Abstract:
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).
