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The dynamic development of e-commerce in the foodservice market has been observed in recent years (especially during the COVID-19 pandemic), both in Poland and in other countries. The purpose of the study was to determine the characteristics of e-foodservice customers, identify their motivations for ordering food online and the nutritional consequences of such actions, as well as recognize the influence of consumers’ s-commerce activity on their foodservice market behavior. The study was carried out using the CAWI method on a sample of 1018 adult Poles. With the use of cluster analysis, three consumer segments were distinguished: frequent e-commerce users (221), moderate users (400), and sporadic users (397). The results indicate that frequent users of e-commerce in the foodservice market are slightly more often young and educated men who work full-time, have a higher than average income, and live in a large or medium city. In their own opinions, frequent users are the most concerned about proper nutrition, but despite such declarations, their nutritional quality is inferior to other groups. Compared to other segments, they are the most socially active and show the greatest commitment to s-commerce activity, which influences their purchasing intentions and behaviors.
Iwona Kowalczuk; Dagmara Stangierska; Jerzy Gębski; Agnieszka Tul-Krzyszczuk; Edyta Zmudczyńska. Digital Consumers in the Foodservices Market. Sustainability 2021, 13, 7403 .
AMA StyleIwona Kowalczuk, Dagmara Stangierska, Jerzy Gębski, Agnieszka Tul-Krzyszczuk, Edyta Zmudczyńska. Digital Consumers in the Foodservices Market. Sustainability. 2021; 13 (13):7403.
Chicago/Turabian StyleIwona Kowalczuk; Dagmara Stangierska; Jerzy Gębski; Agnieszka Tul-Krzyszczuk; Edyta Zmudczyńska. 2021. "Digital Consumers in the Foodservices Market." Sustainability 13, no. 13: 7403.
Food quality is considered to be one of the most important determinants of food choice. Given the variety of food products and the overflow of information in the market, certification labels are intended to encourage consumers to select healthier and more sustainable product options. This study focuses on how urban consumers from Poland and Belgium perceive food quality and whether certification labels shape their views on it. Research material was collected using quantitative (Paper and Pencil Interviews (PAPI)) and qualitative (focus groups (FGs)) methods. The survey was conducted among people visiting sustainable food fairs, on a sample of 701 adults in the cities of Warsaw, Brussels and Ghent. This study confirms that consumers are interested in food quality when choosing food, but their perception varies depending on the place of residence and other socio-demographic characteristics (age, income, education, household structure). Certificates were important for consumers if their message clearly signals exceptional quality and is consistent with awareness of sustainability challenges. Consumers from Belgium (a country with a long-established market economy) reveal deeper knowledge and a more favourable approach to certification labels than Poles. The role of labelling in shaping consumers’ perceptions of food quality depends on their awareness, experience and understanding of sustainability issues. This, in turn, is determined by the cultural environment of consumers, which in the case of our study was the country of residence.
Joanna Kaczorowska; Aleksandra Prandota; Krystyna Rejman; Ewa Halicka; Agnieszka Tul-Krzyszczuk. Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers. Sustainability 2021, 13, 702 .
AMA StyleJoanna Kaczorowska, Aleksandra Prandota, Krystyna Rejman, Ewa Halicka, Agnieszka Tul-Krzyszczuk. Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers. Sustainability. 2021; 13 (2):702.
Chicago/Turabian StyleJoanna Kaczorowska; Aleksandra Prandota; Krystyna Rejman; Ewa Halicka; Agnieszka Tul-Krzyszczuk. 2021. "Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers." Sustainability 13, no. 2: 702.
The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.
Marzena Tomaszewska; Beata Bilska; Agnieszka Tul-Krzyszczuk; Danuta Kołożyn-Krajewska. Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study. Sustainability 2021, 13, 421 .
AMA StyleMarzena Tomaszewska, Beata Bilska, Agnieszka Tul-Krzyszczuk, Danuta Kołożyn-Krajewska. Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study. Sustainability. 2021; 13 (1):421.
Chicago/Turabian StyleMarzena Tomaszewska; Beata Bilska; Agnieszka Tul-Krzyszczuk; Danuta Kołożyn-Krajewska. 2021. "Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study." Sustainability 13, no. 1: 421.
