CONSUMER CHARACTERISTICS IN THE INSTITUTIONAL CATERING ACCORDING TO PRIMARY RESEARCH

Abstract

On the basis on our primary research in 2011 we analyzed specialties of consumer behavior in the Hungarian institutional catering. One of the objectives of our research was to examine food consumer preferences, preferences of choosing the mode of institutional catering and characteristics of choice for service. During the research conscious sample taking by quota and standardised pre-tested questionnaire was used. The questionnaire inquired about food consumption, eating habits, value system and demografical items. The results of our surveys have been analysed in comparison with a previous primary survey (2009.) in order to be able to reveal the most typical characteristics of the changes. We believe that the results give useful information to the food service providers in regard to the expectations of the potential consumers, the marketing activities to be used in order to enlarge and develop this service sector

Keywords

• institutional catering, economic crisis, primary research, food consumer behavior

References

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2. http://fn.hir24.hu/gazdasag/2011/10/27/cafeteria-ujra-megszabjak-hol
3. mennyit-kolthetunk/ date of downloading: 27 October 2011. 14:30 (2011)