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    Wyświetlanie 1-2 z 2
    Tytuł:
    Just culture maturity questionnaire validation in a Polish hospital
    Autorzy:
    Wiśniewska, Małgorzata
    Marjańska, Ewa
    Grudowski, Piotr
    Powiązania:
    https://bibliotekanauki.pl/articles/27313718.pdf
    Data publikacji:
    2022
    Wydawca:
    Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
    Tematy:
    patient safety
    nurses
    just culture assessment
    bezpieczeństwo pacjenta
    pielęgniarki
    Opis:
    Purpose: (To present the results of the statistical validation of just culture maturity questionnaire (JCMQ), used to recognize the maturity level of JC among nurses in the hospital in Poland. Methodology: (The case study and 5-stage research with the use of a 5-point Likert scale questionnaire with 28 statements, distributed among nurses. The results were statistically processed with Statistica 13.1 software. Findings: We confirmed the reliability of JCMQ what helped to recognize the level of JC maturity as “wisdom”. The improvement actions were proposed. The priority in this respect seems to be education and constant, undistorted communication and knowledge exchange. Originality: To the best knowledge of the authors, this is the first article in Central Europe and Eastern Countries referring to JC maturity assessment in a hospital setting, and addressed to nurses. The results allow indicating the level of JC maturity concerning Ph. Crosby maturity grid.
    Źródło:
    Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska; 2022, 157; 649--665
    1641-3466
    Pojawia się w:
    Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Consumption and home preparation of fermented vegetable products in Poland
    Autorzy:
    Wiśniewska, Malgorzata Z.
    Kowalska, Aleksandra
    Manning, Louise
    Malinowska, Ewa
    Kowalski, Piotr
    Powiązania:
    https://bibliotekanauki.pl/articles/27313522.pdf
    Data publikacji:
    2022
    Wydawca:
    Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
    Tematy:
    fermented vegetables
    household consumption
    macro-region
    tradition
    warzywa fermentowane
    konsumpcja gospodarstw domowych
    makroregion
    tradycja
    Opis:
    Purpose: To present the results of consumer research in terms of the self-reported levels of recognition, sourcing, self-preparation and consumption of certain types of fermented food products in Polish households and to investigate the traditions of making these products at home in two macro-regions. Design/methodology/approach: Recognition of products, household consumption habits, sourcing of products (RHS) in Northern and Eastern Poland were explored. On-line questionnaire survey was conducted in households located in these macro-regions (n = 600). Data were analysed with Statistica 13.1 PL software, which included descriptive statistics and Chi-squared χ2 test. Findings: Pickled cucumbers and sauerkraut were the most recognized fermented vegetable products. These products are rooted in the culinary tradition of the households surveyed. Regional differences in terms of consumption, commitment to culinary heritage, engagement with traditional production at home and openness to new market propositions were observed. The region and place of residence influence the consumption of pickles, as well as related behaviours, customs and culinary traditions. Research limitations/implications: The use of a convenience sampling method limits the conclusions and the generalisability of the results. The findings have theoretical implications as they bring new knowledge about consumer behaviour that is mediated by home heritage and tradition, and region of origin. Practical implications: The results can be a starting point for food promotion agencies and for importers of ethnic food. The regional differences should be taken into account by food business operators. Originality/value: There has been little empirical study on the subject. The designed RHS model can be replicated in further research.
    Źródło:
    Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska; 2022, 155; 557--578
    1641-3466
    Pojawia się w:
    Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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