BOGDANOVIĆ, Mario; MARAČIĆ, Stefanija. The Organizational Improvements of Catering in the Case of the Radisson Blu Resort Restaurant in Split. Oeconomica Jadertina, [S. l.], v. 6, n. 2, p. 4–20, 2017. DOI: 10.15291/oec.1340. Disponível em: https://morepress.unizd.hr/journals/index.php/oeconomicajadertina/article/view/1340. Acesso em: 11 may. 2026.