PELLEŠOVÁ, Pavlína and Jakub VACHA. Gastronomy trends as a strategic factor in customer satisfaction management. Folia Geographica. Prešov: University of Prešov, Slovakia, 2023, vol. 65, No 2, p. 5-30. ISSN 1336-6157.
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Basic information
Original name Gastronomy trends as a strategic factor in customer satisfaction management.
Authors PELLEŠOVÁ, Pavlína (203 Czech Republic, belonging to the institution) and Jakub VACHA (703 Slovakia, guarantor, belonging to the institution).
Edition Folia Geographica, Prešov, University of Prešov, Slovakia, 2023, 1336-6157.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 50204 Business and management
Country of publisher Slovakia
Confidentiality degree is not subject to a state or trade secret
WWW URL
RIV identification code RIV/47813059:19520/23:A0000417
Organization unit School of Business Administration in Karvina
Keywords in English Gastronomy trends; Customer satisfaction; Customer experience; Customer education; Food & beverage industry; Strategic management
Tags Reviewed
Changed by Changed by: Miroslava Snopková, učo 43819. Changed: 1/4/2024 11:37.
Abstract
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.
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