6 research outputs found
Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)
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
Social networks and their influence on the choice of restaurant in the example of the hospitality industry of the Republic of Serbia
Social networks represent one of the most important channels for communication and marketing in many industries. On social networks, catering facilities can inform potential service users about their services, discounts, organizing events, special offers, but they can also present their own photos, videos, virtual tours of catering facilities and thus contribute to the tangibility of catering services. The subject of this paper is the impact that the use of social networks has on the choice of catering facilities on the example of the hospitality and tourism industry of the Republic of Serbia and its importance fo r the hospitality industry. The task of this paper is to investigate the factors that determine the influence of the use of social networks on the choice of catering establishments by consumers, with the aim of determining which factors have an influence on the use of social networks and whether this affects the decision to go to a catering establishment. The results of the research show that social networks influence the consumer's perception and choice of restaurants, whereby the content shared by restaurants on social networks is important fo r forming a positive image of the restaurant. The paper offers important insights for restaurateurs and restaurant managers on how to effectively use social media in their marketing strategies and improve service quality in restaurants
Analyses of the Attitudes of Agricultural Holdings on the Development of Agritourism and the Impacts on the Economy, Society and Environment of Serbia
Agritourism as a special type of tourist migration is a very important link in the diversification of rural areas, connecting the geography, culture, tradition, and gastronomy of the local population, and placing products and services through the hospitality and tourism market. Thanks to this form of tourism, underdeveloped places are gaining in importance and attracting the attention of visitors who are oriented towards natural things, which in turn contributes to a better economic situation of the locality and the population. This paper aims to examine the attitudes of farm owners in the Republic of Serbia toward the impact of agritourism on the economy, living environment, social life, and culture. The data were collected by surveying the owners of agricultural holdings in the territory of the Republic of Serbia and statistically processed using factor analysis, descriptive statistics, and linear regression. Based on the obtained results, it has been established that the owners of agricultural farms are interested in the development of agritourism, and that their positive perception of the impact that agritourism has on the living environment and economy greatly contributes to that. To a lesser extent, a positive attitude was noted toward the importance of agrotourism for the local community and locals, where the positive aspects of agritourism were the education of visitors on agriculture, promotion of the local culture, agricultural and gastronomic products, and sustainable development and investment in infrastructure
Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry
One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research was conducted among the management of catering facilities (chefs, managers, and owners) in Vojvodina (northern region of Serbia) from 300 different facilities. The research was conducted using a questionnaire. The data acquired were statistically processed using the non-parametric Mann–Whitney and Kruskal–Wallis tests and presented in this paper. Special attention was given to differences in perceiving the characteristics of TFP of Vojvodina (TASQ) as seen from the socio-demographic aspects of the respondents and the characteristics of catering facilities. The research deduced that the sensory quality of a product, menu diversity, freshness, local production, price, and seasonality are the prominent characteristics that affect the TFP’s choice of purchase and consumption. The least essential characteristics are organic production and brand. The differences in perception of the characteristics were based on the respondent’s age, education level, and working position, as well as catering offer (domestic, national, international, and combined) and the location of a catering facility (urban/rural)
Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry
One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research was conducted among the management of catering facilities (chefs, managers, and owners) in Vojvodina (northern region of Serbia) from 300 different facilities. The research was conducted using a questionnaire. The data acquired were statistically processed using the non-parametric Mann–Whitney and Kruskal–Wallis tests and presented in this paper. Special attention was given to differences in perceiving the characteristics of TFP of Vojvodina (TASQ) as seen from the socio-demographic aspects of the respondents and the characteristics of catering facilities. The research deduced that the sensory quality of a product, menu diversity, freshness, local production, price, and seasonality are the prominent characteristics that affect the TFP’s choice of purchase and consumption. The least essential characteristics are organic production and brand. The differences in perception of the characteristics were based on the respondent’s age, education level, and working position, as well as catering offer (domestic, national, international, and combined) and the location of a catering facility (urban/rural)
Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities
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