Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens
Abstract
:1. Introduction
- What are the motives (factors) of employees choosing staff canteens?
- What consumer profiles can be identified according to the frequency of using staff canteens?
- How do employees evaluate the canteens in terms of equipment, service, and menu attractiveness?
2. Materials and Methods
2.1. Characteristics of Staff Canteens
2.2. Sample Size Determination
2.3. Data Collection
- Each respondent who agreed to participate in the survey was invited to complete the questionnaire. If necessary, explanations were provided.
- Adults over 18 years of age, regularly using the full offer of the canteen, not suffering from diseases requiring a special menu offer.
2.4. Characteristics of Respondents
2.5. Data Analysis
3. Results
3.1. Consumer Habits in the Range of Use of Staff Canteen Services
- Canteen enthusiast—consumers very often (4–5 times a week) used canteens, with higher education (49.7%, p = 0.004);
- Canteen medium-enthusiast—respondents used the staff canteens three times a week and belonged to various sociodemographic groups (17.8%, p = 0.004);
- Occasional canteen consumers—consumers used canteen services twice a week, once a week, or less than once a week, having secondary education (16%, p = 0.004);
- Unspecified/random canteen customers.
3.2. Factors Affecting the Use of Canteen Services by Respondents
3.3. Evaluation of Quality of Staff Canteens by Respondents
4. Discussion
4.1. Consumer Attitudes and Behavior in Staff Canteen
4.2. Factors Influencing the Use of Staff Canteens
4.3. Evaluation of Staff Canteens by Respondents
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Population Features | Group | Number of Respondents | Percentage of Respondents |
---|---|---|---|
Total | - | 600 | 100.00 |
Gender | Female | 270 | 45.00 |
Male | 330 | 55.00 | |
Age | 18–30 years old | 424 | 70.67 |
31–50 years old | 176 | 29.33 | |
Education | Secondary school | 110 | 18.33 |
Higher education (university) | 490 | 81.67 | |
Workplace | Office employee | 378 | 63.00 |
Management staff | 222 | 37.00 | |
Length of work in current place | Less than 2 years | 248 | 41.33 |
2–5 years | 184 | 30.67 | |
6–10 years | 92 | 15.33 | |
11–15 years | 63 | 10.50 | |
Over 15 years | 13 | 2.17 | |
Financial status in own opinion | Very good | 112 | 18.67 |
Good | 357 | 59.50 | |
Not good, not bad | 131 | 21.83 | |
Bad | 0 | 0.00 |
Type of Meals | Number of Answers | Average ± SD * | Age | p-Value | Workplace | Education |
---|---|---|---|---|---|---|
Financial Status | ||||||
Cold breakfast | 88 | 0.33 ± 0.99 | NS | 0.0036 | NS | NS |
Hot breakfast | 88 | 0.33 ± 0.99 | NS | 0.0363 | NS | NS |
Soups | 100 | 0.28 ± 0.78 | NS | 0.0004 | NS | 0.0078 |
Main course | 381 | 1.41 ± 1.53 | NS | 0.0321 | NS | 0.0384 |
Vegetarian meals | 554 | 2.86 ± 1.62 | 0.0018 | NS | NS | 0.0041 |
Fast food | 221 | 0.56 ± 0.92 | 0.0012 | 0.0175 | NS | NS |
Cakes/pie | 102 | 0.22 ± 0.58 | 0.0479 | <0.0001 | <0.0001 | NS |
Sandwiches | 133 | 0.33 ± 0.79 | 0.0043 | <0.0001 | NS | 0.0043 |
Salads | 181 | 0.62 ± 1.22 | NS | 0.0006 | NS | NS |
Desserts | 203 | 0.67 ± 1.18 | NS | NS | NS | NS |
Fruits | 140 | 0.35 ± 0.81 | NS | <0.0001 | NS | NS |
Beverages | 81 | 0.25 ± 0.85 | NS | NS | NS | 0.0299 |
Important Elements in Canteen Operation | Average ± SD | Q25 | Median | Q75 |
---|---|---|---|---|
Quality of meals | 1.22 ± 0.47 | 1 | 1 | 1 |
Size of meals | 1.22 ± 0.47 | 1 | 1 | 1 |
Variety of meals | 1.84 ± 0.77 | 1 | 2 | 2 |
Exquisite meals | 1.61 ± 0.62 | 1 | 2 | 2 |
Relaxing in a pleasant environment | 2.22 ± 0.90 | 2 | 2 | 3 |
Quality of customer service | 2.09 ± 0.87 | 2 | 2 | 3 |
Low prices of meals | 1.67 ± 0.65 | 1 | 2 | 2 |
