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In our paper we are aiming to present food preference as a way of consumption typical of the individualsand consequently, a way of eating characterising working days. To carry out a more detailed preferenceexamination, factor analysis was carried out followed by cluster analysis based on the segmenting effect offood consumer preferences. The role and the main features of institutional catering were analysed in comparingthe segments of the whole sample and research. We assume that the differences outlined on the level of foodpreferences are reflected in choosing the way and circumstances of eating thus influencing the choice betweenseveral alternatives typical of working days.

Keywords: Food consumer behaviour ; out of home consumption ; institutional catering ; segmentation

Subject(s): Food Consumption/Nutrition/Food Safety

Issue Date: 2008-07

Publication Type: Journal Article

DOI and Other Identifiers: HU ISSN 1418 2106 (Other)

PURL Identifier: http://purl.umn.edu/46445 Published in: Studies in Agricultural Economics, Volume 108 Page range: 101-114

Total Pages: 14

Record appears in: Research Institute of Agricultural Economics > Studies in Agricultural Economics





Autor: Lehota, Jozsef ; Horvath, Agnes ; Fodor, Monika

Fuente: http://ageconsearch.umn.edu/record/46445?ln=en



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