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Article

The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia

by
Stefan Šmugović
1,*,
Bojana Kalenjuk Pivarski
1,2,
Velibor Ivanović
1,
Dragan Tešanović
1,
Dragana Novaković
3,
Aleksandar Marić
4,
Jasmina Lazarević
4 and
Maja Paunić
1
1
Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
2
Faculty of Economics Pale, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina
3
Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
4
Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
*
Author to whom correspondence should be addressed.
Sustainability 2024, 16(17), 7450; https://doi.org/10.3390/su16177450
Submission received: 26 July 2024 / Revised: 21 August 2024 / Accepted: 26 August 2024 / Published: 28 August 2024
(This article belongs to the Special Issue Geotourism, Food Heritage, and Sustainability)
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Abstract

:
Traditional food products comprise an important part of the gastronomic identity of every nation. Their significance for national culture is major, which is why they are increasingly studied and included in the development strategies of many countries. This research focuses on the factors—economic, sociocultural, ecological, and tourism—that influence the offering of dishes made with traditional food products. The objective of the research is to examine whether certain characteristics of catering establishments in the Bačka region (Republic of Serbia) and their managers affect the appraisal of the factors that affect the offering of dishes prepared with traditional products. By conducting a survey (n = 187) and analyzing the data using the non-parametric techniques of the Mann–Whitney and Kruskal–Wallis tests, it was found that, although all the factors have a significant influence on the offering of dishes prepared with traditional food products, tourism-related factors were distinguished as the most important. The research also showed that the characteristics of managers like the length of work experience in hospitality, employment tenure at the specific establishment, the work position of the respondent, as well as the type of gastronomic offering and the location of the catering establishment affected the appraisal of the factors that influence the offering of dishes prepared with traditional products.

1. Introduction

Traditional food products are an integral part of the cultural identity and gastronomic heritage of every nation [1,2,3,4,5]. These products are obtained, but often also consumed, in traditional ways, frequently using autochthonous ingredients, preparation techniques, and recipes that are passed down generations over many years [6,7,8]. They not only maintain the gastronomic heritage of a region or nation but also frequently hold profound cultural, social, and economic significance that contributes to the preservation and promotion of local culture, heritage, and economic prosperity [9,10,11].
In today’s era of globalization, where industry-produced groceries hold a dominant market position, traditional food products present an important contrast, which is why numerous authors have been focusing their research on them more and more often [12,13]. They are often very sought-after on the market, as consumers increasingly appreciate authentic experiences, high-quality products, and the connection with the local culture and community [14].
Additionally, traditional food products hold a significant role in tourism and can present a key factor for the attraction of tourists and promotion of tourist destinations [15]. Tourists are seeking authentic culinary experiences during travels more and more, be it tastings of local specialties, gastronomic tours, or participation in culinary workshops [16]. Therefore, the understanding and promotion of traditional food products can have a significant influence on tourism, contributing to the increase in tourism profits, expansion of the tourist offering, and promotion of cultural diversity [17].
This study explores the factors that influence the offering of dishes made with traditional food products. The objective is to examine the extent to which these factors—categorized into economic, sociocultural, ecological, and tourism—shape the availability of such dishes in catering establishments. Additionally, this study investigates whether specific characteristics of the managers impact the perceived importance of these factors. The goal of the research is to obtain data related to how hospitality managers valorize the isolated influence factors and whether there is any variation in the respondents’ answers relative to their gender, work experience, and work position, but also relative to the type and characteristics of the catering establishment where they are employed. The data were obtained by answering the following research questions:
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Q1: Which factors affect the offering of dishes prepared with traditional products in catering establishments the most, and which the least?
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Q2: Do the characteristics of the managers affect their attitudes regarding the factors that influence the offering of dishes prepared with traditional products in different catering establishments, and which characteristics are they?
–
Q3: Do the characteristics of catering establishments affect the attitudes of the managers regarding factors that influence the offering of dishes prepared with traditional products?

2. Literature Review

To be considered as such, traditional food products must have a specifically defined preparation process, recipe, or ingredients that have been passed down generations for at least 25 years [18,19]. They can be described as products born from long and rich history, gastronomic heritage, and local customs of a community, region, or culture [4]. They are not just products that fulfill basic biological needs but also represent symbols of national and local identity, shared values, and traditions passed down through generations [20]. These products are frequently the result of the fusion of different cultures, geographic factors, seasonal changes, and local resources, which makes them unique [3].
Traditional food products can encompass a wide range of products, from the most common, like bread, cheeses, meats, and vegetables, to specialties like delicacies, or fermented products and beverages [21,22]. They are often made using old, common methods, processes, and equipment at small family farms, artisanal workshops, or local manufacturing facilities [23]. Besides their culinary value, their authenticity, quality, sustainability, and connection to history and heritage make them necessary for maintaining cultural identity [24], strengthening the local economy [25], attracting tourists [26], and encouraging an ecologically acceptable and healthy lifestyle [27].
The use of traditional products in the preparation of dishes is a key factor in improving the offer of catering establishments, especially in the context of attracting tourists. This practice enables differentiation in the market, creating a unique gastronomic experience that attracts tourists in search of an authentic gastronomic experience [20].
By using these products, catering establishments can take advantage of regional specificities, which can have numerous benefits for the development of the entire locality [28].

