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Table 1 Questionnaire and qualitative research indicators

From: The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain)

Main subject blocks (Suppliers)


Agri-food produce supplied to restaurants

Local origin, production types, artisanal/traditional qualities, material and immaterial values

Product quality certificates or awards

Designations of origin, geographical indicators, etc

Restaurants supplied

Commercial types and orientation, consumption of local, certified produce, level of gastronomic skill

Opinions on their current commercial attitude

Sales’ volume, potentialities and demand for local products, future perspectives, professional and personal relations with restaurants, degree of collaboration

Type of restaurant demand of agri-food products

Products, inclusion in menus, seasonality of sales and produce etc

Main subject blocks (Restaurants)


Agri-food produce used

Origin, types, qualities, quality certificates or awards, singularities and characteristics, influence of demand on choice

Suppliers normally used

Types, business structure, wholesaler, retailer, commercial and professional relations, degree of collaboration

Menus and dishes

Quality and variety, characteristics, inclusion of traditional products and recipes, prices, behaviour of demand in consumption, type of cuisine, material and immaterial values

Commercial activity

Current volume and perspectives, incidence in local development of gastronomic tourism. Difficulties and problem

  1. Source: Authors’ own data