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

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dc.contributor.author Kalenjuk Pivarski, Bojana
dc.contributor.author Tekić, Dragana
dc.contributor.author Šmugović, Stefan
dc.contributor.author Banjac, Maja
dc.contributor.author Novaković, Aleksandra
dc.contributor.author Mutavdžić, Beba
dc.contributor.author Ivanović, Velibor
dc.contributor.author Tešanović, Dragan
dc.contributor.author Đerčan, Bojan
dc.contributor.author Ikonić, Predrag
dc.contributor.author Petrović, Marica
dc.contributor.author Ilić Udovičić, Dragana
dc.contributor.author Vasić Popović, Aleksandra
dc.contributor.author Marić, Aleksandar
dc.date.accessioned 2023-08-01T14:56:47Z
dc.date.available 2023-08-01T14:56:47Z
dc.date.issued 2023-06-10
dc.identifier.citation Kalenjuk Pivarski, B., Tekić, D., Šmugović, S., Banjac, M., Novaković, A., Mutavdžić, B., Ivanović, V., Tešanović, D., Đerčan, B., Ikonić, P., Petrović, M., Ilić Udovičić, D., Vasić Popović, A., Marić, A. (2023). Factors Affecting the Consumption of Traditional Food in Tourism – Perceptions of the Management of Catering Facilities. Foods, 12, 2338. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/370
dc.description.abstract 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 catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors had 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. en_US
dc.description.sponsorship The authors would like to extend thanks to the anonymous reviewers whose suggestions and comments helped to improve the quality of this paper. They would also like to thank all the participants of this research for their effort and time. The authors are grateful to the Ministry of Science, Technological Development, and Innovation of R. Serbia (Grant No. 451-03-47/2023-01/200125) and the Provincial Secretariat for Higher Education and Scientific Research (No. 142-451-3149/2022-03) for supporting this work. en_US
dc.language.iso en en_US
dc.publisher MDPI, Basel, Switzerland en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200125/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject food perception en_US
dc.subject catering en_US
dc.subject traditional food en_US
dc.subject tourism en_US
dc.subject Vojvodina en_US
dc.title Factors Affecting the Consumption of Traditional Food in Tourism – Perceptions of the Management Sector of Catering Facilities en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85163827138
dc.identifier.wos 001015056600001
dc.identifier.doi 10.3390/foods12122338


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