2.1. Economic Factors of the Catering Offering of Traditional Food Products

The use of traditional food products entails a complex network of economic elements that directly and indirectly support the development, competitiveness, and sustainability of all sectors of the economy [29]. These elements consist of, but are not limited to, the development of a unique portfolio, the increase in product value, help in developing the local community, rural development, support of sustainable methods of production, and the local economy [30].
Food products that are considered traditional have higher market value due to their authenticity, distinctiveness, and connection to a certain region or culture. Numerous research studies have confirmed [31,32,33,34] that consumers are willing to pay more for products they consider traditional, authentic, or that have a quality label. Consumers link traditional food products with other values like sustainability, safety, quality, and health advantages very frequently [35].

2.2. Sociocultural Factors of the Catering Offering of Traditional Food Products

The use of traditional food products is also influenced by sociocultural factors, which are key elements that define the identity of a society, sense of community, culture, and interpersonal relationships [36]. The development of joined identity, the maintenance of cultural heritage, the stimulation of social diversity, and the maintenance of customs and tradition are just some of the aspects of influence that traditional products have on society as a whole [2].
Regional identity, customs, and cultural heritage are best maintained by the use of traditional food products [37,38]. They provide more than the fulfillment of biological needs, as they also carry symbolic meanings that are deeply rooted in people’s joined history, culture, and identity [39]. By preparing and consuming traditional food, people maintain their connection with cultural heritage and transform regular meals into rituals that honor the history and culture of their people [40]. The maintenance and promotion of traditional food products can aid the development of a sense of belonging among the local population [41]. Organizing different joined activities like gastronomic events and festivals develops a sense of pride in the whole community [42], simultaneously promoting not just the food products, but all products that the community offers [43].

2.3. Ecological Factors of the Catering Offering of Traditional Food Products

Ecologically responsible use of traditional food is essential to the maintenance of biodiversity, sustainable management of natural resources, promotion of sustainable agricultural practices, and minimizing the effects of food production on the environment [30]. Some authors claim that there are also certain negative effects of traditional food production, which points to the significance of reevaluating the methods of manufacturing and management of production waste [44,45].
Since traditional food products are often produced locally or nearby, the need for distant road transportation is minimized, which decreases the pollution caused by exhaust fumes [46]. This approach promotes ecologically acceptable logistics and decreases the carbon footprint [47]. Certain researchers claim that the production and use of traditional food products positively correlates with decreased use of PVC plastics usually used for products that are transported across far distances [48,49].

2.4. Tourism Factors of the Catering Offering of Traditional Food Products

Traditional food products play an important role in the development of sustainable tourism [50]. Different activities and the stimulation of the local economy contribute to the preservation of cultural and natural resources [51]. The inclusion of traditional products into tourism development strategies directly impacts the promotion and development of the destination. These locations enable visitors to engage in traditional culinary experiences, familiarize themselves with local producers, try authentic products, and directly witness the production process [52]. For tourists, the possibility of engaging in different events, but also the food production and preparation process, is one of the main motives for visiting a certain location [53].

3. Research Methodology

3.1. The Creation of the Survey Questionnaire

The research was conducted by using a suitable survey questionnaire created based on research by Nguyen and associates [54], which was adapted to the needs of this research study. The research was conducted in the period from January to April 2024 through field research. The survey questionnaire consisted of two parts: The first part of the questionnaire featured questions about the sociodemographic characteristics of the respondents and the characteristics of the catering establishments where the respondents are employed. The second part of the questionnaire was related to attitudes about the factors that affect the offering of dishes prepared with traditional products, which were grouped into 19 claims distributed into 4 factor groups: economic, sociocultural, ecological, and tourism. The claims were formulated so as to determine the existence of differences between the respondents’ answers depending on the length of work experience in hospitality, employment tenure in the current establishment, the work position of the respondent, as well and the type of gastronomic offering and the location of the catering establishment (Figure 1).

3.2. Research Location

The location of research is the Bačka region, an integral part of the Autonomous Province of Vojvodina and the northernmost region in the Republic of Serbia [55]. Bačka is located in the vast Panonian Plain, bordering Hungary to the north, Croatia to the West, and two large rivers, the Danube and Tisa, to the south and east [56]. Bačka is an agricultural region characterized by a plethora of natural resources, but its main characteristic is multiculturality, as, besides Serbs, it is populated by Hungarians, Slovenians, Croats, and many other nationalities [57]. The position of the studied region is shown in Figure 2, which was modeled after the figure Kalenjuk Pivarski et al. made in their research [58].

