1923. godine 66.359 posjeta”.
, QD NUDMX PRåH VH ]DNOMXþLWL ³GD VX GR , VYMHWVNRJ UDWD JRG QDMYHüL
WXULVWLþNL SURPHW LPDOL 2SDWLMD VD 'XEURYQLN VD m /RYUDQ VD
11.950, Mali Lošinj sa 8.427 i Crikvenica sa 8.251 posjetiocem”.

1DYHGHQL SRGDFL R EURMX SRVMHWLWHOMD QDP XND]uju da tadašnji turizam nije bio
PDVRYDQQDSURWLYELRMHHOLWDQDNRULVWLOLVXJDLPXüQLGUXãWYHQLVORMHYL6WRJD
MHLSRWUDåQMDELODVWURJRRJUDQLþHQD
âWR VH WLþH DUKLWHNWXUH L L]JUDGQMH KRWHOD WRJD YUHPHQD WR MH ELOD SUHVWLåQD
JUDGQMD VNXSLK UXVWLNDOQLK L YHRPD OXNVX]QLK KRWHOD R þHPX QDP VYMHGRþH
hoteli Dubrovnika, Hvara, Šibenika, Crikvenice i Opatije.
3RþHWDN 3UYRJ VYMHWVNRJ UDWD SUHNLGD D ]DWLP XVSRUDYD VYDNX WXULVWLþNX
DNWLYQRVWQDURþLWRXSULPRUVNLPPMHVWLPDMDGUDQVNRJSRGUXþMD

3RGMHODXJRVWLWHOMVWYD

8JRVWLWHOMVNXGMHODWQRVWPRåHPRSRGLMHOLWLSUHPDYUVWLWLSXLYUHPHQXSRVORYDQMD
WMREDYOMDOLVHSRVORYDQMHVDPRXWRNXVH]RQHLOLWLMHNRPFLMHOHJRGLQH]DWLPMHOL
ULMHþ R SUROD]QLP JRVWLPD LOL JRVWLPD NRML RVWDMX GXåH YULMHPH 3RGMHOX PRåHPR

n
op *!+3 + 4 . # :#Y#! 4 #7 & ! + X 4 !a :(! 4 " !% a !% 5qDVX\r.+!Y#! 4 !+
u b Sse$%7 $d!ti de
v o!! (#!& cije “Razvoj turizma u Dalmaciji”, Primorskoi planinarsko društvo “Dinara” u Splitu,
| (& b S!tS +$D" 4& " #W 5" DVw x!!/ *+$y [\# #-q#$ %& 4 " zG+3 { +7X! +b Ssf % $d
V *!+3 + y}oa % 8!! 7zG+b S!~t % b !tt +$D" 4& " #W 5" +DVw x!!/ *+$( !} ! $} + % hp

obavljati prema objektima za smještaj ili objektima za prehranu, zatim podjelu
QD XJRVWLWHOMVWYR SDQVLRQVNRJ LOL WUDQ]LWQRJ NDUDNWHUD RWYRUHQRJ LOL ]DWYRUHQRJ
WLSD NRPHUFLMDOQR L QHNRPHUFLMDOQR QD NRSQX LOL SURPHWQLP VUHGVWYLPD ]DWLP
XJRVWLWHOMVWYR X SULPRUVNLP SODQLQVNLP NXSDOLãQLP OMHþLOLãQLP L VSRUWVNLP
FHQWULPDLVOLþQR
%XGXüL VH XJRVWLWHOMVND GMHODWQRVW REDYOMD X UD]OLþLWLP YUVWDPD L WLSRYLPD
XJRVWLWHOMVNLKREMHNDWDWDPQRJRYUVQRVWSUXåDQMDXJRVWLWHOMVNLKXVOXJDGRYHODMH
GR SRGMHOH XJRVWLWHOMVWYD SUHPD YUVWL L QDþLQX SUXåDQMD XVOXJH 7DNR HU QD
SRGMHOX XWMHþH L VDP SURL]YRGQRWHKQRORãNL SURFHV QDþLQ SUXåHQLK XVOXJD L
RUJDQL]DFLMVNLXVWURM

U dosadašnjoj svjetskoj praksi dolD]L GR SRGMHOH XJRVWLWHOMVWYD QD GYD WHPHOMQD
GLMHODLWR

D +27(/,-(56792
E 5(6725$7(56792

1DYHGHQD WHPHOMQD SRGMHOD QD KRWHOLMHUVWYR L UHVWRUDWHUVWYR XSXüXMH QD
XJRVWLWHOMVNHXVOXJHNRMHVHSUXåDMXLWRSRGMHORPQDXVOXJHVPMHãWDMDLXVOXJH
SUHKUDQHNRMHVHSUXåDMXXJODYQRPXUHVWRUDQLPDLGUXJLPREMHNWLPDSUHKUDQH

+RWHOLMHUVWYR

+RWHOLMHUVWYR MH QDMUHSUH]HQWDWLYQLML GLR XJRVWLWHOMVWYD 7HPHOMQD PX MH ]DGDüD
SUXåDQMH XJRVWLWHOMVNLK XVOXJD VPMHãWDMD SUHKUDQH WRþHQMD SLüD L XVOXåLYDQMH
QDSLWDND
,DNR KRWHO SRWMHþH RG ODWLQVNH ULMHþi “hospes” (gost, gostoprimac), današnje
suvremeno hotelijerstvo u svijetu nosi uglavnom nazive, primjerice; L’Hotellerie,
+RWHOJHZHUEH+RWHOLQGXVWU\LVOLþQR

+RWHOLMHUVWYR VYH YLãH SRVWDMH YHOLNL PH XQDURGQL EL]QLV VD ]QDþDMQLP
HNRQRPVNLPXþLQFLPD6WRJDPXVHVYHþHãüHSULGDMHQD]LYKRWHOVNHLQGXVWULMH
+RWHOLQGXVWU\

8 VNXSLQL VYLK REMHNDWD NRML SUXåDMX XVOXJH VPMHãWDMD KRWHO MH RVQRYQL L
QDM]QDþDMQLML UHSUH]HQWDQW VYLK XJRVWLWHOMVNLK REMHNDWD ]D VPMHãWDM +RWHO MH
GDNOH XJRVWLWHOMVNL REMHNW NRML X SRVORYQRP RUJDQL]DFLMVNRP JUD HYLQVNRP L
IXQNFLRQDOQRPSRJOHGXþLQLFMHOLQXLSUHGVWDYOMDQDMYDåQLMLGLRXJRVWLWHOMVWYDLNRML
XVYRMLPXVOXJDPDLQWHJULUDVYDELWQDRELOMHåMDWHGMHODWQRVWL

5HVWRUDWHUVWYR

8 UHVWRUDWHUVWYR XEUDMDPR VYH REMHNWH NRML SUXåDMX XJRVWLWHOMVNH XVOXJH
SULJRWDYOMDQMDKUDQHLSUXåDQMDXVOXJDSUHKUDQHSULSUHPDQMDLXVOXåLYDQMDSLüDL
QDSLWDND 6WRJD UHVWRUDQ MH X XåHP VPLVOX XJRVWLWHOMVNL REMHNW X NRMHP VH

SUHWHåLWR SULSUHPDMX L XVOXåXMX WRSOD L KODGQD MHOD NRMD ]DKWLMHYDMX VWUXþQX L
VORåHQLMX SULSUHPX XVOXåXMX SLüD L SULSUHPDMX L XVOXåXMX QDSLFL 1D]LY UHVWRUDQ
SRWMHþHRGODWLQVNHULMHþL³UHVWDXUDUH´ RNULMHSLWL 3UYLUHVWRUDQXVYLMHWXRWYRULRMH
BOULANGER, jedan od plejade majstora iz naraštaja izvrsnih francuskih
JDVWURQRPDX3DUL]XJRGLQH

6PDWUDVHGDMHUHVWRUDWHUVWYRPQRJRVWUXNRWHåH]DKWMHYQLMHLNRPSOLFLUDQLMHRG
SUXåDQMDXVOXJDVPještaja u hotelu.

5$=9567$9$1-(8*267,7(/-6.,+2%-(.$7$

8JRVWLWHOMVNL REMHNWL UD]YUVWDYDMX VH X VNXSLQH D VYDND VNXSLQD X YUVWH 6YDND
YUVWD XJRVWLWHOMVNRJ REMHNWD RGUH HQD MH SURSLVDQLP PLQLPXPRP XVOXJD NRMH
REYH]QRPRUDSUXåDWL

6NXSLQHXJRVWLWHOMVNLKREMHNDWD

3UHPD =DNRQX R XJRVWLWHOMVNRM GMHODWQRVWL 1DURGQH QRYLQH EU
XJRVWLWHOMVNLREMHNWLX5HSXEOLFL+UYDWVNRMUD]YUVWDYDMXVHXVOLMHGHüHVNXSLQHLWR

Smještajni objekti u skupine:
KRWHOL
NDPSRYLLGUXJHYUVWH objekata za smještaj,
8JRVWLWHOMVNLREMHNWLXVNXSLQH
UHVWRUDQL
EDURYL
&DWHULQJREMHNWLXVNXSLQH
SULSUHPQLFHMHODVODVWLFDSLüHLLOLQDSLWDND
NDQWLQH

5D]YUVWDYDQMHVNXSLQDXYUVWHXJRVWLWHOMVNLKREMHNDWD

8JRVWLWHOMVNL REMHNWL X +UYDWVNRM UD]YUVWDYDMX VH X SHW VNXSLQD 6YDND RG
QDYHGHQLK VNXSLQD REMHNDWD YLGL WDEOLFL VH UD]YUVWDYD ]DWLP X VOLMHGHüH
YUVWHNRMHQDYRGLPR


7DEOLFD
6NXSLQHLYUVWHXJRVWLWHOMVNLKREMHNDWD

6NXSLQD 6NXSLQD 6NXSLQD 6NXSLQD 6NXSLQD
“HOTELI” “KAMPOVI” “RESTORANI” “BAROVI” &DWHULQJ

9UVWH 9UVWH 9UVWH 9UVWH 9UVWH
3ULSUHPQLFH
+RWHO .DPS 5HVWRUDQ .DYDQD MHODVODVWLFDSLüD
LLOLQDSLWDND
$SDUWKRWHO $SDUWPDQ *RVWLRQLFD 1RüQLNOXE .DQWLQH
7XULVWLþNR
.XüD]DRGPRU =GUDYOMDN 1RüQLEDU
QDVHOMH
7XULVWLþNL 6RED]D
=DORJDMQLFD 'LVNRNOXE
DSDUWPDQL L]QDMPOMLYDQMH
3DQVLRQ
3UHQRüLãWH 3HþHQMDUQLFD 'LVNREDU

*XHVW
3L]]HULD &DIIHEDU
KRXVH
Odmarališta
%LVWUR 3LYQLFD
Odmaralište –
DSDUWPDQ
2Gmaralište –
6ODVWLþDUQLFD %XIIHW
NDPS
5HVWRUDQ
2PODGLQVNL
EU]H .UþPD
KRWHO
SUHKUDQH
3ODQLQDUVNL 2EMHNWEU]H
.RQRED
GRP SUHKUDQH
/RYDþNLGRP .OHW

2.2. Vrste ugostiteljskih objekata za smještaj u skupni “hoteli”

Smještajni objekti iz skupine hRWHOL UD]YUVWDYDMX VH X VOLMHGHüH YUVWH KRWHO
DSDUWKRWHO WXULVWLþNR QDVHOMH WXULVWLþNL DSDUWPDQL SDQVLRQ L JXHVW KRXVH 'D EL
smještajni objekt bio razvrstan u pojedinu vrstu objekt mora ispunjavati
propisane minimalne uvjete. Vrsta smještajnog objektDXVNXSLQL³KRWHOL´XWYU XMH
VH RYLVQR R SUHWHåLWRVWL XJRVWLWHOMVNLK XVOXJD NRMH VH X REMHNWX SUXåDMX WH R
QDþLQXXVOXåLYDQMD

3RMHGLQD YUVWD VPMHãWDMQRJ REMHNWD L] VNXSLQH ³KRWHOL´ RGUH HQD MH PLQLPXPRP
XJRVWLWHOMVNLKXVOXJDNRMHVHXWRMYUVWLREMHNWDPRUDMXREYH]QRSUXåDWLWHGUXJLP
PLQLPDOQLP XYMHWLPD SURSLVDQLP 3UDYLOQLNRP R UD]YUVWDYDQMX NDWHJRUL]DFLML
posebnim standardima i posebnoj kvaliteti smještajnih objekata NN br. 48/2002.


.DWHJRULMH VPMHãWDMQLK REMHNDWD L] VNXSLQH KRWHOL R]QDþDYDMX VH ]YMH]GLFDPD
odnosno oznakama “standard” i “komfor”.

8VPMHãWDMQRPREMHNWXL]VNXSLQH³KRWHOL´SUXåDMXVHXVOXJHVPMHãWDMDDPRJX
VH SUXåDWL L XVOXJH SUHKUDQH SLüD QDSLWDND L VODVWLFD 0RJX VH SUXåDWL L GUXJH
XVOXJH L] SRGUXþMD GUXJLK GMHODWQRVWL X IXQNFLML WXULVWLþNH SRWURãQMH DNR VX ]D
REDYOMDQMH WLK XVOXJD LVSXQMHQL XYMHWL X VNODGX V 3UDYLOQLNRP R UD]YUVWDYDQMX
kategorizaciji, posebnim standardima i posebnoj kvaliteti smještajnih objekata.

D 9UVWD+RWHO

Hotel je smještajni objekt u kojemu VH JRVWLPD REYH]QR SUXåDMX XJOXJH
VPMHãWDMDLGRUXþNDDPRJXVHSUXåDWLLGUXJHXJRVWLWHOMVNHXVOXJHXRELþDMHQHX
ugostiteljstvu. Hotel ima: prijamni hol u kojem je recepcija, smještajne jedinice,
EODJRYDRQLFX i kuhinju. Sve smještajne jedinice moraju imDWL NXSDRQLFX +RWHO
PRUDimati najmanje 5 smještajnih jedinica. Smještajne jedinice u hotelu su sobe
LLOLKRWHOVNLDSDUWPDQL VXLWH

'HSDQGDQVDKRWHOD
+RWHO PRåH LPDWL GHSDQGDQVX 'HSDQGDQVD MH JUD HYLQVNL ]DVHEDQ GLR KRWHOD
NRML VH QDOD]L X QMHJRYX EOLåHP RNUXåHQMX 8 GHSDQGDQVL KRWHOD VPMHãWDMQH
MHGLQLFH VX VREH LLOL KRWHOVNL DSDUWPDQL VXLWH 'RUXþDN L GUXJH XJRVWLWHOMVNH
XVOXJH DNR LK KRWHO SUXåD JRVWX VH SUXåDMX X KRWHOX 1D GHSDQGDQVX KRWHOD
RGJRYDUDMXüHVHSULPMHQMXMXVWDQGDUGL ]DYUVWXKRWHO LWRX GLMHOXNRMLVHRGQRVL
na stubišta, hodnike i smještajne jedinice.

E 9UVWD$SDUWKRWHO

$SDUWKRWHO MH VPMHãWDMQL REMHNW X NRMHPX VH JRVWLPD SUXåDMX XVOXJH VPMHãWDMD L
GRUXþND D PRJX VH SUXåDWL L GUXJH XJRVWLWHOMVNH XVOXJH 6PMHãWDMQH MHGLQLFH X
DSDUWKRWHOXPRUDMXELWLXVWURMHQHLRSUHPOMHQHWDNRGDJRVWPRåHVDPSULSUHPDWL
MHOR $SDUWKRWHO LPD SULMDPQL KRO X NRMHP MH UHFHSFLMD NXKLQMX L SURVWRULMX ]D
SRVOXåLYDQMHJRVWLMX6YHVPMHãWDMQHMHGLQLFHPRUDMXLPDWLNXSDRQLFX$SDUWKRWHO
PRUD LPDWL QDMPDQMH smještajnih jedinica. Najmanje 51% smještajnih jedinica
PRUDMXELWLDSDUWPDQLLLOLVWXGLRDSDUWPDQLDRVWDOLGLRPRJXELWLVREH

'HSDQGDQVD$SDUWKRWHOD
$SDUWKRWHO PRåH LPDWL GHSDQGDQVX 'HSDQGDQVD DSDUWKRWHOD MH JUD HYLQVNL
]DVHEDQ GLR NRML VH QDOD]L X QMHJRYRP EOLåHP RNUXåHQMX 1DMPDQMH
smještajnih jedinica u depandansi aparthotela moraju biti DSDUWPDQL LLOL VWXGLR
DSDUWPDQLDRVWDOLGLRPRJXELWLVREH'RUXþDNLGUXJHXJRVWLWHOMVNHXVOXJHDNR
LKDSDUWKRWHOSUXåDJRVWXVHSUXåDMXXDSDUWKRWHOX1DGHSDQGDQVXDSDUWKRWHOD
RGJRYDUDMXüHVHSULPMHQMXMXSURSLVDQLVWDQGDUGL LPLQLPDOQLXYMHWLL]JUDGQMH L
to posebno u dijelu koji se odnosi na stubišta, hodnike i smještajne jedinice.


