THE RESPONSE OF THE RESTAURANT INDUSTRY TO THE FINANCIAL CRISIS

Abstract

This study examines crisis management practices in the restaurant industry. The survey was conducted in the Municipality of Piran, the most developed municipality in Slovenia, when tourism is concerned. The study investigates the differences in response of the restaurant industry to the economic crisis. In particular this research focuses on usage of different operational crisis management practices. The results indicate that in general there are no statistical significant differences in the usage of different operational crisis management practices, according to different F&B facilities, forms of business organizations and ownership structure of the F&B facilities. Conclusion provides suggestions for future research and useful information for managers of catering facilities.

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