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1
Chocobakery as innovative food products portfolio responding to consumer expectations
100%
Podsiadly K.
Electronic Journal of Polish Agricultural Universities. Series Economics
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2019
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tom 22
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nr 2
2
Content available Impact of hotel classification in Poland on the quality of services rendered
100%
Ozimek I. , Kozlowska J.
Acta Scientiarum Polonorum. Oeconomia
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2020
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tom 19
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nr 3
3
Content available remote Expecting people from a brand
100%
Nogalski B. , Szpitter A.
Management
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2006
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tom Vol. 10, no 2
83-88
EN
The interest in branding is one of the hottest topics in management today. It talks about empowering customers to make their choices and treating them as thinking individuals rather than an amorphous mass. Demand for research into consumers' needs and their attitudes to brands grow. This article describes how people experience brands and choose between them. The subject of this article is based on understanding people needs and also knowing how to look after a brand.
PL
Zainteresowanie branding'iem jest jednym z ważnych zagadnień współczesnego zarządzania. Mówi o wzmacnianiu konsumentów przy dokonywaniu przez nich wyborów i traktowaniu ich raczej jako indywidualne jednostki niż nieokreśloną zbiorowość. Zapotrzebowanie na badanie potrzeb konsumentów i ich postaw wobec marki wzrasta. Artykuł opisuje jak ludzie doświadczają marek i dokonują wyborów pomiędzy nimi. Celem artykułu jest próba przedstawienia znaczenia zrozumienia potrzeb konsumentów oraz tego, w jaki sposób wykorzystać tę pogłębioną wiedzę o konsumentach w tworzeniu marki i budowaniu wokół niej określonych skojarzeń.
4
Content available The Future of Occupational Safety and Health
84%
Leamon T. B.
International Journal of Occupational Safety and Ergonomics
|
2001
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tom Vol. 7, No. 4
403–408
EN
Pressures from 3 sources are combining to advance workplace safety and health throughout the globe. Firstly, an increasingly widespread growth in a State’s interest in the individual, both in and outside the workplace. This leads to regulations, which are rapidly changing from prescriptive to enabling (performance) regulations. An increasing acceptance of sophisticated accounting procedures which will drive the real costs of poor health and safety to the bottom line of corporations. Finally, the trend to globalization, both of manufacturing and of marketing, has led to an increasing demand from consumer societies for product attributes beyond price. In many countries there is an expectation that working conditions in producing countries are not inferior to those in the consuming countries.
5
Evaluation of the food packaging safety by the elderly consumers
84%
Lisinska-Kusnierz M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2014
|
nr 4
6
Klient w banku
67%
Zabawa J.
Problemy Jakości
|
2007
|
tom 39
|
nr 12
45-47
7
Oczekiwania konsumentow wobec informacji zywieniowej umieszczanej na opakowaniach produktow spozywczych
67%
Jarosz A. , Kozlowska-Wojciechowska M. , Uramowska-Zyto B.
Roczniki Państwowego Zakładu Higieny
|
2003
|
tom 54
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nr 2
231-239
PL
Przedstawiono oczekiwania konsumentów wobec informacji żywieniowej podawanej na opakowaniach produktów spożywczych. Wyniki tego badania wskazują, iż edukacja żywieniowa społeczeństwa wymaga poszukiwania nowych form i metod oddziaływania, do których powinno się zaliczyć informacje żywieniową na opakowaniach produktów spożywczych
EN
Food labeling was originally developed to help consumers make the right decision in choosing at food products. It (food labeling) is also helpful in consumer's education. The aim of this study was to analyze the consumers' preferences concerning foods' labeling products. The type and the form of the information and of course the information itself were analyzed. The study was carried out in the form of a questionnaire among 295 people who were the consumers of supermarkets. The only criteria for the chosen subjects were that they agree to take part in the study and that they are the heads of their families. It came out that 54% of the subjects accepted the current information about food products. More than 23% said that they didn't understand the information provided by the food labels. 66% said that food labels should have educational information concerning the role of an ingredient in health and nutrition. Everyone wanted „negative" information, for example: „this product is not recommended for..."). More than 87% stated that they want information like „this product is recommended for...". (That kind of preference doesn't go along with the current law concerning food products.). The best motivation for using food labels is sickness or illness. 89% of the subjects said that the information about the food products and the nutritional value are more important than the information about the producer. Informations concerning the nutritional values in 100 g and in 1 portion of a product were easiest to understand for 71% of the subjects The results of this study show that food labeling is very important form of consumers education
8
Wykorzystanie metody QFD do zarządzania jakością w usługach medycznych
67%
Wolniak R.
