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

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dc.contributor.authorKalenjuk Pivarski, Bojana
dc.contributor.authorTekić, Dragana
dc.contributor.authorŠmugović, Stefan
dc.contributor.authorBanjac, Maja
dc.contributor.authorNovaković, Aleksandra
dc.contributor.authorMutavdžić, Beba
dc.contributor.authorIvanović, Velibor
dc.contributor.authorTešanović, Dragan
dc.contributor.authorĐerčan, Bojan
dc.contributor.authorIkonić, Predrag
dc.contributor.authorPetrović, Marica
dc.contributor.authorIlić Udovičić, Dragana
dc.contributor.authorVasić Popović, Aleksandra
dc.contributor.authorMarić, Aleksandar
dc.date.accessioned2023-10-26T10:56:45Z
dc.date.available2023-10-26T10:56:45Z
dc.date.issued2023-06-10
dc.description.abstractThe 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.en_US
dc.description.sponsorshipThis research was funded by the Provincial Secretariat for Higher Education and Scientific Research, Grant No. 142-451-3149/2022-03.en_US
dc.identifier.citation5. 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 Sector of Catering Facilities. Foods, 12, 2338. https://doi.org/10.3390/foods12122338en_US
dc.identifier.doi10.3390/foods12122338
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85163827138
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/404
dc.identifier.wos001015056600001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationProvincial Secretariat for Higher Education and Scientific Research, Grant No. 142-451-3149/2022-03.
dc.rightsopenAccess
dc.subjectfood perceptionen_US
dc.subjectcateringen_US
dc.subjecttraditional fooden_US
dc.subjecttourismen_US
dc.subjectVojvodinaen_US
dc.titleFactors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilitiesen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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