The role of work place facilities in the selection of the mode of institutional catering

Abstract

In our paper we present the sub-results of a 1000-member national survey. Our objective was to establish a model that includes the factors which influence the selection of the mode of institutional catering in point of features of consumers and employers as well. During the validation we emphasized workplace facilities to prove that the features an employer offers can affect the way an individual chooses to eat on weekdays.