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

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dc.citation.spage2338
dc.citation.volume12
dc.contributor.authorPivarski, Bojana Kalenjuk
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.authorÐerčan, 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.accessioned2024-11-22T11:24:47Z
dc.date.available2024-11-22T11:24:47Z
dc.date.issued2023
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.
dc.identifier.doi10.3390/foods12122338
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/1330
dc.language.isoen
dc.publisherMDPI
dc.sourceFoods
dc.subjectfood perception; catering; traditional food; tourism; Vojvodina
dc.titleFactors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities
dc.typeArticle
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Економски факултет Пале [Научни радови] / Faculty of Economics Pale [Scientific papers]