Changes in gastronomy

Abstract

The paper provides an insight into factors influencing developments in gastronomy and catering services. The aim of the text is to identify the key elements affecting contemporary catering services including attendance at catering establishments, preferences in food selection, use of lunch menus, and adherence to hygiene standards in operational practice in food production. The first part of the survey shows the issue of restaurant attendance during the working week. The second part examines the frequency of restaurant visitors, restaurant attendance at weekends and also the factors that influence the choice of food. The representative sample consists of the Czech National Panel, with respondents above 15 years of age. The data were obtained from 504 respondents (N 504). The third part of the investigation meets the most important criteria that affect the quality of serviceshygiene standards in gastronomy focused on compliance with hygiene standards from the perspective of hygiene control authorities. Factors for deciding the choice of food in restaurants and the frequency of restaurant visits were also examined.

Instruments of support in promotion of healthy food and food safety culture

“…Food operators must ensure food safety at all stages of handling food, substances, raw materials, semi-finished products. The direct responsibility of the operator for the safety of food is emphasized -the operator must be able to demonstrate the awareness of potential risks (Burešova et al, 2020). Existence and presence of food safety culture at every level consequentially guarantee the presence of consciousness and knowledge of each parameter related to a healthy diet, which significantly increases the probability of respecting those parameters, and provides the problem solving from its starting, most basic level, which is the individual and their family.…”

Research on tourists' satisfaction with the gastro offer of Novi Sad

“…Gastronomy is understood from the point of view of the historical development of the human diet, connecting nations and communities with creativity, participants' abilities, raw materials, traditions, methods and recipes, new technologies that contribute to and influence the human diet (Burešová et al, 2020). According to Stojković & Milićević (2020) "ever R e s e a r c h o n t o u r i s t s ' s a t i s f a c t i o n w i t h t h e g a s t r o o f f e r o f N o v i S a d 43 since tourism became a global phenomenon, in recent decades there have been evident changes in the tourist demand" (p. 60).…”

The influence of diet habits, on what, how, how much and for whom to produce in the agricultural sector of Serbia?

“…Numerous studies and scientific papers confirm the importance of nutrition for the health of the population (Niva, 2007; Grupa autora, 2013; Ronteltap, et al, 2012;Popescu et al, 2017), that numerous diseases occur due to diet (Nikolić, et al, 2009). Aristotle himself (384-322 BC) in his works analyzing the essential categories of economics and ethics, never questioned the fundamental position of agriculture (Bulliet et al, 2011;Burešova et al, 2020). Wellknown theorists of economics Smith, Ricardo, Marx, Keynes, Leontief and others had a similar relationship, after Aristotle throughout history.…”

“…The well-known British economist and priest Malthus (Thomas Robert Malthus) linked the growth and 1 Slavoljub Vujović, Senior research associate, Institute of economics, Kralja Milana street N°16, Belgrade, Serbia, Phone: +38163 365101, E-mail: kelovic1967@yahoo.com, ORCID ID (https://orcid.org/0000-0002-0686-3486) 2 Dušica Cvijanović, MA, Elementary school "Vožd Karađorđe" Jakovo, Boljevačka br. 2, 11276 Jakovo, Serbia, Phone +381 63 78 17 240; Email: dusicanikolic14@gmail.com., ORCID ID (https://orcid.org/0000-0002-5220-465X) 3 Nenad Vujic, Research associate, Institute of economics, Kralja Milana street N°16, Belgrade, Serbia, Phone: , E-mail: nenadvujicvuja@mts.rs, ORCID ID (https://orcid.org/0000-…”