Investigating Selected Gastronomic Demand Trends from Demand and Supply Side

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F02819180%3A_____%2F21%3A%230000191" target="_blank" >RIV/02819180:_____/21:#0000191 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.udekom.org.rs/balkansjetss20203127-33.html" target="_blank" >https://www.udekom.org.rs/balkansjetss20203127-33.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.31410/Balkans.JETSS.2020.3.1.27-33" target="_blank" >10.31410/Balkans.JETSS.2020.3.1.27-33</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Investigating Selected Gastronomic Demand Trends from Demand and Supply Side

Popis výsledku v původním jazyce

The study aims to identify the role of the selected gastronomic trends in the Czech gastronomic establishments. The study highlights the key findings of quantitative and qualitative research provided with the focus on both the demand and the supply side. It is focusing on the dispute between guests’ opinions and entrepreneurs’ views based on few variables for gastronomic trends. Entrepreneurs’ and guests’ views in three Czech Regions were studied in one set with notes incorporated on possible mutual differences between them. The partial least squares variant of linear discriminant analysis (plsLDA) and partial least squares (PLS) was applied as they give a clear superiority due to both, interpretational and stability property. It was proven that the partial least squares variants lead to direct answers to questions in the studied field. Participation/organization of food festivals and slow food are positively related. The significant tasks emerge to a great extent covering differences between guests´ and entrepreneurs´ opinions. On the other hand, the connection of economic interest to gastronomic trends is relatively weak.

Název v anglickém jazyce

Investigating Selected Gastronomic Demand Trends from Demand and Supply Side

Popis výsledku anglicky

The study aims to identify the role of the selected gastronomic trends in the Czech gastronomic establishments. The study highlights the key findings of quantitative and qualitative research provided with the focus on both the demand and the supply side. It is focusing on the dispute between guests’ opinions and entrepreneurs’ views based on few variables for gastronomic trends. Entrepreneurs’ and guests’ views in three Czech Regions were studied in one set with notes incorporated on possible mutual differences between them. The partial least squares variant of linear discriminant analysis (plsLDA) and partial least squares (PLS) was applied as they give a clear superiority due to both, interpretational and stability property. It was proven that the partial least squares variants lead to direct answers to questions in the studied field. Participation/organization of food festivals and slow food are positively related. The significant tasks emerge to a great extent covering differences between guests´ and entrepreneurs´ opinions. On the other hand, the connection of economic interest to gastronomic trends is relatively weak.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

50900 - Other social sciences

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Balkans Journal of Emerging Trends in Social Sciences

ISSN

2620-164X

e-ISSN

—

Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

RS - Srbská republika

Počet stran výsledku

7

Strana od-do

27-33

Kód UT WoS článku

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EID výsledku v databázi Scopus

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