The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia

Stefan Šmugović (), Bojana Kalenjuk Pivarski, Velibor Ivanović, Dragan Tešanović, Dragana Novaković, Aleksandar Marić, Jasmina Lazarević and Maja Paunić
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Stefan Šmugović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Bojana Kalenjuk Pivarski: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Velibor Ivanović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Dragan Tešanović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Dragana Novaković: Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
Aleksandar Marić: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Jasmina Lazarević: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Maja Paunić: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia

Sustainability, 2024, vol. 16, issue 17, 1-17

Abstract: Traditional food products comprise an important part of the gastronomic identity of every nation. Their significance for national culture is major, which is why they are increasingly studied and included in the development strategies of many countries. This research focuses on the factors—economic, sociocultural, ecological, and tourism—that influence the offering of dishes made with traditional food products. The objective of the research is to examine whether certain characteristics of catering establishments in the Bačka region (Republic of Serbia) and their managers affect the appraisal of the factors that affect the offering of dishes prepared with traditional products. By conducting a survey (n = 187) and analyzing the data using the non-parametric techniques of the Mann–Whitney and Kruskal–Wallis tests, it was found that, although all the factors have a significant influence on the offering of dishes prepared with traditional food products, tourism-related factors were distinguished as the most important. The research also showed that the characteristics of managers like the length of work experience in hospitality, employment tenure at the specific establishment, the work position of the respondent, as well as the type of gastronomic offering and the location of the catering establishment affected the appraisal of the factors that influence the offering of dishes prepared with traditional products.

Keywords: food products; gastronomic heritage; factors; hospitality; tradition (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:17:p:7450-:d:1466219

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