Segments in the market of Hungarian institutional catering
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In our paper we are aiming to present food preference as a way of consumption typical of the individuals
and consequently, a way of eating characterising working days. To carry out a more detailed preference
examination, factor analysis was carried out followed by cluster analysis based on the segmenting effect of
food consumer preferences. The role and the main features of institutional catering were analysed in comparing
the segments of the whole sample and research. We assume that the differences outlined on the level of food
preferences are reflected in choosing the way and circumstances of eating thus influencing the choice between
several alternatives typical of working days.