Abstract:

The high level of competitiveness among the hotel and restaurant entities motivates their management to investigate the market needs continuously and to respond to the current market changes, which also include the reaction on guests’ taste preferences. The world gastronomic market research shows the growth of the requirements for healthy food and it is advisable to react on them by hospitality industry too. The purpose of the article is to improve the method of the production and the recipe of natural energy bars, which have an increased energy value and a balanced nutrition composition, the significant amount of trace elements, vitamins and biologically active substances of immune stimulating action. The proposed technology for the production of energy bars can be successfully implemented in the situation of decision-making at all levels of the management hierarchy: from the production strategy of business and improvement of the corresponding business-processes to the operative adjustment of technological processes according to the resource provision. The management of the technological processes of the production of energy bars assumes that the hotel and restaurant entities have the appropriate production facilities, equipments, tools as well as workplaces with necessary working conditions that provide the high level of quality of the natural food product. The guests of hotel and restaurant entities by eating the energy bars of excellent quality will feel healthy effect on their body and the innovative product of own production will contribute to the growth of the image of such institutions in the hospitality market.

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