Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry

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dc.citation.spage13553
dc.citation.volume14
dc.contributor.authorKalenjuk Pivarski, Bojana
dc.contributor.authorŠmugović, Stefan
dc.contributor.authorTekić, Dragana
dc.contributor.authorIvanović, Velibor
dc.contributor.authorNovaković, Aleksandra
dc.contributor.authorTešanović, Dragan
dc.contributor.authorBanjac, Maja
dc.contributor.authorÐerčan, Bojan
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorMutavdžić, Beba
dc.contributor.authorLazarević, Jasmina
dc.contributor.authorVukelić, Nataša
dc.date.accessioned2023-05-05T09:44:05Z
dc.date.available2023-05-05T09:44:05Z
dc.date.issued2022
dc.description.abstractOne 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).
dc.identifier.doi10.3390/su142013553
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/110
dc.language.isoen
dc.publisherMDPI
dc.sourceSustainability
dc.subjecttraditional food; traditional products; catering; hospitality; sustainability; food characteristics; consumption; Vojvodina
dc.titleCharacteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry
dc.typeArticle
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Економски факултет Пале [Научни радови] / Faculty of Economics Pale [Scientific papers]