3.3. Statistical Methodology

The data collected through the survey questionnaire were first systematized and then analyzed using R 4.3.2 software. The data obtained from the first part of the questionnaire were analyzed using descriptive statistical analysis. The data obtained from the second part of the questionnaire were analyzed using the non-parametric techniques of the Mann–Whitney and Kruskal–Wallis tests. The Mann–Whitney test is used when the assumptions of the t-test, its parametric alternative, are subverted [59]. This test departs from the hypothesis that groups from two samples are equal, against the alternative of a statistically significant difference between them. The Kruskal–Wallis test is used to compare continuous variables with three or more groups [60]. After establishing a statistically significant difference between the groups, the Dunnet post-hoc test was used to compare means to conclude which specific groups differ. Statistical significance is defined at the threshold α = 0.05.

4. Results

4.1. The Analysis of the Respondents’ Sociodemographic Characteristics

To conduct a precise analysis of the data collected through a survey questionnaire among managers, a descriptive statistical analysis of sociodemographic characteristics was performed, as presented in Table 1.
Based on the results of the descriptive analysis shown in Table 1, it can be observed that the majority of the respondents are male (62%). According to age, all three groups are fairly uniformly represented. Observing the education level of the respondents, it can be observed that the majority of the respondents had achieved secondary education (70.1%), while the least respondents had achieved vocational education (12.3%). Slightly more than half of the respondents (52.9%) had achieved education in the field of hospitality and tourism. Observing the total work experience in hospitality, 28.9% of respondents had been working in the industry for less than 5 years, while the least respondents (18.7%) had 11–16 years of experience. The respondents were segmented into three groups based on the number of years working at the current establishment, where 35.8% had worked in their establishment for up to 2 years, 34.8% for 6 or more years, and 29.4% for 3–5 years. The results show that the majority of the respondents held the positions of general manager/establishment owner and sous chef with 28.9% each, while the least respondents held the position of F&B manager (16%). Almost half of the respondents worked in à la carte restaurants (48.1%), while only 2.7% worked in canteen-style restaurants. Analyzing the type of food offering in the catering establishments, just below half of the respondents worked in restaurants that serve a combination of cuisines (47.1%). Observing the ownership structure of the establishments, the majority of the respondents worked in individually owned restaurants (88.8%), while 11.2% of the respondents worked in franchise restaurants or corporately owned restaurants. Half of the restaurants where the respondents worked serve under 100 dishes a day (50.3%), while the least respondents worked in restaurants that serve between 100 and 300 meals a day (9.1%). Most respondents worked in restaurants located in urban/city areas (79.7%), while 20.3% of the respondents worked in restaurants located in rural/countryside areas.

4.2. Analysis of the Factors That Affect the Offering of Dishes Prepared with Traditional Products in Catering Establishments

To obtain the desired data, the respondents answered 19 statements grouped into four factor groups. Table 2 shows the results of descriptive statistical analysis of factors influential to the offering of dishes prepared with traditional food products in catering establishments.
Based on the analysis of the respondents’ attitudes regarding factors that influence the offering of dishes prepared with traditional products, it can be observed that the respondents found almost all of the factors significant, as they predominantly agreed with the statements. The statement that traditional products can be a significant tourist attraction elicited agreement from the most respondents (mean = 4.32). The respondents perceived the statement that offering dishes prepared with traditional food ingredients is profitable as least significant (mean = 3.68). The least heterogeneous answers were given for the statement that using traditional products affects the quality of the tourist offering (SD = 0.766), while the most heterogeneous answers were given for the statement that using traditional products decreases the negative environmental impact of transport (SD = 1.088).

4.3. Analysis of the Characteristics of Managers That Affect Their Attitudes Regarding Offering of Food Prepared with Traditional Products at Catering Establishments

