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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Sales promotion of Slovak food on the Slovak market

100%
Jarossova M. A.
Nauki Inżynierskie i Technologie
|
2017
|
nr 4(27)
2

Knowledge of Slovak consumers about functional foods - preliminary study

100%
Jarossova M. A.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2016
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nr 2
3

Attitudes and selected buying behaviour of Slovak consumers related to functional foods - preliminary research

100%
Jarossova M. A.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2018
|
nr 1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Comparison of the application of marketing communication tools used by organic food producers in Slovakia and Austria

63%
Jarossova M. A., Mind'asova K.
Nauki Inżynierskie i Technologie
|
2015
|
nr 4(19)
The aim of the article was to compare the application of marketing communication tools used by organic food producers in Slovakia and Austria. Additionally, we were interested in the opinions of producers about customers, the differences between organic markets in Slovakia and Austria, and the barriers and opportunities to improve marketing communication in the organic food market. The survey was conducted using a standardized questionnaire developed in the Slovak and German languages by the authors of the article. The study population included 172 registered entities that have acquired the status of organic food producers. The effective rate of return of the questionnaire reached 40%. Based on the findings, it can be concluded that the Slovak organic food producers should make greater use of marketing communication tools in their business and develop distribution channels, for example: selling products in vending machines, which are used for this purpose in Austria. In addition, they should engage their clients in the process of organic food production through the use of loyalty programs and PR activities to keep up long-term relationships with them, facilitate consumer access to organic food through participation in various trade fairs, exhibitions, events, festivals, organize excursions during which consumers are able to become acquainted with the history and tradition of the company and its products, and employ targeted promotional activities to educational entities such as schools, and also in business entities and training courses on the use of organic food in the cooking process.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Ethics and corporate social responsibility on the food market

63%
Kosutova T., Jarossova M. A.
Nauki Inżynierskie i Technologie
|
2014
|
nr 3(14)
Ethics is an essential and integral part of social responsibility. Corporate Social Responsibility (CSR) can be seen as the responsibility of businesses towards society and the environment for the consequences of their decisions and carried out activities. A characteristic feature of the CSR is that companies’ behaviour is consistent with ethical behaviour, legislation and international standards of behaviour. Ethical behaviour, which deals with business ethics, is in fact the result of the solution to the conflict between the individual interests of businesses and interests of stakeholders. Consumers are a particular group of stakeholders which are interested in ethical behaviour and social responsibility of companies on the food market. In the interest of every consumer of food products meeting their essential living needs related to the safety and high nutritional value of food product is most important. The aim of this article is to provide essential terms regarding ethics and corporate social responsibility of the companies, the main causes of violation of ethical principles by food manufactures and their unethical actions most negatively affecting their image from the consumers’ point of view. Additionally the article contains a brief analysis of five EU countries which sent the largest number of notification to the Rapid Alert System for Food and Feed (RASFF) in the years 2009-2013, because of the risk of consuming health and life-threatening food.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Pro-ecological activities of Slovak hotels in the opinion of their employees and consumers

63%
Jarossova M. A., Knoskova L.
Nauki Inżynierskie i Technologie
|
2018
|
nr 3(30)
The aim of the research was to identify pro-ecological activities of Slovak hotels in the opinion of their employees and consumers. Two questionnaires were created, one was sent to 400 hotels and the other one to 105 respondents. The most common pro-ecological activities introduced by hotels were: energy saving bulbs, energy efficient appliances, waste separation and recycling, and light motion sensors. In terms of packaging of the hotel cosmetics, half of the hotels used disposable mini-packs, and the other half dispensers for soap and shampoo. Over half of hotels did not offer meals prepared from organic foods in their hotel restaurant. Only two hotels rewarded their clients who care for the environment. One hotel offered discounts on accommodation and the second one offered a higher number of points on the loyalty card. 42.1% hotels had plans related to environmental protection (e.g. expand waste sorting, recycle PET bottles, and increase the share of segregated waste).
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Beverage container deposit return system in Slovakia: insights after one year of its introduction

63%
Jarossova M. A., Gubíniova K.
Nauki Inżynierskie i Technologie
|
2022
|
nr 1(38)
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Food packaging design with different elements of the country of origin identification

51%
Jarossova M. A., Gondarova J., Gordanova J.
Nauki Inżynierskie i Technologie
|
2019
|
nr 4(35)
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