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Irregularities in university processes concerning the Lean Management typology. The pilot study results

100%

Grudowski P. , Wiśniewska M. Z.

2023

tom z. 175

137--148

Purpose: Identify the attitudes regarding key irregularities in university activities of universities referring to muda, mura, and muri from the perspective of two groups of stakeholders - academic teachers and administration/service personnel. Study design/methodology/approach: A pilot quantitative study using a questionnaire containing 48 statements regarding six categories of irregularities assessed according to the 5-point Likert scale. We asked two research questions: Q1. Is the questionnaire used in the study reliable for assessing attitudes regarding irregularities that occur in connection with work at the university? Q2. Which categories of irregularities most often accompany work at the university, and how is their nuisance assessed? Findings: The reliability of the research tool was statistically confirmed. Respondents represent an attitude close to indifference regarding the perception of most categories of irregularities. The most often indicated by both groups of respondents is "Unused creativity of employees.” Respondents consider all types a "nuisance" to a greater than moderate degree. Originality/value: We propose an original tool to assess irregularities in higher education institutions and apply it in the Polish and possibly international environment. These studies constitute an initial stage of the planned in-depth original research aimed at using the classification of irregularities/losses in surveys of the opinions of all higher education stakeholders (e.g., students, employers), indicating the critical causes of problems and directions of improvement activities.

Consumption and home preparation of fermented vegetable products in Poland

70%

Wiśniewska M. Z. , Kowalska A. , Manning L. , Malinowska E. , Kowalski P.

tom z. 155

557--578

Purpose: To present the results of consumer research in terms of the self-reported levels of recognition, sourcing, self-preparation and consumption of certain types of fermented food products in Polish households and to investigate the traditions of making these products at home in two macro-regions. Design/methodology/approach: Recognition of products, household consumption habits, sourcing of products (RHS) in Northern and Eastern Poland were explored. On-line questionnaire survey was conducted in households located in these macro-regions (n = 600). Data were analysed with Statistica 13.1 PL software, which included descriptive statistics and Chi-squared χ2 test. Findings: Pickled cucumbers and sauerkraut were the most recognized fermented vegetable products. These products are rooted in the culinary tradition of the households surveyed. Regional differences in terms of consumption, commitment to culinary heritage, engagement with traditional production at home and openness to new market propositions were observed. The region and place of residence influence the consumption of pickles, as well as related behaviours, customs and culinary traditions. Research limitations/implications: The use of a convenience sampling method limits the conclusions and the generalisability of the results. The findings have theoretical implications as they bring new knowledge about consumer behaviour that is mediated by home heritage and tradition, and region of origin. Practical implications: The results can be a starting point for food promotion agencies and for importers of ethnic food. The regional differences should be taken into account by food business operators. Originality/value: There has been little empirical study on the subject. The designed RHS model can be replicated in further research.