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CO-CREATING VALUES WITH CUSTOMERS ORIENTED AT OTHER CUSTOMERS (Wspóltworzenie wartosci z klientami zorientowane na innych klientów)

100%
Doligalski T.
e-mentor
|
2011
|
issue 1 (38)
71-79
EN
Co-creating values performed by customers and oriented at other customers is an interesting managerial concept. Its essence is based on the premise that some customers are beneficiaries of other customer actions. The application possibilities of this concept are huge, however, the development of new skills and assets may be needed. In the paper various approaches to co-creating values are presented and a categorization of these phenomena is proposed.
2

Kreowanie wartości dla klienta z wykorzystaniem nowych technologii informacyjno-komunikacyjnych

100%
Frąckiewicz E.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
|
2012
|
issue 890
39-52
EN
Modern enterprises must be able to adapt to the dynamic changes that take place in their business environment. Such changes result from the expansion of modern technologies introduced in enterprises and adopted and regularly used by buyers. More and more advanced information systems, in particular the development of the Internet and mobile telephony, have significantly changed the way enterprises and individuals behave and function on the market. Generally, benefits for users are emphasised – for buyers, it is greater comfort while for enterprises it is speed and efficient operation. The results have revealed that, depending on the degree of digitalisation offered, the expectations of partners, and, consequently, the role of new technologies in value creation is different.
3
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FOOD INDUSTRY OUTPUT AND ITS ALLOCATION IN THE CONTEXT OF THE LINKS WITH THE NATIONAL ECONOMY (Tworzenie i rodysponowanie produkcji przemyslu spozywczego na tle zwiazków z gospodarka narodowa)

100%
Mrowczynska-Kaminska A.
Zagadnienia Ekonomiki Rolnej
|
2010
|
issue 2(323)
27-41
EN
The paper has been intended to present raw materials purchasing in the food industry, creation and allocation of food industry products supply in Poland and Germany. A correlation analysis that has been carried out in the Polish agri-food industry shows that changes are favourable, and the internal structure of raw material purchasing as well as the ties between food industry and national economy are changing. A comparative analysis shows that the role of the first sector, including mainly the services sector, for the raw material purchasing in the third sector has to increase. The agri-food sector will act as a recipient of agricultural raw materials and as the major supplier of finished food products to the customers (final demand). The role of exports and imports in creation and allocation of food industry products supply should increase - this in turn will result in a growing impact of the global processes on development of the entire agri-food sector in Poland. All elements of the food economy are equivalent without any doubt, although the agri-food industry should play the leading and integrating role.
4

UNETHICAL PRACTICES IN THE SLOVAK BUSINESS ENVIRONMENT

63%
Remišová A., Lašáková A., Stankovičová I., Stachová P.
Ekonomický časopis (Journal of Economics)
|
2021
|
vol. 69
|
issue 1
59 – 87
EN
This study aims to map the occurrence of various unethical business practices in the Slovak business environment, and to examine potential differences in incidence of these practices towards five key company stakeholders. Furthermore, the hypothesized connection between the occurrence of unethical practices and the company size and regional location is analysed. Data acquired by means of a questionnaire on the sample (n = 1295) stratified according to company size and regional location suggest that compared to the other stakeholders, the group “employees” is significantly less exposed to unethical practices. While the company size and the incidence of unethical practices are connected, with smaller companies being substantially more exposed, the relationship between the regional location and the occurrence of unethical practices was not confirmed.
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