Abstract
The paper provides an insight into factors influencing developments in gastronomy and catering services. The aim of the text is to identify the key elements affecting contemporary catering services including attendance at catering establishments, preferences in food selection, use of lunch menus, and adherence to hygiene standards in operational practice in food production. The first part of the survey shows the issue of restaurant attendance during the working week. The second part examines the frequency of restaurant visitors, restaurant attendance at weekends and also the factors that influence the choice of food. The representative sample consists of the Czech National Panel, with respondents above 15 years of age. The data were obtained from 504 respondents (N 504). The third part of the investigation meets the most important criteria that affect the quality of services – hygiene standards in gastronomy focused on compliance with hygiene standards from the perspective of hygiene control authorities. Factors for deciding the choice of food in restaurants and the frequency of restaurant visits were also examined.
Highlights
Gastronomy is understood fromthe point of view of the historical development of the human diet, connecting nations and communities with creativity, participants ‟ abilities, raw materials, traditions, methods and recipes, new technologies that contribute to and influence the human diet
The first part of the analysis focuses on the attendance at gastronomic establishments in order to buy available lunch menus
The results showed that almost half of the examined Czechs eat dinners in restaurants (49%) and 5% of them eat at fast food facilities
Summary
Gastronomy is understood fromthe point of view of the historical development of the human diet, connecting nations and communities with creativity, participants ‟ abilities, raw materials, traditions, methods and recipes, new technologies that contribute to and influence the human diet. Gastronomy is a discipline that involves many aspects. Ingredients are the basis of every diet, which, together with the methods of preparation, create a recipe for dishes with a unique taste and design. Everything takes place in an authentic environment that is shaped by terroir (climatic, geographical conditions and human skills). Cuisine is connected with local conditions, techniques, technologies, but the skills and abilities of the workers are the basis of success. Mass gastronomy cannot do without social and hygienic standards (Beranova, 2005; Burešová, 2014)
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