Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/102545
Type of publication: research article
Type of publication (PDB): Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Trafialek, Joanna;Czarniecka-Skubina, Ewa;Kulaitienė, Jurgita;Vaitkevičienė, Nijolė
Title: Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania
Is part of: Sustainability. Basel : MDPI AG, 2020, vol. 12, iss. 1
Extent: p. 1-21
Date: 2020
Note: Article Number: 234
Keywords: Restaurant;Consumer;Food quality;Service quality;Sustainable practices;Poland;Lithuania
Abstract: The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers
Internet: https://www.vdu.lt/cris/bitstream/20.500.12259/102545/2/ISSN2071-1050_2020_V_12_1.PG_1-21.pdf
https://hdl.handle.net/20.500.12259/102545
https://doi.org/10.3390/su12010234
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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