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

Traditional food products are a significant segment of hospitality and tourism. They influence the creation of an image of a specific country or region in the minds of consumers. The subject of the work is traditional food products, but from the view of catering workers as consumers. Who choose thes...

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Published inTurističko poslovanje Vol. 2022; no. 30; pp. 23 - 30
Main Authors Stošić, Tamara, Šmugović, Stefan, Ivanović, Velibor, Kalenjuk-Pivarski, Bojana
Format Journal Article
LanguageEnglish
Published Visoka turistička škola strukovnih studija, Beograd 2022
Subjects
bačka
food
gastronomy
hospitality
srem
traditional product
vojvodina
Online AccessGet full text
ISSN0354-3099
2560-3361
0354-3099
DOI10.5937/turpos0-40590

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Abstract Traditional food products are a significant segment of hospitality and tourism. They influence the creation of an image of a specific country or region in the minds of consumers. The subject of the work is traditional food products, but from the view of catering workers as consumers. Who choose these products and offer services to their users. We conducted research among employees in managerial positions in Srem and Severna Bačka (A. P. Vojvodina, Republic of Serbia) on 75 catering facilities. The obtained data were processed using descriptive statistics. The main task of the research was to investigate the attitudes of managerial staff towards the quality of traditional food products (market, production, and technical characteristics) that influence purchase choice. The main goal of this paper is to obtain data on which features are crucial in purchasing and whether there are differences between these two areas.
AbstractList Traditional food products are a significant segment of hospitality and tourism. They influence the creation of an image of a specific country or region in the minds of consumers. The subject of the work is traditional food products, but from the view of catering workers as consumers. Who choose these products and offer services to their users. We conducted research among employees in managerial positions in Srem and Severna Bačka (A. P. Vojvodina, Republic of Serbia) on 75 catering facilities. The obtained data were processed using descriptive statistics. The main task of the research was to investigate the attitudes of managerial staff towards the quality of traditional food products (market, production, and technical characteristics) that influence purchase choice. The main goal of this paper is to obtain data on which features are crucial in purchasing and whether there are differences between these two areas.
Author Ivanović, Velibor
Kalenjuk-Pivarski, Bojana
Stošić, Tamara
Šmugović, Stefan
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food
gastronomy
hospitality
srem
traditional product
vojvodina
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Title Characteristics of traditional food products as the basis of of consumption in hospitality
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