The next phase of research examined whether groups of different lengths of work experience differ in regard to their attitudes toward factors that affect the offering of dishes prepared with traditional products (Table 3).
Based on the results of the Kruskal–Wallis group comparison test, it was concluded that a statistically significant difference exists (p < 0.05) in the length of work experience of respondents in the hospitality industry with respect to their opinion about the statement that offering dishes prepared with traditional products makes total use of local community resources (V7). The results of the post-hoc group value comparison test show statistically significant differences in the attitudes of the respondent group with 6 to 10 years and the respondent group with over 16 years of work experience in the hospitality industry (p = 0.044). Specifically, respondents with longer work experience in hospitality are more likely to agree with this statement. A statistically significant difference (p < 0.05) in the length of work experience in hospitality was also observed with respect to their attitude toward the statement that using traditional products affects the preservation of the environment by decreasing the need for food preservation substances (V13). The results of the group comparison test have shown that there are differences between the group of respondents with 11 to 15 and the group of respondents with over 16 years of work experience. The respondents with longer work experience agree with statement V13 to a higher degree (p = 0.006). Based on the results of the test, it can be observed that there is a statistically significant difference (p < 0.05) related to their work experience in hospitality and their attitude toward the statement that using traditional products promotes and presents local tradition in tourism (V18). Statistically significant differences related to statement V18 were observed among the group of respondents with up to 5 years and the group with 11 to 15 years of work experience (p = 0.034).
The second phase focused on the analysis of the difference between the years of employment at the current establishment in relation to their attitude toward the factors that affect the offering of dishes prepared with traditional products (Table 4).
Based on the results of the Kruskal–Wallis group comparison test, it was concluded that a statistically significant difference exists (p < 0.05) in the years of employment tenure at the current establishment with respect to their attitude toward the statement that offering dishes prepared with traditional products is a good marketing initiative (V5), while the results of the post-hoc test showed that there are statistically significant differences between the respondents with up to 2 years and respondents with over 6 years of employment tenure at their current establishments (p = 0.036). A statistically significant difference (p < 0.05) was also determined in the length of employment tenure at the current establishment in relation to the statement that offering dishes prepared with traditional products provides the guests with an opportunity to become familiar with the destination (V6), while the results of the post-hoc test showed that there are statistically significant differences between the respondents who had spent up to 2 years and those who had spent over 6 years at their current establishment (p = 0.042). Respondents with up to 2 years of employment at their current establishment perceived this statement as less important.
The statement that offering dishes prepared with traditional food products boosts the rating of a catering establishment (V17) is also a characteristic of traditional products where the attitudes of the respondents differ (p < 0.05) in relation to their employment tenure in their current establishments. The largest differences exist between the group of respondents with up to 2 years and those with over 6 years of tenure at their current establishments (p = 0.037). Respondents with shorter employment tenure perceived this statement as more significant than those with a longer employment tenure at their current establishment. A statistically significant difference (p < 0.05) was also observed in regard to the respondents’ employment tenure at their current establishment with respect to the statement that traditional products can be a significant tourist attraction (V19), and the results of the post-hoc test show that a statistically significant difference exists between the group of respondents who had spent up to 2 years and those who had spent over 6 years at their current establishments. Namely, the longer the respondents work at an establishment, the more they perceive this statement as important.
Another interesting point of exploration was whether there is any difference among the managerial work positions in relation to their attitudes about the factors that affect the offering of dishes prepared with traditional products (Table 5).
The results of the Kruskal–Wallis test show that there is a statistically significant difference (p < 0.05) in the respondents’ work positions with respect to their attitude toward the topic of whether offering dishes prepared with traditional products aids the regional economy (V4), while the post-hoc test determined that there is a statistically significant difference between the respondents who work as sous chefs and those who work as inventory managers (p = 0.037). Based on the means of the answers obtained, it can also be observed that the respondents who work as sous chefs express a higher degree of agreement with the statement that offering dishes prepared with traditional products aids the regional economy compared to respondents at other work positions.
The existence of a statistically significant difference (p < 0.05) between respondent groups who work at different positions was also established in relation to the statement that using traditional products decreases the negative environmental impact of transport (V12), and the results of the post-hoc test showed that a statistically significant difference only exists between the respondents who work as head chefs and the respondents who work as inventory managers (p = 0.039). The results also show that the respondents who work as head chefs consider claim V12 as more important compared to the respondents who work in other positions. A statistically significant difference (p < 0.05) between respondent groups who work at different positions was also established with respect to their attitude towards the question of whether using traditional products affects the preservation of the environment by decreasing the need for food preservation substances (V13), and the post-hoc test determined that statistically significant differences exist between the group of respondents who work as sous chefs and the respondents who work as inventory managers (p = 0.005). The respondents who work as sous chefs expressed a higher degree of agreement with claim V13 compared to all other groups.
The test also showed a statistically significant difference (p < 0.05) between respondent groups who work at different positions with respect to their attitude toward the statement that using traditional products encourages the use of autochthonous varieties of resources (V14). The post-hoc test determined that statistically significant differences related to claim V14 exist between the group of respondents who work as sous chefs and the respondents who work as inventory managers (p = 0.019), as well as between head chefs and inventory managers (p = 0.017). A statistically significant difference (p < 0.05) was also established between respondent groups employed at different positions with respect to the statement that using traditional products decreases the need for excessive PVC packaging (V15). The results of the post-hoc test for claim V15 show statistically significant differences between the group of respondents who work as head chefs and the respondents who work as inventory managers (p = 0.012) and between sous chefs and inventory managers (p = 0.001), as well as head chefs and general managers/owners of the establishments.

