Ownership Structure as a Corporate Governance Mechanism in Slovenian Hotels

This paper analyses ownership structure and company performance in the light of corporate governance theory and the actual privatisation process. Previous research has proven that the Slovenian state is a poor and passive owner, whereas private owners and employees are more active and more interested in their company’s economic performance. This paper shows that the transition to private ownership in the Slovenian hotel sector has not been finished. Consequently, state-owned and investment funds remain important owners of Slovenian hotels. The financial performance of hotel companies is below average in the economy and can be correlated with the current ownership structure. Since the current ownership structure has a negative impact on the hotel sector competitiveness, an ownership change is needed to boost the sector’s competitiveness and the competitiveness of Slovenia as a tourist destination

OWNERSHIP STRUCTURE AS A CORPORATE GOVERNANCE MECHANISM IN SLOVENIAN HOTELS

Rad istražuje odnos između vlasničke strukture i poslovanja poduzeća u slovenskoj hotelskoj industiji u svjetlu teorije korporativnog upravljanja i aktualnog procesa privatizacije. Postojeća istraživanja na primjeru Slovenije pokazala su da je država pasivan i loš vlasnik, dok su privatni vlasnici (domaća i strana poduzeća) i zaposleni aktivni vlasnici zainteresirani za uspješnost poslovanja poduzeća. Rezultati našeg istraživanja su pokazali da privatizacija hotelskih poduzeća u Sloveniji nije završena te da su investicijski i državni fondovi još uvijek vlasnici značajnog dijela slovenskih hotelskih poduzeća. Poslovanje hotelskih poduzeća je slabije od ostalih poduzeća u slovenskom gpospodarstvu i može se povezati s vlasničkom strukturom. Sadašnja vlasnička struktura ima negativan utjecaj na konkurentnost hotelskog sektora. Zato je potrebna promjena vlasništva koja bi potakla povećanje konkurentnosti hotelskog sektora i Slovenije kao turističkog odredišta.This paper analyses ownership structure and company performance in the light of corporate governance theory and the actual privatisation process. Previous research has proven that the Slovenian state is a poor and passive owner, whereas private owners and employees are more active and more interested in their company’s economic performance. This paper shows that the transition to private ownership in the Slovenian hotel sector has not been finished. Consequently, state-owned and investment funds remain important owners of Slovenian hotels. The financial performance of hotel companies is below average in the economy and can be correlated with the current ownership structure. Since the current ownership structure has a negative impact on the hotel sector competitiveness, an ownership change is needed to boost the sector’s competitiveness and the competitiveness of Slovenia as a tourist destination

Ownership Structure as a Corporate Governance Mechanism in Slovenian Hotels

This paper analyses ownership structure and company performance in the light of corporate governance theory and the actual privatisation process. Previous research has proven that the Slovenian state is a poor and passive owner, whereas private owners and employees are more active and more interested in their company’s economic performance. This paper shows that the transition to private ownership in the Slovenian hotel sector has not been finished. Consequently, state-owned and investment funds remain important owners of Slovenian hotels. The financial performance of hotel companies is below average in the economy and can be correlated with the current ownership structure. Since the current ownership structure has a negative impact on the hotel sector competitiveness, an ownership change is needed to boost the sector’s competitiveness and the competitiveness of Slovenia as a tourist destination

Future teachers' competences for working with children with disabilities

U inkluzivnoj nastavi učitelj ima veliku ulogu. On mora imati potrebne kompetencije kako bi dijete s teškoćama u razvoju bilo prihvaćeno i samostalno te kako bi steklo potrebno znanje i vještine. Cilj ovog istraživanja bio je ispitati kompetencije budućih učitelja za rad s djecom s teškoćama u razvoju te utvrditi moguće razlike u kompetencijama između učitelja razredne nastave i učitelja predmetne nastave. Istraživanje je provedeno tijekom 2017./2018. akademske godine među studentima razredne nastave, matematike, fizike i kemije Sveučilišta Josipa Jurja Strossmayera u Osijeku. U istraživanju je sudjelovalo 59 studenata/ica učiteljskog studija te 14 studenata/ica nastavničkog studija. Rezultati su pokazali da se budući učitelji samoprocjenjuju kompetetnima za rad s djecom s teškoćama u razvoju, te se studenti razredne nastave ocjenjuju višim ocjenama nego studenti predmetne nastave.In Inclusive Teaching, the teacher has a big role. He / she must have the necessary competences to help the child with development problems be accepted, independent and to acquire the necessary knowledge and skills. Therefore, the aim of the research was to examine the competences of future teachers to work with children with development difficulties and to identify possible differences in competences between classroom teachers and subject teachers. The research was conducted during 2017/2018. academic year among students of classroom teaching, math, physics and chemistry at the University of Josip Juraj Strossmayer in Osijek. The study was attended by 59 students of classrom teaching and 14 students of subject teaching. The results have shown that future teachers are self-evaluating the benefits of working with children with developmental difficulties, and students of classroom teaching are rated higher grades than subject students

