Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Agnieszka Tul - Krzyszczuk"'
Publikováno v:
Ekonomiczne Problemy Turystyki, Vol 34 (2016)
The important role of personnel in services is underlined in literature on this subject. In this work it has been tried to describe the role of personnel in hotel services. The materials to this study consisted of own research carried out in a hotel
Externí odkaz:
https://doaj.org/article/9696236947c545638aa8baba43737474
Publikováno v:
Problemy Zarządzania, Vol 16, Iss 6(79), Pp 83-95 (2019)
The main aim of the article is to present certain aspects of technological and organisational innovations on the basis of literature and the results of the authors’ survey carried out among 99 representatives of catering businesses. The research
Externí odkaz:
https://doaj.org/article/a1612584c615438eb0918f42442a51c3
Publikováno v:
Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego, Vol 19, Iss 1 (2019)
The aim of the study was to analyse innovations implemented in the milk and meat industries, and their impact on increasing competitiveness. The study showed that the 2010-12 period saw the most product and process innovations being introduced. On th
Externí odkaz:
https://doaj.org/article/f7ad17a4e1cf4acfb5eaf658f92d1060
Autor:
Małgorzata Kosicka-Gębska, Jerzy Gębski, Maria Jeznach, Katarzyna Kwiecińska, Agnieszka Tul Krzyszczuk
Publikováno v:
Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego, Vol 17, Iss 1 (2017)
Mięso jest jednym z podstawowych produktów żywnościowych, który we współczesnych czasach wzbudza wiele kontrowersji. Z jednej strony docenia się jego walory odżywcze, a szczególnie zawartość pełnowartościowego białka, związków minera
Externí odkaz:
https://doaj.org/article/28ff51146392422da56a9f2f01c4dbe4
Publikováno v:
Ekonomiczne Problemy Turystyki, Vol 39 (2017)
Advertisings accompany us almost everywhere, but some places their exposure seem to be more appreciated by buyers. The studies found that consumers perceive the usefulness of advertising of hotel services in various places quite diverse. The most use
Externí odkaz:
https://doaj.org/article/898d6b36e9a6434eac6a0d80a85d500a
Publikováno v:
Trust and Digital Business ISBN: 9781003266525
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caf136700be78fc76068f567335c86e3
https://doi.org/10.4324/9781003266525-13
https://doi.org/10.4324/9781003266525-13
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 3, Iss 37, p 575–580 (2015)
A number of innovative development processes of gastronomy services and their market communication, using integrated impact on the perception of the services in focus by customers, have appeared recently in the area of gastronomy market. The essence
Externí odkaz:
https://doaj.org/article/750be63a5c4a48879da61c4534936f6a
Publikováno v:
Problemy Zarządzania, Vol 16, Iss 6(79), part 1 Management in Agribusiness, Pp 83-95 (2019)
The main aim of the article is to present certain aspects of technological and organisational innovations on the basis of literature and the results of the authors’ survey carried out among 99 representatives of catering businesses. The research wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65697149d2555aa872a26c72ddb4af74
http://pz.wz.uw.edu.pl/gicid/01.3001.0013.3367
http://pz.wz.uw.edu.pl/gicid/01.3001.0013.3367
Autor:
Aleksandra Prandota, Agnieszka Tul-Krzyszczuk, Ewa Halicka, Krystyna Rejman, Joanna Kaczorowska
Publikováno v:
Sustainability, Vol 13, Iss 702, p 702 (2021)
Sustainability
Volume 13
Issue 2
Sustainability
Volume 13
Issue 2
Food quality is considered to be one of the most important determinants of food choice. Given the variety of food products and the overflow of information in the market, certification labels are intended to encourage consumers to select healthier and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c229e26944d176b64d0154eddb8caf0d
https://www.mdpi.com/2071-1050/13/2/702
https://www.mdpi.com/2071-1050/13/2/702
Publikováno v:
Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej. :93-103
The purpose of the study is to characterize the sources of supply of catering establishments in dairy products due to the type of catering establishment, its location and the number of employees. The results of quantitative research conducted with ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::869b5d21ea0db75f11819c6de5f5a3bc
https://doi.org/10.22630/eiogz.2018.121.7
https://doi.org/10.22630/eiogz.2018.121.7