4.4. Analysis of the Characteristics of Catering Establishments That Influence Managerial Staff’s Attitudes towards Factors in Offering Dishes Prepared from Traditional Products

To establish whether the characteristics of catering establishments influence the attitudes of managers’ attitudes toward factors that affect the offering of dishes prepared with traditional products, data were analyzed to determine whether there is any difference in the offerings of dishes prepared with traditional products in catering establishments related to the attitudes of their managers (Table 6).
The results of the Kruskal–Wallis test show the existence of a statistically significant difference (p < 0.05) in managers’ attitudes towards the statement that offering dishes prepared with traditional products increases the demand for the dishes (V1) with respect to different gastronomic offerings in restaurants. The post-hoc test determined that a statistically significant difference exists between groups of respondents employed in international cuisine restaurants and those employed in local cuisine restaurants (p = 0.000), as well as between the group of respondents employed in local cuisine restaurants and those employed in restaurants with a combined offering (p = 0.042). The statement that offering dishes prepared with traditional products affects the sales value of the dishes significantly (V2) also shows a statistically significant difference (p < 0.05) in terms of its perceived importance among respondents in relation to the type of gastronomic offering in their restaurants. The results of the post-hoc test show that there is a statistically significant difference between the group of respondents employed in international cuisine restaurants and those whose restaurants provide a combined offering (p = 0.028), where the former perceive this claim as less important than the latter group. The Kruskal–Wallis test also determined a statistically significant difference (p < 0.05) in the type of gastronomic offering in respondents’ restaurants with respect to their attitudes toward the statement that using traditional products affects the preservation of the environment by decreasing the need for food preservation substances (V13). Post-hoc analysis showed the existence of a statistically significant difference between respondents employed in national cuisine restaurants and those employed in restaurants with a combined food offering (p = 0.042). Respondents employed in restaurants with a combined food offering give this claim more significance than other groups of respondents.
The Mann–Whitney test was conducted to determine whether there is any difference in the attitudes of respondents working in restaurants located in urban areas and those working in restaurants located in rural areas regarding factors that influence the offering of dishes prepared with traditional products (Table 7).
The results of the Mann–Whitney test show that there is a difference (p < 0.05) in the attitudes of respondents employed in restaurants located in urban and those in rural areas regarding the statements that offering dishes prepared with traditional products increases the demand for the dishes (V1). Specifically, respondents employed in restaurants located in rural areas gave this statement more significance than those employed in restaurants located in urban areas. The results also determined the existence of a statistically significant difference (p < 0.05) in the attitudes of respondents employed in restaurants located in urban and of those employed in restaurants in rural areas regarding the importance of the statement that offering dishes prepared with traditional products is a good marketing initiative (V5). Specifically, respondents from urban areas perceived this claim as less important. The statement that offering dishes prepared with traditional products provides the guests with an opportunity to become familiar with the destination (V6) is another instance where the respondents’ attitudes differ significantly (p < 0.05) depending on whether they work in restaurants located in urban or rural areas. Specifically, respondents from rural areas attributed more significance to this statement than respondents from urban areas. The results showed statistically significant differences (p < 0.05) in the attitudes of respondents from urban and rural areas regarding statements that offering dishes prepared with traditional products affects the promotion of local products and that it makes the community feel proud of their products (V8 and V9). Specifically, respondents employed in restaurants located in rural areas attributed more significance to these statements than those employed in urban areas.

