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
Abstract
:1. Introduction
- –
- Q1: Which factors affect the offering of dishes prepared with traditional products in catering establishments the most, and which the least?
- –
- 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
2.1. Economic Factors of the Catering Offering of Traditional Food Products
2.2. Sociocultural Factors of the Catering Offering of Traditional Food Products
2.3. Ecological Factors of the Catering Offering of Traditional Food Products
2.4. Tourism Factors of the Catering Offering of Traditional Food Products
3. Research Methodology
3.1. The Creation of the Survey Questionnaire
3.2. Research Location
3.3. Statistical Methodology
4. Results
4.1. The Analysis of the Respondents’ Sociodemographic Characteristics
4.2. Analysis of the Factors That Affect the Offering of Dishes Prepared with Traditional Products in Catering Establishments
4.3. Analysis of the Characteristics of Managers That Affect Their Attitudes Regarding Offering of Food Prepared with Traditional Products at Catering 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
5. Discussion
6. Conclusions
Limitations and Suggestions for Further Research
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variables | Categories | n | Percentage |
---|---|---|---|
Gender | Male Female | 116 71 | 62.00 38.00 |
Age | ≤30 31–40 ≥41 | 65 60 62 | 34.8 32.1 33.2 |
Education level | Secondary Vocational University | 131 23 33 | 70.1 12.3 17.6 |
Field of education | Hospitality, tourism Economy, law, management Food technology, agriculture, chemistry Other | 99 40 17 31 | 52.9 21.4 9.1 16.6 |
Work experience in hospitality | 0–5 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 establishment | 0–2 years 3–5 years 6+ years | 67 55 65 | 35.8 29.4 34.8 |
Work position | Head chef Sous chef F&B manager General manager/owner | 49 54 30 54 | 26.2 28.9 16.0 28.9 |
Type of catering establishment | Canteen-style restaurant À la carte restaurant Fast food restaurant Other | 5 90 54 38 | 2.7 48.1 28.9 20.3 |
Type of offering | International cuisine National cuisine Local cuisine Combined | 48 18 33 88 | 25.7 9.6 17.6 47.1 |
Ownership | Franchise/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 establishment | Urban/city Rural/countryside | 149 38 | 79.7 20.3 |
Factors | Statements | Mean | SD |
---|---|---|---|
Economic | Offering dishes prepared with traditional products increases the demand for the dishes. (V1) | 4.04 | 0.941 |
Offering dishes prepared with traditional products affects the sales value of the dishes significantly. (V2) | 4.00 | 0.927 | |
Offering dishes prepared with traditional products is profitable. (V3) | 3.68 | 0.906 | |
Offering dishes prepared with traditional products aids the regional economy. (V4) | 4.18 | 0.859 | |
Offering dishes prepared with traditional products is a good marketing initiative. (V5) | 4.36 | 0.864 | |
Sociocultural | Offering dishes prepared with traditional products provides the guests with an opportunity to become familiar with the destination. (V6) | 4.36 | 0.877 |
Offering dishes prepared with traditional products makes total use of local community resources. (V7) | 3.91 | 0.963 | |
Offering dishes prepared with traditional products affects the promotion of local products. (V8) | 4.30 | 0.931 | |
Offering dishes prepared with traditional products makes the community feel proud of their products. (V9) | 4.17 | 0.969 | |
Offering dishes prepared with traditional products strengthens the social ties between the suppliers and buyers. (V10) | 4.04 | 0.966 | |
Ecologic | Preparing dishes with traditional food products raises ecological awareness among employees and consumers. (V11) | 3.86 | 1.084 |
Using traditional food products decreases the negative environmental impact of transport. (V12) | 4.01 | 1.088 | |
Using traditional products affects the preservation of the environment by decreasing the need for food preservation substances. (V13) | 3.97 | 1.049 | |
Using traditional products encourages the use of autochthonous varieties of resources. (V14) | 4.09 | 0.971 | |
Using traditional products decreases the need for excessive PVC packaging. (V15) | 4.12 | 1.056 | |
Tourism | Using traditional products boosts the quality of the tourism offering. (V16) | 4.12 | 1.056 |
Offering dishes prepared with traditional products boosts the rating of a catering establishment. (V17) | 4.36 | 0.766 | |
Using traditional products promotes and presents local tradition in tourism. (V18) | 4.30 | 0.827 | |
Traditional products can be a significant tourist attraction. (V19) | 4.32 | 0.811 |
Statements | Mean | p-Value | |||
---|---|---|---|---|---|
0–5 | 6–10 | 11–15 | 16+ | ||
V7 | 4.131 | 3.600 | 3.744 | 4.133 | 0.017 |
V13 | 4.333 | 3.764 | 3.511 | 4.133 | 0.004 |
V18 | 4.591 | 4.242 | 4.090 | 4.251 | 0.016 |
Statement | Mean | p-Value | ||
---|---|---|---|---|
0–2 | 3–5 | 6+ | ||
V5 | 4.300 | 4.355 | 4.711 | 0.040 |
V6 | 4.084 | 4.355 | 4.482 | 0.037 |
V17 | 4.600 | 4.333 | 4.251 | 0.043 |
V19 | 4.151 | 4.444 | 4.644 | 0.048 |
Statements | Mean | p-Value | |||
---|---|---|---|---|---|
Head Chef | Sous Chef | F&B Manager | General Manager/Owner | ||
V4 | 3.981 | 4.494 | 3.776 | 4.311 | 0.049 |
V12 | 4.200 | 4.052 | 3.567 | 4.040 | 0.042 |
V13 | 3.965 | 4.256 | 3.500 | 3.967 | 0.010 |
V14 | 4.178 | 4.300 | 3.600 | 4.067 | 0.012 |
V15 | 4.311 | 4.500 | 3.532 | 3.889 | 0.000 |
Statements | Mean | p-Value | |||
---|---|---|---|---|---|
International Food Offer | National Food Offer | Local Food Offer | Combined Food Offer | ||
V1 | 3.667 | 4.061 | 4.478 | 4.067 | 0.001 |
V2 | 3.656 | 4.171 | 4.033 | 4.152 | 0.024 |
V13 | 3.878 | 3.611 | 3.756 | 4.178 | 0.039 |
Statements | Mean | p-Value | |
---|---|---|---|
Urban/City Location | Rural/Countryside Location | ||
V1 | 3.933 | 4.455 | 0.001 |
V5 | 4.300 | 4.612 | 0.031 |
V6 | 4.289 | 4.633 | 0.045 |
V8 | 4.211 | 4.633 | 0.012 |
V9 | 4.067 | 4.555 | 0.006 |
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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
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 StyleŠmugović, 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