Thị hiếu tiêu dùng sản phẩm ba ba của thực khách tại các nhà hàng trên địa bàn thành phố Hà Nội

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Kim Chung Đỗ, Minh Cường Lương

Ngôn ngữ: Vie

Ký hiệu phân loại: 330 Economics

Thông tin xuất bản: Khoa học nông nghiệp Việt Nam 2021

Mô tả vật lý: 568-575

Bộ sưu tập: Metadata

ID: 394947

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Tóm tắt
Chủ đề

Nghiên cứu này nhằm đánh giá thị hiếu tiêu dùng baba của thực khách ở Hà Nội, từ đó, đề xuất giải pháp cho các nhà hàng đáp ứng nhu cầu thị trường. Kết quả khảo sát 307 thực khách ở 40 nhà hàng ở Hà Nội cho thấy: Khách hàng ăn baba là những người có thu nhập khá và ổn định
Baba được dùng cho các dịp gặp gỡ và giao lưu, thường vào buổi tối
6-8 khách hàng đến một lần và bằng ô tô
Đa số thực khách sử dụng baba từ 3 đến 4 tuần 1 lần
Trên 88% thực khách chọn baba xanh với mức tiêu dùng 450-500 g/người
Các món được ưa thích là baba om chuối đậu, rang muối, tiềm thuốc bắc, hấp sen và hấp muối
Vẫn còn tới trên 38% số thực khách chưa hài lòng về dịch vụ cung cấp của các nhà hàng. Các nhà hàng tập trung vào nhóm khách độ tuổi trung niên, coi trọng cả nam và nữ, tổ chức tốt không gian nhà hàng, nơi đỗ xe, bố trí nhân viên bàn và lễ tân chuyên nghiệp, xây dựng chuỗi liên kết cung ứng baba, nâng cao trình độ kỹ thuật và kỹ năng chế biến và phục vụ của nhân viên, có chính sách giá hợp lý, đảm bảo vệ sinh an toàn thực phẩm... để đáp ứng tốt hơn thị hiếu của khách hàng., Tóm tắt tiếng anh, This research aimed at assessing consumers' preferences in softshell turtle food consumption and recommending solutions to meet consumer's demand. Results on survey of 307 consumers from 40 restaurants on consumer's characteristics, their references in restaurants and dish selections and their satisfaction with restaurants' services indicated that: Softshell turtle food consumers had moderate and stable income
Turtle food was used in the cases of meeting, celebrations, normally at night time
6-8 consumers came at a time by car
Majority of them used turtle food for 3-4 weeks each time
More than 88% chose green turtle with an average of 450-500 gam /person
Preferred dishes included softshell turtle cooked with banana and tofu, roasted with salt, cooked with medical herbs, steamed with lotus or salt
About 38% consumers were still unsatisfied with services provided by restaurants. The paper also recomends Solutions are therefore reccommended concentrating on middleaged consumer group, both men and women, well-organizing restaurant facilities, car parks, good human resource allocation for table and reception services, development of supply chains in softshell turtles, especially green ones, upgrading knowledge and skills of workers involved in food processing and, right price policies, ensuring sanitation and food... to fully meet consumer preferences.

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