F 9UVWD7XULVWLþNRQDVHOMH

7XULVWLþNR QDVHOMH MH VPMHãWDMQL REMHNW X NRMHPX VH JRVWLPD SUXåDMX XVOXJH
VPMHãWDMDDPRJXVHSUXåDWLLGUXJHXJRVWLWHOMVNHXVOXJH7XULVWLþNRQDVHOMHLPD
smještajne jedinice sobe i/ili hotelske apartmane (suite). Obvezno mora gostima
SUXåDWL XVOXJH GRUXþND 7DNR HU WXULVWLþNR QDVHOMH PRUD RVLJXUDWL JRVWX
PRJXüQRVW EDYOMHQMD VSRUWRP LLOL GUXJLP REOLFLPD UHNUHDFLMH QD RWYRUHQRP
SURVWRUXSULODJR HQLPDVSHFLILþQLPXYMHWLPDGHVWLQDFLMH
7XULVWLþNRQDVHOMHMHIXQNFLRQDOQDFMHOLQDNRMXþLQLYLãHVDPRVWDOQLKJUD HYLQD]D
UD]OLþLWHQDPMHQHYLVLQHQDMYLãHGRWULHWDåH UHFHSFLMDVPMHãWDMJRVWLMXSUHKUDQD
LGUXJLVDGUåDML
7XULVWLþNLPQDVHOMHPXFMHOLQLXSUDYOMDXJRVWLWHOMNRMLSRVOXMHWXULVWLþNLPQDVHOMHP
EH] RE]LUD QD WR ãWR XQXWDU WXULVWLþNRJ QDVHOMD X VDPRVWDOQLP SRVORYQLP
REMHNWLPD SURVWRULMDPD L SURVWRULPD PRJX SRVORYDWL L GUXJH SUDYQH LLOL IL]LþNH
RVREH NRMH REDYOMDMX UD]QH GMHODWQRVWL XJRVWLWHOMVNH WXULVWLþNH WUJRYDþNH
IUL]HUVNHLGU 7XULVWLþNRQDVHOMHPRUDLPDWLSULMDPQLKROVUHFHSFLMRPVPMHãWDMQH
MHGLQLFH NRMH VYH PRUDMX LPDWL NXSDRQLFX NXKLQMX EODJRYDRQLFX VSRUWVNH
VDGUåDMH LLOL RGJRYDUDMXüH VDGUåDMH RYLVQR R SULURGQLP PRJXüQRVWLPD
GHVWLQDFLMH
Smještajne jedinice u WXULVWLþNRP QDVHOMX PRJX ELWL VREH KRWHOVNL DSDUWPDQL
VXLWH VWXGLRDSDUWPDQLLDSDUWPDQL

8WXULVWLþNRPQDVHOMXPRJXVHQDOD]LWLLVPMHãWDMQLREMHNWLYUVWHKRWHODSDUWKRWHO
WXULVWLþNLDSDUWPDQLLLOLNDPSNRMLVHNDWHJRUL]LUDMX]DVHEQR

6DPRVWDOQH JUD HYLQH X NRMLPD VH QDOD]H VPMHãWDMQH MHGLQLFH X WXULVWLþNRP
QDVHOMX PRJX VH QD]LYDWL NRPHUFLMDOQLP QD]LYLPD EXQJDORY SDYLOMRQ YLOD L VO L
kao takve oglašavati i isticati u cjenicima.

G 9UVWDWXULVWLþNLDSDUWPDQL

7XULVWLþNL DSDUWPDQL MH VPMHãWDMQL REMHNW X NRMHP VH JRVWLPD REYH]QR SUXåDMX
usluge smještaja u smještajnim jedinicama XVWURMHQLP L RSUHPOMHQLP WDNR GD
JRVWPRåHSULSUHPDWLMHOD 6PMHãWDMQLREMHNWWXULVWLþNLDSDUWPDQLMHIXQNFLRQDOQD
FMHOLQDNRMXþLQLYLãHVPMHãWDMQLKMHGLQLFDVPMHãWHQLKXMHGQRMLOLYLãHVDPRVWRMHüLK
JUD HYLQD NRMH VH NRULVWH ]D WXULVWLþNH QDPMHQH 6PMHãWDMQL REMHNW WXULVWLþNL
apartmani ima: recepciju i smještajne jedinice koje sve moraju imati kupaonicu.
6PMHãWDMQH MHGLQLFH PRJX ELWL VWXGLR DSDUWPDQL LLOL DSDUWPDQL 3RVWRMHüL
VPMHãWDMQLREMHNWQHPRUDLPDWLUHFHSFLMXDNRXVOXJHUHFHSFLMHJRVWLPDSUXåDX
nekom od drugih vrsta smještajnih objekata koje se nalaze u neposrednoj blizini.

H 9UVWD3DQVLRQ

3DQVLRQ MH VPMHãWDMQL REMHNW X NRMLPD VH JRVWLPD REYH]QR SUXåDMX XVOXJH
VPMHãWDMDVSUHKUDQRPDPRJXVHSUXåDWLLGUXJHXJRVWLWHOMVNHXVOXJH3DQVLRQ
MHVDPRVWRMHüDJUD HYLQDNRMDLPDUHFHSFLMXVPMHãWDMQHMHGLQLFHEODJRYDRQLFX
i kuhinju. Smještajne jedinice u pansionu su sobe i/ili hotelski apartmani (suite).
Sve smještajne jedinice moraju imati kupaonicu.

I 9UVWD*XHVWKRXVH

Guest house je smještajnLREMHNWNRMLþLQHMHGQDLOLYLãHVDPRVWDOQLKJUD HYLQDLOL
GLMHORYD JUD HYLQD X NRMHP VH JRVWLPD REYH]QR SUXåDMX XVOXJH VPMHãWDMD V
SUHKUDQRPDPRJXVHSUXåDWLLGUXJHXJRVWLWHOMVNHXVOXJH
Guest house ima recepciju, smještajne jedinice, blagovaonicu i NXKLQMX
Smještajne jedinice su sobe i/ili hotelski apartmani (suite). Ako smještajne
MHGLQLFHQHPDMXNXSDRQLFXWDGDQDLVWRMHWDåL]DGYLMHVPMHãWDMQHMHGLQLFHPRUD
ELWLMHGQD]DMHGQLþNDNXSDRQLFD
8 YUVWX *XHVW KRXVH PRåH VH UD]YUVWDWL VYDNL SRVWRMHüL XJRVWLWHOMVNL REMHNW NRML
RSUHPRPLXVWURMHPQHLVSXQMDYDXSRWSXQRVWLXYMHWHXWYU HQH]DQHNXRGYUVWD
smještajnih objekata.

2SüLPLQLPDOQLXYMHWL]DVPMHãWDMQHREMHNWHL]VNXSLQH³KRWHOL´

6PMHãWDMQL REMHNWL PRUDMX ELWL L]JUD HQL XUH HQL L RSUHPOMHQL GD RPRJXüXMX
QHVPHWDQRLVLJXUQRNUHWDQMHLERUDYDNJRVWLMXL]DSRVOHQRJRVREOMDQHVPHWDQ
SULMHQRV VWYDUL SURSLVDQR XVNODGLãWHQMH L þXYDQMH UREH QDPLUQLFD L SLüD X FLOMX
QHVPHWDQRJRGYLMDQMDXVOXåQRJLLOLSURL]YRGQRXVOXåQRJUDGQRJSURFHVD
6YLVPMHštajni objekti iz skupine “hoteli” moraju ispunjavati minimalne uvjete da
ELPRJOLREDYOMDWLUHJLVWULUDQXGMHODWQRVWLWR
LVWLFDWLR]QDNXYUVWXNDWHJRULMXLQD]LYREMHNWD
RGUåDYDWLLVSUDYQRVWLIXQNFLRQDOQRVWXUH DMDLRSUHPH
LQVWDOLUDWL]YXþQXL]ROLUDQRVWSURVWRULMD
SULNOMXþDNQDHOHNWULþQXPUHåX
WHOHIRQVNLSULNOMXþDN
UDVSRODJDWLWRSORPLKODGQRPYRGRP
]EULQMDYDQMHRWSDGDND
]DãWLWDRGSRåDUD
zaštita od prašine
JULMDQMHSURVWRULMDGR & QLMHREYH]D]DREMHNWHNRMLUDGHVDPROMHWL
XQXWDUQMD YLVLQD SURVWRULMD RG SRGD GR VWURSD ]D ERUDYDN JRVWLMX
EODJRYDRQLFD L GUXJH SURVWRULMH ]D XVOXåLYDQMH JRVWLMX NXKLQMD FHQWUDOQD
SULSUHPQLFD]DREUDGXQDPLUQLFDPRUDELWLQDMPDQMHP
u smještajnim jedinicama (kupaonica, sobe i/ili apartmani YLVLQDRGSRGDGR
VWURSDPRUDELWLQDMPDQMHP

Modul smještajnih jedinica objekata iz skupine ”hoteli”

Ukupna korisna površina smještajnih jedinica u smještajnom objektu naziva se
modul. Moduli smještajnih jedinica propisani su ovisno o vrsti i kDWHJRULML
smještajnog objekta.

0RGXOL
0RGXO VREH þLQL XNXSQD SRYUãLQD SUHGSURVWRUD VSDYDüHJ GLMHOD VREH L
NXSDRQLFH

0RGXO KRWHOVNRJ DSDUWPDQD VXLWH þLQL XNXSQD NRULVQD SRYUãLQD
SUHGSURVWRUD SURVWRULMD ]D VSDYDQMH SURVWRULMH ]D ERUDYDN L NXSDRQLFH L
]DVHEQRJ]DKRGDDNRMHSURSLVDQ
0RGXO VWXGLR DSDUWPDQD þLQL XNXSQD SRYUãLQD SUHGSURVWRUD SURVWRULMH X
NRMRM MH GLR QDPLMHQMHQ VSDYDQMX ERUDYNX EODJRYDQMX L NXKDQMX WH
NXSDRQLFH
0RGXO DSDUWPDQD þLQL XNXSQD SRYUãLQD SUHGSURVWRUD SURVWRULMH ]D
VSDYDQMHSURVWRULMH]DERUDYDNEODJRYDQMHLNXKDQMHNXSDRQLFHL]DVHEQRJ
]DKRGDDNRMHSURSLVDQ

Minimalni moduli (korisne površine) smještajnih jedinica su moduli koji su
SURSLVDQL ]D QDMQLåX NDWHJRULMX SRMHGLQH YUVWH VPMHãWDMQRJ REMHNWD 'D EL VH
smještajni objekt mogao razvrstati u pojediQX YUVWX RVLP RVWDOLK SURSLVDQLK
XYMHWDPRUDLVSXQMDYDWLLXYMHWHPLQLPDOQRJPRGXOD

Tablica 2.:MINIMALNI MODULI (ukupna korisna površina smještajne jedinice)

.DWHJRULMD .DWHJRULMD .DWHJRULMD .DWHJRULMD

P P P P
62%$
MHGQRNUHYHWQD
GYRNUHYHWQD
+27(/6.,

$3$570$1
678',2

$3$570$1
GYLMHRVREH
WULRVREH
þHWLULRVREH
$3$570$1
MHGQDSURVWRULMD

]DVSDYDQMH
GYLMHSURVWRULMH

]DVSDYDQMH
WULSURVWRULMH

]DVSDYDQMH
8QXWDUQMD
NRULVQDYLVLQD
P P P P
RGSRGDGR
VWURSD

.DSDFLWHW VPMHãWDMQRJ REMHNWD XWYU XMH VH SUHPD EURMX VPMHãWDMQLK
MHGLQLFDLQMLKRYRPNDSDFLWHWX

9UVWDVREHRGUH XMHVHSUHPDEURMXNUHYHWD

6RE]LURPQDNDSDFLWHWVREDPRåHELWL

MHGQRNUHYHWQD–LPDMHGDQNUHYHW]DMHGQXRVREXLOLIUDQFXVNLNUHYHW
GYRNUHYHWQD–LPDGYDNUHYHWD]DMHGQXRVREXLOLIUDQFXVNLNUHYHW

'RGDWQLNDSDFLWHWVREH

6REDPRåHLPDWLGRGDWQLNDSDFLWHWNRMLPRåHELWL

u jednokrevetnoj sobi: još jedan dodatni krevet,
u dvokrevetnoj sobi: najviše dva dodatna kreveta ili MHGDQGRGDWQLNUHYHW]D
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Skupina “kampovi” i druge vrste ugostiteljskih objekata za smještaj

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Europa je gotovo riješila sekundarne probleme u kamping segmentu i sada se

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Takva naselja s izmijenjenom fizionomijom sve više dobivaju naziv holiday park.
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Planinarski dom ima smještajne jedinice, prostor za pripremanje jela i prostoriju
]D]DMHGQLþNi boravak. Smještajne jedinice su sobe ili spavaonice. Prostorija za
]DMHGQLþNLERUDYDNPRåHVHNRULVWLWLNDRSURVWRULMD]DXVOXåLYDQMH

/RYDþNLGRP

/RYDþNLGRPMHXJRVWLWHOMVNLREMHNWXNRMHPVHJRVWXSUXåDMXXVOXJHVPMHãWDMDL
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SULSUHPDQMHMHODLSURVWRULMD ]D ]DMHGQLþNLERUDYDN6PMHãWDMQHMHGLQLFHVXVREH
LOLVSDYDRQLFH3URVWRULMD]D]DMHGQLþNLERUDYDNPRåHVHNRULVWLWLNDRSURVWRULMD]D
XVOXåLYDQMH

2.6. Skupina “restorani”

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]GUDYOMDNREMHNWEU]HSUHKUDQH

5HVWRUDQ

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SLüDLSULSUHPDMXLXVOXåXMXQDSLFL

'YDVXRVQRYQDWLSDUHVWRUDQD

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XRELþDMHQRPVOLMHGXWHMHODSRQDUXGåEL aODFDUWH

5HVWRUDQXNRMHPVHJRVWXXVOXåXMXVDPRMHODSRQDUXGåEL

5HVWRUDQ PRUD LPDWL EODJRYDRQLFX LOL SURVWRULMX ]D XVOXåLYDQMH V QDPMHãWDMHP
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NRQREDUVNXSULSUHPQLFX

*RVWLRQLFD

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]DKRG]DJRVWH

2.7. Skupina “barovi”

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3RGULMHWOREDUD

Gostionice zvane taverne postojale su još u staro doba. One su preWHþD
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$PHULFL

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“bar” i današnjeg bara –VWROMHüDSRVWRMLRJURPQDUD]OLND8GDYQRMSRþHWQRM
fazi razvoja i poslovanja, bar se sastojao od jedne “tezge” (buffet) i barijere koja
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brzinu popilo, malo porazgovaralo i išlo dalje za svojim poslom. U prvim
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stoga, od tog vremena, pa i sada, za rakiju upotrebljava naziv “Aqua vitae” –WR
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3RGULMHWORPLMHãDQLKSLüD

1DMVWDULMLPEDUVNLPPLMHãDQLPSLüHPNRMHVSDGDXNDWHJRULMX³$PHULFDQ drinks”
smatra se “Julep” koje se spominje u jednoj kuharskoj knjizi iz 1540. godine.
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“Cocktails” i “Flips” novijeg su vremena, stara nešto više od 250 godina. ** 9
'DQDVVHNRNWHOLXEUDMDMXPH XNUDWNDSLüD ³VKRUWGULQNV´ DSULSUHPDMXVHQDWUL
UD]OLþLWDQDþLQD

D WUHVXüLXPMHãDþX 6KDNHUX
E PLMHãDMXüLXEDUVNRMþDãL 0L[JODVV
F PLMHãDMXüLXþDãLXNRMRMVHLXVOXåXMH

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'5,1.6 L RQH NRML VH SLMX SRVLMH MHOD – $)7(5 ',11(5 '5,1.6 3RMHGLQH
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MHOD WUHED XVOXåLWL VXKH NRNWHOH – EH] VODWNLK VDVWRMDND þLPH VH RSWLPDOQR
SREX XMHåHOMD]DMHORP

Primjer iz prakse “American bara”: Cocktail (koktel) “invazija” na Europu

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NDGD je Europa nadmašila svijet u suvremenoj izgradnji i opremi barova, a
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imamo tendenciju da se za naziv bar u novije vrijeme upotrebljava naziv “Diele”.
Za razvoj današnjeg bara, WUHED QDSRPHQXWL GD QDVWDQNRP YHüLK JUDGRYD X
$PHULFL SRUDVWRP åLYRWQRJ VWDQGDUGD UD]YRMHP NXOWXUH ]DSRþLQMH SURFYDW
“American bara”. Do dolaska i primjene prohibicije 1920. godine barovi su u
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L]PH XRVWDORJSULSUDYOMDODLUD]QDPLMHãDQDSLüD

U Europi je, stoga, nastala prava “coctail (koktel)invazija” za vrijeme Prvog
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SULUXþQLN ]D PLMHãDQMH SLüD – “Bartenders guide” i s njim pošao na turneju po
(XURSLJGMHMHGUåDRSUHGDYDQMDLGHPRQVWULUDRPLMHãDQMHEDUVNLKSLüD

Što je zapravo “cocktail” (koktel) i kako je nastao?

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WRPH ãWR VX VH VYRMHYUHPHQR SULUH LYDOH ERUEH SLMHWORYD X 6MHGLQMHQLP

$PHULþNLP 'UåDYDPD %LR MH RELþDM GD VH SR ]DYUãHWNX WDNYLK ERUEL D X þDVW
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LPDRSLMHWORYUHS–SLMHWODJXELWQLND

0H XWLP ELWQR MH VOLMHGHüH 9ODVQLN SLMHWODpobjednika, nakon završene borbe
SLMHWORYDLPDRMHSUDYRL]DGDWDNSUHGVYLPX]YDQLFLPDSLMHWOXJXELWQLNXLãþXSDWL
UHS L WDM WURIHM ]DOLWL GREURP NDSOMLFRP 3R]LY QD SLüH VYLP X]YDQLFLPD –
SURPDWUDþLPD ERUEH SLMHWORYD MH JODVLR ³/(7 86 +$9( $ '5,1. 21 7+(
COCK’S TAIL”.

.DYDQD

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MHOD
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MHOD

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&DIIHEDU

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3LYQLFD

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%XIIHW

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MHOD
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.UþPD

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.RQRED

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.OHW

.OHW MH XJRVWLWHOMVNL REMHNW X NRMHPX VH SUHWHåLWR XVOXåXMX YLQR L UDNLMD L] WRJD
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VHXVOXåLYDWLLGUXJDSLüD

6NXSLQD“catering objekti”

6NXSLQX³FDWHULQJREMHNWL´þLQHRYHYUVWHXJRVWLWHOMVNLKREMHNDWD

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Tablica 4.: HOTEL “TOKIOIMPERIAL”: Struktura ukupnog prihoda:

8JRGLQLKRWHOMHRVWYDULRXNXSQLSULKRGRGPLOLMXQD
Vmještaj/sobe PLOLMXQD
EDQNHWLSRVOVNXSRYLVYHþDQHSULJRGH PLOLMXQD
UHVWRUDQLLEDURYL PLOLMXQD
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67$1'$5',,67$1'$5',=$&,-$88*267,7(/-6798

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mjesta, regije ili zemlje. O sveukupnome kapacitetu objekata za smještaj,
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posebno europskih, kako bismo primjenom standarda više razine stvorili
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(XURSVNHXQLMHozakonjena “Pravilnikom o razvrstavanju, minimalnim uvjetima i
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je propisana kvaliteta, odnosno da znaju dovoljno što od njihovih usluga gost
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prijedlozi prihvate i realiziraju, da se prizna kritika i loši poslovni ili proizvodni
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timskom radu. Da bi Quality Circle bio uspješan mora ga u potpunosti prihvatiti
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poboljšanje svojih proizvoda i usluga (Verbesserungsvorschläge). To su prvi
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spomenemo Japan da se u našim mislima stvori perfekcija o japanskim
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usavršavati pa i oni umiru, a s druge strane poboljšanja proizvoda i usluga jesu
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hotela širom svijeta.

