Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Agnieszka Tul-Krzyszczuk"'
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
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:
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:
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:
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
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
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
Autor:
Jerzy Gębski, Dagmara Stangierska, Agnieszka Tul-Krzyszczuk, Edyta Zmudczyńska, Iwona Kowalczuk
Publikováno v:
Sustainability; Volume 13; Issue 13; Pages: 7403
Sustainability, Vol 13, Iss 7403, p 7403 (2021)
Sustainability, Vol 13, Iss 7403, p 7403 (2021)
The dynamic development of e-commerce in the foodservice market has been observed in recent years (especially during the COVID-19 pandemic), both in Poland and in other countries. The purpose of the study was to determine the characteristics of e-foo
Autor:
Agnieszka Tul-Krzyszczuk, Katarzyna Kwiecińska, Maria Jeznach, Małgorzata Kosicka-Gębska, Jerzy Gębski
Publikováno v:
Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 17:95-105
Meat is one of the basic foodstuffs, which in modern times arouses a lot of controversy. On the one hand, appreciates its nutritional values, especially the content high in protein, minerals and vitamins. On the other hand, it is considered that the