Future teachers' competences for working with children with disabilities

U inkluzivnoj nastavi učitelj ima veliku ulogu. On mora imati potrebne kompetencije kako bi dijete s teškoćama u razvoju bilo prihvaćeno i samostalno te kako bi steklo potrebno znanje i vještine. Cilj ovog istraživanja bio je ispitati kompetencije budućih učitelja za rad s djecom s teškoćama u razvoju te utvrditi moguće razlike u kompetencijama između učitelja razredne nastave i učitelja predmetne nastave. Istraživanje je provedeno tijekom 2017./2018. akademske godine među studentima razredne nastave, matematike, fizike i kemije Sveučilišta Josipa Jurja Strossmayera u Osijeku. U istraživanju je sudjelovalo 59 studenata/ica učiteljskog studija te 14 studenata/ica nastavničkog studija. Rezultati su pokazali da se budući učitelji samoprocjenjuju kompetetnima za rad s djecom s teškoćama u razvoju, te se studenti razredne nastave ocjenjuju višim ocjenama nego studenti predmetne nastave.In Inclusive Teaching, the teacher has a big role. He / she must have the necessary competences to help the child with development problems be accepted, independent and to acquire the necessary knowledge and skills. Therefore, the aim of the research was to examine the competences of future teachers to work with children with development difficulties and to identify possible differences in competences between classroom teachers and subject teachers. The research was conducted during 2017/2018. academic year among students of classroom teaching, math, physics and chemistry at the University of Josip Juraj Strossmayer in Osijek. The study was attended by 59 students of classrom teaching and 14 students of subject teaching. The results have shown that future teachers are self-evaluating the benefits of working with children with developmental difficulties, and students of classroom teaching are rated higher grades than subject students

Vegetable by-products in the European food legislative framework

Vegetable by-products are a source of many useful bioactive compounds, dietary fiber, fatty acids and proteins that have a great potential in the development of new food products and the promotion of the circular economy and sustainability. Considering processed pepper by-products as an example, the aim of this paper is to provide an overview of EU food legislation that should be taken into account before placing such products on the market, as well as of the voluntary labeling of functional, nutritional and sustainability benefits important for consumers

