Article 2019
Authors / editors: Iwona Kowalczuk, Jerzy Gębski, Agnieszka Maciąg, Beata Sawicka
Published in: Ekonomiczne Problemy Turystyki
The main aim of the conducted research was to recognize the issue of tipping in restaurants by Polish consumers and to carry out consumer segmentation based on the reasons for tipping. The study was conducted in December 2017 on a sample of 1,000 people using the CAWI method. In …
DOI: 10.18276/ept.2019.1.45-05 · ISSN: 1644-0501
Article 2017
Authors / editors: Monika Łada, Anna Dereń
Published in: Finanse, Rynki Finansowe, Ubezpieczenia
Purpose – Identi cation of information cycles in the management accounting system in restaurants. Research is based on the contingency theory – information cycles are analysed as the effect of speci c external and internal determinants of gastronomy business.
Methodology – Resea…
DOI: 10.18276/frfu.2017.88/1-45 · ISSN: 2450-7741
Article 2016
Authors / editors: Anastasiya Gladka, Michał Żemła
Published in: European Journal of Service Management
The paper concerns the phenomena of reciprocal exchange which is know in social relations since ages and also used in business relations. Reciprocity is also a popular tool in tourism business. Presented research were conducted in a form of experiment in one of restaurants in Cra…
DOI: 10.18276/ejsm.2016.17/1-08 · 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: Edyta Gheribi
Published in: Ekonomiczne Problemy Turystyki
In the European Union, including Poland, catering services are the largest industry in the hospitality sector. In today’s world, catering companies play an important role in meeting the changing nutritional needs of consumers. The industry of catering services generates the large…
DOI: 10.18276/ept.2015.3.31-11 · ISSN: 1644-0501
Article 2015
Authors / editors: Edyta Gheribi
Published in: European Journal of Service Management
This article presents the development of restaurant and hotel market in Poland. Despite the decreasing total number of catering establishments, the number of restaurants in 2013 increased by 98,8% compared to 2000. The data of CSO shows that the highest concentration of restauran…
DOI: 10.18276/smt.2015.16-06 · ISSN: 1898-0511