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Servitization in the food behaviors of Polish consumers

Author

Listed:
  • Hanus Gabriela

    (Department of Business Logistics, Faculty of Management, University of Economics in Katowice)

Abstract

Aim/purpose – The main purpose of this research is to identify and characterize the phenomenon of servitization in the food behaviors of Polish consumers and the factors shaping it. Design/methodology/approach – The empirical research was conducted on a sample of 660 respondents in the entire territory of Poland in 2018. The measurement tool in the primary research was a questionnaire. The collected data were analyzed using the multiple regression model, Cronbach’s alpha coefficient, descriptive statistics, Student’s t-test. Findings – The results of the research confirm that the phenomenon of servitization is poorly visible in Polish consumers’ food behaviors; however, it can be concluded that this trend is becoming increasingly more visible from year to year. It has been shown that servitization of food behaviors is particularly visible among young and well-educated men who assess their income situation as good or very good and live in urbanized areas. Research implications/limitations – The research shows that the demand for catering services is growing and reveals who uses restaurants most often, which can be used by companies in this industry. The research is limited by the non-exhaustive character of the study, the questionnaire method, and household budget surveys as research tools, which are not without flaws, as well as time limitations. Originality/value/contribution – The results suggest a number of points. First, the gradual convergence of Polish people’ eating patterns with those of Western Europe in the use of catering services is shown. Second, the findings provide evidence of significant economic and socio-demographic differences regarding the use of food services among individuals. Third, they show the most important factors that shape the manifestation of servitization in consumers’ food behaviors, which are income, gender, education, age, and location.

Suggested Citation

  • Hanus Gabriela, 2021. "Servitization in the food behaviors of Polish consumers," Journal of Economics and Management, Sciendo, vol. 43(1), pages 357-386, May.
    • Handle: RePEc:vrs:jecman:v:43:y:2021:i:1:p:357-386:n:6
    DOI: 10.22367/jem.2021.43.17
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    References listed on IDEAS

    as
    1. Silvia Gospodinova, 2021. "The services sector and restructuring of the Bulgarian economy," Monographic library "Knowledge and business" Varna, Publishing house "Knowledge and business" Varna, number 11, Ene-Abr.
    2. Abay,Kibrom A. & Hirfrfot,Kibrom Tafere & Woldemichael,Andinet, 2020. "Winners and Losers from COVID-19 : Global Evidence from Google Search," Policy Research Working Paper Series 9268, The World Bank.
    3. Gabriela Hanus, 2021. "Rationalization as New Trend in Food Behavior of Polish Consumers," Eurasian Studies in Business and Economics, in: Mehmet Huseyin Bilgin & Hakan Danis & Ender Demir & Sofia Vale (ed.), Eurasian Business Perspectives, pages 347-360, Springer.
    Full references (including those not matched with items on IDEAS)

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    More about this item

    Keywords

    servitization; food behavior; food-away-from home; out-of-home eating; home-delivered meals; catering companies;
    All these keywords.

    JEL classification:

    • D12 - Microeconomics - - Household Behavior - - - Consumer Economics: Empirical Analysis
    • D10 - Microeconomics - - Household Behavior - - - General
    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
    • M00 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - General - - - General

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