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2022, br. 30, str. 23-30
Osobine tradicionalnih prehrambenih proizvoda kao osnova potrošnje u ugostiteljstvu
Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Srbija
Projekat:
Ovo istraživanje je deo Pokrajinskog sekretarijata za visoko obrazovanje i naučnoistraživačku delatnost projekat 142-451-2620/2021-01/1.

Ključne reči: tradicionalni proizvod; hrana; gastronomija; ugostiteljstvo; Vojvodina; Srem; Bačka
Sažetak
Tradicionalni prehrambeni proizvodi čine veoma važan segment ugostiteljsko-turističke ponude. Oni utiču na stvaranje slike o određenoj državi ili regiji u svesti potrošača. Predmet rada su tradicionalni prehrambeni proizvodi ali iz ugla ugostiteljskih radnika kao potrošača koji bira te proizvode i nudi svojim korisnicima usluga. Istraživanje je sprovedeno među zaposlenima na menadžerskim pozicijama u ugostiteljskim objektima u oblastima Srem i Severna Bačka (A. P. Vojvodina, R. Srbija), na uzorku od 75 ugostiteljskih objekata. Dobijeni podaci su obrađeni primenom deskriptivne statistike. Osnovni zadatak istraživanja je bio da istraži stavove menadžerskog osoblja prema kvalitetu tradicionalnih prehrambenih proizvoda (tržišnim, proizvodnim i tehničkim osobinama) koji utiču na izbor kupovine. Osnovni cilj ovog rada je da dođe do podataka koje osobine su presudne u kupovini i da li postoje razlike između ove dve oblasti.
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O članku

jezik rada: srpski
vrsta rada: članak
DOI: 10.5937/turpos0-40590
objavljen u SCIndeksu: 24.12.2022.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

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