PELLEŠOVÁ, Pavlína and Jakub VACHA. ATTITUDES OF CUSTOMERS TO SELECTED GASTRONOMIC TRENDS. Online. In Ing. Martin Petříček, Ph.D. doc. Ing. Jan Hán, Ph.D. Ing. Barbora Komínková Ing. Radka Balakovská. 10th INTERNATIONAL CONFERENCE PROCEEDINGS CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM. Praha: Institute of Hospitality Management and Economics, 2022, p. 200-209. ISBN 978-80-87411-41-4.
Other formats:   BibTeX LaTeX RIS
Basic information
Original name ATTITUDES OF CUSTOMERS TO SELECTED GASTRONOMIC TRENDS
Authors PELLEŠOVÁ, Pavlína (203 Czech Republic, guarantor, belonging to the institution) and Jakub VACHA (703 Slovakia).
Edition Praha, 10th INTERNATIONAL CONFERENCE PROCEEDINGS CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM, p. 200-209, 10 pp. 2022.
Publisher Institute of Hospitality Management and Economics
Other information
Original language English
Type of outcome Proceedings paper
Field of Study 50204 Business and management
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Publication form electronic version available online
RIV identification code RIV/47813059:19520/22:A0000347
Organization unit School of Business Administration in Karvina
ISBN 978-80-87411-41-4
Keywords in English restaurant offer; customer satisfaction; gastronomy trends
Tags Reviewed
Changed by Changed by: doc. Ing. Pavlína Pellešová, Ph.D., učo 48763. Changed: 29/12/2022 10:42.
Abstract
The objective of the contribution is to characterize specific trends in the sphere of Czech and world gastronomy as well as to identify customers´ opinions about the interpretation of the concept of "trend". The aim is to specify customers´ attitudes to selected trends with reference to significant differences between their experience and willingness to try the given trend. The research, realized by using the method of questioning including the technique of questionnaire survey, reflects customers´ experience and satisfaction with selected gastronomic trends. Based on the analysis of Czech customers´ behaviour we can see not only conservative behaviour but also restrained attitude to new trends used within the offer of gastronomic services and willingness to consume both food and drinks that include new trends in gastronomy.
PrintDisplayed: 3/5/2024 22:17