Examination of the value system and food preferences in the institutional catering market in light of primary research carried out in Békés county

In my present paper I try to characterise the differences present at the level of food preferences by means of examining the value system as, in my opinion, differences in the value system are reflected in concrete product choices and thus also in food selection. By using factor and cluster analysis I have proven that consumer groups formed alongside the value system also differ regarding food consumption viewpoints. Furthermore, in my paper I also aim to characterise food preference as a determining factor of modes of daily eating. Based on the results, I have concluded that the impact of time-related preferences on food selection can be felt in consumers’ opinions, but cannot be regarded as dominant. In the system of food selection viewpoints, internal and external criteria related to quality still play an important role, while factors linked to price have a definite priority. Based on the results of the research I have also concluded that the order of preferences typical of food consumption determines the ranking of institutional catering alternatives.