Chapter 2025
Authors / editors: Katarzyna Brzychcy
Published in: Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.2
Purpose: This article attempts to critically analyse the solutions, methods and tools used in the project entitled ‘Methodology of teaching human resource management to current and future catering employees’ for the development of students and employees in the field of human reso…
DOI: 10.18276/978-83-8419-053-1-17 · ISBN: 978-83-8419-053-1
Chapter 2025
Authors / editors: Katarzyna Brzychcy
Published in: Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.1
Purpose: The aim of this article is to present the assumptions and conclusions of the completed project entitled: “Methodology of teaching human resource management to current and future gastronomy industry employees”. To reflect on and discuss the observations and conclusions re…
DOI: 10.18276/978-83-8419-028-9-41 · ISBN: 978-83-8419-028-9
Chapter 2025
Authors / editors: Katarzyna Brzychcy, Oksana Zamora
Published in: Intelligent Management and Artificial Intelligence: Trends, Challenges, and Opportunities, Vol.1
Purpose: The purpose of the article is to present the position of representatives of the food service industry regarding the use of artificial intelligence (AI) in their workplace. In addition, it indicates the potential difficulties and barriers associated with the implementatio…
DOI: 10.18276/978-83-8419-028-9-06 · ISBN: 978-83-8419-028-9
Article 2017
Authors / editors: Piotr Dominik, Józef Grochowicz, Michał Koskowski
Published in: European Journal of Service Management
Culinary traditions have already secured a place as an element of the tourist offer in Poland. The paper reviews
the role that local foods and traditional recipes play in the process of development of agrotourism and rural tourism
on the example of two selected regions: Podhale…
DOI: 10.18276/ejsm.2017.24-01 · ISSN: 2450-8535
Article 2017
Authors / editors: Edyta Gheribi
Published in: European Journal of Service Management
Corporate social responsibility (CSR) is the company’s strategy, based on the assumption that business is responsible for the society within which it operates. The concept evolved strongly since its first presentation in 1953. CSR is becoming an important issue in the gastronomy …
DOI: 10.18276/ejsm.2017.23-02 · ISSN: 2450-8535
Article 2016
Authors / editors: Edyta Gheribi
Published in: European Journal of Service Management
The aim of this paper is to present the gastronomic franchise chains in Poland. This paper presents the development of the gastronomic market in Poland and the development of franchise chains in this sector. Despite the decreasing total number of catering establishments, the numb…
DOI: 10.18276/ejsm.2016.19-04 · ISSN: 2450-8535
Article 2015
Authors / editors: Piotr Blicharz
Published in: Marketing i Zarządzanie
The main purpose of the paper is presentation of the Servqual method and its use in the research of the quality of restaurant’s services. The paper presents the results of research on the quality of services in selected cafés in the city of Lublin, which was conducted in December…
DOI: 10.18276/pzfm.2015.38-19 · ISSN: 1509-0507
Article 2015
Authors / editors: Romuald Zabrocki
Published in: Marketing i Zarządzanie
The paper presents specificity and significance of seniors as an essential segment on the market, including the market of nutritional services. It emphasizes the social role and an increase in significance of gastronomic services for this target audience. The research results des…
DOI: 10.18276/pzfm.2015.38-18 · ISSN: 1509-0507