Holienčinová M., Nagyová Ľ., Sedliaková I. SOLUTION OF THE QUESTION OF CSR AND MARKETING CHALLENGES
| Autor | Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková |
| Tytuł | SOLUTION OF THE QUESTION OF CSR AND MARKETING CHALLENGES |
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| Key words | Corporate social responsibility, sustainability, sustainable marketing |
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| Abstract | The topic of sustainability has taken center stage around the world and has driven the attention and focus of a growing number of powerful voices and interests around the world. Constantly increasing competitive and social tension forces companies to find new approaches in business behaviour. Increasing needs force companies to support these demands sustainably. Initiatives of corporate social responsibility (CSR) should be incorporated into strategy in every business entity. The purpose of this paper is to determine the importance of CSR and new marketing approaches through sustainable marketing in business activities. In order to fulfill defined objectives of the paper were collected and used primary and secondary sources of information, as well as the method of interview using a questionnaire (total number of respondents was 120 agrifood entities). |
| Cytowanie | Holienčinová M., Nagyová Ľ., Sedliaková I. (2014) SOLUTION OF THE QUESTION OF CSR AND MARKETING CHALLENGES.Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse i Marketing [t.], nr 12(61): 43-54 |
| HTML | wersja html |
| Pełny tekst | PEFIM_2014_n61_s43.pdf |
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Holienčinová M., Nagyová Ľ., Sedliaková I. BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC
| Autor | Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková |
| Tytuł | BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC |
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| Key words | consumer behaviour, purchase, bread, pastry |
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| Abstract | The aim of the research was to determine Slovak consumer's behaviour when purchasing and consuming bread and pastry. As a research method, was used a structured questionnaire consisting of 16 questions. The total number of respondents was 350 randomly selected respondents, from which were analyzed the answers of 291 respondents consuming bread and pastry. For a deeper analysis of the obtained results, there were set out assumptions, which have been tested with the use of Pearson's chi-square test and Cramer's contingency coefficient. As the results of the research show, the mostly preferred filling of pastries is the curd, jam and poppy filling, the preferred taste of salty bread is the crackling, corn and cheese taste, 61 % of respondents are in many cases in their purchase of bread and pastry influenced by the smell of fresh bread, 52 % of respondents need to catch the bread or pastry before their purchase, 44 % of respondents sometimes take in account the sound, which the bread makes when they are catching it, 53 % of respondents prefer the cake with more colours. |
| Cytowanie | Holienčinová M., Nagyová Ľ., Sedliaková I. (2014) BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC.Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse i Marketing [t.], nr 12(61): 142-153 |
| HTML | wersja html |
| Pełny tekst | PEFIM_2014_n61_s142.pdf |
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