Consumer behavior - people intolerant to gluten and gluten-free offer in the public catering sector

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F16%3A69988" target="_blank" >RIV/60460709:41110/16:69988 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.9755/ejfa.EJFA-2015-04-091" target="_blank" >http://dx.doi.org/10.9755/ejfa.EJFA-2015-04-091</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.9755/ejfa.EJFA-2015-04-091" target="_blank" >10.9755/ejfa.EJFA-2015-04-091</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Consumer behavior - people intolerant to gluten and gluten-free offer in the public catering sector

Popis výsledku v původním jazyce

Background: Following a lifelong gluten-free diet may be very difficult for the involved individuals, especially when visiting restaurants and other dining establishments Aims: With respect to the growing popularity and public interest in the gluten-free diet and other specific food allergies, the objective was to determine what are the current consumer preferences of celiacs when eating out and what is their view on the relevant food offer in the public catering sector. The other objective was to examine the dependence of the selected traits important for the consumer behavior in the decision-making process when choosing dining facilities. Method: We used a comparative research with a combination of quantitative and qualitative research in the Czech Republic. The contingency tables were used to evaluate the data obtained from the research. Results: We interviewed 603 celiac consumers. We demonstrated the positive correlation between the economic status and selection of dining facilities in the case

Název v anglickém jazyce

Consumer behavior - people intolerant to gluten and gluten-free offer in the public catering sector

Popis výsledku anglicky

Background: Following a lifelong gluten-free diet may be very difficult for the involved individuals, especially when visiting restaurants and other dining establishments Aims: With respect to the growing popularity and public interest in the gluten-free diet and other specific food allergies, the objective was to determine what are the current consumer preferences of celiacs when eating out and what is their view on the relevant food offer in the public catering sector. The other objective was to examine the dependence of the selected traits important for the consumer behavior in the decision-making process when choosing dining facilities. Method: We used a comparative research with a combination of quantitative and qualitative research in the Czech Republic. The contingency tables were used to evaluate the data obtained from the research. Results: We interviewed 603 celiac consumers. We demonstrated the positive correlation between the economic status and selection of dining facilities in the case

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Emirates Journal of Food and Agriculture

ISSN

2079-052X

e-ISSN

—

Svazek periodika

28

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

271-276

Kód UT WoS článku

000375241600007

EID výsledku v databázi Scopus

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