Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor
Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs. Restaurants are increasingly recognizing the importance of providing gluten-free options to me...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Visoka turistička škola strukovnih studija, Beograd
2023-01-01
|
| Series: | Turističko Poslovanje |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0354-3099/2023/0354-30992332043Q.pdf |
| _version_ | 1797319598299676672 |
|---|---|
| author | Šmugović Stefan Ivanović Velibor Kalenjuk-Pivarski Bojana Grujić Dušan Radivojević Goran |
| author_facet | Šmugović Stefan Ivanović Velibor Kalenjuk-Pivarski Bojana Grujić Dušan Radivojević Goran |
| author_sort | Šmugović Stefan |
| collection | DOAJ |
| description | Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs. Restaurants are increasingly recognizing the importance of providing gluten-free options to meet the needs of diners with special dietary requirements. A key factor in the preparation of gluten-free dishes is the staff who work in contact with the food and who have a very large responsibility for ensuring safe nutrition for guests with gluten intolerance. For this reason, the subject of this work is the familiarization of staff working in catering kitchens with the basic terms and rules related to handling and preparing gluten-free food, as well as the conditions and rules within the catering establishment related to handling gluten-free food. The main goal is to examine the extent to which employees in catering establishments are familiar with the rules for handling and preparing gluten-free food and whether these rules are applied in the establishment where they are employed. |
| first_indexed | 2024-03-08T04:09:13Z |
| format | Article |
| id | doaj.art-09656e5643cc428081d919a64c26e74f |
| institution | Directory Open Access Journal |
| issn | 0354-3099 2560-3361 |
| language | English |
| last_indexed | 2024-03-08T04:09:13Z |
| publishDate | 2023-01-01 |
| publisher | Visoka turistička škola strukovnih studija, Beograd |
| record_format | Article |
| series | Turističko Poslovanje |
| spelling | doaj.art-09656e5643cc428081d919a64c26e74f2024-02-08T23:01:50ZengVisoka turistička škola strukovnih studija, BeogradTurističko Poslovanje0354-30992560-33612023-01-01202332435210.5937/turpos0-470780354-30992332043QEvaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factorŠmugović Stefan0https://orcid.org/0000-0002-8489-101XIvanović Velibor1https://orcid.org/0009-0008-4465-7879Kalenjuk-Pivarski Bojana2https://orcid.org/0000-0003-0661-5359Grujić Dušan3Radivojević Goran4https://orcid.org/0000-0003-3388-1556Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, SerbiaUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, SerbiaUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, SerbiaUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, SerbiaUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, SerbiaIncluding gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs. Restaurants are increasingly recognizing the importance of providing gluten-free options to meet the needs of diners with special dietary requirements. A key factor in the preparation of gluten-free dishes is the staff who work in contact with the food and who have a very large responsibility for ensuring safe nutrition for guests with gluten intolerance. For this reason, the subject of this work is the familiarization of staff working in catering kitchens with the basic terms and rules related to handling and preparing gluten-free food, as well as the conditions and rules within the catering establishment related to handling gluten-free food. The main goal is to examine the extent to which employees in catering establishments are familiar with the rules for handling and preparing gluten-free food and whether these rules are applied in the establishment where they are employed.https://scindeks-clanci.ceon.rs/data/pdf/0354-3099/2023/0354-30992332043Q.pdfglutendietrestaurantsfood preparation |
| spellingShingle | Šmugović Stefan Ivanović Velibor Kalenjuk-Pivarski Bojana Grujić Dušan Radivojević Goran Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor Turističko Poslovanje gluten diet restaurants food preparation |
| title | Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor |
| title_full | Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor |
| title_fullStr | Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor |
| title_full_unstemmed | Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor |
| title_short | Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor |
| title_sort | evaluation of the level of knowledge of catering staff about gluten in restaurants in novi sad staff as a key factor |
| topic | gluten diet restaurants food preparation |
| url | https://scindeks-clanci.ceon.rs/data/pdf/0354-3099/2023/0354-30992332043Q.pdf |
| work_keys_str_mv | AT smugovicstefan evaluationofthelevelofknowledgeofcateringstaffaboutgluteninrestaurantsinnovisadstaffasakeyfactor AT ivanovicvelibor evaluationofthelevelofknowledgeofcateringstaffaboutgluteninrestaurantsinnovisadstaffasakeyfactor AT kalenjukpivarskibojana evaluationofthelevelofknowledgeofcateringstaffaboutgluteninrestaurantsinnovisadstaffasakeyfactor AT grujicdusan evaluationofthelevelofknowledgeofcateringstaffaboutgluteninrestaurantsinnovisadstaffasakeyfactor AT radivojevicgoran evaluationofthelevelofknowledgeofcateringstaffaboutgluteninrestaurantsinnovisadstaffasakeyfactor |