Changes in gastronomy

  • Pavla Burešova College of Business and Hotel Management, Department of Gastronomy and Hotel Industry, Brno, Czech Republic
  • Katarina Mrkvova College of Business and Hotel Management, Department of Tourism and Hotel Industry, Brno, Czech Republic https://orcid.org/0000-0002-6374-5558
  • Branislav Dudić Comenius University, Faculty of Management, Bratislava, Slovak Republic, and University Business Academy, Faculty of Economics and Engineering Management, Novi Sad, Republic of Serbia https://orcid.org/0000-0002-4647-6026
Keywords: lunch menu, preferences in food selection, eating in restaurants, hygiene standards

Abstract

The paper provides an insight into factors influencing developments in gastronomy and catering services. The aim of the text is to identify the key elements affecting contemporary catering services including attendance at catering establishments, preferences in food selection, use of lunch menus, and adherence to hygiene standards in operational practice in food production. The first part of the survey shows the issue of restaurant attendance during the working week. The second part examines the frequency of restaurant visitors, restaurant attendance at weekends and also the factors that influence the choice of food. The representative sample consists of the Czech National Panel, with respondents above 15 years of age. The data were obtained from 504 respondents (N 504). The third part of the investigation meets the most important criteria that affect the quality of services – hygiene standards in gastronomy focused on compliance with hygiene standards from the perspective of hygiene control authorities. Factors for deciding the choice of food in restaurants and the frequency of restaurant visits were also examined.

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Published
2020-06-17
How to Cite
Burešova, P., Mrkvova, K., & Dudić, B. (2020). Changes in gastronomy. Hotel and Tourism Management, 8(1), 79-88. https://doi.org/10.5937/menhottur2001079B
Section
Original Scientific Papers