Scholarly record

THE ANALYZE OF THE CONSUMERS PREFERENCES OF TOURIST FOOD SERVICES AND RAISING THE LEVEL OF CONSUMER PROTECTION

I. Ristea, S. C. Constantinescu, E. Per, C. Petroman, I. Petroman

Abstract

The concern for consumers protection dates back to antiquity, the development of commodity exchange in the markets from citadel cities is not a random and uncontrollable phenomenon. In the society of the 21st century, where production has exceeded consumers' needs, deviations from the rules appear. Manufacturers have gone from producing what is sold to selling what is produced. Different marketing strategies are used, imposing on the consumer the need for a good or service, even if he does not have the need. Unfortunately, the worst of the deviations is the carelessness for the health and even the life of the consumer. The market tourism products and services, in a constantly development, will implicitly lead to a development in the field of consumer protection, which will strengthen cooperation with non-governmental organizations and civil society. From the perspective of ensuring consumer protection in food establishments, there are strict rules, rules whose observance is frequently checked and severely punished in case of non-compliance. Consumer protection in the tourism sphere is part of the social policies promoted by any state. At the same time, due to the importance it presents, it must be a stand-alone policy, with its own objectives, priorities and instruments. At present, the tourism consumer as a bearer of services demand has become a real market partner, whose positions in the market are strengthening as society develops. The purchasing behavior of tourist consumers is affecting more and more businesses, organizations, bodies and institutions, and therefore the consumer is being given ever more attention. Complex relationships between economic agents generates extremely diverse issues that can be the subject of consumer protection programs. This study is conducting a research regarding the satisfaction degree of tourism public catering services. As in any research, there have been established some goals, the decision problem, and, implicitly, its transposition into a research problem. As objectives, it was desired to identify the factors influencing the decision making on consumption regarding tourism public catering services. The sample chosen was representative, consisting of a significant number of people, of different ages and different occupations. All the conclusions drawn from the study were made following the processing of the answers received after the application of the questionnaires, processed in the SPSS (Statistical Package for Social Science).

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