J 2023

Gastronomy trends as a strategic factor in customer satisfaction management.

PELLEŠOVÁ, Pavlína a Jakub VACHA

Základní údaje

Originální název

Gastronomy trends as a strategic factor in customer satisfaction management.

Autoři

PELLEŠOVÁ, Pavlína (203 Česká republika, domácí) a Jakub VACHA (703 Slovensko, garant, domácí)

Vydání

Folia Geographica, Prešov, University of Prešov, Slovakia, 2023, 1336-6157

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

50204 Business and management

Stát vydavatele

Slovensko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

Kód RIV

RIV/47813059:19520/23:A0000417

Organizační jednotka

Obchodně podnikatelská fakulta v Karviné

UT WoS

001143850900001

Klíčová slova anglicky

Gastronomy trends; Customer satisfaction; Customer experience; Customer education; Food & beverage industry; Strategic management

Příznaky

Recenzováno
Změněno: 21. 8. 2024 09:44, doc. Ing. Pavlína Pellešová, Ph.D.

Anotace

V originále

The paper aims to describe specific, significantly heterogeneous trends in Czech and world gastronomy and to identify the differences and influence of selected educational levels in relation to customer experience and satisfaction with specific gastronomy trends. Research based on a positivist approach, quantitative nature of data, descriptive, explanatory, cross-sectional studies using the method of abduction, a questionnaire survey technique with Likert scale. Kolmogorov-Smirnov and Shapiro-Wilk tests are used to assess the normality of the data. Kruskal-Wallis and Dunn-Bonferroni post-hoc test verifies or falsifies the existence of statistically significant differences between customers' experience and satisfaction with gastronomy trends according to customers' education levels. From the analysis of the nature of the Czech customer consumption behaviour, a more open attitude towards trends of intelligent opportunism can be observed at a higher level of education, while a customer with a lower level of education tends to lean towards trends of Czech tradition and conservatism. Differentiation of customers according to their educational level leads to functional management of customer satisfaction for specific gastronomy trends in relation to the management of strategic initiatives of the enterprise.