5. Discussion

Numerous factors affect the offering of dishes prepared with traditional products. For the purposes of this research, they were grouped into economic, sociocultural, ecological, and tourism. The first research question (Q1) aimed at determining which factors affect the offering of dishes prepared with traditional products in catering establishments the most, and which the least. Based on the research conducted, it can be concluded that all the factors have a significant influence on the offering of dishes prepared with traditional products. The group of tourism factors stands out the most, with very high evaluations. Managers in catering establishments believe that traditional products can be significant tourist attractions in the region studied, which is also supported by research by Zhang et al. [61], who claim that traditional food can significantly increase the tourist appeal of the location. Other notable tourism factors are the statements that traditional food products influence the quality of the tourism offering, but also the promotion of local tradition. Traditional food products enrich the tourism offering and hold the potential to attract a large number of tourists [62], which also significantly affects the promotion of the tourist site itself and its tradition [51]. Although the ecological impacts of using traditional products are numerous, they were the least prominent among the examined factors. Out of all the ecological factors, the respondents least agreed with the statement that preparing dishes with traditional products affects the raising of ecological awareness among employees and consumers. This fact reveals the necessity of strategies and promotions that would raise the ecological awareness of consumers and catering employees, so that they could become familiar with the benefits, but also potentially negative impacts, of using traditional food products. Educating employees about traditional products and their impact on the environment can play a significant role in raising their ecological awareness [63], while the introduction of eco-labels on products and providing guidelines and help during food procurement are essential for the development and improvement of ecological awareness among consumers [64].
It is important to note that one of the statements from the group of economic factors received the lowest rating among all statements, specifically, that the offer of dishes prepared from traditional products is profitable. Due to the unique preparation methods and limited seasonal availability, traditional products often have a higher price compared to commercial ones [65], which increases the dish’s sale value. As a result, restaurant managers do not consider these dishes to be profitable. The second research question (Q2) addressed whether the characteristics of the managers affect their attitudes regarding the factors that influence the offering of dishes prepared with traditional products in different catering establishments, and if so, which. The length of respondents’ work experience in the hospitality industry, their years of tenure in the current catering establishment, as well as their work position, were examined to answer this question and determine how these characteristics affect their attitudes toward the factors. Based on the data obtained, it was established that there are significant differences between groups of respondents with different lengths of work experience regarding their perceptions of the importance of sociocultural, ecological, and tourism factors, while no significant difference was observed in relation to economic factors. It was determined that respondents with longer work experience in hospitality show a higher degree of agreement with the statement that offering dishes prepared with traditional products makes total use of local community resources, which indicates that a longer work experience develops the perception of different forms of cultural impact of using traditional products. Different activities and events that attract tourists not only contribute to the development of the food products themselves but have a much wider influence on the whole community, adding to its development as a whole and to the rational use of all its resources [66,67]. Likewise, respondents with longer work experience in hospitality agree to a higher degree with the statement that using traditional products decreases the need for food preservation substances and the statement that traditional products influence the promotion and presentation of local tradition in tourism. Through long work experience, catering industry employees recognize and valorize the benefits of integrating traditional products into food preparation. Besides economic efficiency, their understanding encompasses a range of ecological and tourist implications that arise from the selective use of traditional components in gastronomic creation [14,68].
The second characteristic of managers that was taken into account as a potentially significant factor for their attitudes was their employment tenure at the current establishment. Based on the research, it was established that there are significant differences between groups with different tenures at current establishments in relation to their attitudes toward economic, sociocultural, and tourism factors, while no difference was observed for ecological factors. The respondents who had spent less than two years at their establishments ascribed much less value to the marketing potential of traditional products [69], as well as to the potential that dishes prepared with traditional products hold as opportunities for visitors to become familiar with the destination, even though they are numerous [70]. Tourism factors reveal significant differences, as respondents with shorter tenure in their current establishment ascribed higher value to the possibility of offering traditional products boosting the rating of establishments [71], while the potential of traditional products to be a significant tourist attraction was valued to a higher degree by respondents with over six years’ tenure at their establishments.
The third examined characteristic of managers is their work position. Even though all respondents held managerial positions with a certain degree of autonomy in making product procurement decisions, their answers show certain differences. The largest difference was observed in relation to ecological factors, where every factor shows a difference. The environmental impact of the production and use of traditional products is large [45], and the majority of authors highlight different positive influences [72]. The results of the research show that head chefs and sous chefs expressed a higher degree of agreement with the statements for the majority of ecological factors than inventory managers and general managers/owners. Head chefs and sous chefs, who are in direct contact with the food and the suppliers, valorize the ecological benefits of using traditional products more, be it the decrease of the negative impact of transport [47], diminished use of food preservatives, the use of autochthonous varieties, or the decreased use of PVC packaging [48].
Besides the characteristics of the manager, the characteristics of the establishment itself can be a factor that influences the respondents’ attitudes toward the use of traditional products, which is why the third research question (Q3) pertained to whether the characteristics of catering establishments affect the attitudes of the managers regarding factors that influence the offering of dishes prepared with traditional products. To answer this research question, two variables with the biggest potential to provide an answer were examined: the type of gastronomic offering and the location of the restaurant. The gastronomic offerings of restaurants can be different, focusing on international, national, or local cuisine, as well as a combination of these [73]. Employees who prepare local and national cuisine have much more contact with traditional products, so it was to be expected for their attitudes to show much more inclination toward positive influences than those of employees of catering establishments with international offerings. However, the results showed significant differences for only three statements. Two statements from the economic factor group that refer to the increased demand and sales value of dishes prepared with traditional products elicited different responses. Respondents employed in restaurants that offer local and national cuisine agreed with these statements to a higher degree than those employed in catering establishments with international and combined food offerings. These differences were to be expected, as employees who prepare and sell dishes prepared with traditional products have the opportunity to witness the extent of demand for such dishes.
The other examined characteristic that influenced the managers’ attitudes was the establishment’s location. Most of the production of traditional products has a rural character and happens at smaller farms, workshops, and facilities [74], which is why it was to be expected for employees at establishments located in rural areas to valorize all the factors more. Research has determined that only certain economic and sociocultural factors show significant differences, while there are none for the other two factor groups. Employees at catering establishments located in rural areas ascribe much more significance to the statements that offering dishes prepared with traditional food products increases the demand for them and that it presents a good marketing strategy. The use of traditional products has numerous social influences, so it can have an impact on the promotion of local products and on the sense of pride of the whole community [43]. These possibilities are also perceived as more important by employees from rural areas than those from urban areas.

6. Conclusions

The results of the research provide information about the existence of differences in sociodemographic characteristics of managers, as well as the characteristics of the catering establishments where they are employed, in relation to the factors that influence the offering of dishes prepared with traditional food products. Managers of catering establishments present a very important link in the produce, placement, and consumption chain of traditional food products, and their actions can contribute to their better positioning on the market. Studies of this type have not been conducted before, which makes this research all the more significant. The research shows that all four defined factor groups (economic, sociocultural, ecological, and tourism) play a significant role for catering managers, but certain factors do stand out slightly. The longer their work experience in the catering industry, the more the managers of catering establishments in the territory of Bačka recognize the benefits of offering dishes prepared with traditional food ingredients for the catering establishments’ business, but also the community as a whole.

