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KNOWLEDGE AND USE OF CROATIAN INDIGENOUS AND LOCAL FOOD PRODUCTS IN THE HOSPITALITY INDUSTRY IN THE AREAS OF OSIJEK AND ĐAKOVO
Svjetlana Škrabal
; Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska 17, 34000 Požega, Croatia
*
Lorena Topalović
; Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska 17, 34000 Požega, Croatia
Helena Marčetić
; Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska 17, 34000 Požega, Croatia
Valentina Obradović
; Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska 17, 34000 Požega, Croatia
Maja Ergović Ravančić
; Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska 17, 34000 Požega, Croatia
* Dopisni autor.
Sažetak
Indigenous and local food products represent an important part of gastronomic heritage and can contribute to the distinctiveness of local and regional hospitality offerings. The aim of this study was to assess the level of knowledge of Croatian indigenous and local food products among hospitality workers in the areas of Osijek and Đakovo, determine their understanding of the distinction between indigenous and local products, analyze their use in hospitality offerings, and examine hospitality workers’ attitudes towards the importance of indigenous products for the operations of hospitality establishments and guests’ choice of dishes. The study was conducted on a convenience sample of ten hospitality establishments, five located in the Đakovo area and five in the Osijek area. One employee was surveyed in each establishment, most commonly a kitchen manager or service manager. Data were collected using an 11-item questionnaire and analyzed using descriptive analysis and thematic grouping of responses. The results show that all respondents identified at least one indigenous or traditional Croatian food product, while six respondents identified a label or mark associated with product quality and origin. All respondents reported using at least one indigenous or traditional product in their hospitality offerings, while nine respondents reported using local products. Baranja kulen was used by eight out of ten establishments, while Baranja cheese was used by three establishments. All respondents considered indigenous products to be of some importance for the operations of hospitality establishments, although some responses were conditional on product recognition and guest characteristics. Respondents also generally indicated that informing guests about the use of local and indigenous products may influence their choice of dishes. The results indicate the presence of indigenous and local products in the local hospitality offering, but also point to the need for a clearer distinction between the concepts of indigenous and local products and for better knowledge of quality and origin labeling schemes.
Ključne riječi
indigenous products; local products; hospitality industry; gastronomic offering
Hrčak ID:
353379
URI
Datum izdavanja:
2.11.2026.
Posjeta: 0 *