Promotion * | 1.88 ± 0.86 | 1 | 2 | 2 |
Discounts ** | 2.22 ± 1.02 | 1 | 2 | 3 |
Possibility of ordering a meal with delivery | 1.85 ± 0.96 | 1 | 2 | 2 |
Possibility of composing a meal on their own | 2.61 ± 1.13 | 2 | 3 | 3 |
Traditional cuisine | 2.19 ± 0.92 | 2 | 2 | 3 |
Possibility of take-away | 2.16 ± 0.92 | 2 | 2 | 3 |
International cuisine | 2.40 ± 1.04 | 2 | 3 | 3 |
Special dishes (chef dishes) | 2.28 ± 0.94 | 2 | 2 | 3 |
Evaluation of Restaurant | Average ± SD | Q25 | Median | Q75 | |
---|---|---|---|---|---|
Assessment of material factors in the canteen | Location | 4.52 ±0.84 | 4 | 5 | 5 |
Opening hours | 4.26 ± 0.88 | 4 | 4 | 5 | |
Interior design | 3.61 ± 0.97 | 3 | 4 | 4 | |
Atmosphere of the canteen | 3.71 ± 1.03 | 3 | 4 | 4 | |
Cleanliness in the canteen | 3.97 ± 0.86 | 4 | 4 | 4 | |
Availability of dishes and cutlery | 3.97 ± 1.05 | 4 | 4 | 5 | |
Cleanliness of dishes and cutlery | 3.82 ± 1.13 | 3 | 4 | 5 | |
Availability of sugar, spices, and napkins | 3.76 ± 1.04 | 3 | 4 | 4 | |
Availability of trolleys for trays (to return the trays) | 3.98 ± 1.02 | 4 | 4 | 5 | |
Availability and proximity of toilets | 3.33 ± 1.38 | 3 | 4 | 4 | |
Evaluation of customer service: | The way of welcoming clients | 3.94 ± 1.08 | 4 | 4 | 5 |
Speed of service | 3.94 ± 1.08 | 4 | 4 | 5 | |
The queues for meals | 4.06 ± 1.01 | 4 | 4 | 5 | |
Staff professionalism | 3.61 ± 1.04 | 3 | 4 | 4 | |
Staff politeness | 3.98 ± 0.96 | 4 | 4 | 5 | |
Staff outfit | 4.05 ± 1.00 | 4 | 4 | 5 | |
Knowledge about meals service | 4.01 ± 0.97 | 4 | 4 | 5 | |
Staff commitment to customer service | 4.06 ± 1.01 | 4 | 4 | 5 | |
Evaluation of menu: | Attractiveness of the menu | 3.55 ± 0.96 | 3 | 4 | 4 |
Availability of the menu | 3.55 ± 0.96 | 3 | 4 | 4 | |
Taste of meals | 3.65 ± 1.01 | 3 | 4 | 4 | |
Temperature of meals | 3.55 ± 0.99 | 3 | 4 | 4 | |
Presentation of meals | 3.44 ± 1.00 | 3 | 4 | 4 | |
Size of portions | 3.69 ± 0.94 | 3 | 4 | 4 | |
Quality of soups (taste, smell, method of serving) | 3.63 ± 0.92 | 3 | 4 | 4 | |
Quality of the main course (taste, smell, texture, etc.) | 3.27 ± 1.42 | 3 | 4 | 4 | |
Variety of breakfast offer | 3.53 ± 1.06 | 3 | 4 | 4 | |
Variety of salads offer | 2.17 ± 1.90 | 0 | 3 | 4 | |
Variety of meals on the daily menu | 2.53 ± 1.84 | 0 | 3 | 4 | |
Diversity of meals over a longer period of time | 3.39 ± 1.17 | 3 | 4 | 4 | |
Pro-healthy culinary techniques | 3.34 ± 1.20 | 3 | 4 | 4 | |
The possibility of buying commercial products | 3.00 ± 2.22 | 2 | 3 | 4 | |
Prices of soups | 3.62 ± 1.41 | 3 | 4 | 4 | |
Prices of main dishes | 3.18 ± 1.35 | 3 | 4 | 4 | |
Prices in relation to quality | 3.20 ± 1.10 | 3 | 3 | 4 | |
Readability of the menu, visibility of prices | 3.25 ± 1.12 | 3 | 3 | 4 | |
Promotional actions * | 3.53 ± 1.16 | 3 | 4 | 4 | |
Information about current discounts and promotions | 2.41 ± 1.47 | 1 | 3 | 4 | |
Possibility to take away | 2.37 ± 1.45 | 1 | 2 | 3 | |
Other additional services ** | 3.09 ± 1.71 | 3 | 4 | 4 |
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Czarniecka-Skubina, E.; Górska-Warsewicz, H.; Trafiałek, J. Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens. Int. J. Environ. Res. Public Health 2020, 17, 6239. https://doi.org/10.3390/ijerph17176239
Czarniecka-Skubina E, Górska-Warsewicz H, Trafiałek J. Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens. International Journal of Environmental Research and Public Health. 2020; 17(17):6239. https://doi.org/10.3390/ijerph17176239
Chicago/Turabian StyleCzarniecka-Skubina, Ewa, Hanna Górska-Warsewicz, and Joanna Trafiałek. 2020. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens" International Journal of Environmental Research and Public Health 17, no. 17: 6239. https://doi.org/10.3390/ijerph17176239