Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland

Czarniecka-Skubina, Ewa; Górska-Warsewicz, Hanna; Laskowski, Wacław; Jeznach, Maria

doi:10.3390/ijerph16193699

Cited by 15 publications

(17 citation statements)

References 31 publications

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“…When choosing restaurants, both Poles and Lithuanians, checked on website information (74.3-78.3%) and relied on friends' recommendations (62.3-55.3%). The reasons for using catering services were similar as some authors have stated [81,82]. Customers in both countries use the restaurants during different meetings (families, business meetings, meetings with friends) and for satisfying hunger.…”

Section: Discussionsupporting

confidence: 54%

“…The topic of meal quality and safety in customers' opinion was rarely discussed in the literature on the subject and was usually addressed in a narrow scope [109]. Only a few works (e.g., [81,82]) have presented this topic in an exhaustive way. Examining negative consumer experiences has practical implications and can support restaurant managers.…”

Section: Discussionmentioning

confidence: 99%

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Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

et al. 2019

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The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.

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Section: Discussionsupporting

confidence: 54%

Section: Discussionmentioning

confidence: 99%

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

et al. 2019

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“…Moreover, financial support from the company is positively associated with a healthy meal option. To attract customers, catering companies introduce all kinds of innovations such as healthy eating programs, sustainable development principles in all aspects of the organization, supporting Fairtrade, and philanthropy [ 46 , 47 , 70 ]. Workplace strategies, such as reducing barriers to healthy eating, can help employees follow healthy diet guidelines [ 37 ] and improve their diet quality.…”

Section: Discussionmentioning

confidence: 99%

“…We designed the questionnaire on the basis of available questionnaires [ 43 , 44 ] and our previous research related to foodservice [ 45 , 46 , 47 ], taking into account the specificity of staff canteens. The questionnaire was assessed by determining its repeatability.…”

Section: Methodsmentioning

confidence: 99%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

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“…The questionnaire was designed based on previous research related to eating habits in catering establishments [ 38 , 75 , 76 ]. The questionnaire was checked by means of a pilot study with 25 people.…”

Section: Methodsmentioning

confidence: 99%

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

et al. 2021

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The SARS-CoV-2 pandemic in 2020–2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers’ eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers’ use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.

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Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland

Cited by 15 publications

References 31 publications

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

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