Characteristics of traditional food products as the basis of of consumption in hospitality

Stošić, Tamara; Šmugović, Stefan; Ivanović, Velibor; Калењук, Бојана

doi:10.5937/turpos0-40590

Cited by 2 publications

(1 citation statement)

References 18 publications

(10 reference statements)

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“…Their presence on the market needs to date back at least 50 years, and of course they have to be a part of the gastronomic heritage [ 18 ]. Due to the specific nature of their production process, TFPs are famous for their distinctive sensory and/or nutritional quality [ 4 , 19 , 20 ]. The quality of food and its production process are some of the most important food-related characteristics nowadays.…”

Section: Literature Reviewmentioning

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: Literature Reviewmentioning

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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Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)

Kalenjuk Pivarski,

Tekić,

Šmugović

et al. 2023

Front. Sustain. Food Syst.

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The research dealt with traditional food products (TFP) observed on the local hospitality-touristic market, from the point of view of 300 restaurant workers employed in managerial positions, as important subjects in preservation of tradition in hospitality and touristic industry of Vojvodina (Republic of Serbia). The research examined the management’s views on TFP, as well as whether there are differences based on the features of the respondents as well as the restaurant facility. In order to obtain data that would provide additional guidelines for acting on the hospitality and tourism market, the procurement and consumption of TFP was also examined. In order to determine set differences the non-parametric Kruskal-Wallis test was applied. In order to establish statistically significant differences between the observed groups, the Dunn’s post hoc test was applied. In the second part of the research, a binary logistic regression model was applied in order to determine which of the observed variables has a significant impact on the respondents’ decision to acquire TFP from their field. The research showed that the level of education and the field of management education significantly influence the attitudes about the offer of TFP in the hospitality and tourism market, as well as the type of restaurant offer and the development of the field of business.

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Characteristics of traditional food products as the basis of of consumption in hospitality

Cited by 2 publications

References 18 publications

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

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

Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)

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