Limitations and Suggestions for Further Research

The research was conducted in the territory of Bačka, which is one of the most developed regions in Serbia, so it does not provide a realistic presentation of the situation in the whole country. Future research should also include less-developed regions of the country to obtain more comprehensive data, which could serve the government as a tool for creating tourism development strategies, but also help catering establishments create strategies for the improvement of their offerings. Likewise, this research only included the managers of catering establishments, so it did not address other actors who undoubtedly significantly influence the gastronomic offerings in a certain region.
One potential limitation could be the seasonality of catering facilities. Although this research did not include facilities that operate seasonally, future studies could focus on such establishments. In that case, the timing of the research should be carefully considered to ensure that the facilities are operating at full capacity for food procurement during the study period.

Author Contributions

S.Š. and B.K.P. were the creators of the idea for the research; B.K.P. was in charge of leading the research team; B.K.P., S.Š., D.N. and M.P. participated in setting the methodology; S.Š., V.I., D.T., A.M. and J.L. were in charge of collecting data for reviewing the literature and arranging the work; S.Š., V.I. and A.M. participated in the collection of data from the field and preparation for statistical processing. D.N. carried out statistical analyses. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by the Provincial Secretariat for Higher Education and Scientific Research, project name: Improving the sustainability of the production of traditional food products of Vojvodina through an innovative approach to placement in the hospitality and tourism offer, Grant No. 142-451-3503/2023-02.

Institutional Review Board Statement

An Institutional Review Board Statement is not required for this paper in Serbia.

Informed Consent Statement

Informed consent was obtained from all subjects involved in this study.

Data Availability Statement

Data are contained within the article.

Acknowledgments

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 (Grants Nos. 451-03-66/2024-03/200125 and 451-03-65/2024-03/200125) for supporting this work.

Conflicts of Interest

The authors declare no conflicts of interest.

