GUEST`S PREFERENCES FOR DIFFERENT FOODS AT HOTEL’S BREAKFAST: RESULTS OF AN ON-LINE SURVEY

Q1 Social Sciences

Geojournal of Tourism and Geosites Pub Date : 2023-12-29 DOI:10.30892/gtg.50433-1151

Fernanda Leite-Pereira, Filipa Brandão, Rui Costa

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Abstract

Consumer choice and satisfaction are very important for the hotel industry. For guests, food has a big impact on satisfaction and so does breakfast. The objective of this work is to know what the preferences of guests in a hotel breakfast are and how this varies according to their characteristics. An online questionnaire was sent using social media to hotel guests (n=626). Most respondents live in Europe (62%) and they prefer fruit juices (37%) and pastries (37%) while non-European residents suggested fruits (58%) and dairy products (39%) as the main preferences. Respondents aged over 55 years old have also preferences for fruits and dairy products, whereas guests aged 18-34 prefer pastries. For families traveling with children, bread was preferred for breakfast. Moreover, guests between the ages of 18 and 34 prefer lactose-free foods; and vegans or vegetarians or guests between the ages of 35 and 54 prefer gluten-free foods; whereas those 35 or younger prefer sugar foods. Most women prefer lactose-free food and non-Europeans give more importance to low-carbohydrate food while Europeans prefer lactose-free food and vegetarians or vegans. Breakfast is a meal valued by guests. Knowing the preferences of the guests following the profile of each one will be an asset for hotel projects that can satisfy and retain their customers. As far as we are aware, this is the first assessment of travellers about their preferences in hotels breakfast.

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客人对酒店早餐中不同食物的偏好：在线调查结果

消费者的选择和满意度对酒店业非常重要。对客人来说，食物对满意度有很大影响，早餐也是如此。这项工作的目的是了解客人对酒店早餐的偏好，以及这种偏好根据客人的特点有何不同。我们通过社交媒体向酒店客人（n=626）发送了一份在线问卷。大多数受访者居住在欧洲（62%），他们更喜欢果汁（37%）和糕点（37%），而非欧洲居民则认为水果（58%）和奶制品（39%）是他们的主要偏好。55 岁以上的受访者也偏好水果和奶制品，而 18-34 岁的客人则偏好糕点。对于带孩子旅行的家庭来说，早餐首选面包。此外，18 至 34 岁的客人偏爱无乳糖食品；素食主义者或素食者或 35 至 54 岁的客人偏爱无麸质食品；而 35 岁或以下的客人则偏爱糖类食品。大多数女性更喜欢无乳糖食品，非欧洲人更重视低碳水化合物食品，而欧洲人更喜欢无乳糖食品和素食者或纯素食品。早餐是客人重视的一餐。了解客人的喜好和每个人的特征，将是酒店项目满足并留住客人的宝贵财富。据我们所知，这是首次对旅客对酒店早餐的偏好进行评估。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Geojournal of Tourism and Geosites Social Sciences-Geography, Planning and Development

CiteScore

3.90

自引率

0.00%

发文量

156

审稿时长

24 weeks

期刊介绍： GeoJournal of Tourism and Geosites is a scientific publication, with an international status. The Journal is issued under the aegis of the University of Oradea, Department of Geography, Tourism and Territorial Planning, Territorial Studies and Analysis Centre (Romania) and the Academy of Physical Education and Sports from Gdańsk, Faculty of Tourism and Recreation (Poland). At the initiative of an international group of specialists, based on an editorial and scientific committee with a wide international coverage, including leading figures in the field, in 2008 was published the first English issue of the GeoJournal of Tourism and Geosites. The printable format (2-3 issues per year) is supported by the on-line version. The journal aims to publish relevant contributions in tourism, geosites and other areas whose analysis is related to these fields, standing out through originality and scientific contribution to the knowledge and development of this area. An important objective is to promote academic and applied research based on interdisciplinarity with a complex local and global approach.