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1.Smještajni objekti –REMHNWLXNRMLPDVHSUXåDMXXVOXJHVPMHãWDMD
SUHKUDQHSLüDQDSLWDNDLVODVWLFD

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SLüDQDSLWDNDLVODVWLFD

&DWHULQJREMHNWL–REMHNWLXNRMLPDVHSULSUHPDMXMHODVODVWLFHSLüDL
QDSLFL]DNRQ]XPLUDQMHQDGUXJRPPMHVWXVDLOLEH]XVOXåLYDQMD

6OLMHGHüL SUDNVX YHüLQH ]HPDOMD ³3UDYLOQLNRP R PLQLPDOQLP XYMHWLPD
razvrstavanju i kategorizaciji ugostiteljskih objekata” NN 57/95, 110/96 i 6/98 i
“Pravilnikom o razvrstavanju, kategorizaciji, posebnim sWDQGDUGLPD L SRVHEQRM
kvaliteti smještajnih objekata iz skupine hoteli” NN 48/2002, na europskim
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za smještaj:

D iz skupine “hoteli”,
E iz skupine “kampovi”.

8JRVWLWHOMVNLVHREMHNWL]DSUHKUDQXQHNDWHJRUL]LUDMXLWR

D iz skupine “restorani”,
E iz skupine “barovi”,
F iz skupine “catering”

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GD NDWHJRULMD RGUH XMH UD]LQX NYDOLWHWH QH NDR QHNX HJ]DNWQX YULMHGQRVW YHü X
VPLVOX SULKYDWOMLYLK YULMHGQRVWL 8 WRP MH VPLVOX L]UD HQD NODVLILNDFLMD L QRYD
NDWHJRUL]DFLMD X 5HSXEOLFL +UYDWVNRM D QDM]QDþDMQLMD QRYRVW X RGQRVX QD
GRVDGDãQMD UMHãHQMD þLQL XNOMXþLYDQMH XVOXJD NDR REYH]QRJ HOHPHQWD L NRG

PLQLPDOQLKXYMHWDL]JUDGQMHLRSUHPHXJRVWLWHOMVNLKREMHNDWDLNRGNDWHJRUL]DFLMH
7R MH XþLQMHQR ]ERJ WRJD ãWR L GUXJH HXURSVNH ]HPOMH XJRVWLWHOMVNX XVOXJX
XNOMXþXMX NDR ELWQL HOHPHQW D NDGD MH NYDOLWHWD X SLWDQMX XVOXJD LPD JRWRYR
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a) Kategorizacija smještajnih objekata iz skupine “hoteli”

8VNXSLQLKRWHOLNDtegoriziraju se sve propisane vrste smještajnih objekata. Svaki
VPMHãWDMQL REMHNW NDWHJRUL]LUD VH SRMHGLQDþQR 1DMQLåD NDWHJRULMD XWYU HQD ]D
pojedinu vrstu smještajnog objekta podrazumijeva minimalne uvjete koji
RGUH XMXWXYUVWXREMHNWD]DVPMHãWDM

Smještajni objekti iz skupine “hoteli“ kategoriziraju se u kategorije ovisno o
XUH DMLPDRSUHPLXUH HQMXXVOXJDPDRGUåDYDQMXLRVWDOLPHOHPHQWLPD

6PMHãWDMQLREMHNWLL]VNXSLQH³KRWHOLŃDWHJRUL]LUDMXVHXVOMHGHüHNDWHJRULMH

9UVWD+RWHONDWHJRUL]LUDVHXþHWLULNDWHJRULMH
GYLMH]YMH]GLFH
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GYLMH]YMH]GLFH
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SHW]YMH]GLFD

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GYLMH]YMH]GLFH
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SHW]YMH]GLFD

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VWDQGDUG
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VWDQGDUG
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Depandansa koja pripada smještajnom objektu kategorizira se odgovDUDMXüRP
primjenom elemenata propisanih za kategorizaciju smještajnog objekta kojem
SULSDGD

E 1DþLQR]QDþDYDQMDYUVWHLNDWHJRULMHVPMHãWDMQRJREMHNWD

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VNXSLQH³KRWHOL´MHGLQVWYHQRVXGL]DMQLUDQD1DPHWDOQRMSORþL SRGOR]L VUHEUQR
metalne boje ispisan je naziv i vrsta smještajnRJREMHNWDXWDPQRSODYRMERMLGRN
VXR]QDNH]DNDWHJRULMX–]YMH]GLFHRGQRVQRVWDQGDUGLNRPIRUXVYMHWORSODYRM
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Ako tijekom poslovanja smještajni objekt prestanH LVSXQMDYDWL SURSLVDQH XYMHWH
NDWHJRULMH NRMX LPD LOL DNR QDVWDQX SURPMHQH JOHGH NDSDFLWHWD L VWUXNWXUH
smještajnih jedinica ugostiteljskog objekta, ugostitelj je obvezan podnijeti zahtjev
za novo razmatranje i/ili novu kategorizaciju smještajnog objekta,EH]RGODJDQMD
$NR VH X NDWHJRUL]LUDQRP VPMHãWDMQRP REMHNWX þLQMHQLþQR VWDQMH SURPMHQL WDNR
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QHRYLVQR R ELOR NDNYRP URNX PRåH SRGQLMHWL ]DKWMHY ]D QRYR UD]YUVWDYDQMH X
GUXJXYUVWXLLOLNDtegorizaciju smještajnog objekta u višu kategoriju.

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XYMHWL PRåH VH SURPLMHQLWL L X SRVWXSNX SRQRYQH NDWHJRUL]DFLMH NRML SR
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4.3. Posebni standardi objekata za smještaj iz skupine “hoteli”

.DWHJRUL]LUDQLP VPMHãWDMQLP REMHNWLPD NRML LPDMX GRGDWQH VDGUåDMH RSUHPX L
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D Elementi za posebne standarde za vrstu “hotel”

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8VOXåLYDQMHXVPMHãWDMQXMHGLQLFX
VDWLGQHYQR

Oprema i usluge smještajne jedinice:
1DMPDQMHXNXSQRJ broja smještajnih jedinica
VPRJXüQRãüXGDVHPH XVREQRSRYHåX
'MHþMLNUHYHWLüLOLNUHYHWXQDMPDQMH
od ukupnog broja smještajnih jedinica

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1. Udaljenost hotela od mora najviše 300m

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Smještajne jedinice s pogledom na more; najmanje 40%
od ukupnog broja smještajnih jedinica
6PMHãWDMQHMHGLQLFHVWHUDVRPLOLEDONRQRPLOLOR RP
najmanje 50% od ukupnog broja smještajnih jedinica


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E 8WYU LYDQMHSRVHEQHNYDOLWHWH³4´ objekata iz skupine “hoteli”

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Što je ugostiteljski standard?
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A. Holjevac navodi da je “standard propis kako nešto treba izgledati, odnosno
SURSLV NDUDNWHULVWLND NRMH PDWHULMDO SURL]YRG LOL XVOXJD WUHEDMX LPDWL LOL
zadovoljavati.”

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kriterij postupka donošenja investicijske odluke o gradnji ugostiteljskog objekta,
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35,0-(5,=35$.6(
Novootvoreni “MERCURE HOTEL SEESTERN” u DüVVHOGRUIX SULSDGD IUDQFXVNRP
hotelskom lancu “ACCOR+27(/6´2YRMHKRWHOWRJODQFDX1MHPDþNRMDLPDLK
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Tablica 7.: Novootvoreni “MERCURE HOTEL SEESTERN” u Düsseldorfu;

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Nakon dugogodišnje prakse koja je ukazala na niz nedostataka tradicionalnih
metoda, ocjene investicijskog projekta (kao što je metoda otplate, metoda
QDMYHüHJ SURILWD PHWRGD SURVMHþQRJ SURILWD X VYLMHWX VX VH SRþHOH VYH YLãH
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Diskontna metoda ocjene investicijskog ulaganja je neto sadašnja vrijednost
projekta. A. Kuyvenhoven ukazuje da se neto sadašnja vrijednost projekta
definira kao zbroj vrijednosti godišnjih neto primitaka u ekonomskom toku
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YULMHGQRVW139
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Godišnji anuitet = 2.000.000,00 x 0,15582009 = 311.640,18 kn
Godišnji anuitet = 311.640,18 kn

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Banka nam je odobrila kredit za proširenje restorana:
• L]QRVNUHGLWD
• kamata 13% godišnje
• URNRWSODWHJRGLQD
,]UDþXQDMWHL]QRVJodišnjeg anuiteta:

Godišnji anuitet = 950.000,00 x 0,28431454 = 270.098,81 kn

Godišnji anuitet = 270.098,81 kn

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Godišnja kamatna stopa iznosi 8 %.

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Unije. Tako je objavljen “Pravilnik o razvrstavanju, minimalnim uvjetima i
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“image” NOVOM HOTELU, a široki krug gostiju dobro zna što je razlika kvalitete
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Suština standarda i standardizacije ima za cilj smanjenje troškova u izgradnji
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definira racionalizaciju kao “izbor pravog puta i proces rada u cilju smanjenja
neposrednih troškova i vremena gradnje, pojednostavljenje odvijanja radnog
procesa u vršenju hotelskih usluga”.

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i za širu destinaciju (cesta, struja, voda i drugo), pa troškove gradnje nisu
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JUDGVNLKRWHOLVXGMHOXMXVDXXNXSQRMVWUXNWXULL]JUD HQLKKRWHOD

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XYMHWH]DJUDGQMXXJRVWLWHOMVNLKREMHNDWD

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7$%/,&$7LSEURMLSRVWRWDNVREDSUHPDYUVWLKRWHOD

MHGQRNUHYHWQH
7LSKRWHOD GYRNUHYHWQHVREH
VREH
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Odmorišni hoteli
/MHþLOLãQLKRWHOL

,] QDYHGHQLK MH SRGDWDND YLGOMLYR GD MH ]D WUDQ]LWQH KRWHOH SRWUHEQR RNR
jednokrevetnih soba u odnosu na sveukupni kapacitet, dok je za odmorišne
JRVWHSRWUHEDQPDQMLEURMMHGQRNUHYHWQLKVREDWMXRGQRVXQDVYHXNXSDQ
VPMHãWDMQL NDSDFLWHW =D JUDGQMX OMHþLOLãQLK NDSDFLWHWD SRWUHEQR MH X SURMHNWQRP
]DGDWNX GHILQLUDWL RNR MHGQRNUHYHWQLK VRED X RGQRVX QD VYHXNXSQL
NDSDFLWHW


6WDQGDUGLJUDGQMHKRWHOD

6WDQGDUGLL]JUDGQMHXJRVWLWHOMVNLKREMHNDWD RVLPL]ERUDORNDFLMHDUKLWHNWRQVNRJ
REOLNRYDQMD L XNODSDQMD REMHNWD X SURVWRU L]UDGH SUHGLQYHVWLFLMVNH VWXGLMH V
ekonomskom analizom i utjecaja gradnje objekta na okoliš), podrazumijeva
L]UDGX SURMHNWQH GRNXPHQWDFLMH LGHMQL L L]YHGEHQL SURMHNW WH RGUH XMX WLS
NDWHJRULMXLYHOLþLQXREMHNWD
5DVSUDYOMDMXüLRVWDQGDUGLPD]DJUDGQMXLRSUHPDQMHKRWHOD%UDQLPLU-DNRSRYLü
QDYRGLGDRQLSRGUD]XPLMHYDMX³XQXWDUQMHREOLNRYDQMHVDGUåDMDLSURVWRUD VREH
NXSDRQLFH KRGQLFL JODYQL KRO DSHULWLY EDURYL UHVWRUDQL EDQNHWQH GYRUDQH
NXKLQMX VODVWLþDUQLFX VNODGLãWD KUDQH SLüD L RVWDORJ JDUGHUREH ]D RVREOMH
JDUDåHSURVWRUWHKQLþNHRSUHPHNOLPDXUH DMDNRWORYQLFHXUHGD]DXSUDYXWH
SUHPD SRWUHEL L RVWDOH VDGUåDMH X KRWHOX 2QL VH PRUDMX LVFUSQR RSLVDWL X
projektnom Aut zadatku jer posrijedi je pravilno iskorištavanje svakog centimetrD
prostora”.

D +RWHOVNLKRONDR³SURPHWQRþYRULãWH´

9HOLþLQDLRSUHPOMHQRVWKRWHOVNRJKROD]DYLVLRLQVWDOLUDQRPNDSDFLWHWXSURPHWX
JRVWLMXPMHVWXORNDFLMLWLSXLNDWHJRULMLKRWHOD7R]QDþLGDMHYHOLþLQDKRODXYLMHN
HNYLYDOHQWQDYHOLþLQL NDSDFLWHWX KRWHOD
*OHGH IXQNFLRQDOQRJ UDVSRUHGD SURVWRUD XJUDGQMH RSUHPH L XUH HQMD KRWHOVNL
VHKROPRåHSRGLMHOLWLX³SURPHWQX]RQX´VDþHWLULSURPHWQDUDVNULåMDLWR

3URVWRUSULKYDWDJRVWD SULMDP
3URVWRU]DERUDYDNJRVWLMX
3URVWRU]DLVKUDQXJRVWLMX
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• 9HOLþLQDNDWHJRULMDWLSLORNDFLMD
• =QDþDM³LPDJH´KRWHODLQMHJRYLKSRVMHWLWHOMD
• Društveni i poslovni status.

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navodi da “standardi definiraju:

7cv
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>? ij<.!&$&" ' b!X{ US=2&WW3

D vrste namještaja, opremu za sve prostore u hotelu, vrstu rasvjete
SUHPD VWDQGDUGLPD X JUDGQML KRWHOVNLK NXüD X VYLMHWX 1D RVQRYL
L]UD HQLK SURMHNWQLK GRNXPHQWDFLMD FLMHOD VH NRQVWUXNFLMD KRWHOD V
RSUHPRP SRYMHUDYD L]YR DþX NRML REDYOMD SULSUHPH ]D L]UDGX VYLK
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KRWHOVHL]UD XMHXWYRUQLFDPDLWRXQDMNUDüHPURNX
E YUVWXNYDOLWHWXLNROLþLQXLQYHQWDUD]DSRWUHEHVYLKKRWHOVNLKVDGUåDMD
UHFHSFLMD GRPDüLQVWYR NXKLQMD UHVWRUDQL EDURYL EDQNHWQH
GYRUDQH SUDRQLFH UXEOMD NHPLMVND þLVWLRQLFD SULERU ]D MHOR
SRUFXODQ VWDNOR SRPDJDOD ]D VHUYLV VWROQR L SRVWHOMQR UXEOMH
NXKLQMVNLLQYHQWDULVODVWLþDUQLFH

F 2EOLNRYDQMH VYLK YUVWD SDSLUQLK VWDQGDUGD L GUXJLK SUHGPHWD ]D UDG
hotela (mape za sobe, papir, omotnice, blokovi, olovke, šibice,
MHORYQLFL YLQVNH NDUWH VDSXQ PLULVQL SUHGPHWL DPEDODåD VREQL
UXþQLFLUDþXQLXUHVWRUDQLPDVREQRSRVOXåLYDQMHNDUWRQ³QHVPHWDM´
]D VREH LQIRUPDFLMH R WHOHIRQVNLP EURMHYLPD X KRWHOX YUHüLFH ]D
UXEOMH OXQFK SDNHWL R]QDNH ]D RVREOMH KRWHOD XSXWH ]D 79 L UDGLR
UDþXQL ]D PLQLEDU SURSDJDQGL PDWHULMDO FMHQLFL KRWHOVNLK VRED WH
GUXJLSRWUHEQLPDWHULMDOLNRMLQRVHR]QDNHKRWHOD ORJRWLSLOLDPEOHP

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VYLMHWX SD VX QDNRQ JUD HYLQVNLK WYUWNL L RQL VKYDWLOL GD VH XYRGH VWDQGDUGL X
L]JUDGQML A0XJRVWLWHOMVNLK REMHNDWD DOL LVWR WDNR L VWDQGDUGL]DFLMH RSUHPH L
LQYHQWDUD
~

Najdalje su u tome otišli hotelski lanci, koji imaju svoje pogone za proizvodnju
VWDQGDUGL]LUDQHRSUHPHXVYLPSRYH]DQLPKRWHOVNLPREMHNWLPD8WRPVHVPLVOX
XYRGHVWDQGDUGL]DFLMHSRVHEQR]DVREHNXSDRQLFHLQYHQWDURSUHPXLGUXJR

6WDQGDUGLXUH HQMDLRSUHPHKRWHOVNHVREH

,DNR JRVW LVND]XMH LQWHUHV ]D VYH VDGUåDMH L SURVWRUH KRWHOD LSDN MH ]D KRWHOVNX
VREX QMHJRY LQWHUHV QDMYLãL 1DLPH JRVW VWROMHüD ãWR VH WLþH XUH HQMD
RSUHPH L VDGUåDMD VREH SRWSXQR MH UD]PDåHQ -HGQD NODVLþQR XUH HQD VRED
EH] GRGDWQH RSUHPH DGHNYDWQH QRYRP YUHPHQX NRG JRVWLMX L]D]LYD RGERMQRVW
SULXOD]XXVREX
2GPDK SRþLQMHPR VD ]LGQLP WDSHWDPD -HGDQ VXYUHPHQR YR HQ KRWHO WUHED
LPDWL GYLMH YUVWH VRED -HGQX VREX NRMD MH RERMHQD L GUXJX NRMRM VX ]LGRYL
REORåHQL WDSHWDPD GD EL JRVW PRJDR ELUDWL =DWLP SLWDQMH SRGQLK REORJD VREH
YUVWH RSUHPH ]DYMHVD UDVYMHWH GR NRPELQDFLMH ERMD 6YH WR WUHED VWYDUDWL
DWPRVIHUXLSRYROMDQDPELMHQW
Propisani standard u prvokategorniku (5 zvjezdica) u hotelu “Graf Zeppelin” koji
pripada hotelskom lancu “SteigenbergerHotelgesellschaft”, (u Stuttgartu), bio je,
SULPMHULFHWULERMHXNXSDRQLFLVREHLWRXVYLPKRWHOLPDNRMLSULSDGDMXODQFXMHU
LERMHVWYDUDMXXJRGDQDPELMHQW]DPLUDQRGPRU
'DNOH DWPRVIHUD X SURVWRUX L UDVSRORåHQMH JRVWD YHOLNLP GLMHORP ]DYLVH R
NRPSR]LFLMLERMDRSUHPHLXUH HQMXLQWHULMHUDKRWHOD2SüHQLWRVHPRåHND]DWLGD
MH KRWHO VD VYLP VYRMLP SURVWRULPD VDGUåDMLPD L SRQXGRP ]DSUDYR PMHVWR
VXVUHWDVOMXGLPDLVWYDULPD