Agnieszka Tul-Krzyszczuk; Szkoła Główna Gospodarstwa Wiejskiego w Warszawie; Monika Świątkowska; Karol Krajewski; Dramane Samaké; Narodowy Instytut Kultury i Dziedzictwa Wsi; RNutr (Public Health) Association for Nutrition Consultant (United Kingdom). Modern forms of promotion in food trade. Marketing i Rynek 2020, 2020, 13 -19.
AMA StyleAgnieszka Tul-Krzyszczuk, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Monika Świątkowska, Karol Krajewski, Dramane Samaké, Narodowy Instytut Kultury i Dziedzictwa Wsi, RNutr (Public Health) Association for Nutrition Consultant (United Kingdom). Modern forms of promotion in food trade. Marketing i Rynek. 2020; 2020 (11):13-19.
Chicago/Turabian StyleAgnieszka Tul-Krzyszczuk; Szkoła Główna Gospodarstwa Wiejskiego w Warszawie; Monika Świątkowska; Karol Krajewski; Dramane Samaké; Narodowy Instytut Kultury i Dziedzictwa Wsi; RNutr (Public Health) Association for Nutrition Consultant (United Kingdom). 2020. "Modern forms of promotion in food trade." Marketing i Rynek 2020, no. 11: 13-19.
Agnieszka Tul-Krzyszczuk; Jerzy Gębski; Agnieszka Maciąg. Technological and Organisational Innovations in Catering Businesses. Problemy Zarządzania - Management Issues 2019, 6/2018, 83 -95.
AMA StyleAgnieszka Tul-Krzyszczuk, Jerzy Gębski, Agnieszka Maciąg. Technological and Organisational Innovations in Catering Businesses. Problemy Zarządzania - Management Issues. 2019; 6/2018 (79):83-95.
Chicago/Turabian StyleAgnieszka Tul-Krzyszczuk; Jerzy Gębski; Agnieszka Maciąg. 2019. "Technological and Organisational Innovations in Catering Businesses." Problemy Zarządzania - Management Issues 6/2018, no. 79: 83-95.
The aim of the study was to analyse innovations implemented in the milk and meat industries, and their impact on increasing competitiveness. The study showed that the 2010-12 period saw the most product and process innovations being introduced. On the other hand, innovations in marketing were found to be more popular in 2013. Three groups of similar innovations were distinguished. The milk industry stood out when it comes to the extent of innovations implemented. Fewer innovations were found in the poultry meat industry. Beef and pork meat processing was the least innovative. The innovativeness of enterprises is greater with larger numbers of employees and the increase in scope of their field of operation. The implementation of innovations resulted in: improvement of the quality of goods (services), increase in stock, productive capabilities and revenues from sales, emergence of new markets, increase in competitiveness and prestige of the firm. Those are confirmed by the very good performance of foreign trade and better competitiveness rates of Polish meat producers.
Agnieszka Tul-Krzyszczuk; Paweł Jankowski. The Impact of Innovation on the Global Competitiveness of Polish Meat and Dairy Enterprises. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 2019, 19(34), 120 -132.
AMA StyleAgnieszka Tul-Krzyszczuk, Paweł Jankowski. The Impact of Innovation on the Global Competitiveness of Polish Meat and Dairy Enterprises. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 2019; 19(34) (1):120-132.
Chicago/Turabian StyleAgnieszka Tul-Krzyszczuk; Paweł Jankowski. 2019. "The Impact of Innovation on the Global Competitiveness of Polish Meat and Dairy Enterprises." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 19(34), no. 1: 120-132.
The purpose of the study is to characterize the sources of supply of catering establishments in dairy products due to the type of catering establishment, its location and the number of employees. The results of quantitative research conducted with catering establishments managers show that the source of supply depends on the type of catering establishment. In the case of restaurants the largest share of supply is wholesalers with delivery or self-service. In the case of bars it is also important to shop at local retailers. Also the size of the business and location differentiate the choice of source of supply. The greatest variation in the source of supply is due to the location of the catering company. The most frequent suppliers of dairy products to catering establishments are local suppliers and self-service wholesalers: Makro and Selgros.
Dagmara Stangierska; Maksymilian Czeczotko; Ewa ŚWISTAK; Agnieszka Tul-Krzyszczuk. Źródła zaopatrzenia lokali gastronomicznych na przykładzie produktów nabiałowych. Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej 2018, 93 -103.