THE IMPACT OF NEW COMMUNICATION AND INFORMATION TECHNOLOGIES ON CONSUMER BEHAVIOR IN PURCHASING FOOD PRODUCTS IN RETAIL

Jedna od najvažnijih tehnologija današnjice je informacijsko komunikacijska tehnologija, koja se primjenjuje u svim područjima života i njen nezaustavljiv razvoj svakim danom postaje sve veći. Informacijsko komunikacijska tehnologija temelj je ekonomije i društva 21. Stoljeća, te će zasigurno obilježiti i razdoblje u budućnosti. Današnji užurbani način života i manjak slobodnog vremena, odlazak u kupnju učinili su stresnim i napornim. Upravo iz tog razloga sve više ljudi se okreće Internet kupovini koja je danas i najbrži i najjeftiniji način kupovine nekog proizvoda. Ponašanje potrošača predstavlja proces pribavljanja i konzumiranja proizvoda i usluga. Na ponašanje potrošača danas utječu različiti čimbenici, a sam razvoj komunikacijsko informacijsko tehnologije uvelike je utjecalo na potrošače 21. stoljeća. Poseban značaj novih komunikacijskih i informacijskih tehnologija ima Internet, tj. Internet trgovina. Internet trgovina sve više potiskuje tradicionalni način trgovanja, jer pruža drugačije i nove poslovne prilike. Takva nova Internet trgovina u posljednje je vrijeme sve prisutnija i među građanima Republike Hrvatske. U radu je prikazana uloga i utjecaj novih komunikacijsko informacijskih tehnologija na ponašanje potrošača u kupovini prehrambenih proizvoda u maloprodaji. Istraživanje je provedeno pomoću anonimne ankete koju je popunilo 100 ispitanika različitih godina koji dolaze iz nekoliko županija Republike Hrvatske. Anketa je rađena i provedena s ciljem prikupljanja podataka o navikama i željama potrošača po pitanju prehrambenih proizvoda i njihovog naručivanja, odnosno kupnje preko Interneta.One of the most important technologies today is information and communications technology. Development and application of information and communication technologies today are used in all areas of life and its unstoppable impact is becoming more and more. Information and communication technology is the basis of the economy and society of the 21st century and will surely mark the period and in the future. Today’s busy lifestyle and lack of free time, going to the shopping made stressful and exhausting. For this reason, more and more people are turning to internet shopping, which is today the fastest and cheapest way to buy a product. Consumer behavior is the process of obtaining and consuming products and services. Consumer behavior is now infl uenced by various factors, and the development of information and communication technologies has greatly aff ected consumers of the 21st century. The special signifi cance of the new communication and information technologies have Internet shop. An internet shop is increasingly replacing the traditional way of trading because it provides diff erent and new business opportunities. This new Internet shop lately is increasingly present among Croatian citizens. The paper describes the role and impact of new communication and information technologies on consumer behavior in purchasing food products in retail. This research was conducted through a survey. The survey was anonymous and it was answered by 100 respondents of all ages who come from several Croatian counties. The survey was carried out and conducted in order to collect data regarding the habits and desires of consumers when it comes to food products and ordering, or purchase over the Internet

Herpesviruses in Periapical Pathoses: An Updated Systematic Review

Apical periodontitis represents a chronic inflammation and destruction of periradicular tissue caused by polymicrobial infection of endodontic origin. The aim of this systematic review was to make an update on findings related to Epstein-Barr virus (EBV) and human cytomegalovirus (HCMV) presence in periapical pathoses and to correlate these findings with clinical, histopathological and radiographic features of periapical lesions. Methods were based on the preferred reporting items for systematic reviews and meta-analyses (PRISMA) statement. A search was performed using PubMed, Web of Science and SCOPUS. Search key words included the following medical subjects heading terms: (periapical disease OR apical periodontitis OR periapical lesions OR periapical abscess) AND (viruses OR herpesvir*). A manual search involved references from articles retrieved for possible inclusion. The search, evaluation, and critical appraisal of articles were performed by two independent judges. Collected data were analyzed using the measures of descriptive statistics. The final review has included twenty nine articles related to herpesviral presence periapical pathoses. Qualitative analysis indicated that EBV HCMV, and HHV-8 were the most prevalent species in periapical pathoses. Our findings suggest that there is wide variety of herpesviruses detection rates in periapical pathoses in relation to their clinical, histopathological and radiographic features

Aflatoxin M1 contaminations in different types of cheese in Serbia

Aflatoxin M1 (AFM1) is excreted into milk as the main metabolite of aflatoxin B1 and as such it poses a potential risk to human health. Accordingly, the analysis of AFM1 in milk and milk products is of great importance. The aim of this research was to investigate the AFM1 level in different types of cheese (soft cheese, processed cheese, fresh cheese, semi-hard cheese, parmesan, mozzarella, hard cheese) on the Serbian market. A total of 42 samples of cheese of different producers were collected from the domestic market. After extraction with dichlor-methane, cheese samples were prepared and analysed by ELISA test. Among the analysed 42 samples, 17 (40.5 %) were contaminated by AFM1 at levels ranging from 156.0 ng/kg to 810.0 ng/kg. The 15 samples (35.7 % of the samples) were contaminated by AFM1, at levels ranging from 54.0 ng/kg to 83.0 ng/kg and 10 samples (23.8 % of the samples) had undetectable AFM1 levels (<50 ng/kg). Based on these results, it could be concluded that 28.6 % (12/42) cheese samples had AFM1 concentration higher than EU maximum level (250 ng/kg), with concentrations between 263.0 and 810.0 ng/kg. The percentage of cheese samples with AFM1 levels exceeding the EU maximum AFM1 level was relatively high, indicating that the presence of AFM1 is still a big problem for producers in Serbia. The testing of raw milk used for cheese production is important for the protection of public health. Stricter measures should be taken to reach a satisfactory level of concentration. In addition, optimum storage conditions for animal feed should be provided, and animal feeding should be monitored for the presence of AFM1 and other aflatoxins