1DNRQ L]JUDGQMH KRWHOD MHGDQ RG YDåQLMLK HOHPHQDWD RSUHPH MH SRGQD REORJD
JGMH SUHGQRVW LPDMX WHNVWLOQL PDWHULMDOL NRML VH ODNR þLVWH , GUXJR ]D GHNRUDFLMX
VREDLRVWDOLKLQWHULMHUDKRWHODSUHSRUXþDVHXSRWULMHELWLYDWURRWSRUDQWHNVWLO

%LWQLHOHPHQWLVWDQGDUGL]DFLMHRSUHPHVREH

IXQNFLRQDOQRVW QDPMHãWDMD VWDELODQ NUHYHW SLVDüL VWRO VWROLFD
IRWHOMD VWRO L YHüH RJOHGDOR 79 UDGLR SULNOMXþDN ]D WHOHIDNV (
PDLOPRGHPXVRELJRVWD 2XWVRXUFLQJ
XJUD XMHVHRSUHPDLPDWHULMDOLNRMLVHODNRRGUåDYDMX

76
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RSUHPD NRMD MH GDQDV X PRGL VWDUL MHU WUHQXWDþQD PRGD ]QDþL
NUDWNRWUDMQRVWPH XWLPWUHQXWDþQXPRGXWUHEDRJUDQLþLWLVDPR
QDGHNRUDFLMXMHUMHGHNRUDFLMDVYLKLQWHULMHUDKRWHODNUDWNDYLMHND
LPRåHVHþHãüHPLMHQMDWL
NOLPDXUH DM
L]RODFLMD YUDWD L SUR]RUD ELWDQ MH HOHPHQW XGREQRVWL SRVHEQR X
NRQWLQHQWDOQLPLSODQLQVNLPSRGUXþMLPD
UD]QH ERMH L WDSHWL NDR L FMHORNXSQD GHNRUDFLMD VYLK SURVWRUD
KRWHOD]DJRVWDWUHEDELWLXJRGQDDQHDJUHVLYQD
L]UD]LWRXOD]QDYUDWDVREDNRMHVXQDPLMHQMHQHGDPDPDPRUDMX
ELWL RSUHPOMHQD VD W]Y ãSLMXQLPD L VLJXUQRVQRP EUDYRP NOMXþ
ODQþLü

6YDNL KRWHO YRGL HYLGHQFLMX L PHQDGåPHQWX KRWHOD GDMH SRGDWNH R SURVMHþQRM
GXåLQL ERUDYND JRVWLMX $NR SUHYODGDYDMX SUROD]QL WUDQ]LWQL JRVWL NRML VDPR
SUHVSDYDMX X KRWHOX L RGOD]H RQGD WUHED LPDWL VWDELOQX L QHXSDGOMLYX RSUHPX L
namještaj sobe.
$NR JRVWL SURVMHþQR ERUDYH QHNROLNR GDQD MHGDQ WMHGDQ LOL YLãH GRVDGDãQMD
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VREHLWR

EHãXPQLNOLPDXUH DM
GREUHPDGUDFH
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WUHEDSRWUDåLWLGUXJDUMHãHQMD

D SRYUãLQHVREHKRWHODXPRSUHPDLXUH HQMH

=DMHGQRSRVWHOMQXVREX
=DGYRSRVWHOMQXVREX
Višeposteljna soba ima površinu
SRVWHOMQH VREH XYHüDQX SR VYDNRM
GRGDWQRM VWDOQRM SRVWHOML ]D
QDMPDQMHP
Ostakljene površine koje se mogu
RWYRULWL SUR]RUL YUDWD PRUDMX
iznositi najmanje 1/10 površine 2EYH]D]DVYHNDWHJRULMH
VREH
U objektima s više od jednog kata
VYH VREH R]QDþHQH EURMHYLPD X

NRMLPD SUYD ]QDPHQND R]QDþDYD
2EYH]D]DVYHNDWHJRULMH
NDW D RVWDOH ]QDPHQNH EURMHYH
VREDQDLVWRPNDWX
8QXWDUQMD NRULVQD YLVLQD SURVWRUD

VREDPHWDUD

E 3RVWHOMDOHåajne površine –SUHSRUXþDVH

3RVWHOMDOHåDMQD SRYUãLQD ]D RVREX
[FP
=D RVREH [ FP GXSOD IUDQFXVND 2EYH]D]DVYHNDWHJRULMH
SRVWHOMD SULVWXS GXSORM SRVWHOML V REMH
VWUDQH

• 1RüQL RUPDULü L MHGQD VWROLFD SR VYDNRM SRVWHOML VWRO ]D WRDOHWX LOL
SLVDüL VWRO GYLMH SODKWH MDVWXN L MDVWXþQLFD NRML QH VDGUåH VLQWHWLNX
QDMPDQMHSRNULYDþSRSRVWHOMLRUPDU]DJDUGHUREXLYMHãDOLFHSR
SRVWHOMLVWDODN]DNRYþHJHVWURSQDL]LGQDUDVYMHWDWHYLGQRLVWDNQXW
FMHQLN VREH L GUXJLK XVOXJD SURVWLUDþ X] VYDNX SRVWHOMX RVLP X
VREDPDXNRMLPDMHSRGSUHNULYHQWHSLKRPLOLWHSLVRQRP

6REH ]D LQYDOLGH QD VYDNLK VRED
'$ '$ '$ '$
QDMPDQMHSRMHGQDVRED]DLQYDOLGH

8 VYLP QRYRL]JUD HQLP REMHNWLPD ]D VPMHãWDM RUPDU ]D RGMHüX PRUD ELWL
smješten XSUHGSURVWRUQXVREH
Postelje u sobi su standardizirane na površinu od:
[FPVREH]DMHGQXRVREX
[FPVREH]DGYLMHRVREH GXSODIUDQFXVNDSRVWHOMD
6REH PRUDMX LPDWL ]DVWRUH ]D ]DPUDþLYDQMH LOL VOLþQR NRML SRWSXQR LVNOMXþXMX
SULURGQRVYMHWOR

0H XWLP KRWHOL YLãLK NDWHJRULMD D QDURþLWR KRWHOVND XGUXåHQMD L KRWHOVNL ODQFL
RSUHPDMXLQWHULMHUVYRMLKREMHNDWDVYHüLPQRUPDWLYLPD–VWDQGDUGERMD]DYMHVD
stolica, kreveta i cijelog namještaja.
9LVLQD NRULVQRJ SURVWRUD VREH XNOMXþXMH SUHGSURVWRU L NXSDRQLFX MH QDMPDQMH
P ]LGRYL NXSDRQLFH REORåHQL VX NHUDPLþNLP SORþLFDPD QDMPDQMH P RG
SRGD
.XSDRQLFH LPDMX NDGX OHåHüD LOL WXã NDGD +RWHOL V ]YMH]GLFD PRUDMX LPDWL
OHåHüLKNDGDLGYDXPLYDRQLNDELGHLXJUD HQIHQ]DVXãHQMHNRVH
6YL KRWHOL PRUDMX X NXSDRQLFDPD LPDWL XWLþQLFX ]D HOHNWULþQH DSDUDWH L 626
DODUPQLXUH DMDNRQHSRVWRMLWHOHIRQ=DUD]OLNXRGRVWDOLKKRWHODKRWHOVNLODQFL
SULPMHQMXMX YLVRN VWXSDQM VWDQGDUGL]DFLMH L WLSL]DFLMH RSUHPH L XUH DMD X VYLP
VYRMLPKRWHOLPD

3ULPMHULL]SUDNVH
+RWHO$OOHJURX+DQQRYHUX ]YMH]GLFH QDVYDNRPNDWXLPDSRWSXQRGUXJLVWLO
FMHORNXSQHRSUHPHLXUH DMDLWR

na prvom katu u svim sobama i hodniku ima “engleski stil”,
QDGUXJRPNDWXMH³PHNVLþNLVWLO´RSUHPH
QDWUHüHPNDWX³PDuritanski stil” i
QDþHWYUWRPNDWXLPD³PHGLWHUDQVNL´VWLO

VYDND VRED LPD NDEHOVNX 79 L 3D\ 79 SULNOMXþDN QD LQWHUQHW L
WHOHIDNV

+RWHONDRRVQRYQLREMHNW]DVPMHãWDMELWüHLQDGDOMHQDMYLãHWUDåHQLNRULãWHQ8
RYRPUD]PDWUDQMXWUHEDQDJODVLWLGDMHGDQSULVWXSL]JUDGQMLWUHEDMXLPDWLJUDGVNL
hoteli s cjelogodišnjim poslovanjem, a drugi pristup primorski (odmorišni)
RGQRVQR KRWHOL VD VH]RQVNLP SRVORYDQMHP 2VQRYQL QDJODVDN MH XJODYQRP QD
YHOLþLQL NDWHJRULML VDGUåDMX L NRPIRUX 3RVHEQL ]DKWMHY L WUHWPDQ X L]JUDGQML
WUHEDMX LPDWL VDQLWDULMH ORJJLDEDONRQ VRED KRO V UHFHSFLMRP WH SURVWRUL ]D
JRVWH
8JODYQRPVYMHWVNDSUDNVDXND]XMHQDVOMHGHüXVWDQGDUGL]DFLMXRSUHPHLVLWQRJ
LQYHQWDUDXXJRVWLWHOMVWYX SULERU ]DMHORSRUFXODQþDãHRJOHGDOD:&škROMNHL
cjelokupna oprema u kupaonici, rublje, rasvjetna tijela, boje soba i društvenih
SURVWRUD]DYMHVDGL]DMQLQWHULMHUDLGU

6WRJD MH VD VWDQGDUGLPD L VWDQGDUGL]DFLMRP X WXULVWLþNRP XJRVWLWHOMVWYX XVNR
SRYH]DQD L WLSL]DFLMD RSUHPH L LQYHQWDUD MHU WLSL]DFLMD XJRVWLWHOMVNH RSUHPH
GHWHUPLQLUDL]UDGXSRWUHEQRJLQYHQWDUDLRUX D]DUDGSRNDUDNWHULVWLþQRPREOLNX
NRML]DGRYROMDYDLRPRJXüXMHXVWDOMHQRVWRGUH HQHNYDOLWHWH

2GUH LYDQMHRGQRVD SRYUãLQHUDGQRJSURVWRUDNXKLQMHLEODJDYDRQLFH
KRWHOD

.RG LQYHVWLFLMVNLK XODJDQMD X SURVWRU L RSUHPX RGMHOD KUDQH L SLüD SULPMHULFH
NODVLþQD NXKLQMD X KRWHOX PRUD LPDWL VYH SURSLVDQH SURVWRUH L RSUHPX 9HOLþLQD
NXKLQMVNRJ EORND X GRVDGDãQMRM SUDNVL RGUH XMH VH SUHPD YUVWL NDWHJRULML L
NDSDFLWHWXREMHNWD2GQRVL]PH XSURVWRUD]DSRVOXåLYDQMHLNXKLQMVNRJEORNDMH
QDMþHãüHãWR]QDþLGDNXKLQMVNLEORN]DX]LPDSRVOXåQRJSURVWRUD8WRP
VPLVOX SURI , 9XMHYLü QDYRGL GD MH ³]D QRUPDODQ L QHVPHWDQ UDG X NXKLQML
potrebno odrediti površine pojedinih odjeOMHQMDNRMDVHQDOD]HXVDVWDYXNXKLQMH
7LRGQRVLSRLVWRPDXWRUXVXVOMHGHüL
AQ

*ODYQDNXKLQMD
WRSODNXKLQMD
KODGQDNXKLQMD
NDYHNXKLQMD
WRSODLKODGQDVODVWLþDUQLFD
6YHJD

3ULSUHPD
SULSUHPDYRüDLSRYUüD
SULSUHPDPHVD
6YHJD

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3UDRQLFD
SUDRQLFDELMHORJSRVX D
SUDRQLFDFUQRJSRVX D
6YHJD
Kuhinjska skladišta:
1. dnevno skladište
SULUXþQRVNODGLãWH
6YHJD

3UROD]LLJDUGHURED
SUROD]LXNXKLQML
JDUGHURED]DRVREOMH
6YHJD
8.8312

3ULPMHQMXMXüLRYHYHOLþLQHQDYHOLþLQXMHGQRJNODVLþQRJLOLKRWHOVNRJUHVWRUDQDNRML
LPD QD SULPMHU VMHGHüLK PMHVWD QD VYDNR VMHGHüH PMHVWR GROD]L m2
SRYUãLQH GRELYDPRVOMHGHüHYHOLþLQHNXKLQMVNRJEORNDLNXKLQMVNLKRGMHOD

'YRUDQD]DXVOXåLYDQMHVMHGHüLKPMHVWD[Pð
Površina kuhinje 2:1 125 m2
2GWRJD
Glavna kuhinja 69 m2
Odjel pripreme 22 m2
3UDRQLFHELMHORJLFUQRJSRVX D 10 m2
Kuhinjska skladišta 10 m2
Prolazi i garderobe 12 m2
8.8312 125 m2

,] SUHJOHGD YLGLPR GD NODVLþQD NXKLQMD ]DX]LPD YHOLNL SURVWRU ]D UD]OLNX RG
NXKLQMHNRMDNRULVWLLQGXVWULMVNLSULSUHPOMHQXKUDQXXFHQWUDOQRMSULSUHPQLFL
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SRWUHEDQYHOLNEURMYLVRNRVWUXþQLKNDGURYD NXKDUDPHVDUDVODVWLþDUDLGUXJLK ´

5DGQLNDSDFLWHWLLSURSXVQDPRüSURL]YRGQRSRVOXåQLKSURVWRUD

8RGMHOXKUDQHLSLüDKRWHODPRåHGRüLGRQHVNODGDL]PH XLQVWDOLUDQRJ UDGQRJ
NDSDFLWHWD SRMHGLQLK MHGLQLFD NXKLQMH EODJRYDRQLFH WRþLRQLFH LOL EDUD þLMD
SURL]YRGQD RGQRVQR XVOXåQD VSRVREQRVW ]DRVWDMH ]D VSRVREQRãüX RVWDOLK
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ELOR NRMH GMHODWQRVWL R]QDþDYD RGUH HQR UDGQR PMHVWR LOL RGMHO NRML QHPD
XVNOD HQX SURSXVQX PRü V UDGQLP NDSDFLWHWRP RGQRVQR V RVWDOLP UDGQLP
PMHVWLPDLOLRGMHOLPD=ERJWRJDXUDGQRPSURFHVXSURL]YRGQLKLSRVOXåQLKRGMHOD
GROD]L GR RGUH HQLK ]DVWRMD NRML UHPHWH QRUPDOQR RGYLMDQMH SURL]YRGQMH L
SUXåDQMD XVOXJD 8VNLK JUOD SR XJRVWLWHOMVNLP SRVORYQLP MHGLQLFDPD LPD GRVWD
2QD VX VWDOQD LOL SRYUHPHQD ãWR RYLVL R LQWHQ]LWHWX SRVORYDQMD X RGUH HQRP
RGMHOX

8]URFL QDVWDMDQMD XVNLK JUOD X XJRVWLWHOMVNLP REMHNWLPD PRJX ELWL PQRJREURMQL
2YLVL R L]JUD HQRP WLSX L YUVWL XJRVWLWHOMVNH SRVORYQH MHGLQLFH VXVWDYX
SRVORYDQMD JRGLãQMHP GREX QDYLNDPD JRVWLMX JUHãNL X SURMHNWX L]JUD HQRJ
KRWHODLVOLþQR

5D]OR]LQDVWDQNDXVNLKJUODXSURL]YRGQRPLSRVOXåQRPSURFHVXMHVX

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suviše širok asortiman usluga i velik asortiman jela a la carta (a
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sastavljaju (dovršavaju) kuhinjski meniji. U njima je znatno manji prostor i
oprema, pa su tu neznatni investicijski troškovi i troškovi investLFLMVNRJ
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Smještajni trakt 8JRVWLWHOMVNLWUDNW 7HKQLþNLWUDNW

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60-(ŠTAJNI TRAKT

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7u
! %/0 !! &%

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teško, i ne bez financijskog troška, mijenja.
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broj gostiju/obroka i broja djelatnika pri maksimalnom korištenju
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6.4.1. Funkcionalni razmještaj poslovnih jedinica u hotelu

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i minimalnih uvjeta koji vrijede za objekt u kojemu se nalazi. Loše izabrana
ORNDFLMD NDR L QHIXQNFLRQDODQ UDVSRUHG LQWHUQLK RGMHOD X XJRVWLWHOMVNRP REMHNWX
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zbog loše konfiguracije tla, lošeg sastava zemljišta, nestudioznog sagledavanMD
kompleksa ispašta organizacija rada na štetu rentabilnosti objekta.

6OLND6WUXNWXUDUDGQLKPMHVWDRGMHOD
]DKUDQXLSLüHYHüHJKRWHOD


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Sukob mišljenja treba uspostaviti još dok je objekt u idejnim nacrtima, jer tada je
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da kod radnika ne izazivaju štetne posljedice za zdravlje

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oprema više su zauzeti nego što bi bilo potrebno da je namirnica optimalne
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smanjenja troškova, upotreba industrijske hrane convenience food, štedi vrijeme
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kapacitet ili podešavati ga pUHPD GQHYQLP SRWUHEDPD MHU MH RSUHPD
VWDQGDUGL]LUDQD L ILNVLUDQD VWRORYL NOXSH VMHGDOD 8 QDMYHüHP EURMX
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²
XREMHNWLPDOXNVX]QHNDWHJRULMH ]YMH]GLFD ta površina po gostu znatno

YHüD L NUHüH VH RG P i više. U praksi europskih hotelijera i restoratera
²
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NRQREDUDRNRVWRORYDNRQREDUVNLUDGQLVWRORYLLSRPRüQLVWRORYL

Kao što smo rekli, navedeni ugostiteljski standardi i mjere postavljene su na
WHPHOMX LVNXVWYD L QMLK VH QH PRåH VPDWUDWL DSVROXWQR VWDWLþQLPD QHJR LK MH
SRWUHEQR X VYDNRP VOXþDMX XVDYUãDYDWL SUDWLWL NRQWUROLUDWL L ]DVHEQR UD]PRWULWL
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VWROLFD 2VLP WRJD YUVWD XVOXJD L QDþLQ SRVOXåLYDQMD REOLN SURVWRULMD VYH WR
XWMHþHQDNDSDFLWHWRGUH HQHEODJRYDRQLFHLOLGUXJHSRVOXåQHSURVWRULMH

5D]QRYUVQHXJRVWLWHOMVNHXVOXJHXSRVOXåQLPSURVWRULMDPD]DKWLMHYDMXDGHNYDWQX
opremu i namještaj koji zauzima više ili manje prostora.