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Sustainability 16 07450 g001
Figure 1. Scheme of the research. Source: Authors.
Figure 1. Scheme of the research. Source: Authors.
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Figure 2. The position of Bačka (Republic of Serbia), the studied region. Source: Modeled after the figure created by kalenjuk et al. [58].
Figure 2. The position of Bačka (Republic of Serbia), the studied region. Source: Modeled after the figure created by kalenjuk et al. [58].
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Table 1. Sociodemographic characteristics of catering managers.
Table 1. Sociodemographic characteristics of catering managers.
VariablesCategoriesnPercentage
GenderMale
Female		116
71		62.00
38.00
Age≤30
31–40
≥41		65
60
62		34.8
32.1
33.2
Education levelSecondary
Vocational
University		131
23
33		70.1
12.3
17.6
Field of educationHospitality, tourism
Economy, law, management
Food technology, agriculture, chemistry
Other		99
40
17
31		52.9
21.4
9.1
16.6
Work experience in hospitality0–5 years
6–10 years
11–15 years
16+ years		54
50
35
48		28.9
26.7
18.7
25.7
Employment tenure at the establishment0–2 years
3–5 years
6+ years		67
55
65		35.8
29.4
34.8
Work positionHead chef
Sous chef
F&B manager
General manager/owner		49
54
30
54		26.2
28.9
16.0
28.9
Type of catering establishmentCanteen-style restaurant
À la carte restaurant
Fast food restaurant
Other		5
90
54
38		2.7
48.1
28.9
20.3
Type of offeringInternational cuisine
National cuisine
Local cuisine
Combined		48
18
33
88		25.7
9.6
17.6
47.1
OwnershipFranchise/corporate
Individual		21
166		11.2
88.8
Dishes served daily<100
100–300
300–1000		94
76
17		50.3
40.6
9.1
Location of catering establishmentUrban/city
Rural/countryside		149
38		79.7
20.3
Source: Authors’ data interpretation.
Table 2. Descriptive statistical analysis of factors influential to the offering of dishes prepared with traditional products.
Table 2. Descriptive statistical analysis of factors influential to the offering of dishes prepared with traditional products.
FactorsStatementsMeanSD
EconomicOffering dishes prepared with traditional products increases the demand for the dishes. (V1)4.040.941
Offering dishes prepared with traditional products affects the sales value of the dishes significantly. (V2)4.000.927
Offering dishes prepared with traditional products is profitable. (V3)3.680.906
Offering dishes prepared with traditional products aids the regional economy. (V4)4.180.859
Offering dishes prepared with traditional products is a good marketing initiative. (V5)4.360.864
SocioculturalOffering dishes prepared with traditional products provides the guests with an opportunity to become familiar with the destination. (V6)4.360.877
Offering dishes prepared with traditional products makes total use of local community resources. (V7)3.910.963
Offering dishes prepared with traditional products affects the promotion of local products. (V8)4.300.931
Offering dishes prepared with traditional products makes the community feel proud of their products. (V9)4.170.969
Offering dishes prepared with traditional products strengthens the social ties between the suppliers and buyers. (V10)4.040.966
EcologicPreparing dishes with traditional food products raises ecological awareness among employees and consumers. (V11)3.861.084
Using traditional food products decreases the negative environmental impact of transport. (V12)4.011.088
Using traditional products affects the preservation of the environment by decreasing the need for food preservation substances. (V13)3.971.049
Using traditional products encourages the use of autochthonous varieties of resources. (V14)4.090.971
Using traditional products decreases the need for excessive PVC packaging. (V15)4.121.056
TourismUsing traditional products boosts the quality of the tourism offering. (V16)4.121.056
Offering dishes prepared with traditional products boosts the rating of a catering establishment. (V17)4.360.766
Using traditional products promotes and presents local tradition in tourism. (V18)4.300.827
Traditional products can be a significant tourist attraction. (V19)4.320.811
Table 3. Kruskal–Wallis test of differentiation between groups of different lengths of work experience in relation to the attitudes toward factors that affect the offering of dishes prepared with traditional food ingredients.
Table 3. Kruskal–Wallis test of differentiation between groups of different lengths of work experience in relation to the attitudes toward factors that affect the offering of dishes prepared with traditional food ingredients.
StatementsMeanp-Value
0–56–1011–1516+
V74.1313.6003.7444.1330.017
V134.3333.7643.5114.1330.004
V184.5914.2424.0904.2510.016
Source: Authors’ data interpretation.
Table 4. The Kruskal–Wallis test of differences in the years of employment tenure at the current establishment in relation to attitudes toward factors that affect the offering of dishes prepared with traditional products.
Table 4. The Kruskal–Wallis test of differences in the years of employment tenure at the current establishment in relation to attitudes toward factors that affect the offering of dishes prepared with traditional products.
StatementMeanp-Value
0–23–56+
V54.3004.3554.7110.040
V64.0844.3554.4820.037
V174.6004.3334.2510.043
V194.1514.4444.6440.048
Source: Authors’ data interpretation.
Table 5. The Kruskal–Wallis test of differences in the respondents’ current work position in relation to their attitude about the factors that affect the offering of dishes prepared with traditional products.
Table 5. The Kruskal–Wallis test of differences in the respondents’ current work position in relation to their attitude about the factors that affect the offering of dishes prepared with traditional products.
StatementsMeanp-Value
Head ChefSous ChefF&B ManagerGeneral Manager/Owner
V43.9814.4943.7764.3110.049
V124.2004.0523.5674.0400.042
V133.9654.2563.5003.9670.010
V144.1784.3003.6004.0670.012
V154.3114.5003.5323.8890.000
Source: Authors’ data interpretation.
Table 6. Kruskal–Wallis test of difference in the gastronomic offering of restaurants in relation to their managers’ attitudes towards factors that influence the offering of dishes prepared with traditional products.
Table 6. Kruskal–Wallis test of difference in the gastronomic offering of restaurants in relation to their managers’ attitudes towards factors that influence the offering of dishes prepared with traditional products.
StatementsMeanp-Value
International Food OfferNational Food Offer Local Food OfferCombined Food Offer
V13.6674.0614.4784.0670.001
V23.6564.1714.0334.1520.024
V133.8783.6113.7564.1780.039
Source: Authors’ data interpretation.
Table 7. Mann–Whitney test of difference between the location of restaurants in relation to the respondents’ attitudes about factors that influence the offering of dishes prepared with traditional products.
Table 7. Mann–Whitney test of difference between the location of restaurants in relation to the respondents’ attitudes about factors that influence the offering of dishes prepared with traditional products.
StatementsMeanp-Value
Urban/City LocationRural/Countryside Location
V13.9334.4550.001
V54.3004.6120.031
V64.2894.6330.045
V84.2114.6330.012
V94.0674.5550.006
Source: Authors’ data interpretation.
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Šmugović, S.; Kalenjuk Pivarski, B.; Ivanović, V.; Tešanović, D.; Novaković, D.; Marić, A.; Lazarević, J.; Paunić, M. The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia. Sustainability 2024, 16, 7450. https://doi.org/10.3390/su16177450

AMA Style

Šmugović S, Kalenjuk Pivarski B, Ivanović V, Tešanović D, Novaković D, Marić A, Lazarević J, Paunić M. The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia. Sustainability. 2024; 16(17):7450. https://doi.org/10.3390/su16177450

Chicago/Turabian Style

Šmugović, Stefan, Bojana Kalenjuk Pivarski, Velibor Ivanović, Dragan Tešanović, Dragana Novaković, Aleksandar Marić, Jasmina Lazarević, and Maja Paunić. 2024. "The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia" Sustainability 16, no. 17: 7450. https://doi.org/10.3390/su16177450

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