Segments in the market of Hungarian institutional catering

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


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 created 2017-04-01, last modified 2017-08-22

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