Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)
Abstract Vojvodina Province (Northern Serbia) represents a multicultural area inhabited by around thirty nations and national or ethnic groups with their authentic tradition and culture. The gastronomy of Vojvodina has been forming as a reflection of geographic characteristics—natural conditions and...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2021-08-01
|
| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-021-00096-2 |
| _version_ | 1818407348886044672 |
|---|---|
| author | Ivana Blešić Marko D. Petrović Tamara Gajić Tatiana Tretiakova Miroslav Vujičić Julia Syromiatnikova |
| author_facet | Ivana Blešić Marko D. Petrović Tamara Gajić Tatiana Tretiakova Miroslav Vujičić Julia Syromiatnikova |
| author_sort | Ivana Blešić |
| collection | DOAJ |
| description | Abstract Vojvodina Province (Northern Serbia) represents a multicultural area inhabited by around thirty nations and national or ethnic groups with their authentic tradition and culture. The gastronomy of Vojvodina has been forming as a reflection of geographic characteristics—natural conditions and social events in this area. The life numerous nations share on this fertile soil of Vojvodina has initiated mutual impact of various customs, which contributed to the creation of a unique and specific Vojvodina cuisine. In this paper, mixed-method research approach was applied. The application of the analytic hierarchy process (AHP) method was preceded by a survey research on the sample of 289 guests in the restaurants on the territory of Vojvodina. The aim of the research was to define the key motives when choosing a traditional Vojvodina dish. In the second stage, AHP model was used for ranking factors significant for choosing traditional food by 29 experts in the field of hospitality and gastronomy. The result shows that Sensory appeal is the most important criterion for choosing traditional food in restaurants by the experts, followed by Health concern, and Familiarity. |
| first_indexed | 2024-12-14T09:26:25Z |
| format | Article |
| id | doaj.art-7359c892eedb46438f85fa72adbd44c1 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-14T09:26:25Z |
| publishDate | 2021-08-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-7359c892eedb46438f85fa72adbd44c12022-12-21T23:08:11ZengBMCJournal of Ethnic Foods2352-61812021-08-018111310.1186/s42779-021-00096-2Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)Ivana Blešić0Marko D. Petrović1Tamara Gajić2Tatiana Tretiakova3Miroslav Vujičić4Julia Syromiatnikova5Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi SadInstitute of Sports, Tourism and Service, South Ural State UniversityFaculty of Tourism and Hospitality Management, University SingidunumInstitute of Sports, Tourism and Service, South Ural State UniversityDepartment of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi SadInstitute of Sports, Tourism and Service, South Ural State UniversityAbstract Vojvodina Province (Northern Serbia) represents a multicultural area inhabited by around thirty nations and national or ethnic groups with their authentic tradition and culture. The gastronomy of Vojvodina has been forming as a reflection of geographic characteristics—natural conditions and social events in this area. The life numerous nations share on this fertile soil of Vojvodina has initiated mutual impact of various customs, which contributed to the creation of a unique and specific Vojvodina cuisine. In this paper, mixed-method research approach was applied. The application of the analytic hierarchy process (AHP) method was preceded by a survey research on the sample of 289 guests in the restaurants on the territory of Vojvodina. The aim of the research was to define the key motives when choosing a traditional Vojvodina dish. In the second stage, AHP model was used for ranking factors significant for choosing traditional food by 29 experts in the field of hospitality and gastronomy. The result shows that Sensory appeal is the most important criterion for choosing traditional food in restaurants by the experts, followed by Health concern, and Familiarity.https://doi.org/10.1186/s42779-021-00096-2Traditional foodConsumer motivesExperts’ choiceAnalytic hierarchy process (AHP)Vojvodina |
| spellingShingle | Ivana Blešić Marko D. Petrović Tamara Gajić Tatiana Tretiakova Miroslav Vujičić Julia Syromiatnikova Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) Journal of Ethnic Foods Traditional food Consumer motives Experts’ choice Analytic hierarchy process (AHP) Vojvodina |
| title | Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) |
| title_full | Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) |
| title_fullStr | Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) |
| title_full_unstemmed | Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) |
| title_short | Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia) |
| title_sort | application of the analytic hierarchy process in the selection of traditional food criteria in vojvodina serbia |
| topic | Traditional food Consumer motives Experts’ choice Analytic hierarchy process (AHP) Vojvodina |
| url | https://doi.org/10.1186/s42779-021-00096-2 |
| work_keys_str_mv | AT ivanablesic applicationoftheanalytichierarchyprocessintheselectionoftraditionalfoodcriteriainvojvodinaserbia AT markodpetrovic applicationoftheanalytichierarchyprocessintheselectionoftraditionalfoodcriteriainvojvodinaserbia AT tamaragajic applicationoftheanalytichierarchyprocessintheselectionoftraditionalfoodcriteriainvojvodinaserbia AT tatianatretiakova applicationoftheanalytichierarchyprocessintheselectionoftraditionalfoodcriteriainvojvodinaserbia AT miroslavvujicic applicationoftheanalytichierarchyprocessintheselectionoftraditionalfoodcriteriainvojvodinaserbia AT juliasyromiatnikova applicationoftheanalytichierarchyprocessintheselectionoftraditionalfoodcriteriainvojvodinaserbia |