TABLICA 6. Standardi potrebnih bruto površina po jednom gostu
XKRWHOXV]YMH]GLFHXHXURSVNRMSUDNVL

=DUD]OLþLWHSULOLNH
EODJRYDRQLFD –P

EDQNHWVDOD –P
FRFNWDLOSDUW\ –P
NRQIHUHQFLMHVDVWRORYLPD –P
VNXSRYLNRQIHUHQFLMHEH]VWRORYD –P
ples, bez površine SOHVQRJDSURVWRUD –P


67$1'$5',1$%$9(,ý89$1-$1$0,51,&$

6SHFLILþQRVWQDEDYHLþXYDQMDQDPLUQLFDXXJRVWLWHOMVWYX

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SUHGPHWSRVORYDQMDLOLGLRGMHODWQRVWLKRWHOD3RVHEQRMHYDåQDIXQNFLMDQDEDYHX
KRWHOX 1DMYHüH UD]OLNH SRVWRMH L]PH X QDEDYH VUHGVWDYD ]D UDG L SUHGPHWD
UDGD 3RWUHED QDEDYH VUHGVWDYD ]D UDG RVQRYQD VUHGVWYD X SUDYLOX QHPD
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XVWUHEDQDEDYLWLLOLREQRYLWLYHüLVWURãHQRVUHGVWYR]DUDGLOLNDGGRSXQMDYDVYRMD
VUHGVWYD ]ERJ SRYHüDQMD REXMPD SRVORYDQMD 0H XWLP PL üHPR UD]PDWUDWL
SRVHEQR QDEDYX QDPLUQLFD L SLüD NRMD VH VYDNRGQHYQR REDYOMD ]D SRWUHEH
JRVWLMX

Naposlijetku, u bitan proces nabave spada pravilno uskladištenje i sva briga oko
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8 QDEDYL MH YDåQD RUJDQL]DFLMD YDQMVNRJ L XQXWDUQMHJ WUDQVSRUWD NDNR EL VH
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PRåH QDSUDYLWL GREDU REURN ]DWLP WURãNRYL XVNODGLãWHQMD L þXYDQMD QDPLUQLFD
troškovi prirodnog kala, rastura, loma, trošak kamata, osiguranje i drugo.

2UJDQL]DFLMDQDEDYHQDPLUQLFD VLURYLQDLPDWHULMDOD ]DYLVLQDURþLWRRYUVWLWLSX
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QDEDYLWL D RQGD L SR NRMRMFLMHQL =ERJ QHSR]QDYDQMD WUåLãWD L VWUXNH SRVHEQR
VSHFLILþQRVWLQDEDYHQDPLUQLFD]DSULSUHPXREURNDXKRWHOVNRMNXKLQML LVODERJD
SR]QDYDQMH SRWUHED ]D UHSURPDWHULMDOLPD PHVX SRYUüX ULEL WM SUDYLK L]YRUD
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L X ³]DOH HQL´ NDSLWDO ,SDN X VNODGLãWX WUHED XYLMHN SRVWRMDWL VWDQRYLWD ]DOLKD
PDWHULMDOD L QDPLUQLFD ]ERJ QHVLJXUQRVWL QD WUåLãWX QHPRJXüQRVWL WUDQVSRUWD L
QHVWDãLFDXJODYQRMVH]RQLQDURþLWRXVH]RQVNRPXJRVWLWHOMVWYX

1DNRQ ãWR MH X KRWHOX L]YUãHQ QDMSRYROMQLML L]ERU GREDYOMDþD XVNOD HQ V SODQRP
NRULãWHQMD LQVWDOLUDQLK NDSDFLWHWD WHPHOMQD RVQRYD ]D UDG VOXåEH QDEDYH MH
VOMHGHüD
,]ERULXVWURMOLVWHGREDYOMDþD QD]LYGREDYOMDþDPDWLþQLEURMDGUHVDLåLUR
UDþXQ

6OLMHGRPQDYHGHQRJDQDEDYDXXåHPVPLVOXVDGUåL

D 3UHWKRGQLXSLWGREDYOMDþX
E 3RQXGXGREDYOMDþDQDXSLWNXSFDKRWHOD
F 1DUXGåEHQLFXNXSFD
G 3ULMDPUREHXKRWHOX
H Skladištenje þXYDQMHQDPLUQLFD
I ,]GDYDQMHQDPLUQLFD]DSULJRWDYOMDQMHREURND

U hotelima (bilo sezonskoga ili cjelogodišnjega poslovanja), pitanje zaliha
QDPLUQLFD L PDWHULMDOD WM X NRMLP JD NROLþLQDPD QDUXþLWL L GUåDWL QD VNODGLãWX
XYLMHNMHDNWXDOQRMHUVHXSUDYLOXXNXKLQMLSULSUHPDREURNDLQDEDYDQDPLUQLFD
QLNDGD QH SRNODSDMX 6 GUXJH VWUDQH YLVLQD ]DOLKD SULPMHULFH PHVD ULEH L
GUXJRJ PDWHULMDOD XWMHþH QD YHOLþLQX XORåHQLK REUWQLK OLNYLGQLK VUHGVWDYD SD
SUHPDWRPHLQDUHQWDELOQRVWLHNRQRPLþQRVWSRVORYDQMD

'DNOH QHGRYROMQH ]DOLKH X KRWHOLMHUVWYX GRYRGH X SLWDQMH VLJXUQRVW SRVORYDQMD
DOLLNYDOLWHWXXVOXJHKRWHODSD]ERJPDOLK]DOLKDPRåHELWLãWHWDYHüDRGXãWHGH
, GUXJR YHOLNH L SUHNRPMHUQH ]DOLKH QHSRWUHEQR DQJDåLUDMX REUWQD VUHGVWYD L
VPDQMXMXSRVORYQLXVSMHKKRWHOD
1LNDG VH QH VPLMH ]DERUDYLWL GD VX NYDOLWHWD L XNXV MHOD RYLVQL R NYDOLWHWL
QDEDYOMHQHQDPLUQLFHVNODGLãWHQMXþXYDQMXQDþLQXSULSUHPHLQRUPDWLYXDWRMH
ELWDQXYMHWGDJRVWEXGH]DGRYROMDQ

D (ILNDVQRVWQDEDYH

1DEDYDXKRWHOXWUHEDLPDWLGYRVWUXNLXþLQDN

RVWYDULWLQDMSRYROMQLMXNXSQMXXSRVWRMHüLPXYMHWLPDXNRMLPDVDGDãQMRVW
SUHGVWDYOMDNRPELQDFLMXL]PH XFLMHQHYUHPHQDLVSRUXNHLNYDOLWHWH

GDWL WHNXüH LQIRUPDFLMH PHQDGåPHQWX KRWHOD R QRYLP WUåLãWLPD
SURL]YRGLPDLPDWHULMDOLPDNRMLVXSRNYDOLWHWLLFLMHQLLYUHPHQXLVSRUXNH
]DKRWHOVNRSRGX]HüHLQWHUHVDQWQL

Indikatori uspješne nabave namirnica jesu:

YULMHGQRVWQDEDYOMHQHUREH
SURGXNWLYQRVWUDGD
EURM]DSRVOHQLKXQDEDYL

WURãNRYLQDEDYQHVOXåEH
HNRQRPLþQRVW
XNXSQDYULMHGQRVWQDEDYHPDWHULMDOD

GDQD
GDQLYH]LYDQMD]DOLKD
NRHIREUWDMDPDWHULMDOD

YULMHGQRVWL]GDQLKQDPLPDW
SURGXNWLYQRVWUDGD
broj zaposlenih u skladištu

NRHILFLMHQWREUWDMD
izlaz iz skladišta
SURVMHþQD]DOLKDPDW

7HPHOMQD SUHWSRVWDYND ]D QDEDYX X KRWHOX MH NYDOLILFLUDQL L ORMDOQL QDEDYOMDþ L
GREUR XWYU HQD L UD]UD HQD VSHFLILNDFLMD ]D QDEDYX 8 SUDYLOX VH SUHSRUXþD GD
QDEDYX REDYOMD RVRED NRMD SR]QDMH XJRVWLWHOMVNX VWUXNWXUX EH] RE]LUD QD
YHOLþLQXLYUVWXREMHNWD

3RåHOMQRMHGDQDEDYDEXGHFHQWUDOL]LUDQDLGDMHREDYOMDWRþQRRGUH HQLRGMHOLOL
MHGQDVWUXþQDRVREDNRMDPRUD]QDWLQDSUDYLWLSODQQDEDYH

3ODQQDEDYHQDPLUQLFD

6OXåEDQDEDYHPRUDVDþLQLWLSODQQDEDYHNRMLVOXåL]DL]UDGXWHPHOMQRJDSODQD
SRVORYDQMDNXKLQMH
8åDULãWXMHJRVW åHOMDJRVWD LQDYLNDLVKUDQHJRVWD

3ODQQDEDYHVDGUåL

.DONXODFLMXFLMHQD

3ODQVDVWDYOMDQMDPHQLMD

.QMLJXPHQLMD

0HQLNDUWXLMHORYQLN

Plansku potrošnju, siroviQHSUHPDEURMXREURNDEURMXJRVWLMXLEURMX
]DSRVOHQLK

6WDQMH NRQWURODXVNODGLãWLPDLKODGQMDþDPD

3R]QDYDQMHL]YRUDQDEDYHWUåLãWDGREDYOMDþDQDþLQSUHX]LPDQMDNRQWUROH
NYDOLWHWHNROLþLQHLQDEDYQHFLMHQHQDPLUQLFDLPDWHULMDOD

3R]QDYDQMHVH]RQVNHSRQXGHGQHYQHFLMHQHSRVHEQHSRQXGH–UDVSURGDMH

1DEDYXQDPLUQLFDLPDWHULMDOD LSUHX]LPDQMH

+LJLMHQXþXYDQMDLVNODGLãWHQMD

,]GDYDQMHQDPLUQLFD]DSUHUDGXXNXKLQML

,]GDYDQMH SULSUHPDSURL]YRGQMD ]JRWDYOMHQLKMHOD

8WYU LYDQMHQRUPDWLYDXWURãNDQDPLUQLFDLSLüD

3RGVYHMDþLPSULWLVNRPWURãNRYDSRVORYDQMDYLVRNLK ILNVQLK WURãNRYDQLMHODNR
poslovati jer oni, posebno u sezonskom hotelijerstvu prelaze više od SRORYLQH
troškova u ukupnim troškovima, dok ostale varijabilne troškove predstavlja
VH]RQVND UDGQD VQDJD QDPLUQLFH PDWHULMDO L GUXJR 7DNR HU SRVWRMH
RJUDQLþHQMDIRUPLUDQMDLUHDOL]DFLMHFLMHQDQDGRPDüHPLLQR]HPQRPWXULVWLþNRP
WUåLãWXNRMHELSRNULOHpotrebne troškove. Upravo zbog niskih cijena ugostiteljske
SRQXGH L YLVRNLK WURãNRYD X SRVORYDQMX NUDWNRüH WUDMDQMD OMHWQH VH]RQH
SULPRUVNL KRWHOL SULPMHULFH LPDMX XJODYQRP QHSRYROMDQ UDQGPDQ VUHGVWDYD WM
RGQRVL]PH XSRVORYQLK ILQDQFLMVNLK HIHNDWDLUDVSRORåLYLKRVQRYQLKVUHGVWDYD

6OLMHGRP QDYHGHQRJD YHOLNX VWDYNX X SRVORYDQMX þLQH WURãNRYL PDWHULMDOD L
QDPLUQLFD SD MH VWRJD ELWQR X VYDNRP KRWHOX UD]UDGLWL VWDQGDUGH QDEDYH
þXYDQMD L WURãHQMD QDPLUQLFD L WR SR SURSLVDQRP QRUPDWLYX WM NROLþLQL utroška.
3ULSUHPD REURND X NXKLQML SULPMHULFH WUHED SROD]LWL RG UDFLRQDOQRJD SRVWXSND
obrade namirnica, kako bi se prigotovila najkvalitetnija jela uz što manje
WURãNRYHãWRNUDüHYULMHPHSULSUHPHLSRVOXåLYDQMDMHOD7R]QDþLGDMHSRåHOMDQ
RQDMQRUPDWLYREURNDXNRMHPXVXVDGUåDQLQDMPDQMLWURãNRYLL]UDGHSRREURNXL
SRNRMHPXMHJRVWQDM]DGRYROMQLML

=DL]UDGXQRUPDWLYDRVQRYDMHMHORYQLNGQHYQDNDUWDMHODPHQLLOLPHQLNDUWD WR
VXLVSLVDQDMHODNRMDVHXUHVWRUDQXQXGHJRVWLPDXREOLNXPHQLMDVDVWDYOMHQRJ
REURND]DUXþDNLOLYHþHUXSRQHNDGL]D]DMXWUDN
+RWHOLPD]DNRQVNXREYH]XXQDSULMHGXWYUGLWL D ]DWLPNRGQDGOHåQRJGUåDYQRJ
RUJDQD RYMHULWL QRUPDWLYH R XWURãNX QDPLUQLFD SLüD L QDSLWDND L WR ]D VYDNX
NRQ]XPDFLMXMHODLSLüDSRMHGLQDþQRWH]DVYHXVOXJHNRMHSUXåDXVYRPREMHNWX
LWRXNROLþLQDPDNRMHVXSRWSXQRLGHQWLþQHVQRUPDWLYRP

8YR HQMHP QRUPDWLYD NDR SURSLVDQH NROLþLQH PRJXüH MH XPDQMLWL WURãNRYH X
poslovanju."Poznavanjem strukture troškova i zakonitosti kretanja fiksnih i
YDULMDELOQLKWURãNRYDVRE]LURPQDSURPMHQHREXMPDXþLQNDKRWHODPRJXüHMHL
RGUHGLWL QDþLQH SULVWXSD UDFLRQDOL]DFLML WURãNRYD )LNVQH MH WURãNRYH PRJXüH
VPDQMLWL RGUH LYDQMHP VWDQGDUGQLK WURãNRYD WM QRUPDWLYRP UDGD HQHUJLMH L
PDWHULMDOD SR MHGLQLFL XþLQND 1RUPDWLYL UDGD SUHGVWDYOMDMX SURSLVDQX NROLþLQX
UDGD]DMHGLQLFXXþLQNDRGQRVQRSRMHGLQHXVOXJHXKRWHOX1RUPDWLYPDWHULMDOD
RGUH XMHNROLþLQXPDWHULMDOD QDPLUQLFDLSLüD SRWUHEQX]DL]UDGXMHGLQLFHXþLQND
MHOD L SLüD SUHGVWDYOMD VWDQGDUG L VOXåL NDR PMHULOR SUL RFMHQMLYDQMX RVWYDUHQLK
WURãNRYD 6YDNR SUHNRUDþHQMH QRUPLUDQLK LOL VWDQGDUGQLK WURãNRYD SUHGVWDYOMD L
JXELWDN MHU GLUHNWQR³ VPDQMXMH GRELWDN KRWHOD SRYHüDQMHP WURãNRYD LOL
VPDQMHQMHPSURPHWD

Normativ utroška namirnica i materijala QDPVOXåL]DSODQLUDQMHWURãNRYDX
RGMHOX KUDQH L SLüD DOL L ]D DQDOL]X L NRQWUROX SODQVNLK X RGQRVX QD
ostvarene troškove u poslovanju hotela. U tom smislu kalkulacija
SURGDMQLKFLMHQDWUHEDVHWHPHOMLWLQD

NYDOLWHWQRMQDEDYLQDPLUQLFD
NRQWUROLWUošenja
L]UDþXQXRSWLPDOQHSURGDMQHFLMHQH
NRQWUROLPDQMNDJXELWNDQDþLãüHQMXLWRSOLQVNRMREUDGLQDPLUQLFD
RYHJXELWNHWUHEDX]HWLXRE]LUSULXWYU LYDQMXQRUPDWLYD
3UDYLODQRGDELUQDEDYHQDPLUQLFD LQRUPDWLYD X]GREURRGPMHUHQXFLMHQXMHODD
WR ]QDþL RSWLPDOQX VWUXNWXUX NDONXODFLMH PRåH ELWL MHGDQ RG RGOXþXMXüLK þLQLWHOMD
]D GREUX SRVMHüHQRVW QHNRJ UHVWRUDQD D ãWR GLUHNWQR XSXüXMH QD ]DNOMXþDN
GREURYR HQHNXKLQMHRGVWUDQHãHIDNXKLQMH

¬j´µ
ª £ ¶j· ª ¡!& ¡# && e

8WYU LYDQMHVWUXNWXUHWURãNRYDXSULKRGXRGKUDQHLSLüD

8 VWUXNWXUL XNXSQLK WURãNRYD RGMHOD KUDQH L SLüD )RRG DQG %HYHUDJH
Department) kuhinja predstavlja osnovni proizvodni odjel hotela gdje se troše
YHOLNH NROLþLQH VNXSLK QDPLUQLFD L PDWHULMDOD SRWUHEQLK ]D SURL]YRGQMX MHOD 8
SUDNVLVHSUDYLUD]OLNDL]PH XRVQRYQRJLSRPRüQRJPDWHULMDODLWRSUHPDWRPH
þLQL OL RVQRYQX VXSVWDQFX ULED PHVR L GU LOL VH VDPR GRGDMH RVQRYQRP
materijalu (namirnici). Udio troškova materijala (namirnica u prodanim obrocima)
XNXKLQMDPDJUDGVNLKHXURSVNLKKRWHODNDSDFLWHWDRGGRNUHYHWDSUHPD
NRPSDUDWLYQRMDQDOL]LKRWHOVNLKSRGX]HüD YLGLWDEOLFX ]DUD]GREOMHRG
do 1991. godine iznosilo je 31% u ukupnim troškovima prodanih jela s jelovnika
QDYHGHQLK HXURSVNLK KRWHOD 3UHPD VSRPHQXWRM DQDOL]L SURL]ODzi da troškovi
namirnica 31% i troškovi osoblja – åLYRJ UDGD RG SUHGVWDYOMDMX QDMYHüH
troškove (ukupno 75%) u sveukupnim troškovima proizvodnje odnosno prodaje
XRGMHOXKUDQHLSLüD=ERJWRJDNRQWURORUWURãNRYDLPHQDGåPHQWKRWHODWUHEDMX
SURQDüL QDþLQ L PRJXüQRVW SHUPDQHQWQRJ XWMHFDMD QD SREROMãDQMH HILNDVQRVWL L
RGUåDYDQMDWURãNRYDXJUDQLFDPDSURSLVDQRJQRUPDWLYD

