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Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

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  • Ewa Czarniecka-Skubina

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), str. Nowoursynowska 166, 02-787 Warsaw, Poland)

  • Hanna Górska-Warsewicz

    (Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), str. Nowoursynowska 166, 02-787 Warsaw, Poland)

  • Joanna Trafiałek

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), str. Nowoursynowska 166, 02-787 Warsaw, Poland)

Abstract

The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

Suggested Citation

  • Ewa Czarniecka-Skubina & Hanna Górska-Warsewicz & Joanna Trafiałek, 2020. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens," IJERPH, MDPI, vol. 17(17), pages 1-18, August.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:17:p:6239-:d:405045
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    References listed on IDEAS

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    2. Long Hoang Nguyen & Bach Xuan Tran & Huong Lan Thi Nguyen & Huong Thi Le & Hoa Thi Do & Anh Kim Dang & Cuong Tat Nguyen & Carl A. Latkin & Melvyn W. B. Zhang & Roger C. M. Ho, 2018. "Socio-Economic Disparities in Attitude and Preference for Menu Labels among Vietnamese Restaurant Customers," IJERPH, MDPI, vol. 15(3), pages 1-10, March.
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    5. Ewa Czarniecka-Skubina & Hanna Górska-Warsewicz & Wacław Laskowski & Maria Jeznach, 2019. "Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland," IJERPH, MDPI, vol. 16(19), pages 1-19, October.
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    Cited by:

    1. Antonio Di Mauro & Maria Elisabetta Baldassarre & Nicola Laforgia, 2020. "Eat Healthy to Live Healthy: Habits and Trends," IJERPH, MDPI, vol. 17(24), pages 1-3, December.

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