ATTITUDES OF CUSTOMERS TO SELECTED GASTRONOMIC TRENDS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F47813059%3A19520%2F22%3AA0000347" target="_blank" >RIV/47813059:19520/22:A0000347 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

ATTITUDES OF CUSTOMERS TO SELECTED GASTRONOMIC TRENDS

Popis výsledku v původním jazyce

The objective of the contribution is to characterize specific trends in the sphere of Czech and world gastronomy as well as to identify customers´ opinions about the interpretation of the concept of "trend". The aim is to specify customers´ attitudes to selected trends with reference to significant differences between their experience and willingness to try the given trend. The research, realized by using the method of questioning including the technique of questionnaire survey, reflects customers´ experience and satisfaction with selected gastronomic trends. Based on the analysis of Czech customers´ behaviour we can see not only conservative behaviour but also restrained attitude to new trends used within the offer of gastronomic services and willingness to consume both food and drinks that include new trends in gastronomy.

Název v anglickém jazyce

ATTITUDES OF CUSTOMERS TO SELECTED GASTRONOMIC TRENDS

Popis výsledku anglicky

The objective of the contribution is to characterize specific trends in the sphere of Czech and world gastronomy as well as to identify customers´ opinions about the interpretation of the concept of "trend". The aim is to specify customers´ attitudes to selected trends with reference to significant differences between their experience and willingness to try the given trend. The research, realized by using the method of questioning including the technique of questionnaire survey, reflects customers´ experience and satisfaction with selected gastronomic trends. Based on the analysis of Czech customers´ behaviour we can see not only conservative behaviour but also restrained attitude to new trends used within the offer of gastronomic services and willingness to consume both food and drinks that include new trends in gastronomy.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

50204 - Business and management

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název statě ve sborníku

10th INTERNATIONAL CONFERENCE PROCEEDINGS CURRENT TRENDS IN SPA, HOSPITALITY AND TOURISM

ISBN

9788087411414

ISSN

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e-ISSN

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Počet stran výsledku

10

Strana od-do

200-209

Název nakladatele

Institute of Hospitality Management and Economics

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2022

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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