CONSUMER CHARACTERISTICS IN THE INSTITUTIONAL CATERING ACCORDING TO PRIMARY RESEARCH

Yıl 2012, Cilt: 4 Sayı: 2, 335 - 342, 01.12.2012

Mónika Fodor ágnes Csiszárik-kocsir András Medve

Öz

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

Anahtar Kelimeler

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

Kaynakça

• Csiszárik-Kocsir, Á. – Elek, E. – Fodor, M. – Varga, E. (2008): Financial stability and instability presented by the example of sub prime crisis, MEB 2008 – 6th International Conference on Management, Enterprise and Benchmarking, Budapest, 2008. május 30.-31., Budapesti Műszaki Főiskola, p. 253.-261., Tamásné
• http://fn.hir24.hu/gazdasag/2011/10/27/cafeteria-ujra-megszabjak-hol
• mennyit-kolthetunk/ date of downloading: 27 October 2011. 14:30 (2011)