AMA StyleDagmara Stangierska, Maksymilian Czeczotko, Ewa ŚWISTAK, Agnieszka Tul-Krzyszczuk. Źródła zaopatrzenia lokali gastronomicznych na przykładzie produktów nabiałowych. Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej. 2018; (121):93-103.
Chicago/Turabian StyleDagmara Stangierska; Maksymilian Czeczotko; Ewa ŚWISTAK; Agnieszka Tul-Krzyszczuk. 2018. "Źródła zaopatrzenia lokali gastronomicznych na przykładzie produktów nabiałowych." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej , no. 121: 93-103.
Meat is one of the basic foodstuffs, which in modern times arouses a lot of controversy. On the one hand, appreciates its nutritional values, especially the content high in protein, minerals and vitamins. On the other hand, it is considered that the excessive intake can contribute to the formation of civilization diseases. The aim of the article was to analyze the purchasing behavior of Polish consumers of fresh meat in general and pork, poultry and beef. Particular attention was paid to the choice of the place of purchase, the evaluation of the frequency of purchase, as well as the factors determining the choice of different types of meat by consumers. Also evaluated the impact of the manufacturer's decision-making by consumers purchase meat. It was found that regardless of the type of meat, increases the importance of specialist butcher shops. The analysis of association proved that consumers are making decisions about the purchase of meat draw attention primarily on its price, overall appearance and color.
Małgorzata Kosicka-Gębska; Jerzy Gębski; Maria Jeznach; Katarzyna Kwiecińska; Agnieszka Tul-Krzyszczuk. Charakterystyka porównawcza zachowań nabywczych polskich konsumentów mięsa na tle porównań międzynarodowych. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 2017, 17(32), 95 -105.
AMA StyleMałgorzata Kosicka-Gębska, Jerzy Gębski, Maria Jeznach, Katarzyna Kwiecińska, Agnieszka Tul-Krzyszczuk. Charakterystyka porównawcza zachowań nabywczych polskich konsumentów mięsa na tle porównań międzynarodowych. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 2017; 17(32) (1):95-105.
Chicago/Turabian StyleMałgorzata Kosicka-Gębska; Jerzy Gębski; Maria Jeznach; Katarzyna Kwiecińska; Agnieszka Tul-Krzyszczuk. 2017. "Charakterystyka porównawcza zachowań nabywczych polskich konsumentów mięsa na tle porównań międzynarodowych." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 17(32), no. 1: 95-105.
Reklamy towarzyszą nam niemal wszędzie, jednak niektóre miejsca ich ekspozycji wydają się bardziej przez nabywców doceniane. W przeprowadzonych badaniach stwierdzono, że konsumenci postrzegają przydatność reklamy usług hotelarskich w różnych miejscach w dość zróżnicowany sposób. Za najbardziej przydatne, zdaniem badanych, uznano reklamy usług hotelarskich zamieszczane w internecie oraz w katalogach. Za przydatnością tych miejsc opowiedziało się aż 80% badanych. Jednocześnie reklama w internecie uznana została przez badanych za najlepsze źródło informacji o usługach hotelarskich. Advertisings accompany us almost everywhere, but some places their exposure seem to be more appreciated by buyers. The studies found that consumers perceive the usefulness of advertising of hotel services in various places quite diverse. The most useful, according to respondents, was advertising of hotel services posted on the Internet and in catalogs. For the usefulness of these places were in favor of up to 80% of the respondents. While online advertising has been recognized by the respondents as the best source of information about hotel services.
Maria Jeznach; Agnieszka Tul-Krzyszczuk; Agnieszka Bobola; Joanna Bursztyka. Assess the Usefulness of Advertising Space in the Promotion of Hotel Service. Ekonomiczne Problemy Turystyki 2017, 39, 43 -51.
AMA StyleMaria Jeznach, Agnieszka Tul-Krzyszczuk, Agnieszka Bobola, Joanna Bursztyka. Assess the Usefulness of Advertising Space in the Promotion of Hotel Service. Ekonomiczne Problemy Turystyki. 2017; 39 ():43-51.
