Page 31 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 31
Determinants of the Project (and Research) 31
delivery or delivery to a social site« of the sandwich. We have been estab-
lishing which sandwich ingredients are healthy and how to follow mod-
ern trends of a healthy diet. We have considered the following: our product
(development of an application and service) will be based upon the find-
ings that a healthy diet means eating five times a day and the dishes are
made with foods from the local environment. For the development of the
product we will use ingredients with complex carbohydrates, low-fat in-
gredients and ingredients with essential amino acids. With fats, we will
pay attention to their composition. We also wanted to find out more about
who our target clients are, who would show interest in buying a sandwich,
prepared according to their own wishes and the avaialble ingredients. Six
health-friendly ingredients allow the preparation of four hundred variable
sandwiches.
The aim of professional training on the project is to transfer knowl-
edge amongst entrepreneurs, students and institutions of higher education.
As a result, the formation of future expert staff in the working environ-
ment is enabled. The main purpose of the project is to transfer theoretical
knowledge acquired in the study process, directly to the working environ-
ment alongside the development of the product and service. Students can
use the gained theoretical knowledge when resolving a practical problem,
developing professional skills, acquiring competences in the research field
and scientific expertise.
The project objectives were divided into those that refer to the theoret-
ical and empirical parts of the project assignment. We pursued the follow-
ing objectives in the theoretical section: reviewing relevant home and for-
eign literature, as well as examining and critically evaluating the existing
services that resemble our project.
We aim to introduce a new service into the market, one with high add-
ed value in comparison to the competition. Consumers who buy or order
using the online application will save time which they would otherwise
spend on the service provider site. Also, bottlenecks such as: ordering, pay-
ing and delivery are partially dismissed through ordering online. Time sav-
ing is enabled by online payments and personal delivery to the desired loca-
tion specified by the buyer.
Competences, Expertise and Skills Acquired Through Involvement
in the Project
The project assignment helps to acquire knowledge and qualifications for
the use of scientific and expert methods when resolving problems. The pro-
ject develops students’ abilities to communicate within a profession and
delivery or delivery to a social site« of the sandwich. We have been estab-
lishing which sandwich ingredients are healthy and how to follow mod-
ern trends of a healthy diet. We have considered the following: our product
(development of an application and service) will be based upon the find-
ings that a healthy diet means eating five times a day and the dishes are
made with foods from the local environment. For the development of the
product we will use ingredients with complex carbohydrates, low-fat in-
gredients and ingredients with essential amino acids. With fats, we will
pay attention to their composition. We also wanted to find out more about
who our target clients are, who would show interest in buying a sandwich,
prepared according to their own wishes and the avaialble ingredients. Six
health-friendly ingredients allow the preparation of four hundred variable
sandwiches.
The aim of professional training on the project is to transfer knowl-
edge amongst entrepreneurs, students and institutions of higher education.
As a result, the formation of future expert staff in the working environ-
ment is enabled. The main purpose of the project is to transfer theoretical
knowledge acquired in the study process, directly to the working environ-
ment alongside the development of the product and service. Students can
use the gained theoretical knowledge when resolving a practical problem,
developing professional skills, acquiring competences in the research field
and scientific expertise.
The project objectives were divided into those that refer to the theoret-
ical and empirical parts of the project assignment. We pursued the follow-
ing objectives in the theoretical section: reviewing relevant home and for-
eign literature, as well as examining and critically evaluating the existing
services that resemble our project.
We aim to introduce a new service into the market, one with high add-
ed value in comparison to the competition. Consumers who buy or order
using the online application will save time which they would otherwise
spend on the service provider site. Also, bottlenecks such as: ordering, pay-
ing and delivery are partially dismissed through ordering online. Time sav-
ing is enabled by online payments and personal delivery to the desired loca-
tion specified by the buyer.
Competences, Expertise and Skills Acquired Through Involvement
in the Project
The project assignment helps to acquire knowledge and qualifications for
the use of scientific and expert methods when resolving problems. The pro-
ject develops students’ abilities to communicate within a profession and
