Gluten free food - the influence of selected qualitative characteristics on consumer decision making of Coeliacs in hospitality establishments
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F15%3A69321" target="_blank" >RIV/60460709:41110/15:69321 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.17221/113/2015-CJFS" target="_blank" >http://dx.doi.org/10.17221/113/2015-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/113/2015-CJFS" target="_blank" >10.17221/113/2015-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Gluten free food - the influence of selected qualitative characteristics on consumer decision making of Coeliacs in hospitality establishments
Original language description
The perceptions of individuals with coeliac disease about gluten-free products and their consumer behaviour when eating out in hospitality establishments in the Czech Republic were investigated. The dependence of the selected characters important in theconsumer behaviour of coeliac patients in the decision-making process when choosing a dining establishment, in particular the focus on identifying the key criteria that influence the decision-making of coeliac patients when selecting a particular publiccatering establishment, were examined. 441 questionnaires were analysed. The result is a finding of the consistency and relevance of characters in the decision-making process of coeliacs when selecting dining establishments and their satisfaction with the range of gluten-free foods in open and closed dining establishments in the Czech Republic. Deglutenised foods (raw ingredients) are very expensive and a structured and economically balanced range of processed products should be found in
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
AO - Sociology, demography
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
513-517
UT code for WoS article
000365983600004
EID of the result in the Scopus database
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