The workshop and panel discussion ‘Evolutive approach to HUB establishment: from the original idea and practical insights to entrepreneurial concepts’ was held at the Department of Economics and Business within the project Regional Competence Centre in the Tourism and Hospitality Industry of Dubrovnik (RCK). The workshop was intended for the students of the University of Dubrovnik’s vocational study programme in Hotel Industry, Restaurant Industry and Gastronomy.
As an introduction, the organisers of this panel discussion and workshop, teachers Zorica Krželj Čolović and Iris Mihajlović from the Department of Economics and Business, extended a warm welcome to both students and guest lecturers. They welcomed students who showed interest and attended the events although it was not a part of their compulsory curriculum. They also welcomed renowned restaurant owners who were ready to share their experience and knowledge gained through their long time work in the tourism industry. Hilarija Lozančić Benić, project manager of the project Establishing Regional Competence Centre in the Tourism and Hospitality Industry of Dubrovnik also welcomed the attendees. She highlighted the role of the Tourism and Hospitality School in initiating positive changes in the local community and expressed her satisfaction with the extensive cooperation among tourism stakeholders. The held panel discussion and workshop were a good demonstration of this cooperation.
Marino Bebić, Master in Economics (mag. oec.) presented the results of his research. His research deals in profiling student inclinations as an impetus to entrepreneurial mindset and basis for the establishment of an innovation HUB. His results could also be used to give direction to the partners about the consensus on the expertise and competencies of the workforce as well as on motivating and mentoring young people. Young people have a role in developing a platform for transformation, i.e. production of innovative products with a local touch, as offered by the local restaurant owners and demonstrated by local farms’ best practices.
With their respective features ‘Tradition vs. innovation – the key to loyalty’ and ‘The role of a stimulating business atmosphere to the recognisability and quality of products’, restaurant owners Nikša Đuraš and Tomislav Šare familiarised students with the current topics of the hospitality industry. Nikša Đuraš is the owner and manager of the Lukas Taverna restaurant on the island of Kobaš on the Pelješac peninsula, and Tomislav Šare is the owner and manager of four Bota Šare restaurants. These restaurants are a well-established and developed family businesses which, each in their own way and with their own features, serve as excellent examples of the hospitality industry in the practice.
Let us remind you that the project Establishing Regional Competence Centre in the Tourism and Hospitality Industry of Dubrovnik (RCK), which is organised by the Tourism and Hospitality School of Dubrovnik, has a development programme. This programme rests on high-quality and life-long learning education, innovative learning models, teacher, lecturer and mentor training and encouraging the partnership among employers, public sector and social partners. All this is done with the aim to meet the market demands for educated and specialised staff in the tourism and hospitality sector.
