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

Abstract

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.

The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina

“…In addition to the many advantages of using domestic traditional products, support for the local economy, procurement of smaller quantities of products, freshness, and food safety, the knowledge of products and production practices are highlighted ( 47 , 48 ). Labeling and certification systems are also extremely useful in distinguishing the quality of traditional products and representatives of the gastronomic identity of a tourist destination ( 25 , 49 , 50 ).…”

“…The satisfaction of tourists who are motivated to explore the gastronomy of a destination is closely related to the relationship that gastronomy has with the cultural heritage of the local community (23). Local gastronomy is recognized as a component of regional cultural heritage, reflecting the historical narrative, customs, and traditions of a community or a geographic area and serving as a means to shape the distinctive identity and cultural profile (24)(25)(26). This confirms that the development of the gastronomic brand of a destination is not possible without establishing and developing the gastronomic heritage and culinary tradition (27).…”