Биолошката разновидност како мотив за привлекување на туристи во бањските центри во Република Македонија

Предмет на оваа статија е улогата која ја имаат природните ресурси, поточно растителниот и животинскиот свет за привлекување на туристи во бањските центри во Република Македонија. Направен е преглед на бањските центри, лековитоста на нивните води како основен мотив за посета од страна на туристите и биолошката разновидност како дополнителен мотив. Презентирани се дел од истражувањата во однос на искористеноста на природните вредности на бањите од страна на посетителите. Разгледани се факторите за загадување на животната средина во бањските центри и мерките за нејзина заштита

Технологија на послужувањето

Учебникот „Технологија на послужувањето“ е изработен според изработената наставна програма и е наменет за студентите при Факултетот за туризам и бизнис логистика во Република Македонија. Во својата содржина учебникот по предметот Технологија на послужувањето го опфаќа следново: простории во кои се врши послужувањето; видови на угостителски објекти во кои се врши послужување на храна и пијалаци; стручен персонал за послужување; опрема и инвентар за послужување; карти за избор на услугите во послужувањето; запознавање со пијалаците и начинот на послужување; ресторанско послужување на јадења, супи и чорби; послужување на вино и дегустација; пречекување, сместување и испраќање на гостите; организациони системи и начини на послужување; дневни оброци; свечени приеми во угостителството; банкет (свечен ручек-вечера), коктел партија, ладно бифе, чајанка, банкет од протоколарен карактер, пикник, гарден партија, интимна и доцна вечера; довршување-подготвување јадења пред гостите (фламбирање), во еден дел е опфатено и барменството итн

Водич низ регионите во Република Македонија

Република Македонија е мала по површина, но голема ризница на природни реткости и културно - историски споменици од најстарите времиња до денес. Водичот Ви ги презентира најважните информации за природните убавини и културно – историските знаменитости, хотелските и ресторанските капацитети во осумте статистички региони во Република Македонија. За прегледно претставување на природните и културно – историските реткости во планските региони на Република Македонија, презентираме текстуален, картографски и фотографски материјал за сите туристички потенцијали. За секој регион низ кратки текстови, поткрепени со фотографии и карти, прикажани се природните убавини, културно-историските споменици, сообраќајната поврзаност и објектите за сместување, исхрана и забава. Главна цел на водичот е запознавање на посетителите со туристичките потенцијали на регионите во Република Македонија, нивно побезбедно, поквалитетно, побрзо, движење и престој во просторот, што ќе резултира со евидентирање и збогатување на туристичката понуда и развој на туризмот во државата. Според формата и содржината водичот е конципиран да ја претстави Република Македонија како ризница за туристичко истражување и незаборавно доживување. Проценуваме, дека, туристичкиот водич ќе претставува чекор напред во промоција на туристичките потенцијали и зголемување на туристичката посета во Република Македонија

Approaches for the Advancement of Business Processes in a Company that Deals with Graphic Production

The aim of the research in this paper is the determination of the existing business processes in a company that deals with graphic activity with the possibility of their improvement by applying the TQM (Total Quality Management) methodology, which is closely linked to the financial performance of the company and the satisfaction of all interested sides. In the survey we did there are several main reasons that cause problems in the printing facility and the request of the top management for improving the processes and involvement of competent persons in them is of great importance for the printing company to become world-class. During the research, which was an integral part of the TQM methodology several management methods were applied: check list, Pareto diagram, Ishikawa access and benchmarking strategy. Analysis of the current state allowed making of suggestions for improvement through the application of TQM methodology. The methodology of the TQM philosophy is continuous improvement of all processes in the organization through small changes in short periods of time including all organizational members regardless of their hierarchical level without making large capital investments

Strategic thinking and management elements for strategu execution positively affect on business performance

Business leaders are under pressure from stakeholders to comply with their demands while maintaining the organization’s competitiveness in increasingly complex markets. So, leaders are striving to continuously formulate strategies with management elements that will help them deliver more value to their customers and stakeholders. Strategic thinking is important to guide for examining all markets which are relevant to the core business of interest. Also, its necessary for analyse the relevant forces creating new markets as identifying business strategy requirements. Therefor, are used management elements, management models as guides for managerial activity in the business world for increasing a firm’s competitive advantage. Business management tools positively affects business performance and a strategic management orientation for formulating and implementing objectives, policies and performance. Companies confirms that integrated management model will result in dramatic benefits. In this way, strategy thinking enable company to determines its objectives, purposes, or goals, produces the principal policies and plans for achieving those goals, as defines the range of business the company is pursue and positively affects business performance

The proposed methodologies for the Six Sigma Method and TQM strategy as well as their application in practice in Macedonia

