The Performance of Food Enterprises and the Satisfaction of
Their Customers

D 2016

The Performance of Food Enterprises and the Satisfaction of Their Customers

SUCHÁNEK, Petr a Maria KRÁLOVÁ

Základní údaje

Originální název

The Performance of Food Enterprises and the Satisfaction of Their Customers

Autoři

SUCHÁNEK, Petr a Maria KRÁLOVÁ

Vydání

1. vyd. Brno, International Scientific Conference of Business Economics Management and Marketing 2016. Proceedings of International Scientific Conference of Business Economics Management and Marketing 2016, od s. 96-104, 9 s. 2016

Nakladatel

Masaryk University

Další údaje

Jazyk

angličtina

Typ výsledku

Stať ve sborníku

Obor

50600 5.6 Political science

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

elektronická verze "online"

Odkazy

URL

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14560/16:00088298

Organizační jednotka

Ekonomicko-správní fakulta

ISBN

978-80-210-8348-6

UT WoS

000387180500012

Klíčová slova anglicky

business performance; financial indicators; customer satisfaction

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 27. 4. 2017 15:19, Mgr. Kateřina Oleksíková, Ph.D.

Anotace

V originále

The subject of this article is an analysis of the relationship between a company’s performance and the satisfaction of its customers. The aim of the article is to determine what relationship exists between business performance and customer satisfaction, whether such satisfaction is measured directly (by means of questions about customer satisfaction with the product) or indirectly, by means of questions about factors which influence satisfaction. The factors which influence customer satisfaction are image, customer expectation, perceived quality, perceived value and complaints. The research was carried out on a sample of 99 enterprises from the food industry in the Czech Republic and a sample of their customers. Performance was assessed using the financial indicators ROA, ROE and asset turnover (ATO). Customer satisfaction was determined using a questionnaire. Within the research, companies were divided into performing and underperforming using the financial indicators, and statistically significant differences in customer satisfaction were subsequently determined using a questionnaire for both groups of enterprises. It was found that these differences exist both within direct customer satisfaction and within almost all of the indirectly monitored satisfaction factors. The research shows that performing companies achieved higher customer satisfaction, including higher (better) image, customer expectation, perceived quality and value, and complaints (for this factor, a better result was a lower level of complaints).

Návaznosti

GA16-16260S, projekt VaV

Název: Přístup managementu k redukci zpětných toků ve vazbě na spokojenost zákazníků a neustálé zlepšování

Investor: Grantová agentura ČR, Přístup managementu k redukci zpětných toků ve vazbě na spokojenost zákazníků a neustálé zlepšování

Citovat

SUCHÁNEK, Petr a Maria KRÁLOVÁ. The Performance of Food Enterprises and the Satisfaction of Their Customers. Online. In Ing. Pavla Odehnalová, Ph.D. Ing. Ondřej Částek, Ph.D. Ing. Ladislava Kuchynková, Ph.D. International Scientific Conference of Business Economics Management and Marketing 2016. Proceedings of International Scientific Conference of Business Economics Management and Marketing 2016. 1. vyd. Brno: Masaryk University, 2016, s. 96-104. ISBN 978-80-210-8348-6.

@inproceedings{1359074,
   author = {Suchánek, Petr and Králová, Maria},
   address = {Brno},
   booktitle = {International Scientific Conference of Business Economics Management and Marketing 2016. Proceedings of International Scientific Conference of Business Economics Management and Marketing 2016},
   edition = {1.},
   editor = {Ing. Pavla Odehnalová, Ph.D. Ing. Ondřej Částek, Ph.D. Ing. Ladislava Kuchynková, Ph.D.},
   keywords = {business performance; financial indicators; customer satisfaction},
   howpublished = {elektronická verze "online"},
   language = {eng},
   location = {Brno},
   isbn = {978-80-210-8348-6},
   pages = {96-104},
   publisher = {Masaryk University},
   title = {The Performance of Food Enterprises and the Satisfaction of Their Customers},
   url = {https://drive.google.com/file/d/0B8csOSUHobyNQWRNek45cGQ4N2c/view},
   year = {2016}
}

TY  - CONF
ID  - 1359074
AU  - Suchánek, Petr - Králová, Maria
PY  - 2016
TI  - The Performance of Food Enterprises and the Satisfaction of Their Customers
PB  - Masaryk University
CY  - Brno
SN  - 9788021083486
KW  - business performance
KW  - financial indicators
KW  - customer satisfaction
UR  - https://drive.google.com/file/d/0B8csOSUHobyNQWRNek45cGQ4N2c/view
N2  - The subject of this article is an analysis of the relationship between a company’s performance and the satisfaction of its customers. The aim of the article is to determine what relationship exists between business performance and customer satisfaction, whether such satisfaction is measured directly (by means of questions about customer satisfaction with the product) or indirectly, by means of questions about factors which influence satisfaction. The factors which influence customer satisfaction are image, customer expectation, perceived quality, perceived value and complaints. The research was carried out on a sample of 99 enterprises from the food industry in the Czech Republic and a sample of their customers. Performance was assessed using the financial indicators ROA, ROE and asset turnover (ATO). Customer satisfaction was determined using a questionnaire. Within the research, companies were divided into performing and underperforming using the financial indicators, and statistically significant differences in customer satisfaction were subsequently determined using a questionnaire for both groups of enterprises. It was found that these differences exist both within direct customer satisfaction and within almost all of the indirectly monitored satisfaction factors. The research shows that performing companies achieved higher customer satisfaction, including higher (better) image, customer expectation, perceived quality and value, and complaints (for this factor, a better result was a lower level of complaints).
ER  -

SUCHÁNEK, Petr a Maria KRÁLOVÁ. The Performance of Food Enterprises and the Satisfaction of Their Customers. Online. In Ing. Pavla Odehnalová, Ph.D. Ing. Ondřej Částek, Ph.D. Ing. Ladislava Kuchynková, Ph.D. \textit{International Scientific Conference of Business Economics Management and Marketing 2016. Proceedings of International Scientific Conference of Business Economics Management and Marketing 2016}. 1. vyd. Brno: Masaryk University, 2016, s.~96-104. ISBN~978-80-210-8348-6.

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