Aleš Hes

Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments.

Salkova D., Hes A. (2015): Gluten-free food – the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments. Czech J. Food Sci., 33: 513–517. The perceptions of individuals with coeliac disease about gluten-free products and their consumer behaviour when eating out in hospitality establishments in the Czech Republic were investigated. The dependence of the selected characters important in the consumer behaviour of coeliac patients in the decision-making process when choosing a dining establishment, in particular the focus on identifying the key criteria that influence the decision-making of coeliac patients when selecting a particular public catering establishment, were examined. 441 questionnaires were analysed. The result is a finding of the consistency and relevance of characters in the decision-making process of coeliacs when selecting dining establishments and their satisfaction with the range of gluten-free foods in open and closed dining establishments in the Czech Republic. Deglutenised foods (raw ingredients) are very expensive and a structured and economically balanced range of processed products should be found in the hospitality industry with the acceptance of the purchasing power of their consumers.

The legal regulation of information and communications technologies as specific forms of a production factor for capital in the food industry

Information and communications technologies (ICT) are usually given attention primarily from the standpoint of the technical aspects. However the legal aspects of this specific area cannot be forgotten, as they significantly influence the efficacy and usefulness to entrepreneurial subjects i.e. the conditions for making business transactions. ICT are one of the factors that markedly influence agricultural primary production and the food industry as well as all other branches of the economy. Therefore it is necessary to analyse the effect Community legal regulations for electronic transactions have on resource utility. The aim of the paper is to analyse the state of the legal regulation of information and communication technologies in the food industry in the CR in comparison with Community law. Currently a basic overall source of law for the ICT area does not exist in the CR in an integral form. This branch of law is regulated complementarily in a whole number of varying legal regulations. With regards to the specifics of the media used in the ICT framework it is essential to resolve certain issues differently from the general regulations.The paper has resulted from the institutional research intention MSM 6046070906 “The Economics of Resources from Czech Agriculture and their Efficient Use in the Framework of Multifunctional Agri-food Systems“.