KOSTKOVÁ, Miroslava and Pavlína PELLEŠOVÁ. Global Aspects of the Gastronomic Trends and Innovations. In Kliestik. The 20th International Scientific Conference Globalization and its Socio-Economic Consequences 2020. Zilina Slovak Republic: University of Zilina. p. 1-10. ISSN 2261-2424. doi:10.1051/shsconf/20219204014. 2021.
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Basic information
Original name Global Aspects of the Gastronomic Trends and Innovations
Authors KOSTKOVÁ, Miroslava (203 Czech Republic, guarantor, belonging to the institution) and Pavlína PELLEŠOVÁ (203 Czech Republic, belonging to the institution).
Edition Zilina Slovak Republic, The 20th International Scientific Conference Globalization and its Socio-Economic Consequences 2020, p. 1-10, 10 pp. 2021.
Publisher University of Zilina
Other information
Original language English
Type of outcome Proceedings paper
Field of Study 50204 Business and management
Country of publisher Slovakia
Confidentiality degree is not subject to a state or trade secret
Publication form electronic version available online
WWW URL
RIV identification code RIV/47813059:19520/21:A0000198
Organization unit School of Business Administration in Karvina
ISSN 2261-2424
Doi http://dx.doi.org/10.1051/shsconf/20219204014
Keywords in English globalization; gastronomy trends and innovations; research; services;
Tags Reviewed
Changed by Changed by: Miroslava Snopková, učo 43819. Changed: 12/4/2022 14:12.
Abstract
Research background: The current conditions of globalization come to a necessity of flexible adaptation and efficient use of the resources. The companies compete with each other and try to attract customers through an attractive offer that determine the global trends. Purpose of the article: The aim of the article is to examine the introduction of new gastronomic trends and innovative solutions into the offer of restaurants in the Czech Republic and their acceptance on the customer side. Methods: The article examines the opinion about the product, marketing and organizational innovations, their economic success and attractiveness of the offer to clients. Marketing research based on the online questionnaire survey between providers of the gastronomic services and the customers is used. Explored was the relationship between the qualitative factors of the service and the repeated visit by consumers from the perspective of catering service providers. The Chi quadrate test of independence is used for the evaluation of the research question and two hypotheses as well. The method of comparison including the results of previous research and the synthesis of research conclusions are used. Findings & Value added: The identification of new trends can be an inspiration for entrepreneurs in the development of new products and in the introduction of service innovations. The definition of the significant gastronomic trends of Czech gastronomic companies can be used for gastronomy business and can bring a higher customer satisfaction and tourist attendance for the establishments and destination.
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