Food allergens as an issue of a 'successful' hospitality business
Choosing and consuming food in a restaurant, the guest (consumer) also participates in the creation of experience. This experience should be positive and be a pleasure for all senses in order for the guest to return to the same hospitality facility. However, for people who are allergic to foods, the...
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Format: | Article |
Language: | English |
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University of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management, Novi Sad
2017-01-01
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Series: | Zbornik radova Departmana za geografiju, turizam i hotelijerstvo |
Subjects: | |
Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1452-0133/2017/1452-01331701025K.pdf |
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author | Kalenjuk Bojana Grče Radoš Tošić Predrag Tešanović Dragan |
author_facet | Kalenjuk Bojana Grče Radoš Tošić Predrag Tešanović Dragan |
author_sort | Kalenjuk Bojana |
collection | DOAJ |
description | Choosing and consuming food in a restaurant, the guest (consumer) also participates in the creation of experience. This experience should be positive and be a pleasure for all senses in order for the guest to return to the same hospitality facility. However, for people who are allergic to foods, the choice and consumption of food in hospitality facilities can turn to negative experience, lead to fear, and even to negative or fatal reactions and consequences. That is exactly what can make successful business difficult for the hospitality facility, given that the number of food allergens is increasing every day as well as the number of guests with such problems. The paper has a task to examine the challenges faced by hospitality facilities in the area of the city of Novi Sad, to which they can respond, and to which they would like to respond when allergens are concerned. |
first_indexed | 2024-12-17T08:36:59Z |
format | Article |
id | doaj.art-b6d132933a0d4e568b033735553fb63f |
institution | Directory Open Access Journal |
issn | 1452-0133 2334-7074 |
language | English |
last_indexed | 2024-12-17T08:36:59Z |
publishDate | 2017-01-01 |
publisher | University of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management, Novi Sad |
record_format | Article |
series | Zbornik radova Departmana za geografiju, turizam i hotelijerstvo |
spelling | doaj.art-b6d132933a0d4e568b033735553fb63f2022-12-21T21:56:27ZengUniversity of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management, Novi SadZbornik radova Departmana za geografiju, turizam i hotelijerstvo1452-01332334-70742017-01-01201746-1253510.5937/ZbDght1701025K1452-01331701025KFood allergens as an issue of a 'successful' hospitality businessKalenjuk Bojana0https://orcid.org/0000-0003-0661-5359Grče Radoš1Tošić Predrag2Tešanović Dragan3https://orcid.org/0000-0003-1675-5654Univerzitet 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 za poslovne studije, Fakultet za turizam i hotelijerstvo, Banja Luka, BiHUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo, Novi Sad, SerbiaChoosing and consuming food in a restaurant, the guest (consumer) also participates in the creation of experience. This experience should be positive and be a pleasure for all senses in order for the guest to return to the same hospitality facility. However, for people who are allergic to foods, the choice and consumption of food in hospitality facilities can turn to negative experience, lead to fear, and even to negative or fatal reactions and consequences. That is exactly what can make successful business difficult for the hospitality facility, given that the number of food allergens is increasing every day as well as the number of guests with such problems. The paper has a task to examine the challenges faced by hospitality facilities in the area of the city of Novi Sad, to which they can respond, and to which they would like to respond when allergens are concerned.https://scindeks-clanci.ceon.rs/data/pdf/1452-0133/2017/1452-01331701025K.pdffoodnutritionallergenshospitality industry |
spellingShingle | Kalenjuk Bojana Grče Radoš Tošić Predrag Tešanović Dragan Food allergens as an issue of a 'successful' hospitality business Zbornik radova Departmana za geografiju, turizam i hotelijerstvo food nutrition allergens hospitality industry |
title | Food allergens as an issue of a 'successful' hospitality business |
title_full | Food allergens as an issue of a 'successful' hospitality business |
title_fullStr | Food allergens as an issue of a 'successful' hospitality business |
title_full_unstemmed | Food allergens as an issue of a 'successful' hospitality business |
title_short | Food allergens as an issue of a 'successful' hospitality business |
title_sort | food allergens as an issue of a successful hospitality business |
topic | food nutrition allergens hospitality industry |
url | https://scindeks-clanci.ceon.rs/data/pdf/1452-0133/2017/1452-01331701025K.pdf |
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