Tadeusz Sikora

Purpose: This study aims to draw attention to consumers' behaviours which are changing on account of the COVID-19 pandemic, provide an understanding of the factors influencing these behaviours and emphasise their importance in building contemporary business models for the restaurant industry. The article is a case study of the Polish restaurant sector based on a comparison with the worldwide literature.Design/methodology/approach: A study of the current literature on the subject pertaining to the issues discussed, an analysis of them, mainly by examining trade reports, with a special focus on the following databases (BDL GUS, CBOS, IGGP PKD) and foreign references, as well as Internet sources, using the systematic (structured) literature review (SLR) method. The authors searched the databases between May 2020 and May 2022, paying attention to the following keywords: COVID-19, consumer behaviours, food services, market segmentation, Poland.Findings: The analysis allowed the authors to identify the most important factors influencing consumer behaviour under the influence of the COVID-19 pandemic. This in turn enabled them to verify a hypothesis concerning the significant impact of the COVID-19 pandemic on consumers’ behaviours on the food service market. Results from an analysis of trade reports and from a literature review confirm the hypothesis proposed, leading to the conclusion that the contemporary reality in Poland currently requires businesses to continuously monitor consumers’ behaviours in a turbulent and uncertain environment.Research limitations/implications: The systematic identification of changes taking place in consumers’ behaviours will make it possible to adapt a portfolio of services to changes observed in this regard.Practical implications: The analysis conducted by the authors in 2021 to examine trends in consumer behaviours proved that changes affecting their thinking were undoubtedly accelerated by the pandemic of a contagious disease – COVID-19.Originality/value: Some consumer trends that appear to be a response to limits and restrictions may be observed for a longer period of time. Therefore, those restaurant owners who want to successfully go through the stage of adaptation to the new reality will have to focus, in the short term, on actions designed to identify their customers’ needs and expectations anew and tailor their business models and offer accordingly.

The British Retail Consortium Global Standard for Food Safety enjoys great popularity among food industry companies, the number of companies with the certified standard is rising every year. The packaging used for food packaging has a very large impact on the safety and quality of the packaged food. The purpose of the study was to indicate the requirements of the standard in relation to packaging, which should be implemented firstly by enterprises of the food industry. In the research part, the AHP analysis was conducted on the basis of the experts' recommendations. Decision matrixes for every criterion: hazard analysis concerning packaging, purchase procedure, packaging acceptance procedure were developed. A decision matrix for the main criterion as a result of criteria decision matrix was developed, global decision hierarchy was also developed. Research clearly showed that the most important activity (among the proposed) is hazard analysis, with a 0.517 weighted sum value. In many of the detailed requirements of the standard, hazard analysis and risk assessment (0.333 weighted sum value) are the basis for many activities, including establishing a purchasing procedure (0.163 weighted sum value), accepting packaging (0.297 weighted sum value), or many others. The relevance of this study is the identification of the hierarchy of importance of activities performed within the framework of ensuring the quality and safety of food packaging. A reasonable approach is presented. The AHP method allows indicating the sequence of activities during the implementation of the BRC standard, as evidenced by pilot studies carried out on the basis of procedures related to the safety of packaging. The standard sets up requirements for packaging in the form of packaging management procedure, in which it should be stated how the site operates with packaging. Moreover, there are requirements concerning hazard analysis in relation to packaging

W artykule przedstawiono rozważania dotyczące wymagań związanych z wdrożeniem i stosowaniem systemu bezpieczeństwa zdrowotnego żywności HACCP w małych i średnich przedsiębiorstwach. Przedstawiono zasadę elastyczności, pozwalającą na ułatwienia we wdrażaniu procedur opartych na zasadach HACCP w niektórych przedsiębiorstwach sektora spożywczego. W artykule wykorzystano wyniki badań dotyczących wdrażania systemu HACCP w przedsiębiorstwach przetwarzających produkty rolnictwa ekologicznego. (abstrakt oryginalny)

W artykule przedstawiono wyniki badań dotyczących wpływu wdrożenia i certyfikacji systemu zarządzania jakością (SZJ) zgodnego z wymaganiami norm ISO serii 9000 na kondycje finansową małych i średnich przedsiębiorstw branży spożywczej z południowo-wschodniej polski. Przedstawiono zależności pomiędzy wdrożeniem i certyfikacją SZJ a kondycją finansową badanych przedsiębiorstw wykorzystując syntetyczny wskaźnik rozwoju przedsiębiorstwa.

W artykule opisano wyniki badań, mających na celu przedstawienie poziomu wykorzystania siedmiu tradycyjnych narzędzi zarządzania jakością przez przedsiębiorstwa, które mają certyfikowane systemy zarządzania jakością. Narzędzia te to: diagram Ishikawy, diagram Pareto, schemat blokowy, diagram korelacji, arkusz danych, histogram, karta kontrolna. Badania przeprowadzono w grudniu 2005 r. W grupie badanych przedsiębiorstw znalazły się przedsiębiorstwa produkcyjne i usługowe.

Celem artykułu jest przedstawienie stanu wprowadzenia koncepcji zarządzania Total Quality Management (TQM) w polskich przedsiębiorstwach posiadających wdrożony system zarządzania jakością zgodny z normami ISO 9000. Omówiono zagadnienia związane z: zaangażowaniem firm we wdrażanie TQM na bazie ISO 000, najważniejszymi dla przedsiębiorstw elementami TQM, orientacją na klienta, samooceną organizacji.