MICROGREENS IN GASTRONOMIC OFFER OF BELGRADE RESTAURANTS
Keywords:
Belgrade restaurants, food decoration, microgreens, Tripadvisor
Abstract
The use of microgreens in Belgrade restaurants was analyzed based on a questionnaire sent to managers of 200 restaurants with different rating on the portal Tripadvisor. A questionnaire containing eight questions about the use of microgreens was answered by a total of 60 managers. Their answers indicate that majority restaurant managers (87%) are familiar with microgreens. Many of them (60%) confirmed that they use microgreens for food decoration, while only 2% use it for food preparation. Most of them use microgreens because of the attractive appearance of food (69%) and fashion (28%). Dominant microgreens in Belgrade restaurants are red cabbage (44% of total answers), followed by sunflower (28%) and pea (22%), while other types are used in 6% of restaurants.
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References
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2. Božić, A., Đurović, M., Pijevac, V. (2018). Gostoprimstvo – prednost ugostiteljsko-turističke destinacije Beograd. VII Međunarodni kongres "HOTELPLAN 2018 – Gostoprimstvo kao faktor kvaliteta ponude i konkurentnosti turističke destinacije", Beograd, 575-582.
3. Božić, A., Janićević, S. (2016). The availability of restaurants of the most visited spas in Serbia on Tripadvisor. The First International Scientific Conference "Tourism in Function of Development of the Republic of Serbia – Spa Tourism in Serbia and Experiences of Other Countries", Vrnjačka Banja, 1(1), 603-620.
4. Božić, A., Zubanov, V. (2018). Značaj društvenih mreža u komunikaciji sa korisnicima usluga u modernom restoraterstvu. Tims. Acta, Vol. 12, No. 1, 25-35.
5. Chen, S. C., Elston, J. A. (2013). Entrepreneurial motives and characteristics: An analysis of small restaurant owners. International Journal of Hospitality Management, Vol. 35, No. 1, 294-305.
6. Čačić, K., Mašić, S. (2013). Uticaj portala Tripadvisor na poslovanje hotela u Srbiji. Marketing, Vol. 44, No. 3, 211-220.
7. Di Gioia, F., Santamaria, P. (2015). Microgreens - Novel fresh and functional food to explore all the value of biodiversity, ECO-logica srl., Bari.
8. Drewnowski, A., Gomez-Carneros, C. (2000). Bitter taste, phytonutrients, and the consumer: A review. American Journal of Clinical Nutrition, Vol. 72, No. 6, 1424-1435.
9. Đurović, M., Božić, A. (2018). Hotels involvement in promotional activities of Belgrade as a tourist destination. The Third International Scientific Conference "Tourism in Function of Development of the Republic of Serbia – Tourism in the Era of Digital Transformation", Vrnjačka Banja, 3(2), 312-328.
10. Ebert, A. (2012). Sprouts, microgreens, and edible flowers: the potential for high value specialty produce in Asia. Regional Symposium on "High Value Vegetables in Southeast Asia: Production, Supply and Demand (SEAVEG2012)", Chiang Mai, 216-227.
11. Flores, P., Dos Anjos, F., Vieira, J., Gadotti, S. (2014). Satisfaction in hospitality on Tripadvisor.com: an analysis of the correlation between evaluation criteria and overall satisfaction. Tourism & Management Studies, Vol. 10, No. 1, 59-65.
12. Folorunso Adeyinka‐Ojo, S., Khoo‐Lattimore, C. (2013). Slow food events as a high yield strategy for rural tourism destinations. Worldwide Hospitality and Tourism Themes, Vol. 5, No. 4, 353-364.
13. Gagić, S., Tešanović, D., Jovičić, A. (2013). The Vital Components of Restaurant Quality that Affect Guest Satisfaction. Tourism, Vol. 17, No. 4, 166-176.
14. Hall, C. M, Sharples, L., Mitchell, R., Macionis, N., Cambourne, B. (Eds.). (2003). Food Tourism around the World: Development, Management and Markets, Butterworth Heinemann, Boston.
15. Hur, J., Jang, S. S. (2015). Consumers’ inference-dynamics about healthy menu promotions in a bundle context. International Journal of Hospitality Management, Vol. 44, No. 1, 12-22.
16. Jimenez-Beltran, F. J., Lopez-Guman, T., Cruz, F. G. S. (2016). Analysis of the Relationship between Tourism and Food Culture. Sustainability, Vol. 8, No. 5, 1-11.
17. Jegdić, V., Škrbić, I., Milošević, S. (2017). Models of entreprenurship development in rural tourism destinations in Vojvodina. Ekonomika poljoprivrede, Vol. 64, No. 1, 221-237.
18. Kant, A. K., Graubard, B. I. (2018). A prospective study of frequency of eating restaurant prepared meals and subsequent 9-year risk of all-cause and cardiometabolic mortality in US adults. PloS one, Vol. 13, No. 1, 1-16.
