An identification of customers’ preferred restaurant menu measures during a crisis using Best-Worst Scaling (BWS)

Ghadban, Socrat; Fayad, Bader

doi:10.1080/15378020.2021.1991683

Cited by 1 publication

(1 citation statement)

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“…Ghadban and Fayad [ 60 ] affirm that the structure of the offer on a menu represents a primary determinant of profitability in catering facilities. The data obtained regarding economic factors showed that caterers claim meals made of TFPs significantly influence their sales values, which is justifiable due to the nature of the production process [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities

Калењук

Tekić

Šmugović

et al. 2023

Foods

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The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.

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Section: Discussionmentioning

confidence: 99%