Chicago/Turabian StyleMaria Jeznach; Agnieszka Tul-Krzyszczuk; Agnieszka Bobola; Joanna Bursztyka. 2017. "Assess the Usefulness of Advertising Space in the Promotion of Hotel Service." Ekonomiczne Problemy Turystyki 39, no. : 43-51.
Agnieszka Tul- Krzyszczuk; Monika Świątkowska; Maria Jeznach; Agata Przybyła. New ways of marketing communication in food retailing. Studia i Prace WNEiZ 2016, 43, 337 -346.
AMA StyleAgnieszka Tul- Krzyszczuk, Monika Świątkowska, Maria Jeznach, Agata Przybyła. New ways of marketing communication in food retailing. Studia i Prace WNEiZ. 2016; 43 ():337-346.
Chicago/Turabian StyleAgnieszka Tul- Krzyszczuk; Monika Świątkowska; Maria Jeznach; Agata Przybyła. 2016. "New ways of marketing communication in food retailing." Studia i Prace WNEiZ 43, no. : 337-346.
Maria Jeznach; Agnieszka Tul-Krzyszczuk; Natalia Niewęgłowska. The Importance of the Hotel Staff in Building Relationships with Customers. Ekonomiczne Problemy Turystyki 2016, 34, 143 -153.
AMA StyleMaria Jeznach, Agnieszka Tul-Krzyszczuk, Natalia Niewęgłowska. The Importance of the Hotel Staff in Building Relationships with Customers. Ekonomiczne Problemy Turystyki. 2016; 34 ():143-153.
Chicago/Turabian StyleMaria Jeznach; Agnieszka Tul-Krzyszczuk; Natalia Niewęgłowska. 2016. "The Importance of the Hotel Staff in Building Relationships with Customers." Ekonomiczne Problemy Turystyki 34, no. : 143-153.
Agnieszka Tul-Krzyszczuk; Szkoła Główna Gospodarstwa Wiejskiego w Warszawie; Karol Krajewski; Beata Bilska; Monika Świątkowska; Politechnika Koszalińska. INNOVATIVE SOLUTIONS FOR THE DEVELOPMENT OF GASTRONOMY AND MARKET COMMUNICATION RELATED TO IT. Journal of Agribusiness and Rural Development 2015, 9, 1 .
AMA StyleAgnieszka Tul-Krzyszczuk, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Karol Krajewski, Beata Bilska, Monika Świątkowska, Politechnika Koszalińska. INNOVATIVE SOLUTIONS FOR THE DEVELOPMENT OF GASTRONOMY AND MARKET COMMUNICATION RELATED TO IT. Journal of Agribusiness and Rural Development. 2015; 9 (3):1.
Chicago/Turabian StyleAgnieszka Tul-Krzyszczuk; Szkoła Główna Gospodarstwa Wiejskiego w Warszawie; Karol Krajewski; Beata Bilska; Monika Świątkowska; Politechnika Koszalińska. 2015. "INNOVATIVE SOLUTIONS FOR THE DEVELOPMENT OF GASTRONOMY AND MARKET COMMUNICATION RELATED TO IT." Journal of Agribusiness and Rural Development 9, no. 3: 1.
Elvyra Jarienė; Honorata Danilcenko; Agata Wawrzyniak; Zivile Taraseviciene; Maria Jeznach; Sandra Zaldariene; Agnieszka Tul-Krzyszczuk. Distribution of macronutrients within organically grown Jerusalem artichoke (Helianthus tuberosus L.) tubers throughout the growing period. Journal of Elementology 2012, 1 .
AMA StyleElvyra Jarienė, Honorata Danilcenko, Agata Wawrzyniak, Zivile Taraseviciene, Maria Jeznach, Sandra Zaldariene, Agnieszka Tul-Krzyszczuk. Distribution of macronutrients within organically grown Jerusalem artichoke (Helianthus tuberosus L.) tubers throughout the growing period. Journal of Elementology. 2012; (4/2016):1.
Chicago/Turabian StyleElvyra Jarienė; Honorata Danilcenko; Agata Wawrzyniak; Zivile Taraseviciene; Maria Jeznach; Sandra Zaldariene; Agnieszka Tul-Krzyszczuk. 2012. "Distribution of macronutrients within organically grown Jerusalem artichoke (Helianthus tuberosus L.) tubers throughout the growing period." Journal of Elementology , no. 4/2016: 1.