Gastronomy trends as a strategic factor in customer satisfaction management.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F47813059%3A19520%2F23%3AA0000417" target="_blank" >RIV/47813059:19520/23:A0000417 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.unipo.sk/public/media/45702/677-%20Folia%20Geographica%20(Vacha%20-%20Online%20First).pdf" target="_blank" >https://www.unipo.sk/public/media/45702/677-%20Folia%20Geographica%20(Vacha%20-%20Online%20First).pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Gastronomy trends as a strategic factor in customer satisfaction management.

Popis výsledku v původním jazyce

The paper aims to describe specific, significantly heterogeneous trends in Czech and world gastronomy and to identify the differences and influence of selected educational levels in relation to customer experience and satisfaction with specific gastronomy trends. Research based on a positivist approach, quantitative nature of data, descriptive, explanatory, cross-sectional studies using the method of abduction, a questionnaire survey technique with Likert scale. Kolmogorov-Smirnov and Shapiro-Wilk tests are used to assess the normality of the data. Kruskal-Wallis and Dunn-Bonferroni post-hoc test verifies or falsifies the existence of statistically significant differences between customers' experience and satisfaction with gastronomy trends according to customers' education levels. From the analysis of the nature of the Czech customer consumption behaviour, a more open attitude towards trends of intelligent opportunism can be observed at a higher level of education, while a customer with a lower level of education tends to lean towards trends of Czech tradition and conservatism. Differentiation of customers according to their educational level leads to functional management of customer satisfaction for specific gastronomy trends in relation to the management of strategic initiatives of the enterprise.

Název v anglickém jazyce

Gastronomy trends as a strategic factor in customer satisfaction management.

Popis výsledku anglicky

The paper aims to describe specific, significantly heterogeneous trends in Czech and world gastronomy and to identify the differences and influence of selected educational levels in relation to customer experience and satisfaction with specific gastronomy trends. Research based on a positivist approach, quantitative nature of data, descriptive, explanatory, cross-sectional studies using the method of abduction, a questionnaire survey technique with Likert scale. Kolmogorov-Smirnov and Shapiro-Wilk tests are used to assess the normality of the data. Kruskal-Wallis and Dunn-Bonferroni post-hoc test verifies or falsifies the existence of statistically significant differences between customers' experience and satisfaction with gastronomy trends according to customers' education levels. From the analysis of the nature of the Czech customer consumption behaviour, a more open attitude towards trends of intelligent opportunism can be observed at a higher level of education, while a customer with a lower level of education tends to lean towards trends of Czech tradition and conservatism. Differentiation of customers according to their educational level leads to functional management of customer satisfaction for specific gastronomy trends in relation to the management of strategic initiatives of the enterprise.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

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

2023

Kód důvěrnosti údajů

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

Název periodika

Folia Geographica

ISSN

1336-6157

e-ISSN

2454-1001

Svazek periodika

65

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

26

Strana od-do

5-30

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85182580824