Global Aspects of the Gastronomic Trends and Innovations

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F47813059%3A19520%2F21%3AA0000198" target="_blank" >RIV/47813059:19520/21:A0000198 - isvavai.cz</a>

Result on the web

<a href="https://www.shs-conferences.org/articles/shsconf/abs/2021/03/shsconf_glob20_04014/shsconf_glob20_04014.html" target="_blank" >https://www.shs-conferences.org/articles/shsconf/abs/2021/03/shsconf_glob20_04014/shsconf_glob20_04014.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1051/shsconf/20219204014" target="_blank" >10.1051/shsconf/20219204014</a>

Result language

angličtina

Original language name

Global Aspects of the Gastronomic Trends and Innovations

Original language description

Research background: The current conditions of globalization come to a necessity of flexible adaptation and efficient use of the resources. The companies compete with each other and try to attract customers through an attractive offer that determine the global trends. Purpose of the article: The aim of the article is to examine the introduction of new gastronomic trends and innovative solutions into the offer of restaurants in the Czech Republic and their acceptance on the customer side. Methods: The article examines the opinion about the product, marketing and organizational innovations, their economic success and attractiveness of the offer to clients. Marketing research based on the online questionnaire survey between providers of the gastronomic services and the customers is used. Explored was the relationship between the qualitative factors of the service and the repeated visit by consumers from the perspective of catering service providers. The Chi quadrate test of independence is used for the evaluation of the research question and two hypotheses as well. The method of comparison including the results of previous research and the synthesis of research conclusions are used. Findings &amp; Value added: The identification of new trends can be an inspiration for entrepreneurs in the development of new products and in the introduction of service innovations. The definition of the significant gastronomic trends of Czech gastronomic companies can be used for gastronomy business and can bring a higher customer satisfaction and tourist attendance for the establishments and destination.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

50204 - Business and management

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

The 20th International Scientific Conference Globalization and its Socio-Economic Consequences 2020

ISBN

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ISSN

2261-2424

e-ISSN

2261-2424

Number of pages

10

Pages from-to

1-10

Publisher name

University of Zilina

Place of publication

Zilina Slovak Republic

Event location

Rajecke Teplice SR

Event date

Jan 1, 2020

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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