THE REAL SITUATION OF PRESENCE AND REASONS FOR NONIMPLEMENTATION OF STANDARDS IN RESTAURANTS IN NOVI SAD

Abstract

This paper will deal with the analysis of the real presence and quality of implementation of legally mandatory standards such as HACCP, and others like GMP standards, in restaurants in the territory of the city of Novi Sad, including the presence and quality of standardized operating procedures, standardized recipes of gastronomic products and nutritional value when declaring products to guests. The aim of the paper is to prove the hypothesis that most restaurants still do not have adequate implementation of standards, although some such as HACCP have been mandatory since 2011, as well as to uncover the real reasons for this. The key data were collected from the primary data source, ie. from the field, from a sample of 250 restaurants operating in the wider territory of Novi Sad. All the previous ones aim to get a realistic picture of the state of the profession and the quality of the standardization of services, as well as to identify key problems, opportunities and potential solutions. In addition to the above, a large amount of literature related to this issue was analysed so that the results themselves could be compared and a temporal and spatial parallel within the profession could be drawn.