Csaba Kőmíves - Academia.edu (original) (raw)

Papers by Csaba Kőmíves

Geojournal of Tourism and Geosites, Dec 28, 2023

The primary goal of the study is to explore the satisfaction of Hungarian people with food delive... more The primary goal of the study is to explore the satisfaction of Hungarian people with food delivery services, which gained popularity during the COVID-19 pandemic, in the post-pandemic period. The publication's main research questions are: to what extent are customers satisfied with the speed of food delivery and the temperature of the delivered meals? The empirical research also analyses whether the speed of delivery influences the customers' attitudes towards their connection with the catering establishments. The survey was carried out between April 10, 2022, and June 30, 2022. The sample is non-representative (N=452), with respondents being selected arbitrarily in Győr-Moson-Sopron County. Data were processed using the IBM SPSS 25.0 statistical software package. During the primary research the authors examined the current food ordering habits of the participants using statistical (descriptive, correlational) analyses. The aim of this study is to identify and evaluate the key factors that influence customer satisfaction and decision-making in the food delivery industry, providing actionable insights for service providers. The topic of the present study is the examination of the customer satisfaction and decision-making of the Hungarian population focusing on the food delivery industry. A comprehensive literature review was conducted to establish a theoretical framework and formulate hypotheses. A survey-based methodology was employed to collect data from consumers and the collected data were analysed using statistical techniques to test the formulated hypotheses and determine the relationships between the identified factors and customer satisfaction. Results and discussions: presentation and analysis of the obtained results. The study concludes that delivery speed, food temperature, pr ice-value ratio, quality, variety and online presence are crucial factors in the customer satisfaction and decision-making in the food delivery industry. Addressing these aspects can help service providers enhance their competitiveness and improve the overall customer experience.

Marketing & menedzsment, 2020

A gasztronómia jelenleg reneszánszát éli, a különböző gasztronómiai trendek meghatározzák az étte... more A gasztronómia jelenleg reneszánszát éli, a különböző gasztronómiai trendek meghatározzák az éttermek étlap összeállítási gyakorlatát. A tanulmány célja, hogy vizsgálja egy dunántúli városban működő étterem ételkínálatát az eladott adagszámok és az árrés dimenzióiban. ALKALMAZOTT MÓDSZERTAN A felelős vezetővel folytatott struktúrálatlan interjú után vizsgáltuk a kínálat szélességét, mélységét, majd az adatok idősoros elemzését végeztük el az étterem étlapjának választéka, valamint a forgalmi és költség adatai alapján. Az idősoros adatok feldolgozása során az elemzés figyelembe veszi a szezonalitást és összehasonlítja a vizsgált évek ugyanazon terminológiáját. A forgalmi és költségadatok felhasználásával Kasanava és Smith portfólió elemzési módszerével, az árrés és az eladott adagok száma alapján Menu engineering munkalap segítségével készítettük el az ábrázoláshoz szükséges adatsorokat. LEGFONTOSABB EREDMÉNYEK A kutatás a 2016-2019 közötti időszak értékesítési döntéseiről mutat részletes képet. A vizsgálatok eredménye azt mutatja, hogy a választék csökkentésével, a különleges ételek kínálatával a gasztronómiai trendek teljesültek, azonban ez nem feltétlenül van összhangban az étterem elhelyezkedésével, célközönségének igényeivel. A modell felhasználásával először került sor a szezonalitás vizsgálatára, mely nem igazolta, hogy az étterem vendégei keresnék a szezonális ételeket.

Deturope, Jul 1, 2022

Gastronomy is currently undergoing a renaissance, different gastronomic trends influence the way ... more Gastronomy is currently undergoing a renaissance, different gastronomic trends influence the way menus are set up. The purpose of this study is to investigate the menu of a restaurant in a Transdanubian city in terms of sold portions and margins. After an unstructured interview with the manager, the breadth and depth of the offer were investigated. Then the data were examined, based on the restaurant's menu selection, traffic and cost data with the help of time series analysis. During the processing of time series data, the analysis takes into account seasonality and compares the same terminology of the years studied. With the turnover and cost data, the Kasavana and Smith portfolio analysis method was used and based on the margin and the number of portions sold, the Menu engineering worksheet was used to create the data series for the presentation. The research provides a detailed picture of sales decisions for the period 2016-2019. The results of the examination show that reducing the selection and offering special dishes are in line with the gastronomical trends, but not necessarily with the location of the restaurant and the needs of its target audience. Using the model, seasonality was examined for the first time, which did not prove that restaurant guests were looking for seasonal food. With a well-selected menu-which is one of the most important marketing communication tools-the restaurant is able to influence guests' food choices. Proper use of colours, shapes and prices all affect the guest's subconscious mind, which is responsible for a large percentage of decisions. The character of the restaurant and its guests are usually determined by the dishes on the menu. In the case of the investigated restaurant the solution could be to tailor the prices to the target group and to strengthen the marketing communication. The restaurant-taking advantage of the large space-can be used to serve different target groups by sharing the room.

Geojournal of Tourism and Geosites, Dec 30, 2022

The paper aims to examine the demand for rural tourism, targeting the design of offers following ... more The paper aims to examine the demand for rural tourism, targeting the design of offers following the period of the pandemic. The topic of the present study, is the examination of the holiday habits of the Hungarian population focusing on rural tourism. Following the theoretical background regarding rural tourism, rural tourism destination and tourism motivation, the primary research investigates the holiday habits of various age groups and the differences between these, the frequency of traveling and planned overstays, and the optional programs as recreational and gastronomic activities, their willingness to spend for the offers that form an integral part of the rural tourism. The survey method was chosen and the respondents were assigned via a random sample. The collected data was processed via IBM SPSS 25 program, in which unary and binary operations, correlation analysis was done. The study highlights that there is a high demand for rural tourism in the countryside in the postpandemic period, is a general need for recreation irrespective of age, educational background, or residence. The respondents would participate in a genuine rural program irrespective of age, educational background, or residence. It was also proven that there is a significant difference between the travelling frequency of the various groups, according to which, the middle-aged respondents travel most frequently to the countryside, followed by the seniors and the youth.

GeoJournal of Tourism and Geosites

DETUROPE - The Central European Journal of Tourism and Regional Development

Marketing & Menedzsment, 2020

Gazdaság és Társadalom, 2015

PEOPLE: International Journal of Social Sciences, 2017

The study examines the landscape of one of the largest region in Western-Hungary, which has the m... more The study examines the landscape of one of the largest region in Western-Hungary, which has the most gastronomic roots. Based on the new trends of the traditional Hungarian cuisine, it is experiencing the creativity, the earlier consideration of flavours, following healthy diet and the appreciation of gastronomy. The empirical research (tasting dishes made by both the old and the new technologies) helps to highlight catering places special qualities and use of existence of the premium and quality products, such as eco-crafts or baby products, followed by the guests' need for new culinary experiences.