SEGMENTATION OF THE FOOD MARKET FOR SPECIAL NUTRITIONAL NEEDS

Silvije Jercinovic, Sandra Kantar, Kristina Svrznjak

Abstract


Food is an integral part of human life. More specifically, food is a human's biological and at the same time latent need that ensures the functioning of the organism. To eat properly means to enjoy the variety of foods that make the body healthy, to ensure the intake of the correct combination of nutrients with variety, their sufficient quantity with moderation, and to use reason for what we have it for. Knowing the basic principles of proper nutrition means understanding the recommendations and/or differentiating the sources of information on nutritional recommendations, having at least the most important information about food, the method of production, composition, proper handling and storage of food. It should be known that unreasonable, insufficient intake or complete absence of certain nutrients in the diet, as well as excessive intake of food or intake of food that is monotonous, has its consequences. Such a diet will result in disorders in the body and, quite clearly, these disorders can cause very serious illnesses and even completely destroy the body.

The purpose of this work is segmentation based on key demand factors of consumers who have some dietary restrictions fin the context of catering services sector. The segmentation will be based on the use and functional factors of serving food in hospitality facilities.

The research is based on the fact that today's living conditions have changed the structure of consumption and demand for food, so one of the aims of the paper is to adapt the food supply to consumers with dietary restrictions.

The collected data were processed with descriptive statistics, which includes data editing and grouping, data frequency display, data relative frequency and percentages, graphical and tabular data display. In the following, the results of the research will include a presentation of the survey and interview results.

The purpose of this work is segmentation based on key demand factors of consumers who have some dietary restrictions fin the context of catering services sector. The segmentation will be based on the use and functional factors of serving food in hospitality facilities.

The research is based on the fact that today's living conditions have changed the structure of consumption and demand for food, so one of the aims of the paper is to adapt the food supply to consumers with dietary restrictions.

The collected data were processed with descriptive statistics, which includes data editing and grouping, data frequency display, data relative frequency and percentages, graphical and tabular data display. In the following, the results of the research will include a presentation of the survey and interview results.


Keywords


segmentation; food market; catering services sector; special nutritional needs

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Copyright (c) 2023 Silvije Jercinovic, Sandra Kantar, Kristina Svrznjak

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
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