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Cooperation between vocational schools and businesses – good practices

Sołtysiak Małgorzata, Paździor Magdalena, Kozieł Edyta, Żurek Mirosław, Maśloch Piotr

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

2024

z. 191

503--518

Purpose: The main aim of the article was to present good practices in the field of cooperation between vocational schools and enterprises. Design/methodology/approach: The study employed a survey method. The survey was anonymised and it was addressed to two types of respondents: school principals and industry representatives (employers). The first group of respondents was selected based on the school type – only vocational school principals were eligible to take part in the study – while the latter group of respondents was selected at random. Findings: All reforms of vocational education must, first and foremost, be aligned with actual labour market needs. The data obtained can provide a reference point for streamlining cooperation between vocational schools and industry representatives, improving the organisation of practical classes in the form of dual education and patronage classes, and fostering other forms of cooperation with businesses. Research limitations/implications: The main research limitation is that the issue is a new topic that has not yet been widely discussed in the literature. Another threat is the reluctance of entrepreneurs to cooperate with schools (fear of the need to carry out new tasks). On the other hand, however, these behaviours are slowly changing, which is caused by the lack of staff on the labour market, which in turn motivates entrepreneurs to look for employees already at the school stage. Practical implications: The presented proposal of the concept of cooperation between entrepreneurs and vocational schools is a valuable initiative for the immediate implementation of business activity in practice, which in the near future will become a necessary action due to the lack of employees on the market. Originality/value: The topic addressed is new and original, rarely discussed in the literature so far. The article presents the results of original research on the cooperation of vocational schools with enterprises and includes proposals for the practical application of the indicated solutions.

Impact of consumers’ awareness concerning eco-labelling on their

Żuchowski Jerzy, Lotko Aleksander, Lotko Małgorzata, Paździor Magdalena

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

2023

z. 175

687--702

Purpose: Identifying the impact of consumers’ awareness concerning eco-labelling on their pro-ecological market behavior. Design/methodology/approach: A critical and comparative literature review was chosen as a research method. Findings: Most of the results found in the literature confirm that awareness concerning eco-labelling positively impacts consumers’ pro-ecological behavior. Generally the findings indicate that eco-labelling is often worthwhile because it enhances the business rationale for delivering products with eco-components. Research implications: The change in consumer awareness in the area of eco-labelling leads to the change of consumer behavior towards ecological products. Hence the use of eco-labels can be an important marketing tool in shaping consumer behavior on the market. Practical implications: The findings indicate that eco-labelling is worthwhile as it enhances the business rationale for delivering products with eco-components. Originality/value: The identification, estimation and evaluation of the model of direct relation between consumer awareness concerning eco-labelling and consumer pro-ecological behavior on the market.

Studying moisture content of sponge cake products stored in various conditions, containing different leavening agent®

Kowalska Małgorzata, Czerwiec Milena, Paździor Magdalena

Postępy Techniki Przetwórstwa Spożywczego

2020

nr 1

5--13

The aim of the study was to evaluate sponge cakes containing various leavening agents. Sponge cakes with the addition of sodium bicarbonate and ammonium bicarbonate as a leavening agent and without leavening agent have been subjected to a moisture test. Determinants at work were variable ambient conditions, storage time, and the type of packaging in which the cakes were stored. Moisture determination was carried out using a standardized method, and then the method of testing moisture in cakes using a moisture analyzer was validated against this method. The work also carried out sensory evaluation of cakes made. A relationship was found between the conditions for storage of sponge cakes and the type of leavening agent. Given the storage conditions of cakes, biscuits stored in refrigeration conditions were characterized by a higher water content compared to biscuits stored in room conditions. Considering the type of packaging, it was found that the biscuits stored in breakfast paper had the lowest water content (cooling and room conditions). Among sponge cakes stored in aluminum foil, the lowest water content was found in cakes with the addition of sodium bicarbonate. Among the biscuits stored in food film, the lowest water content was found for biscuits without a leavening agent (day 8 and 10) and cakes with sodium bicarbonate (day 15 and 22). Generally, according to respondents, sponge cake with ammonium bicarbonate stored in room conditions in aluminum foil showed the best sensory properties on the 8th and 15th day of storage.

Celem artykułu jest przedstawienie uzyskanych wyników badań dotyczących oceny ciast biszkoptowych zawierających różny środek spulchniający. Ciasta biszkoptowe z dodatkiem wodorowęglanu sodu i wodorowęglanu amonu jako środka spulchniającego oraz bez dodatku środka spulchniającego zostały poddane badaniu na zawartość wilgoci. Determinantami w pracy były zmienne warunki otoczenia, czas przechowywania oraz rodzaj opakowania w jakim ciasta były przechowywane. Oznaczenie wilgoci przeprowadzono metodą znormalizowaną a następnie względem tej metody zwalidowano metodę badania wilgoci w ciastach, wykorzystującą wagosuszarkę. W pracy przeprowadzono również ocenę sensoryczną wytworzonych ciast. Stwierdzono zależność pomiędzy warunkami przechowywania biszkoptów, a rodzajem środka spulchniającego. Biorąc po uwagę warunki przechowywania ciast, biszkopty przechowywane w warunkach chłodniczych charakteryzowały się większą zawartością wody w porównaniu z biszkoptami przechowywanymi w warunkach pokojowych. Biorąc pod uwagę rodzaj opakowania stwierdzono, że biszkopty przechowywane w papierze śniadaniowym charakteryzowały się najniższą zawartością wody (warunki chłodnicze i pokojowe). Wśród ciast biszkoptowych przechowywanych w folii aluminiowej najniższą zawartością wody charakteryzowały się ciasta z dodatkiem wodorowęglanu sodu. Wśród biszkoptów przechowywanych w folii spożywczej najniższą zawartość wody wykazały biszkopty bez środka spulchniającego (8 i 10 dzień oznaczenia) oraz ciasta z wodorowęglanem sodu (15 i 22 dzień oznaczenia). Generalnie w opinii respondentów ciasto biszkoptowe z wodorowęglanem amonu przechowywane w warunkach pokojowych w foli aluminiowej wykazywało najlepsze właściwości sensoryczne w 8,10 i 15 dniu przechowywania.