3RVWRWDNXWURãNDQDPLUQLFDL]UDþXQDYDPRSRIRUPXOL

Ukupni nabavni troškovi prodanih namirQLFD [
troškovi namirnica =
3ULKRGRGSURGDQLKQDPLUQLFD MHOD

2EXKYDWLNRQWURODXWURãNDQDPLUQLFDXRGQRVXQDSULKRGLPD]DGDüXGD

prati utrošak namirnica u kuhinMLSRSURSLVDQLPQRUPDWLYLPDNRQWUROLUDGDVYH
QDPLUQLFH SRWUHEQH ]D SULSUHPX L SURL]YRGQMX MHOD PRUDMX ELWL ]DGXåHQH L]
VNODGLãWDDQDUXGåEDRVREQRSRWSLVDQDRGãHIDNXKLQMH

]D YLQD L åHVWRND SLüD L]GDWD L] VNODGLãWD D SRWUHEQD ]D SURL]YRGQMX MHOD
QDURþLWR ]D XPDNH VODVWLFH IODPELUDQMH L GU WUHED SR QDEDYQLP FLMHQDPD
]DGXåLWLNXKLQMX

XNROLNR JRVWL X EODJRYDRQLFL KRWHOD SODWH REURN NUHGLWQRP NDUWLFRP LOL VH
NUHGLWLUDMX WUHED NXKLQML SUL]QDWL QD QDþLQ GD VH RWYRUL SRGDQDOLWLþNL NRQWR
NUHGLWLUDQMD JRVWLMX L WDNR SUL]QD WURãDN QDPLUQLFH SR XWYU HQRP QRUPDWLYX ]D
NRQ]XPLUDQMHMHODLXPDQML]DGXåHQMHNXKLQMH

EHVSODWQR MHOR NRMH PQRJL KRWHOL GDMX VYRMLP ]DSRVOHQLFLPD WUHED RGELWL RG
XNXSQRJPDWHULMDOQRJ]DGXåHQMDNXKLQMH

GDPHQDGåPHnt hotela dobije informaciju o postotku udjela ukupnih troškova
QDEDYOMHQLK QDPLUQLFD ]D SURL]YRGQMX REURND X RVWYDUHQRP SULKRGX RG
SURGDQLKMHOD7RMHXMHGQRLYDåDQSRND]DWHOMUHQWDELOQRVWLSRVORYDQMDNXKLQMH
U praksi, odnos utroška i ukupnih troškova QDPLUQLFD X SURL]YHGHQRP L
SURGDQRPMHOXXVSRUH XMHVHXRGUH HQRPYUHPHQVNRPUD]GREOMX SULPMHULFH
% utroška namirnica prema godišnjem dobu, predsezona u odnosu na glavnu

VH]RQX SR PMHVHFLPD L VOLþQR DOL SRG SUHWSRVWDYNRP GD VX FLMHQH QD
MHORYQLNXRVWDOHLVWH

7$%/,&$8WYU LYDQMHSRVWRWND LVWUXNWXUHWURãNRYDQDPLUQLFD
XSURGDQLPMHOLPDQDSULPMHUXNRPSDUDWLYQHDQDOL]H
HXURSVNLKKRWHOD

TROŠAK = 100%

.XKLQMD
3LüH $ (A) TROŠKOVI
2VWDOR 1$0,51,&$

(B) TROŠKOVI
262%/-$
%

& & 267$/,
TROŠKOVI:
(QHUJLMDRGUåDYDQMH
UHNODPD L SURSDJDQGD
troškovi uprave,
GRPDüLQVWYD WHOHIRQ
RVLJXUDQMH LPRYLQH L
GU
BBBBBBBBBBBBBBB
Korišteno prema: Basis: Hotel Betriebsvergleiche 1988¶ç&¹¹O¸zº_ ¡ » ª ½¼¶ç&¼¿¾e £!ÁÀ
º?»¡ ¤ £¥_ÂE¡£¡¥¢£&/ £Ã· ª ª GÄÆÅ[¡& £¢9 mÇ?& »<È¡»& ª ¡¥OmÈO ¡£Q§ # ¸&¹OO%
¹
6WDQGDUGQLUHFHSWVQRUPDWLYRPLQDþLQRPSULSUHPHMHOD

8 RGMHOX KUDQH L SLüD KRWHOD NXKLQMD PRUD LPDWL VWDQGDUGQL UHFHSW V
QRUPDWLYRP L QDþLQRP SULSUHPH ]D VYD MHOD NRMD QXGL QD VYRP MHORYQLNX
3RPRüXVWDQGDUGQRJUHFHSWDSRVWLåHVHXMHGQDþHQQDþLQSULSUHPHNYDOLWHWHL
kvantitete jela. On daje informaciju o vrsti jela, normativu, cijeni koštanja
QDPLUQLFDQDþLQXSULSUHPHLSURGDMQRMFLMHQLMHOD
3URFHV SULSUHPH L SURL]YRGQMH MHOD X NXKLQML KRWHOD ELWDQ MH þLQLWHOM ]D VWDQGDUG
NYDOLWHWH 8 WRP VPLVOX VWDQGDUGQL UHFHSW RPRJXüXMH GD VH GRELMH MHOR XYLMHN
LVWLKNDUDNWHULVWLNDEH]RE]LUDQDWRNRMLJDMHNXKDUSULSUHPLR

6WDQGDUGQLUHFHSWLPDGYDRVQRYQD]DGDWND
3RPRüL SUL RGUH LYDQMX FLMHQH NRãWDQMD PDWHULMDOD SR QRUPDWLYLPD
SULSUHPOMHQHYUVWHMHODNDNRELVHPRJODRGUHGLWLSURGDMQDFLMHQD

2PRJXüLWL PDNVLPDOQR PRJXüX MHGLQVWYHQX NYDOLWHWX SULSUHPH L
SURL]YRGQMHMHODNRMDRGJRYDUDXWYU HQRPVWDQGDUGX

D 6WDQGDUGQLUHFHSWVQRUPDWLYRP]DRVRED

-HOR7(/(û,2'5(=$.&25'21%/(8 %URM
3URGDMQDFLMHQDNXQD 'DWXP
1DEDYQDFLMHQDNXQD
1RUPDWLY 1DþLQSULSUHPH
WHOHüLKRGUH]DNDSRJUDPD 2GUHVNH LVWXþHPR SRVYH WDQNR L PDOR
10 ploški šunke po 20 grama, SRVROLPR 1D VYDNL RGUH]DN VWDYLPR
10 ploški sira ementalera po 20 odrezano plošku šunke a na nju tanku
JUDPD plošku narezanog sira, pokrijemo drugim
MDMD RGUHVNRP L VYH GREUR VWLVQHPR 2EMH
PDOR VYMHåH QDULEDQH NRUH ELMHORJ SORãNH GUåLPR þYUVWR ]DMHGQR SD LK
NUXKD QDMSULMH SURYXþHPR NUR] EUDãQR ]DWLP
malo brašna NUR] WXþHQR MDMH PUYLFH XWLVQHPR X
PDORPDVODFDLOLXOMD PHVR ]DWLP SDQLUDPR QDMSULMH LK þYUVWR
SRSUåLPR QD XOMX D RQGD SRODNR SUåLPR
GRNUDMD

E 6WDQGDUGQLUHFHSWVQRUPDWLYRP]DRVRED

Jelo: ŠKAMPI NA BUZARU S LUKOM I MRKVOM GDWXPEURM
3URGDMQDFLMHQD–XNXSQR =DMHGQXSRUFLMX
1DEDYQDFLMHQD–XNXSQR =DMHGQXSRUFLMX
a la carte
1RUPDWLY 1DþLQSULSUHPH

JãNDPSDVUHGQMHYHOLþLQH 3RPLMHãDWL PDVOLQRYR L RELþQR XOMH 1D
GOPDVOLQRYDXOMD XJULMDQX PDVQRüX GRGDWL XVLWQMHQ OXN L
GORELþQRJXOMD SLUMDWL GRN QH SRVWDQH VWDNODVW 'RGDWL
–GOKODGQHYRGH VLWQR QDULEDQX PUNYX 3LUMDWL GRN VH
JODYLFHOXNDJUPUNYH PUNYD L OXN QH UDVSDGQX SR SRWUHEL
UHåQMDþHãQMDND SRGOLWL V PDOR YRGH 'RGDWL NRQFHQWUDW
þDMQHåOLþLFHNRQFHQWUDWDUDMþLFH UDMþLFH SHUãLQ L XVLWQMHQL þHãQMDN
GOELMHORJYLQD 2SUH]QR SRVROLWL L SRSDSULWL 'RGDWL
VROSDSDUSRåHOML škampe, protresti posudu i pustiti
SRODGONRQMDND ]DIODPELUDQMH QHNoliko minuta da se škampi zagriju.
8OLWL YLQR L RVWDWDN YRGH 3XVWLWL QD YDWUL
GHVHWDN PLQXWD L QHNROLNR SXWD SURWUHVL
SRVXGX 1D NUDMX SRGOLWL NRQMDNRP L
]DSDOLWL 3RNORSLWL SRVXGX L RGPDK
SRVOXåLWL


(PSLULMVNLVWDQGDUGLJXELWDNDNRGþLãüHQMDQDPLUQLFD
*XELFL NRG þLãüHQMD QDPLUQLFD WUHEDMX VH X]HWL X RE]LU NRG L]UDþXQDYDQMD QHWR
SRWUHEQHNROLþLQHQDPLUQLFD

3RGDFL NRML VOLMHGH SRND]XMX SURVMHþQH YULMHGQRVWL JXELWDND NRML VX SULKYDüHQL X
HXURSVNRMJDVWURQRPVNRMSUDNVL
*8%,&,.2'35,35(0(3295û$

1D]LY *XELWDNX 1D]LY *XELWDNX
%OLWYD .UXPSLUJXOMHQL

VWURMQR
$UWLþRND .RUDED
%URNXOD .UDVWDYDF
&HOHU &YMHWDþD
.HOM 0UNYD
&LNOD NXKDQD 0DWRYLODF
&YMHWDþD Špinat
'LQMD Grašak (mahuna)
+UHQ 7LNYLFH
ýHãQMDNOXN
67$1'$5'1,*8%,&,.2'35,35(0(92û$

%DGHPVOMXVNRP *UDSHIUXLW
%DGHPLRþLãüHQL %DQDQH
%UHVNYH 'DWXOMH
*URå H Jabuke, krušNH
-DJRGH .LZL
0DQJR 0DUHOLFH
1DUDQþHOLPXQ Orasi i lješnjaci
Šljive Trešnje, višnje

*8%,&,.2'6/$7.292'1(5,%(

*UJHþ /RVRV
6RP 6PX
ŠDUDQ 3DVWUYD

GUBICI KOD MORSKE RIBE; LJUSKARA I MEKUŠACA

*XELWDN X *XELWDN X
1D]LY 1D]LY

.RYDþ Škrpina
/LVW 7UOMD
%DNDODUVYMHåL 2VOLü ILOLUDQ
*UGRELQDEH]JODYH
8JRWLFD
'DJQMH /LJQMDVLSD
-DVWRJ Škamp s glavom
3UXJ Škamp bez glave

Kod obrade riba, ljuskara i mekušaca nastaje otpad (kosti, utroba, ljuske, glave i
NRåD NRMLNRGL]UDþXQDYDQMDSRWUHEQHQHWRWHåLQHWUHEDX]HWLXRE]LU

*XELWDNQDWHåLQLQDPLUQLFDNRGUD]OLþLWLKREOLNDWRSOLQVNHREUDGH

.RG UD]OLþLWLK REOLND SULSUHPD MHOD QDVWDMX RGUH HQL JXELFL 7L JXELFL QDMþHãüH
RYLVHR
NYDOLWHWLQDPLUQLFD
REOLNXL]JOHGXQDPLUQLFH
QDþLQXSULSUHPH
MDþLQLWM QH SULGUåDYDQMDRSWLPDOQHWHPSHUDWXUHSULL]UDGL
XSRUDELRSUHPHLUD]QLKXUH DMD
Ove gubitke treba uzeti u obzir pri izradi normativa. Dosadašnja praksa priprema
MHODELOMHåLJXELWNHRYLKYULMHGQRVWL

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• RGDELULVHOHNFLMDQDPLUQLFDSULQDEDYL
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Pomfrit, grašak
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odrediti broj pojedinih obroka (jela) za prodaju i na temelju toga izvršiti pripremu
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masline, zatim se nude pripremljena jela kao što su: miješani canapes (mali
zalogaji): savici od rostbifa, sira, pršuta, šunke s krastavcima, hladna puretina,
SRKDQR SLOHüH ELMHOR PHVR KUHQRYNH X WLMestu, pohani škampi Orly, pohane
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(unaprijed) kotizaciju što je XRELþDMHQ VOXþDM NRG VXGLRQLND
NRQJUHVD
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Renomirani svjetski hoteli u restoranima,u svojoj organizacijskoj shemi imaju još
• NRQREDUD]DYLQR–VRPPHOLHU
• NRQREDU]DUDVLMHFDQMHPHVD–WUDQFKHU
• veliki hoteli imaju još i direktora restorana (Restaurant directeur).

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NROLþLQL SRVOXåXMH 3UHSRUXþD VH NDGD VH QXGH VSHFLMDOLWHWL L YHRPD VNXSD
MHODNRMDVXXQDSULMHGNROLþLQVNLSURJUDPLUDQD

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WDQMXUQDMSULMHULEXLOLPHVRD]DWLPSULORJH

'UXJD YDULMDQWD HQJOHVNRJ QDþLQD SRVOXåLYDQMD je s gueridona (pomoüQRJ
VWROD -HOR VH GRQRVL L SUH]HQWLUD JRVWX SRWRP VH SOLWLFX V MHORP SRVWDYL QD
SULSUHPOMHQX HOHNWURgrijalicu (ima i voštanih i grijalica na etilni alkohol). Slijeve
VWUDQHSOLWLFHVMHORPSRVWDYHVHWDQMXULWHJDãHIUDMRQDSRþQHVODJDWL GLMHOLWL QD
WDQMXUH D SRPRüQLN ãHID UDMRQD SRVWDYOMD JD QD VWRO SUHG JRVWD 2YR MH
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• JODYQLNRQREDU–KHDGZDLWHU
• NRQREDUYLQRQRãD ]DSLüH –ZLQHEXWOHU
• UD]YR DþJRVWLMX–FDSWDLQ
• NRQREDU]DUDVLMHFDQMHMHOD–WUDQVKHU

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EODJRYDRQLFLLWR
NRQREDU– jelonoša,
NRQREDU– vinonoša,
NRQREDU–QDSODWLODF =DKONHOOQHULOL6WDWLRQVREHUNHOOQHU

âHIVDOH 2EHUNHOOQHU NRGEHþNRJQDþLQDSRVOXåLYDQMDLPD]DGDüXGDGRþHNXMH
GRGMHOMXMH PMHVWD LVSUDüD JRVWH QDGJOHGD L RUJDQL]LUD UDG SRVOXåQRJ RVREOMD
UHVWRUDQD 6 DVSHNWD WURãNRYD åLYRJ UDGD RYDM QDþLQ SRVOXåLYDQMD MH YHRPD
SURGXNWLYDQ MHU QH ]DKWLMHYD PQRJR RVREOMD ,DNR VH SULPMHQMXMH X PQRJLP
UHVWRUDQLPDQLMHSULNODGDQNRGEDQNHWDLGUXJLKVYHþDQLKREURND

$PHULþNLQDþLQSRVOXåLYDQMD2YDMQDþLQSRVOXåLYDQMDMHEU]HNRQRPLþDQL
MHGQRVWDYDQ6SHFLILþDQMHSRWRPe što ne iziskuje mnogo osoblja. jelo se u
NXKLQML SRVWDYL QD WDQMXU L GRQRVL JRVWX EH] GUXJRJ SRGORåHQRJ WDQMXUD
7DQMXUMHUD]GLMHOMHQQDWULGLMHODMHGDQGLR]DPHVRGUXJL]DVDODWXDWUHüL
]D SULORJ 0QRJR VH SULPMHQMXMH X DPHULþNLP XJRVWLWHOMVNLP REMHNWLPD ]D
SUHKUDQX

5XVNLQDþLQSRVOXåLYDQMD0QRJLVYMHWVNLKRWHOLMHULLUHVWRUDWHULVPDWUDMXGD
MHUXVNLQDþLQSRVOXåLYDQMDQDMSULNODGQLMLLQDMHOHJDQWQLML'DQDVVHSULPMHQMXMH
X VYLP UHQRPLUDQLP L GREUR YR HQLP UHVWRUDQLPD 8 GXKX MH VWUHPOMHQMD L
WUHQGD MHU DILUPLUD VHUYLV L DPELMHQW EODJRYDRQLFH VWYDUD UDVSRORåHQMH L
XJRGQDRþHNLYDQMDJRVWD

%XGXüLGDMH)UDQFXVNDLVKRGLãWHGDQDãQMHVXYUHPHQHNXKLQMHLQDþLQSUXåDQMD
ugostiteljskih usluga, mnogi Europljani stoga pogrešno smatraju da je to
IUDQFXVND L EHþND ãNROD L QDþLQ SRVOXåLYDQMD :LHQHU6FKXOH NRML VH X WLP
]HPOMDPD UD]YLR X WLMHNX L VWROMHüD QH ]QDMXüL GD VX WR X
]DSDGQRHXURSVNH ]HPOMH GRQLMHOL NXKDUL L SRVOXåQR RVREOMH 1DSROHRQRYH
RVYDMDþNHYRMVNHL]5XVLMH7DNRVXNXKDULLGUXJRRVREOMH]DORJLVWLNXFDUD
1DSROHRQD SRþHWNRP VWROMHüD XSR]QDOL UXVNX NXKLQMX L WHKQLNX
SRVOXåLYDQMDSDVXSUYLX)UDQFXVNXGRQLMHOLLSUHGMHOD³6DNXVNL´L]5XVLMH
Francuzi su ta jela dalje usavršavali. Danas je ponuda hladnih predjela
YHOLND UD]QRYUVQD L LQWHUQDFLRQDOQD ,VWR WDNR VX XSR]QDOL GD VH MXKD X
5XVLMLSRVOXåXMHL]MXãQLNDXWDQMXUVOLMHYHVWUDQHJRVWD6WRJDMHWDMQDþLQ
SRVOXåLYDQMD UDGR SULKYDüHQ RG HXURSVNH DULVWRNUDFLMH L QD SOHPLüNLP
GYRUFLPD

