Bariéry stravování klientů-celiaků v cestovním ruchu
Catering Barriers of Client-Celiacs in Tourism

Summary/Abstract: Nowadays tourism does not only have the economic significance, but it has also become a very important element in the social development and other human activities. It becomes a great support tool for satisfying collective and individual needs, a source of recognizing the life at home and abroad and mutual tolerance and continuous self-education. In the course of its existence tourism has moved the boundaries of travelling for ill and disabled people who need special services or professional assistance. This group of customers includes the clients with certain alimentation limitations – coeliacs. Their diet is based on gluten-free food. The aim of this article is to identify the present barriers related to catering for celiacs both at home and abroad and suggest the improvement.

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