Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens.
Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens.
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DOI：
10.3390/ijerph17176239
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发表时间：
2020-08-27
影响因子：
--
通讯作者：
Trafiałek J
中科院分区：
文献类型：
--
作者：
Czarniecka-Skubina E;Górska-Warsewicz H;Trafiałek J
我们的研究目的是分析员工对员工食堂提供的食物的态度，分析他们的饮食行为和决定员工食堂饭菜选择的因素。这项调查是在波兰华沙的600名成年受访者中进行的，他们经常光顾员工餐厅。这项研究可以详细和全面地评估消费者对员工食堂的使用行为，以及他们对食堂功能和提供的食物的意见。确定了决定使用食堂频率、用餐类型和影响使用此类场所的因素。受访者评估了食物的质量和种类，其中份量的大小是最重要的。他们对食堂的运作很满意，没有什么意见。然而，他们指出需要增加膳食的种类，包括素食和纯素菜肴的供应。我们的研究使我们能够根据不使用员工食堂的原因和对员工食堂的评论建立消费者档案。员工食堂的顾客被称为“食堂发烧友”或“食堂中等发烧友”，他们是“零食爱好者”，以及“食物选择导向型”或“质量导向型”。研究结果为员工食堂的老板或管理者提供了实际意义的基础，他们工作的一部分是分析潜在顾客的需求和期望。
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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DOI：
10.1108/09596110910985331
发表时间：
2009-01-01
影响因子：
11.1
作者：
Josiam, Bharath;Foster, Charles
通讯作者：
Foster, Charles
DOI：
10.1016/j.ijhm.2015.11.007
发表时间：
2016-02-01
影响因子：
11.7
作者：
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Edwards, John S. A.
DOI：
10.3390/ijerph16122224
发表时间：
2019-06-02
影响因子：
--
作者：
Chiciudean, Gabriela O.;Harun, Rezhen;Dumitras, Diana E.
通讯作者：
Dumitras, Diana E.
DOI：
10.1111/j.1748-0159.2008.00108.x
发表时间：
2008-01-01
期刊：
Journal of Foodservice
影响因子：
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作者：
Hwang, J. Y.;Lorenzen, C. L.
通讯作者：
Lorenzen, C. L.
影响因子：
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作者：
Grunert, Klaus G.;Wills, Josephine M.;Fernandez-Celemin, Laura
通讯作者：
Fernandez-Celemin, Laura