The utilization of potato in public catering - the role of quality aspects

Hámori, Judit and Szabó, Erzsébet and Polgár, Zsolt: The utilization of potato in public catering - the role of quality aspects. Review of faculty of engineering : analecta technica Szegedinensia 3-4. pp. 75-80. (2012)

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Our study was carried out in the framework of the 'Development of potato growing technologies and trademarks' Hungarian national project. The aim of the project is to improve the national and international competitiveness of the Hungarian potato sector. Nowadays, catering sector has growing share in food supply, and potato is a widely popular foodstuff in Hungary in everyday meal. Our aim is to examine, which factors (economic, attitude, knowledge etc.) help, or obstruct prevailing quality viewpoints in potato utilization in public catering sector. A standardized questionnaire was used for the examination. The questionnaires were filled out on the 'Forum of public catering managers' in the autumn 2010. 118 questionnaires were collected; most of the catering kitchens in the sample were operated by local governments, catering more than 100 people. The questionnaire includes the following topics: questions regarding the potato suppliers; questions regarding the potato utilization; the popularity of the potato and the trends in public catering; the willingness to use potato labelled with quality certification mark; questions regarding the workplace of the respondent; socio-demographic questions regarding the respondent. Before our research, public procurement was obligatory in public catering, which has been cancelled. This new situation provides opportunity for public catering to choose new suppliers. At the present time the suppliers of public catering are mostly wholesale dealers and large scale growers. 46% of the respondents answered, that they would choose other supplier, for favourable price and quality, but only 56% of the catering managers can influence the decisions regarding the selection of the suppliers. According to the respondents there was no change in quantity and quality of the potato used in public catering, potato is as popular foodstuff nowadays, as before. From the point of our research it is favourable, that catering managers consider differentiating potato types (boiling type, baking type, salad potato) as an important matter, however, this is totally missing in the practice. The reasons of the wrong practice are: the lack of knowledge regarding the potato varieties; the lack of the suppliers' differentiated supplies; the limited resources for the purchase. Public catering sector is open for the utilization of a high quality Hungarian potato variety, but due to the obstructing factors, fast improvement cannot be foreseen in this matter.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2012
Number: 3-4
Page Range: pp. 75-80
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Agrártudomány
Additional Information: Bibliogr.: 80. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 11:00

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