Problemy Jakości
|
2012
|
tom 44
|
nr 05
9
Marketingowa istota jakości usług
67%
Klosowski A.
Problemy Jakości
|
2013
|
tom 45
|
nr 01
10
Pomiar oczekiwanej i postrzeganej jakosci w uslugach medycznych
67%
Wolniak R.
Problemy Jakości
|
2010
|
tom 42
|
nr 06
33-39
EN
However, it is worth noticing that the creation of quality in the health service department is much more complex task than in case of material goods because during the whole process of providing medical services, a patient's behaviour and feelings also affect on the perception of quality of medical service being provided. Thus, medical institutions should conduct research and analysis of factors, which are perceived by the patients in order to identify and improve those factors which are, assessed the worst by the patients. In order to possess patients' satisfaction, defying parameters of medical service inside medical institutions can be beneficial as their provision at the adequate level may help in growth of patients' satisfaction. This publication presents the results of author's survey regarding medical services conducted in a model clinic in Katowice. The Servqual questionnaire, which was adequately adapted to the specificity of researched areas but at the same time, preserved its classic system of five areas: tangibles, reliability, responsiveness, assurance and empathy were a research tool. As a consequence of research which was conducted by means of statistic tools for its analysis, the assessment of clinic's functioning as well as defying of patients' needs within the scope of individual aspects of medical service have been conducted.
11
Student-klient. Czy uczelnia ma zawsze spelniac oczekiwania studentow?
67%
Drapinska A.
Marketing i Rynek
|
2007
|
tom 14
|
nr 03
14-18
12
Determinanty oceny jakości w sferze usług
67%
Lancucki J.
Problemy Jakości
|
1999
|
tom 31
|
nr 06
13
Procesowa orientacja przedsiębiorstw (POP)
67%
Cieslinski W. , Gebczynska A.
Problemy Jakości
|
2011
|
tom 43
|
nr 02
14
QOS - podejście do rozwiązywania problemów w Ford Motor Company
67%
Gotowiec J.
Problemy Jakości
|
1998
|
tom 30
|
nr 08
15
Ceny w kształtowaniu wartości dla klientów przez firmy działające na polskim rynku
59%
Pindakiewicz J.
Marketing i Rynek
|
2009
|
tom 16
|
nr 12
16
Blueprinting
59%
Niezurawski L. , Pawlowska B.
Problemy Jakości
|
2007
|
tom 39
|
nr 03
10-13
17
Pojęcie satysfakcji
59%
Biesok G. , Wyrod-Wrobel J.
Problemy Jakości
|
2011
|
tom 43
|
nr 01
18
Marketing zywnosci a potrzeby konsumentow
59%
Mruk H.
Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości
|
1998
|
nr 2
19-22
19
Analiza oczekiwan klientow w zakresie funkcjonalnosci stron internetowych banku
59%
Grzegorczyk W. , Skibinska A. , Krawiec W.
Marketing i Rynek
|
2010
|
tom 17
|
nr 02
34-39
20
Jakosc - oczekiwania konsumenta, mozliwosci producenta
59%
Slowinska E.
Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości
|
1998
|
nr 2
8-10
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