Details

Autor(en) / Beteiligte

• Kalenjuk Pivarski, Bojana
• Tekić, Dragana
• Šmugović, Stefan
• Banjac, Maja
• Novaković, Aleksandra
• Mutavdžić, Beba
• Ivanović, Velibor
• Tešanović, Dragan
• Đerčan, Bojan
• Ikonić, Predrag
• Petrović, Marica
• Udovičić, Dragana Ilić
• Popović, Aleksandra Vasić
• Marić, Aleksandar

Titel

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

Ist Teil von

• Foods, 2023-06, Vol.12 (12), p.2338

Ort / Verlag

Switzerland: MDPI AG

Erscheinungsjahr

2023

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• 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.