The influence of nutritional information upon customer attitude and behaviour in eating out establishments

• Autorzy: Stangierska D. , Kowalczuk I. , Swiatkowska M. , Gorska-Warsewicz H.
• Języki publikacji: EN

Abstrakty

EN

Background. Providing nutritional information in catering establishments in Poland, it is not mandatory, at the same time this type of information may affect the attitudes and behavior of consumers. Objective. The purpose of this research was to define the influence of nutritional information upon customer attitude and behaviour in eating out establishments. Material and methods: An online consumer survey was conducted in 2016. The quantitative research was undertaken in the form of a questionnaire among a group of 403 people selected in terms of age (18-35 years old), residence (big cities) and frequency of eating out or away from the home. Results. The results of this research show that the respondents’ perception of information was positive and influenced both their perception of the eating out establishment, as well as their purchasing decisions. Only gender was statistically important for the differentiation of the consumers’ behaviour within the scope analyzed. Conclusions. The results obtained lead to the conclusion that providing nutritional information may increase the competitiveness of eating out establishments. It may also lead to a more rational marketplace, where choices in terms of health may impact social health, taking into consideration the growing popularity of eating out or away from home.

PL

Wprowadzenie: Dostarczanie informacji o wartościach odżywczych w placówkach gastronomicznych w Polsce nie jest obowiązkowe, a tego typu informacje mogą wpływać na postawy i zachowania konsumentów. Cel badań: Celem tego badania było określenie wpływu informacji o wartości odżywczej na postawy i zachowania klientów w lokalach gastronomicznych. Materiał i metody: Badanie konsumenckie zostało przeprowadzono przez Internet w 2016 r. Badania ilościowe przeprowadzono w formie ankiety wśród 403 osób wybranych pod względem wieku (18-35 lat), miejsca zamieszkania (duże miasta) i częstotliwości spożywania posiłków poza domem. Wyniki: Wyniki badań pokazują, że postrzeganie informacji przez respondentów było pozytywne i wpłynęło zarówno na ich postrzeganie placówki gastronomicznej, jak i na decyzje zakupowe. Tylko płeć była statystycznie istotna dla zróżnicowania zachowań konsumentów w analizowanym zakresie. Wnioski: Uzyskane wyniki prowadzą do wniosku, że dostarczanie informacji żywieniowych może zwiększyć konkurencyjność lokali gastronomicznych. Może to również prowadzić do bardziej racjonalnego rozwoju rynku, gdzie wybory w zakresie zdrowia mogą wpływać na zdrowie społeczne, biorąc pod uwagę rosnącą popularność jedzenia poza domem.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2019
• Tom: 70
• Numer: 1
• Opis fizyczny: p.35-40,fig.,ref.

Twórcy

autor

Stangierska D.

• Section of Horticultural Economics, Faculty of Horticulture, Biotechnology and Landscape Architecture, Warsaw University of Life Sciences - SGGW, 159C Nowoursynowska Street, 02-787 Warsaw, Poland

autor

Kowalczuk I.

• Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, 159C Nowoursynowska Street, 02-787 Warsaw, Poland

autor

Swiatkowska M.

• Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, 159C Nowoursynowska Street, 02-787 Warsaw, Poland

autor

Gorska-Warsewicz H.

• Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, 159C Nowoursynowska Street, 02-787 Warsaw, Poland

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Identyfikatory

DOI

10.32394/rpzh.2019.0052