3RVWRMHGYLMHYDULMDQWHUXVNRJSRVOXåLYDQMD

3UYD YDULMDQWD UXVNRJ SRVOXåLYDQMD NDUDNWHUL]LUD SRWSXQR ]JRWDYOMDQMH
REODJDQMH L GHNRUDFLMX MHOD 8 NXKLQML VH VYD MHOD VORåH QD SOLWLFH WH LK NRQREDU
GRQRVLXEODJRYDRQLFXRGORåLQDSRPRüQLVWROSRVWDYLWDQMXUHSUHGJRVWDX]PH
SOLWLFX V MHORP V SRPRüQRJ VWROD WH JRVWD SRVOXåXMH KYDWDOMNDPD 9RUOHJHU
VOLMHYHVWUDQH

'UXJDYDULMDQWDUXVNRJQDþLQDSRVOXåLYDQMD SUHGVWDYOMDSUH]HQWDFLMXJRVWX–
zgotavljeno jelo u komadu, na ukrašenim se pladnjevima, srebrnim kolicima
WUROOH\ X VDOL SUHG JRVWRP UDVLMHFD SRVWDYOMD QD WDQMXUH L QXGL 1DMDWUDNWLYQLMX
SRQXGX L UXVNL QDþLQ SRVOXåLYDQMD GRåLYOMDYDR MH DXWRU RVREQR X UHQRPLUDQRP
ãYLFDUVNRP KRWHOX &$5/721 X PRQGHQVNRP WXULVWLþNRP OMHWRYDOLãWX L
zimovalištu svjetskog jetVHWDX6DLQW0RUWL]X7DPRVHSHNXFLMHOLNRPDGLNDR
ãWRVXEXWLSUVDRGYHSUDVUQHüLKUEDWVUQHüLEXWãSLNDQSRVHEQRP GRPDüRP
vrstom šunke, Filet9HOLQJWRQ REORåHQ X WLMHVWX SHþHQL WHOHüL EXW X NRPDGX
]DPRWDQXWLMHVWRYHüHULEHXDVSLNXLOLQDåDUXSRVHEQDDWUDNFLMDYHOLNLMDVWR]L–
WKHUPLGR IODPELUDQMH L SULSUHPD MHOD L VODVWLFD SUHG JRVWLPD L GUXJR 3RVHEQX
pozornost i ambijent stvarala je “brigada” kuhara i konobara uredno odjevena u
VWDQGDUGL]LUDQX RGMHüX WRJ SR]QDWRJ KRWHOD NDGD EL V MHORP XOD]LOD X
EODJRYDRQLFXWHELYDODQDJUD HQDEXUQLPSOMHVNRPRGXãHYOMHQLKJRVWLMX-HORVH
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UDGQLVWROXVDOL LOLNRGVWRODJRVWD WHVHULEDILOLUDPHVRUDVLMHFDLQXGLJRVWLPD

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UHVWRUDQLPDQDRUJDQL]DFLMVNLPVWDQGDUGLPDYHOLNDQDL]SOHMDGHVYMHWVNRJ
hotelijerstva; Césara Ritza

Na temeljima dosadašnje prakse, renomirani su hoteli i restorani prihvatili
RUJDQL]DFLMVNLXVWURMSUXåDQMDXJRVWLWHOMVNLKXVOXJD-RãMHNRQFHPVWROMHüD
âYLFDUDF&pVDU5LW]NDRYRGHüLVYMHWVNLUHVWRUDWHULKRWHOLMHUGDRYHOLNLGRSULQRV
DILUPDFLML L XQDSUMH HQMX XJRVWLWHOMVNH GMHODWQRVWL 3RVHEQR VH WR RGQRVLOR QD
RUJDQL]DFLMXUDGDXQMHJRYLPJUDQGKRWHOLPD(ali nikad na štetu gosta). César
5LW] MH SUYL X (XURSL XYHR QDNRQ L]JUDGQMH L RWYDUDQMD VYRMHJ þXYHQRJ KRWHOD
“RITZ” u Parizu 1898. godine, a zatim i formiranja prvog hotelskog lanca u
Europi i svijetu; “Ritz Deveplopment Company” sa sjedištem u Londonu
RUJDQL]DFLMVNH VWDQGDUGH SULMDPQH VOXåEH L VHUYLVD X VYRMLP KRWHOLPD
UHVWRUDQLPDLEDURYLPD
7DNR HU X VYRMH KRWHOH XYRGL VWDQGDUGH XQLIRUPL RGMHüH RVREOMD 2Q SUYL X
VYLMHWX XYRGL VWDQGDUGH X VHUYLVX – PRGHO SRVOXåLYDQMD SR VLVWHPX NRQREDU –
MHOonoša (chef de rang – šef rajona) i konobar – vinonoša (sommelier). U
UHVWRUDQH VYRMLK JUDQGhotela uvodi posebno educirano osoblje “sommelier” –
VRPHOMH ]DGXåHQR VDPR ]D QX HQMH L SURGDMX YLQD 6RPPHOLHU MH RVRED
VSRVREQD GD JRVWLPD SULOLNRP SRQXGH YLQD X UHVWRUDQX SUHGORåL L]DEHUH L
SRVOXåLRGJRYDUDMXüHYLQRNRMHRGJRYDUDSRMHGLQRPMHOXRGQRVQRåHOMLJRVWD

'DQDVXVYMHWVNRMSUDNVLUHQRPLUDQLKRWHOLLUHVWRUDQLLPDMXRUJDQL]DFLMVNLXVWURM
VHUYLVD SRVOXåLYDQMD XWHPHOMHQ QD SRGMHOL UDGD QD RVREOMHNRQREDUH NRML
SRVOXåXMXVDPRMHODWHVRPPHOLHUHNRMLQXGHLSRVOXåXMXVDPRYLQD6YLKRWHOVNL
lanci u svojim restoranima i drugi hoteli viših kategorija u svojim objektima imaju
SRVHEQRXUH HQHPDQMHYLQVNHSRGUXPH&pVDU5LW]RGUH XMH]DVYRMHREMHNWH
VYRM PDQML KRWHOVNL ODQDF SURSLVDQH QRUPH VWDQGDUGH NRMH PRUD LVSXQMDYDWL
VYDNL QMHJRY KRWHO L UHVWRUDQ 8 UHVWRUDQH VYRMLK OXNVX]QLK KRWHOD XYRGL PRGHO
“timskog rada” za pripremu hrane u blagovaonici (sali) pored stola gosta SUHG
HOLWQLP JRVWLPDDULVWRNUDFLMRP WRJ YUHPHQD 7R MH SUHGVWDYOMDOR SUDYR
PDMVWRUVWYR L NXOLQDUVNX XPMHWQRVW 3ULSUHPDQMH MHOD SRUHG VWROD WDNR HU

SR]QDYDOLVXLVWDUL5LPOMDQLDFDU1HURQMHXYHRXþHQMHYMHãWLQDLVODQMHRVREOMD
URERYD NRG SRVHEQLK PDMVWRUD GD XþH SULJRWDYOMDQMH L UH]DQMH PHVD SUHG
JRVWLPD 7DNR HU L X VUHGQMHP YLMHNX MH SOHPVWYR QMHJRYDOR WH NXOLQDUVNH
YMHãWLQH 0H+, XWLP WH YMHãWLQH X SULSUHPL KUDQH SRUHG VWROD JRVWD L QDURþLWR
IODPELUDQMH ** Ritz je njegovao i usavršio do u detalje, do savršenstYD 2YDM
SR]QDWL KRWHOLMHU L UHVWRUDWHU VYMHWVNRJ JODVD WR MH þLQLR ]D VYRMH HOLWQH JRVWH –
XJODYQRPSOHPVWYRLDULVWRNUDFLMXLSRþHWNDVWROMHüD7RMHUDGLRGD]DGLYL
L RGXãHYL VYRMH JRVWH QH VDPR NYDOLWHWQLP MHORP YHü L YMHãWLQRP SULSUHPH MHOD
SRUHGVWRODRGVWUDQH³QDMVWUXþQLMHJWLPDNXKLQMHQMHJRYLKJUDQGKRWHOD´2YDNDY
&pVDURY QDþLQ SULSUHPD MHOD SUHG JRVWRP L GDQDV SUDNWLFLUDMX GREUR YR HQL L
OXNVX]QLUHVWRUDQL

'DQDVQDNRQYLãHRGMHGQRJVWROMHüDRGYUHPHQDSRVORYQHDNWLYQRVWLVODYQRJ
švicarskog hotelijera i restoratera Césara Ritza, svaki kategorizirani europski
KRWHO XNOMXþXMXüL L KUYDWVNH KRWHOH V SHW ]YMH]GLFD SULPMHULFH X VYRMLP
UHVWRUDQLPD PRUD QXGLWL NYDOLWHWDQ VHUYLV MHORYQLN VD L]ERURP MHOD SULPMHUHQ
EURMX ]YMH]GLFD WH QDMPDQMH YUVWD YUKXQVNLK L YUVWD NYDOLWHWQLK YLQD V
R]QDNRPNRQWUROLUDQRJSRGULMHWOD0QRJLRGQMLKLQDGDOMHQMHJXMXSULJRWDYOMDYDQMH
MHODLIODPELUDQMHSUHGJRVWRP

Kako u svjetskom hotelijerstvu tako i u Hrvatskoj još i danas vrijede osnovna
SUDYLOD VWUXNH SULJRWDYOMDQMD MHOD SRUHG VWROD JRVWLMX L QDþLQD SRVOXåLYDQMH YLQD
koje je utemeljio César Ritz i to;

/DJDQRYLQRX]ODJDQRMHOR8]ULEXLWHOHWLQXQXGHVHODJDQDELMHODYLQD
8]WHåDMHODRGJRYHGLQHNDRãWRMHJXODãUXPSVUHDNILOHVWHDNGLYOMDþVWHåLP
XPDFLPDQXGHVHWHåDMDþDFUQDYLQD

8]VLUHYHLVODVWLFHGDNOHX]GHVHUWHWUHEDXYLMHNQXGLWLLSRVOXåLWLYLQDNDVQLK
berbi kao što su savignoni, graševine, mušketna vina (traminacPLULVDYL
prošek, te ledene berbe (Eiswein). TR VX SROXVODWND VODWND L SUHGLNDWQD YLQD
najviše kvalitete koja obiluju bogatstvom mirisa i aroma.

Na današnjem iskustvu ugostiteljska je praksa utvrdila ova pravila: crna vina
WUHED SRVOXåLYDWL QD VREQRM WHPSHUDWXUL RG RNR – °& D ELMHOD YLQD WUHED
XYLMHN VHUYLUDWL QD WHPSHUDWXUL RG – °C. Šampanjac i pjenušava vina
]DKWLMHYDWHPSHUDWXUXKOD HQMDRG–°&
Zašto?
$NR MH YLQR SUHKODGQR RQGD QH GROD]L GR L]UDåDMD QMHJRY ERXTHW DURPD 3UL
QLåLP WHPSHUDWXUDPD KODSOMLYH NLVHOLQH NRMH VWYDUDMX DURPX L RNXV LPDMX L QLåL
intenzitet hlapljenja. Dakle, ako je vino prehladno, onda slabe i naša osjetila.

-/. Î ÑèJë!é Ô Ñæ0Ð Í9ÕÊÌ Ð Í1&ÍSÊÏ32 Ô Ñæ Ö&ÒË%ÍJÔ é Ð Í4é 2 Î ÑèSëÍÔ 5%Ì Ê9ÖÕ!Ô é Ð Í&6ÊÏÖ[çæÑ4é0çÑ!ÕÑÎ é Ì é &Ó!ÊÔ é Ì é Õ!Î ÑèKÌ é Ì é Ñ
0
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–
6 1 6 6 0 4 6 6 : ;2
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86 6 1 39 1 9 86 &<
Ô Ñ!Ë&Ê Ñ &ÒÎ ÑÒ%Ì é Ñ9é Î é Ê ÑEÒÍJË&ÊÔ é Ò&Ì Í9é çÑ!ë!Ô ÑæÑ ÍÒ&Ì Ê!Ë&ÑJÕ!é ÑSË&Ê%Ð ÑEÒÑÏÔ ÍÏ!Ê ÊÎ Ð æÊSÑÎ Ë&Ê×ÊÎ Ñï KÍÒæÑRÐ ÍÎ Ñ
4 51 32 1 * 32 76 1
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86 76 &1 = >2 86 ;2 86
Ô Ñ!Ëé Ð Ñ9é Î éÎ é Ë%ÍÔÊÏ9é Ò&Ì Ê Ô ÒæÊÓ Ê Ñï &ÍÎ ÑÒÍSèSÊÓÖ Î ÑèJë!é Ô ÑÌ éÖ-Ì Ñ é0çÑ Î ÑèJëé Ô Ñæ0Ð Í ÖEÕ!Ô Ñ é Î ÖÕ!Ô é Ð Í
dovršenja, zatim u plitici u kojoj se prezentiraju gostima, u šalici ili na tanjuru.


Od vremena Césara Ritza do danas, kao rezultat primjene suvremene
WHKQRORJLMH RUJDQL]DFLMH L VWDQGDUGL]DFLMH X KRWHOLMHUVNR – WXULVWLþNRM SULYUHGL
SRVORYQL SURFHV MH GRåLYLR YHOLNH SURPMHQH DOL QDþLQ SRVOXåLYDQMD YLQD L MHOD X
UHQRPLUDQLP UHVWRUDQLPD MRã L GDQDV MH DNWXDODQ L ]DVOXåXMH VWUXþQX SDåQMX
3UDNVDMHSULKYDWLODGYLMHNXOWXUHVHUYLUDQMDYLQD]DELMHORLFUQRYLQR

D .XOWXUDVHUYLUDQMDELMHORJYLQDLPDRYDþHWLULSUDYLOD

ELMHOR YLQR SUH]HQWLUDWL JRVWX ]D VWRORP L WR XYLMHN X SRVXGL V
OHGRP

SULMH RWYDUDQMD YLQD JRVWX WUHED SRND]DWL L QDJODVLWL JRGLQX
SURL]YRGQMH L HWLNHWX V QD]QDNRP SURL]YR DþD L RVWDOLK RVRELQD
YLQD

VRPPHOLHU SUHG JRVWRP SDåOMLYR RWYDUD ERFX L]YDGL þHS L
GLVNUHWQR JD SRPLULãH $NR þHS LPD QHXJRGDQ PLULV RQGD MH
GRãORGRNYDUHQMHYLQDLWDNYRYLQRMHQHXNXVQRãWR]QDþLGDVH
WRYLQRQHGDMHJRVWX

DNRMHþHSXJRGQDPLULVDRQGDVHNXãDYLQR L]PDOHSOLWLFH ]D
kušanje vina (plitica je s malim udubljenjem i u principu je od
srebra). Ako je vino ispravno onda se gostu ponudi da pomiriše
þHSDQDNRQWRJDVHQDWRþLJRVWXGDJDNXãD8QDþHOXMHJRVW
QDMþHãüH]DGRYROMDQ

E .XOWXUDVHUYLUDQMDFUQRJYLQD
&UQR YLQR ]D UD]OLNX RG ELMHORJ LPD SRWSXQR GUXNþLML QDþLQ SRVOXåLYDQMD +RWHOL
YLãHJUHQRPHDLNDWHJRULMHXSUDYLOXFUQDYLQDþXYDMXXVNODGLãWHQD XSRGUXPX
$NR MH YLQR SRKUDQMHQR X SRGUXPX KRWHOD RQGD JD WUHED QHNROLNR VDWL SULMH
GRQLMHWL X VDOX ]D SRVOXåLYDQMH NDNR EL ãWR SULMH GRELOR SULEOLåQX VREQX
temperaturu, odnosno utoplilo. Crno vino se pije na sobnoj temperaturi zato što
VHQDWDMQDþLQSRYHüDYDEXNH ERXTXHW YLQD

Primjer iz dugogodišnje prakse:
0QRJHYRGHüHKRWHOVNHNRUSRUDFLMHLKRWHOLYHüLKNDSDFLWHWDLNDWHJRULMDSULOLNRP
RUJDQL]LUDQMD SULJRGQLK JRGLãQMLFD VYHþDQLK EDQNHWD KODGQLK LOL KODGQRWRSOLK
EXIIHWD L VO SULOLNRP SRVOXåLYDQMD VWDUR FUQR YLQR NDGD VH GRQHVH L] SRGUXPD
RWYDUDMX VDW YUHPHQD SULMH SRVOXåLYDQMD WH JH GHNDQWLUDMX SULWDþX 1D WDM VH
QDþLQ YLQR VSDMD VD ]UDNRP L WHN WDGD SRVWLåH QDMEROML RNXV L PLULV =D
SRMHGLQDþQH JRVWHXUHVWRUDQXGHNDQWLUDQMHVHYUãLSUHGJRVWRPQDSRPRüQRP
stolu (gueridonu).