19. Kim, H. J., Park, J., Kim, M. J., Ryu, K. (2013). Does perceived restaurant food healthiness matter? Its influence on value, satisfaction and revisit intentions in restaurant operations in South Korea. International Journal of Hospitality Management, Vol. 33, No. 1, 397-405.
20. Koppertcress, (2016), http://usa.koppertcress.com, (10 May 2019).
21. Mašić, S., Zarkov, J., Milovanović, M. (2014a). Uticaj kvaliteta rada hotelskih domaćinstava na on-line imidž beogradskih hotela. Hotel link, Vol. 15, No. 23-24, 125-131.
22. Meler, M., Cerovic, Z. (2003). Food marketing in the function of tourist product development. British Food Journal, Vol. 105, No. 3, 175-192.
23. Mir, S. A., Shah, M. A., Mir, M. M. (2016). Microgreens: Production, shelf life, and bioactive components. Critical Reviews in Food Science and Nutrition, Vol. 57, No. 12, 2730-2736.
24. Mizdrak, N., Krstić, D., Drobnjaković, V., Andrejić, D. (2005). Ocena kvaliteta ponude noćnih klubova Beograda. Hotel link, Vol. 6, No. 6, 344-350.
25. Okumus, B., Okumus, F., Mckercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destination: The cases of Hong Kong and Turkey. Tourism Management, Vol. 28, No. 1, 253-261.
26. Parsa, H. G., Kreeger, J. C., van der Rest, J.-P., Xie, L., Lamb, J. (2019). Why Restaurants Fail? Part V: Role of Economic Factors, Risk, Density, Location, Cuisine, Health Code Violations and GIS Factors. International Journal of Hospitality & Tourism Administration, 1-26.
27. Pinto, E., Almeida, A. A., Aguiar, A. A., Ferreira, I. M. P. L. V. O. (2015). Comparison between the mineral profile and nitrate content of microgreens and mature lettuces. Journal of Food Composition and Analysis, Vol. 37, No. 1, 38-43.
28. Public Health Agency. (2001). Healthy people 2000: Health Promotion and Disease Prevention Objectives, Public Health Service, http://www.usphs.gov/, (25 March 2019).
29. Rainie, L., Purcell, K., Mitchell, A., Rosenstiel, T. (2011). Where people get information about restaurants and other local businesses, Pew Research Center, https://www.pewresearch.org/, (18 April 2016).
30. Stoleru, T., Ionita, A., Zamfirache, M.-M. (2016). Microgreens- a new food product with great expectations. Romanian Journal of Biology, Vol. 61, 7-16.
31. Sun, J., Xiao, Z., Lin, L.-Z., Lester, G. E., Wang, Q., Harnly, J. M., Chen, P. (2013). Profiling polyphenols in five Brassica species microgreens by UHPLC-PDA-ESI/HRMNn. Journal of Agricultural and Food Chemistry, Vol. 61, No. 46, 10960-10970.
32. Škrbić, I., Jegdić, V., Milošević, S., Tomka, D. (2015). Development of Sremski Karlovci Wine Tourism and Integration in the Regional Tourism offer. Ekonomika poljoprivrede, Vol. 62, No. 1, 229-244.
33. Tan, L., Nuffer, H., Feng, J., Kwan, S. H., Chen, H., Tong, X., Kong, L. (2019). Antioxidant properties and sensory evaluation of microgreens from commercial and local farms. Food Science and Human Wellness, in press.
34. TripAdvisor, www.tripadvisor.com, (5 April 2019).
35. Vuksanović, N., Tešanović, D., Kalenjuk, B. (2016). Lokalna gastronomija kao sredstvo marketinga destinacije – primer Republike Srbije. Marketing, Vol. 47, No. 4, 305-311.
36. Weber, C. F. (2017). Broccoli Microgreens: A Mineral-Rich Crop That Can Diversify Food Systems. Frontiers in nutrition, Vol. 4, No. 7, 1-9.
37. Williams, H. A., Williams, Jr., R. L., Omar, M. (2014). Gastro-tourism as destination branding in emerging markets. International Journal of Leisure and Tourism Marketing, Vol. 4, No. 1, 1-18.
38. Xiao, Z, Lester, G. E., Luo, Y., Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. Journal of Agricultural and Food Chemistry, Vol. 60, No. 31, 7644-7651.
39. Xiao, Z., Lester, G. E., Park, E., Saftner, R. A., Luo, Y., Wang, Q. (2015). Evaluation and correlation of sensory attributes and chemical compositions of emerging fresh produce: Microgreens. Postharvest Biology and Technology, Vol. 110, No. 1, 140-148.
Published
2020-09-05
How to Cite
Božić, A., & Milošević, S. (2020). MICROGREENS IN GASTRONOMIC OFFER OF BELGRADE RESTAURANTS. Tourism International Scientific Conference Vrnjačka Banja - TISC, 5(1), 94-111. Retrieved from https://tisc.rs/proceedings/index.php/hitmc/article/view/331
Section
Articles
