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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

Author

Listed:
  • 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
    Faculty of Economics Pale, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina)

  • 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)

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.

Suggested Citation

  • Stefan Šmugović & Bojana Kalenjuk Pivarski & Velibor Ivanović & Dragan Tešanović & Dragana Novaković & Aleksandar Marić & Jasmina Lazarević & Maja Paunić, 2024. "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," Sustainability, MDPI, vol. 16(17), pages 1-17, August.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:17:p:7450-:d:1466219
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    References listed on IDEAS

    as
    1. Tao Zhang & Junyu Chen & Baoliang Hu, 2019. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience," Sustainability, MDPI, vol. 11(12), pages 1-18, June.
    2. José Antonio Folgado-Fernández & Elide Di-Clemente & José Manuel Hernández-Mogollón, 2019. "Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)," Sustainability, MDPI, vol. 11(10), pages 1-14, May.
    3. Matthew J. Stone & Steven Migacz & Erik Wolf, 2019. "Beyond the journey: the lasting impact of culinary tourism activities," Current Issues in Tourism, Taylor & Francis Journals, vol. 22(2), pages 147-152, January.
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