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MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING

Year 2011, Volume: 3 Issue: 2, 331 - 340, 01.12.2011

Mónika Fodor Ágnes Csiszárik-kocsir ágnes Horváth József Lehota

Abstract

The present study reflects the sub-results of a national 1000-person-survey with a basic objective to characterise the members of hungarian institutional catering according to the food consumer preferences, the eating habits and the value system besides the demografic characters. During the data processing of the research we carried out two- and multi- variable correlation examinations with the help of Chi-square-trial, factor-, cluster- and variance-analyses besides descriptive statistics. On the basis of the results the consumer segmenst of hungarian intstitutional catering can be characterised by means of relevant criteria and the special marketing activities which are necessary to target the consumer segments of institutional catering can be outlined

Keywords

food preferences institutional catering value systems

References

  • Becker, G. (1965). A Theory of the Allocation of Time Economic Journal LXXV. (9), 493-517.
  • Blisard, N.J.,Cromatie, J. (2001). Food Expenditures by U.S. Households: Looking Ahead to 2020. Agriculural Economics Reports 821., 520-536.
  • Dagevos, J.C.- Gaasbeek, A.F. (2001): Approaching Contemporary Food Consumers: A Few Reflections on Research and Results. 71.st. EAAE Seminar – The Food Consumer in the Early 21.st. Century 1-8-p.
  • Grunert, K.G., Baadsgaard,A., Larsen, H.H., Madsen,T.K.(1996). Market Orientation in Food and Agriculture Kluwer Academic Publishers, London.
  • Hayden et al. (2007). The Demand for Food Away From Home Full-Service or Fast Food? Journal of Agricultural and Resource Economics, 2007. 30 (3), 520- 536.
  • Horváth, Á. (1996): Features of consumer behaviour and food consumer habit, PhD Dissertation, Gödöllő 34-56.p.
  • Mikesné, M.B. (2004). The role of eating out Economy and Statistic (1), 44.-55.
  • Nayga, R.M., Capps, O.(1994). Impact of Socio-Economic and Demographic Factors on Food Away from Home Consumption: Number of Meals and by Type of Facility Journal of Restaurant and Foodservice Marketing 1. (1), 45-69.
  • Naylor, R.W., Droms, M. C., Haws, L.K. (2009). Eating with a Purpose: Consumer Response to Functional Food Health Claims in Conflicting Versus Complementary Information Environments Journal of Public Policy & Marketing, (28) 2. 40.-42.

Year 2011, Volume: 3 Issue: 2, 331 - 340, 01.12.2011

Mónika Fodor Ágnes Csiszárik-kocsir ágnes Horváth József Lehota

Abstract

References

  • Becker, G. (1965). A Theory of the Allocation of Time Economic Journal LXXV. (9), 493-517.
  • Blisard, N.J.,Cromatie, J. (2001). Food Expenditures by U.S. Households: Looking Ahead to 2020. Agriculural Economics Reports 821., 520-536.
  • Dagevos, J.C.- Gaasbeek, A.F. (2001): Approaching Contemporary Food Consumers: A Few Reflections on Research and Results. 71.st. EAAE Seminar – The Food Consumer in the Early 21.st. Century 1-8-p.
  • Grunert, K.G., Baadsgaard,A., Larsen, H.H., Madsen,T.K.(1996). Market Orientation in Food and Agriculture Kluwer Academic Publishers, London.
  • Hayden et al. (2007). The Demand for Food Away From Home Full-Service or Fast Food? Journal of Agricultural and Resource Economics, 2007. 30 (3), 520- 536.
  • Horváth, Á. (1996): Features of consumer behaviour and food consumer habit, PhD Dissertation, Gödöllő 34-56.p.
  • Mikesné, M.B. (2004). The role of eating out Economy and Statistic (1), 44.-55.
  • Nayga, R.M., Capps, O.(1994). Impact of Socio-Economic and Demographic Factors on Food Away from Home Consumption: Number of Meals and by Type of Facility Journal of Restaurant and Foodservice Marketing 1. (1), 45-69.
  • Naylor, R.W., Droms, M. C., Haws, L.K. (2009). Eating with a Purpose: Consumer Response to Functional Food Health Claims in Conflicting Versus Complementary Information Environments Journal of Public Policy & Marketing, (28) 2. 40.-42.
There are 9 citations in total.

Details

Other ID JA79HM62RP
Authors

Mónika Fodor This is me

Ágnes Csiszárik-kocsir This is me

ágnes Horváth This is me

József Lehota This is me

Publication Date December 1, 2011
Published in Issue Year 2011 Volume: 3 Issue: 2

Cite

APA Fodor, M., Csiszárik-kocsir, Á., Horváth, ágnes, Lehota, J. (2011). MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING. International Journal of Social Sciences and Humanity Studies, 3(2), 331-340.
AMA Fodor M, Csiszárik-kocsir Á, Horváth ágnes, Lehota J. MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING. IJ-SSHS. December 2011;3(2):331-340.
Chicago Fodor, Mónika, Ágnes Csiszárik-kocsir, ágnes Horváth, and József Lehota. “MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING”. International Journal of Social Sciences and Humanity Studies 3, no. 2 (December 2011): 331-40.
EndNote Fodor M, Csiszárik-kocsir Á, Horváth ágnes, Lehota J (December 1, 2011) MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING. International Journal of Social Sciences and Humanity Studies 3 2 331–340.
IEEE M. Fodor, Á. Csiszárik-kocsir, ágnes Horváth, and J. Lehota, “MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING”, IJ-SSHS, vol. 3, no. 2, pp. 331–340, 2011.
ISNAD Fodor, Mónika et al. “MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING”. International Journal of Social Sciences and Humanity Studies 3/2 (December2011), 331-340.
JAMA Fodor M, Csiszárik-kocsir Á, Horváth ágnes, Lehota J. MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING. IJ-SSHS. 2011;3:331–340.
MLA Fodor, Mónika et al. “MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING”. International Journal of Social Sciences and Humanity Studies, vol. 3, no. 2, 2011, pp. 331-40.
Vancouver Fodor M, Csiszárik-kocsir Á, Horváth ágnes, Lehota J. MODEL OF THE FACTORS AFFECTING THE CHOSEN WAY OF INSTITUTIONAL CATERING. IJ-SSHS. 2011;3(2):331-40.