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Kalenjuk Pivarski B, Tekić D, Šmugović S, Banjac M, Novaković A, Mutavdžić B, Ivanović V, Tešanović D, Đerčan B, Ikonić P, Petrović M, Udovičić DI, Popović AV, Marić A. Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities. Foods 2023; 12:2338. [PMID: 37372549 DOI: 10.3390/foods12122338] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/01/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The 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.
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Affiliation(s)
- Bojana Kalenjuk Pivarski
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
- Faculty of Economics, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina
| | - Dragana Tekić
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Stefan Šmugović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Maja Banjac
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Aleksandra Novaković
- Faculty of Education, University of East Sarajevo, 76300 Bijeljina, Bosnia and Herzegovina
| | - Beba Mutavdžić
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Velibor Ivanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragan Tešanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Bojan Đerčan
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Marica Petrović
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragana Ilić Udovičić
- Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia
| | - Aleksandra Vasić Popović
- Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia
| | - Aleksandar Marić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
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Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study. SUSTAINABILITY 2020. [DOI: 10.3390/su12135344] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Agriculture, food and tourism is combined into offering tourist products in rural areas. The development of local activities combining traditional food and tourism becomes an investment for the future with both the concept of sustainable gastronomy and agriculture sustainability, and helps in the development of local entrepreneurship in rural areas. The European Union has introduced provisions for the protection of traditional and regional food that can be used to create a variety of tourist products. Currently, tourists are looking for unique local products. More and more people travel because of culinary motifs, and local products, dishes and local processors can become an attraction in these places. This paper presents the idea of ‘The Best Pork of Wielkopolska’ culinary trail, which is based on a local product from Wielkopolska, in Poland—the native breed of pig—the Złotnicka White pig. The rapid development of culinary tourism means that tourists are looking for offers in this area. There are many cooking-related products available in the tourism market, one of which is the culinary trail. Food becomes one of the advantages of places where tourism related to the culture of the region develops. Based on cultural heritage, a variety of tourist products can be created, e.g., culinary trails combining agriculture and food produced in this area with tourism.
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Leroy F, Scholliers P, Amilien V. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int J Food Microbiol 2015; 212:2-8. [DOI: 10.1016/j.ijfoodmicro.2014.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 11/10/2014] [Accepted: 11/20/2014] [Indexed: 12/31/2022]
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Kroon PA, D'Antuono LF. Special issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3403-3405. [PMID: 24129978 DOI: 10.1002/jsfa.6357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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