This paper presents the proposed methodologies for the Six Sigma method and the TQM strategy as well as their application in practice in Macedonia. Although the philosophy of the total quality management (TQM) is deeply involved in many industries and business areas of European and other countries it is insufficiently known and present in our country and other developing countries. The same applies to the Six Sigma approach of reducing the dispersion of a process and it is present in a small fraction in Macedonian companies. The results of the implementation have shown that the application of the Six Sigma approach does not refer to the number of defects per million opportunities but to the systematic and systemic lowering of the dispersion process. The operation and effect of the implementation of the six sigma method engages experts that receive a salary depending on the success of the Six Sigma program. On other hand the results of the application of the TQM methodology within the Macedonian companies will depend on the commitment of all employees and their motivation

Basis for the design and implementation of the quality system in Cad - Cam textile production

The current situation in the Textile - logistic center analyzed through the four pillars of the house of quality: internal standardization, methods and techniques for providing quality, education and motivation and cost analysis of quality. The current situation is analyzed through the criteria for the European Quality Award: leadership, policy and strategy, management of staff, resources, processes, customer satisfaction / users, employee satisfaction, impact on society, business results. Through these criteria the current standing was evaluated, presuming that the company was competing for the European Quality Award (European Foundation for Quality Management – EFQM).The introduction of the TQM strategy in an enterprise requires a proper methodology for each function. Starting from this basis, we analyzed the system established in the textile center with corrections and amendments to it through the QC-CE-Pyramid model approach, improving its efficiency and effectiveness. The design of the quality system has applied the QC-CE-Pyramid model, according to which the system should be processed through the Deming’s circle (PDCA) and the Ishikava approach: whom, what, where, who is responsible in the pyramid hierarchy of the company

Influence of the sweet red paper extract on the quality and oxidative changes in fats of sausages

The purpose of this paper is to examine the impact of red sweet peppers extract on the chemical, microbiological and sensory oxidative changes presented through the parameters, acid level and properties, hydrolytic and peroxide number, during the ripening and keeping of sausage type Kulen. For this purpose, five groups of kulen sausages were made (control group I without addition of the extract, group II – 0.1 g/kg, group III – 0.2 g/kg, group IV – 0.3 /kg and group V – 0.4 g/kg extract of sweet peppers). The groups were made according to the rulebook for quality of minced meat, meat preparations and meat products no. 63 from 2013 in Macedonia. After drying and ripening sausages were stored at 4°C. At the beginning, the average initial values of free fatty acids are relatively low (from 0.20 to 0.50%), but during the production (40 day) the content of free fatty acids increased (from 2.20 to 2.50%). During the keeping and storage from 40 to day 75 in group V has the lowest increase in the content of free fatty acids and the highest in group I (2.50% 40 day to 3.78% 75 day). During the ripening, drying and storing of the sausage from day to day 70 in group V the increase in oxidative changes was the lowest (0.58 to 0.72 and from 0.72 on day 40 to 1.12 on day 75) and the highest in group I (0.65 to 1.20 and from 1.20 on day 40 to 2.20 on day75). Although there are no statistically significant differences among the tested samples during the production process and during storage of the sausage (p>0.05) the obtained lower values compared to the oxidative changes in group V are probably the result of antioxidative effect of the extract. Groups IV and V had a good cross section color of the final product compared to the other groups. During the ripening and drying, the extract of sweet pepper has no influence on pH, chemical composition and microbiological status of the final product

Oxidative stability effect of basil, garlic and muscat blossom extracts on lipids and microbiology of minced meat

In this paper the results of tests of the antioxidant activity, the fatty acids and microbiological composition of the three different extracts (basil, garlic and muscat blossom) and their effect on the 1st, 3rd and 5th day of stored pork minced meat at −1 ◦C are presented. The changes on the secondary products of lipid oxidation, acid level, peroxide number, the total number of bacteria and the presence of Proteus, Clostridii, Escherichia coli, Salmonela, Listeria monocitogenes are studied, as well as the sensory qualities of colour surface section colour and odour. The minced meat onto which 0.3 g/kg garlic extract was applied in comparison with the groups to which is added an extract of basil had better microbiological status and lower oxidative changes. The saturated fatty acids in all tested groups of minced meat range from 38.011% to 43.009%, the polyunsaturated fatty acids from 7.375% to 14.775% and the monounsaturated fatty acids from 46.589% to 50.054% of the total amount of fatty acids. In terms of sensory characteristic the odour Group IV (onto which 0.3 g/kg extract basil was applied) score slightly better in terms of Group IV (to which 0.3 g/kg garlic extract was applied)

Agro ecological conditions for viticulture development in Gevgelija region

In this publication detail climate analysis of air temperature, length of sun glow and rain quantities has been made for the Gevgelija-Valandovo region for period 1961/1990, 1991/2000 and 2001/2009. Climate-viticulture bulletin has been made for viticulture requirement. Climate index and coefficients have been determined in the examined area. Only careful and right choice of viticulture and climate analyses can contribute to result in quality and quantity manufacturing of viticulture