3UDNVD VYMHWVNLK VRPPHOLHUD L UHVWRUDWHUD SRWYUGLOD MH GD VWDURP FUQRP YLQX
NDGDVHRWYRULLRGPDKWRþLL]UDYQRL] ERFHXþDãXQHGRVWDMHSUDYD³SXQRüD´L

RNXV 7DNYR YLQR MH ³WYUGR´ 0H XWLP GHNDQWLUDQMH FUQRJ YLQD MH SRåHOMQR V
UD]ORJD ãWR RQR VWYDUD WDORJ X ERFL 3RVWRMHüL YLQVNL WDORJ WUHED RGYRMLWL MHU MH
YHRPD QHXJRGQD RNXVD 1DNRQ GHNDQWLUDQMD SUHWDNDQMD FUQR YLQR SRVWDMH
XNXVQLMH MHU VSRM YLQD VD ]UDNRP RPHNãDYD RSRURVW L RåLYOMDYD VYH XJRGQH
VDVWRMNHLRNXV EXNH YLQD

3ULSRYHüDQRMWHPSHUDWXULFUQLPVHYLQLPDVPDQMXMHL]UDåDMWDQLQD1DWDMQDþLQ
poboljšava seRNXVRGQRVQREXNHFUQLKYLQD

3RVOXåLYDQMHXKRWHOVNRMVREL URRPVHUYLFH

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direktne troškove u obliku (%) dodaju indirektni troškovi i razOLND X FLMHQL L
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troškovi

ukupni troškovi – direktni troškovi
Indirektni troškovi (%) = [
direktni troškovi

8 XJRVWLWHOMVWYX VH FLMHQD MHOD L SLüD QDMþHãüH L]UDþXQDYD PDUåDPD MHU MH
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SRVWRWDNPDUåHGRGDQDGLUHNWQHWURãNRYH

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normativu, utrošili smo namirnica (n) u vrijednosti od 35,00 kuna nabavne
vrijednosti, a troškovi direktnog rada 25 NXQD, što u prihodu obroka iznosi
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3& QU [N
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Na jelovniku vašeg restorana cijena posebnog GQHYQRJ NRODþD VSHFLMDOLWHW
NXüH L]QRVL NXQD .ROLNR NXQD RWSDGD QD XWURãHQH QDPLUQLFH PDWHULMDO
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"

Rješenje:
&LMHQDQDMHORYQLNX NXQD
0DUåD
Utrošene namirnice 100% = x kuna

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porezom na dodatnu vrijednost, a završava s nabavnom cijenom materijala.
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MHOD VORåHQLK PHQLMD EDQNHWD L GU NDGD MH SRWUHEQR QDUXþLWHOMX GDWL L
REMDVQLWLRGUH HQHSULMHGORJHFLMHQD$XWRUSUHSRUXþD da vaš prijedlog cijene,
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PHWRGDNDONXODFLMHLPDRYDMSRVWXSDN

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Prodajna cijena jela iznosi 160,00 kuna. Koliki su nabavni troškovi namirnica
DNR SURGDMQD FLMHQD MHOD VDGUåL SRUH]D QD GRGDWQX YULMHGQRVW
SODQLUDQL Srofit i 46% troškovi direktnog rada, fiksnih i varijabilnih troškova?

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dvokrevetne ili jednokrevetne sobe, pogled na more ili dvorišta, broj
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Hotel “X” je prodajom ugostiteljskih usluga A, B, i C ostvario ukupne troškove u iznosu od
32.000,00 kuna. Usluga “A” ima 100jedinica s odnosom troškova 1,0, kod usluga “B” sa
jedinica odnos troškova iznosi 1,3, a kod usluga “C” 180jedinica i odnosom troškova
,]UDþXQDM SURVMHþQH WURãNRYH SR MHGLQLFL XVOXJH YULMHGQRVW HNYLYDOHQWQRJ EURMD L
SURVMHþQXFLMHQXXVOXJH

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Odnos troškova
8VOXJD–$
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8.8312
Ukupni troškovi iznose 32.000

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ukupni troškovi 32.000,00
9ULMHGQRVWHNYLYDOHQWQRJEURMD
HNYLYDOHQWQLEURMHYL
Troškovi usluge “A” = 100 x 59,25 = 5.925 kuna
Troškovi usluge “B” = 180 x 59,25 = 10.670 kuna
Troškovi usluge “C” = [ NXQD
6YHXNXSQR
3URVMHþQDFLMHQDSRMHGLQLFLXVOXJH³$´ NXQD
3URVMHþQDFLMHQDSRMHGLQLFLXVOXJH³%´ NXQD
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koja na iznos nabavnih cijena i zavisnih troškova osnovnog materijala, koji
XOD]L QHSRVUHGQR X SURL]YRG REURN GRGDMH L SRVWRWDN NRML REXKYDþD VYH
troškove a cijenu formira nezavisno od konkurentskih cijena, ponude i
SRWUDåQMH PRUD ]D VYDNL SURL]YRG REURN SULORJ MHOX SLüH L GU XQDSULMHG
SODQLUDWL YLVLQX WM RGUHGLWL SRVWRWDN GRELWL ]D PHVQR MHOR L NYDOLWHWQX ULEX X
SUDNVL VH NUHüH RG – 100% pa i više, u zavisnosti od vrste i kategorije
REMHNWDSRYRGDVWDWXVDLEURMa korisnika, vrste i sastava menija, godišnjeg
GRED JHRJUDIVNRJ L NOLPDWVNRJ ORNDOLWHWD REMHNWD D ]D RVWDOH YUVWH MHOD
SUHGMHODMXKHRPOHWLSULOR]LLYDULYDVDODWHNRODþLLVORG– 80% i više.
.RGSLüD]DUD]OLNXRGKUDQHSRVWRWDNXNDONXOLUDQHGRELWLMHYHüLLUD]OLþLWD
NUHüH VH RG – 400% i više, ne samo u zavisnosti od normativa i vrste
SLüDLQDSLWNDYHüLRGYUVWHWLSDLNDWHJRULMHREMHNWDRGQRVQRUD]LQHQDþLQD
SUXåDQMD L JGMH VH SUXåD SRMHGLQD XVOXJD QSU GLVFRFOXE LOL WRþLRQLFD X
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=DGDWDN

=DULEOMLREURNVDODWHRGKRERWQLFH utrošili smo za nabavu osnovnog materijala
(namirnica) 18,00 kuna. Ostali troškovi iznose 31%. Planirali smo profit od 30%.
,]UDþXQDMWHSURGDMQXFLMHQX"

7P 1DEDYQDYULMHGQRVWRVQRYQRJPDWHULMDOD
3URGDMQDFLMHQD 3&
SURGDMQHFLMHQH % ostalih troškova GRELWL

3& NXQD

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67$1'$5',./-8ý1,+326783$.$835,35(0,-(/$

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Europske unije broj: 43/93 usvojen je sustav: “Hazard Analysis Critical Control
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neškodljivosti.

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Ne samo što kuhinje moraju udovoljavati strogim sanitarnim propisima i biti
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s/t
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352*12=$ $1$/,=$352'$-(

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Korišteno
prema; Edgar E. Schaetzing, Management in Hotellerie & Gastronomie Deutscher
Fh&^FB _ M&PK B M*G8N J QB O K*XYY&@RO B @XZ@ { I\B M&HM`DM&HMEO Mh8D ] MÙB M&PIyCD B D ] M8~

6OLND
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1$=,9,$'5(6$32'8=(û$
HTP “ŠIBENIK” – Šibenik
6(1=256., 7(03(5$785$ 2'*29251$
1$0,51,&$ 1$320(1$
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naglog tehnološkog progresa i novih saznanja. Zalihe mesa, ribe, sira i drugih
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nabavljati ga svakodnevno.”

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F7RSOLQVNDREUDGDQDPLUQLFD

Najpovoljnija temperatura pri kojoj se uništavaju vegetativni oblici štetnih
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proizvoda/jela. Nije dopušteno podgrijavanje onih namirnica kod kojih se
mijenjaju senzorska svojstva. NIJE DOPUŠTENO VIŠEKRATNO
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Temeljni preduvjet proizvodnje zdrave hrane jest pranje ruku. Razni štetni
X]URþQLFLLGX³RGLOLL]UXNX´5XNHWUHEDSUDWL GH]LQILFLUDWL
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poslije bilo kojeg rada (namještanje kose ispod kape ili
PDUDPLFHPMHUHQMHWHPSHUDWXUHXPHVX
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Tušanje u konvektomatu bez RVWDMH VRþQD YODVWLWL VRN RVWDMH
SULWLVND RþXYDQ

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da omekša. Ne smije se kuhati!
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nakon toga više ne vrijedi
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Što je meni?
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Relevés

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Entrées

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Uz kavijar: pjenušava (suha) vina,
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Svako pjenušavo vino pogrešno je nazvati šampanjcem. ~w>z ty1w>v Champagne
sv!y>ty>z zje tpokrajina
w~f!sw!po st!kojoj
s>0·Mwjet
dobilo ime. Prvi šampanjac proizveo je 1700.
Perignon u malom gradu Hautvillersu. Samo ona pjenušava vina koja su proizvedena u navedenoj
francuskoj
t!s!z r!s ¸:!pokrajini
ss~>ty+Champagne,
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njime hrane ribe, jasno je zašto ih u njihovu mesu ima tako mnogo. U ribama
našeg mora, omega3 masnih kiselina ima najviše u plavoj ribi; srdela, skuša,
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nazvane su “esencijalnim aminokiselinama” jer se moraju pribaviti hranom.
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mesa; bezmasni (mršavi) odresci s manje masti više se preferiraju.
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korištenja
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® ® Korišteno
prema:
Edgar
E. Schaetzing, op. cit. str, 297 (adaptacija Drago Pirija)

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pripremu obroka, energija za proizvodnju jela i tzv. troškova tehnološkog
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VH]RQVNLKUDGQLND

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poslovnu uspješnost hotela.

15.3. Utjecaj troškova osoblja na standarde rada uWXULVWLþNRPXJRVWLWHOMVWYX

Zbog ekonomske logike mora se potvrditi da prijašnji tip hotela druge polovice 19. i
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3ULPMHULFH YHOLNL EURM ]DSRVOHQLND X SULMDPQRM VOXåEL VYH RG GR JRGLQH
PDQMH MH VOXåLR HNRQRPVNLP LQWHUHVLPD, a više reprezentativnoj funkciji kao dekor
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europskim hotelima visoke kategorije (5 zvjezdica) zapošljava se samo jedan
]DSRVOHQLNLWRQDMHGQXVWDPEHQXMHGLQLFXVREX=DDPHULþNHJUDGVNHKRWHOHYULMHGL
odnos 1 zaposlenik na 2 smještajne jediniceVREH NRMH VH L]QDMPOMXMX JRVWLPD V
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QDYHOL LQGLNDWRUH XVSješnosti poslovanja, a u nastavku navodimo iskustva i pouke
dosadašnje prakse. Postoji dugogodišnje empirijsko vrednovanje u hotelskoj praksi
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ostvareni prihod i trošak izvršenja poslova)

15.4. Utjecaj primjene tehnološke opreme na standarde rada u hotelijerstvu

6WDQGDUGLUDGDXXYMHWLPDVYHYHüLKWURãNRYD åLYRJ UDGDLSRYHüDQLKWURãNRYDQRYH
tehnologije, koji proizlaze iz permanentne ugradnje i primjene suvremene tehnološke
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objekta propisuje i višu razinu standarda rada. Kako se brzo stvaraju nova
WHKQRORãND UMHãHQMD UD]QD RUX D ]D UDG LVWR WDNR WHKQROoška rješenja brzo
zastarijevaju. U današnjim suvremenim gospodarskim uvjetima rapidno se
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konstantan podatak da troškovi rada po zaposlenom radniku, i cijena izgradQMH
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pratiti uz koje se troškove kvaliteta ostvaruje u odnosu na ostvarene
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unaprijediti organizaciju rada, doškolovanje i permanentnu izobrazbu
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kao što su novi trendovi u izgradnji, opremi, standardima i standardizaciji
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kadrove široke kulture, solidnoga poznavanja principa za šira strukovna
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poslovnom, tehnološkom i proizvodnom procesu, marketingu i dr. 7R MH VWRJD
što se svaka razvojna i poslovna koncepcija bazira na ljudima. Lakše je
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E troškovi osoblja
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troškove i prihode i to po sistemu: planiraj – SURYRGL – NRQWUROLUDM – XVSRUHGL –
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planske razine prihoda, troškova, i potrebnog vremena za ostvarenje jedinice
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jedne strane postoje veliki fiksni troškovi, a s druge strane cijene su limitirane
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** Korišteno prema: Edgar E. Scaetzing, Management in Hotellerie & Gastronomie, Deuitscher

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Uz navedeno poseban "programski paket" treba instalirati u skladište matrijala
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VH X UDþXQDOX KRWHOD D VOXåED SURGDMH GRELYD SRGDWNH QD NRPSMXWRUVNLP
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1. Stupanj (%) korištenje smještajnoga kapaciteta:

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LOL

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prihod od smještaja
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realizirani prihod od smještaja
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realizacija prihoda od smještaja
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= 70,35%
100 x39.254
Stupanj korištenja % =
55.800
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* Hotel s cjelogodišnjim poslovanjem koji ostvaruje više od 70% iskorištenosti
kapaciteta predstavlja, u europskoj praksi, povoljan stupanj korištenja.

* Iskorištenost kapaciteta za nove gradske hotele, u cjelogodišnjem poslovanju,
XSUYoj godini nakon izgradnje, stupanj korištenja iznosi 50%, a u petoj godini od
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ù ù ú Uspješnost poslovanja u biti je profitabilnost ili rentabilnost poslovanja. Ta dva termina koristimo

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donijela višestruke koristi: osigurano bolje korištenje hotelskih kapaciteta,

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zrakoplovne kompanije SAS sa sjedištem u Bruxellesu. Ima 137 hotela više
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franšiznim ugovorom "Radisson Hotels Worldwide" za Europu (Master –
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Mi dajemo 0,5% našeg prihoda svake godine za školovanje i daljnju izobrazbu
naših djelatnika.
Gotovo preko 600 djelatnika i suradnika našeg tima godišnje završava našu
hotelsku "Management školu" koja je osnovana 1996. godine.

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,Geja o stvaranju
¤ hotelskih lanaca potekla je u Europi od švicarskog hotelijera
Césara Ritza" 2QNRQFHPRGQRVQRSRþHWNRPVWROMHüDRUJDQL]LUDSUYL
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hotelski lanac u Europi (i svijetu) pod nazivom "Ritz Company" Ltd. sa sjedištem
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Ime Césara Ritza vezano je i kao zagovornika ideje gradnje "Grand hotela" koji
su morali ispunjavati, za ta vremena, najviše standarde. 'D EL VH QHNL KRWHO
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a.) Ritz kao "zaštitni znak" standarda kvalitete prvog hotelskog lanca

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VYRMHNDULMHUHNDGDMHRGOXþQR i smišljeno u centru Pariza (na Place Vendome),
na najvišim standardima toga vremena, sagradio luksuzni "HOTEL RITZ",
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pariškog "Hotel –5LW]D

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Upravo zbog navedenoga pariški "Hotel Ritz" postaje sastajalište svjetskih
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VQMLPMHND]DR2QMHYHOLNDQQDSROMXJDVWURQRPLMH

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UHVWRUDWHUVWYX L KRWHOLMHUVWYX L ]DWR MH RWYRULR VYRM (63$'21 MHGDQ RG
najekskluzivnijih pariških restorana.

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VDVWDYVYRJVSRPHQXWRJKRWHOVNRJODQFD5LW]&RPSDQ\/WG

'R L]ELMDQMD 3UYRJ VYMHWVNRJ UDWD JRGLQH) César Ritz je bio na vrhuncu
VYRMH NDULMHUH 9ODGDMXüD HXURSVND HOLWD ]ERJ YLVRNLK VWDQGDUGD L]JUDGQMH
RSUHPHWHYUKXQVNHNYDOLWHWHXJRVWLWHOMVNLKXVOXJDNRMHVXSUXåDQHX QMHJRYLP
KRWHOLPDDOLGLMHORPL]ERJVLJXUQRVQLKSLWDQMDLSRYMHUHQMDXQMHJDGRGMHOMLYDOD
PX MH RGOLþMD L SUL]QDQMD 7DNR JD MH SULPLR SDSD X 9DWLNDQX (QJOHVNL NUDOM
(GXDUG9,,YDåLRMHNDRYHOLNLSULMDWHOM Césara Ritza. Prilikom svih posjeta Parizu
engleski kralj je prepuštao Césaru Ritzu cijelu organizaciju u njegovu hotelu
5LW]-RãLGDQDVXJRGQR]YXþLXVWUXþQLPNUXJRYLPDKRWHOLMHUDSR]QDWDL]MDYD
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NYDOLWHWHSUXåDQMDXJRVWLWHOMVNLKXVOXJD

1DNRQL]JUDGQMHKRWHOD5LW]X3DUL]XKRWHOD 5LW]&DUOWRQX /RQGRQX KRWHOD
"Ritz" u Lisabonu i Bostonu, ime Césara Ritza postaje pojam najvišeg
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L]JUD HQLLRSUHPOMHQLYUKXQVNRPRSUHPRPLVWDQGDUGL]LUDQLPLQYHQWDURP&ésar
5LW]MHL]UDGLRRUJDQL]DFLMVNDSUDYLODXSULSUHPLLSRVOXåLYDQMXMHODLSLüDWHVWURJD
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ODQDF5LW]'HYelopment Company Ltd" sa sjedištem u Londonu. Prvi je svjetski
KRWHOLMHU NRML XYRGL VWDQGDUGH X L]JUDGQML RUJDQL]DFLML SRVORYQRM NRPXQLNDFLML L
kodeksu ponašanja osoblja u hotelu.

Neprekidan rad i besprijekorno stvaralaštvo tog perfekcionista – KRWHOLMHUD
SRODNRMHUD]DUDORQMHJRYXVQDJXL]GUDYOMH1DNRQL]ELMDQMD3UYRJVYMHWVNRJUDWD
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zdravlje sve više pogoršavalo. César Ritz pada u tešku depresiju. Godine 1918.
XPLUH X MHGQRP švicarskom sanatoriju. 8PUR MH NDR QDMVODYQLML VYMHWVNL
KRWHOLMHU L UHVWRUDWHU VWROMHüD %LR MH JHQLMDOQL VWYDUDODF L ]DJRYRUQLN
LGHMHJUDGQMHSRVHEQRJWLSDKRWHOD–*UDQGKRWHOD

Nasljednik Césara Ritza postaje njegov sin Charles Ritz. On preuzima XSUDYX
KRWHOVNRJ ODQFD =DX]LPD PMHVWR SUHGVMHGQLND XSUDYH 5LW] &RPSDQ\ /WG VD
sjedištem u Londonu – MHGQRJ HNVNOX]LYQRJ GUXãWYD X þLMHP MH GLRQLþNRP
NDSLWDOXLPDORSRVORYQHXGMHOHVDPRRVRED
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VYMHWVNRJ KRWHOLMHUVWYD QHVWDWL MHU VH PRGHUQD KRWHOVND LQGXVWULMD QHüH
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LGHMX JUDQG KRWHOD YMHþQR YXüL YODN V QD]LYRP &ésar Ritz". StogaÞ/ß još i
GDQDVSRVWRMHOMXGLNRMLåHOHRGVMHVWLVDPRXþXYHQRPKRWHOX–5LW]

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VWDQGDUGL]DFLMHXKRWHOLMHUVWYX

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