Evidence map›Paper›PMID 37372549›Full record

ArticleFoods (Basel, Switzerland)2023

Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities.

Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, Maja Banjac, Aleksandra Novaković, Beba Mutavdžić, Velibor Ivanović, Dragan Tešanović, Bojan Đerčan, Predrag Ikonić and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Bojana Kalenjuk PivarskiDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.ORCID 0000-0003-0661-5359
Dragana TekićDepartment of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia.ORCID 0000-0002-1924-6196
Stefan ŠmugovićDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.
Maja BanjacDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.
Aleksandra NovakovićFaculty of Education, University of East Sarajevo, 76300 Bijeljina, Bosnia and Herzegovina.
Beba MutavdžićDepartment of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia.
Velibor IvanovićDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.
Dragan TešanovićDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.
Bojan ĐerčanDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.ORCID 0000-0003-3553-4099
Predrag IkonićInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia.ORCID 0000-0002-4882-8048
Marica PetrovićDepartment of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia.
Dragana Ilić UdovičićAcademy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia.ORCID 0009-0001-6969-1861
Aleksandra Vasić PopovićAcademy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia.ORCID 0009-0001-6080-0056
Aleksandar MarićInstitute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia.ORCID 0000-0001-8889-6267

Funding

Provincial Secretariat for Higher Education and Scientific Research 142-451-3149/2022-03
6 · The paper itself

Abstract

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management's decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.

Indexed as

cateringfood perceptiontourismtraditional foodVojvodina

Identifiers

PMID37372549
PMCPMC10297456

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.