Influencing Factors and Social Media Reflections of Bakery

Products Consumption in Romania

The study aims to assess the influencing Factors and Social Media Reflections of Bakery
Products Consumption in Romania. The article is an empirical study that uses a quantitative
method of research. In terms of data collection, a quantitative survey was explored, employing
the structured research methodology via a self-administered questionnaire. In order to pursue the
previously stated objectives, the researchers considered a mixed-method approach. The
importance given in the media to the topic of bakery products and the main threads of discussion
generated by the topic were analyzed through a qualitative method, using the content from all
available channels (newspapers, television news, blogs, and social media posts) that were posted
on a social media network (Facebook, Twitter, Pinterest, etc.) during a specific period as well as
word frequency software Buzzsumo. The findings and discussion suggest that the importance of
the qualitative analysis does not reside in offering precise or quantifiable results on a topic, but
rather the possibility of pointing out some important changes in consumer behavior, especially in
sensitive periods such as the COVID-19 pandemic period. Moreover, There was a considerable
difference between the results of the content retrieved with the search of “bakery products OR
bread” and only “bakery products,” as expected, because bread is a basic food product in
Romania. The qualitative analysis aimed at determining the importance given in social media
articles for the Romanian region showed significant similarities between the interests of social
media users in Romania and the periods of lockdown in this country. This is particularly
important since bakery products are a basic food category, so this similarity may highlight a
significant concern of social media users regarding not being able to suffice with basic food
products during such periods. Therefore, providing specific measures to ensure the supply of
basic food products should be considered a priority by policymakers in times of crisis. Overall,
the study has strong implications considering the mixed methods approach that points out an
important need to consider the food behavior of Romanians and the fears and uncertainties of
consumers related to it as a priority in policymaking.
 A Study on Effects Of Standardized Recipes of Bakery Products in Pune Region

The study aims to study the standardization of recipes and determine the Effects Of Standardized
Recipes of Bakery Products in the Pune Region. The research design used for this project is
descriptive in nature. The study is conducted in hotel management colleges & bakeries of
five-star hotels in Pune to find out the importance of the standardization of recipes in bakery
products. Standardization of recipes is necessary for many reasons. This study expounds on the
idea of that. The study approach is predominantly on qualitative methods. Primary data is
collected through questionnaires with chefs, students, & teachers of hotel management colleges
to get information on the standardization of recipes. Secondary data is collected through various
websites, research papers & textbooks. The study determined that Every organization has its own
standard recipe. There is not any universal recipe in the world that everyone follows. Moreover,
the study revealed that the base for making any bakery product is a recipe without that it is very
difficult to make same product every time. But there are some expert chefs who do not agree
with the statement. They are very confident about themselves. Humanly remembering all
bakeryproducts recipe & method is difficult. It is not possible for chefs also to invent recipe
every now & then. The best way is to refer the recipes from the book & make changes according
to the requirement. The recipes can be modified to control on the cost, availability of ingredient
or may be because of resources. A random stratified sample technique representing various
segments of the hotel management colleges & hotels of Pune was selected to conduct the present
study. According to the article, Bakery products are an integral part of meals in some countries.
The study determined that Standardized recipes are important because it predetermines the cost
required for the recipe, nutritional value which everybody is more concerned & customer
satisfaction for the repeat business. Furthermore, the result of the study revealed that most people
agree that standardization of recipes is required for preparing bakery & confectionery products.
Verifying yield is the most important phase in standardizing of the recipe while other phases are
also important. The biggest challenge is documentation of recipe & food cost is the smallest
challenge.
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