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• THE ANALYSIS OF FACTORS ON STUDENTS’ SATISFACTION: THE CASE OF MONGOLIA

  Bayasgalan Tsogtsuren

  Views:

  314

  Our study aims to examine the correlation between professors’ communication, professors’ knowledge, professors’ skills, teaching method and campus environment and how students’ issues are assessed with their satisfaction. We attempt to evaluate the students’ satisfaction of the  Mongolian State University of Educational and Royal International University, Mongolia.  Our study was conducted via online channel from 326 respondents, who study at university bachelor degree in Mongolian public and private university.  We used SMART PLS-3.0 and SPSS-25.0 software as a qualitative research program, Cronbach's alpha (α coefficient), (T statistic) and (P values) were used to measure the data in our study. There were two hypotheses are supported and three hypotheses are no supported in our study. In conclusion, RQ 1 and RQ 4 are strongly supported by the path analysis results, while RQ 2, RQ 3, and RQ 5 do not find sufficient evidence to assert their influence on student satisfaction based on the analyzed data.

• Analysis of consumer habits and attitudes on the Hungarian beef and rabbit market

  67-70

  Zoltán Szakály

  Orsolya Szigeti

  Viktória Szente

  Views:

  391

  As a consortium partner the authors took part in a research project aiming at the development of high added value, healthy and environment friendly animal products. From among the products developed by the consortium (rabbit meat, omega3-fatty acid enriched beef, goose liver from non forcible feeding, selenium-, vitamin-E and natural color enriched eggs) the present study describes the results concerning beef and rabbit meat. The given products are chosen because they are produced in and exported from Hungary in considerable quantities and their competitiveness can be further improved. In order to able to map the consumer preferences a 300 count nationwide, representative, questionnaire based survey was designed and performed. Actual products were tested by focus groups and professional interviews. Beside the specific features of the products a common character is that the marketing strategy focuses on the distinctive nutritional benefits and other quality parameters that seem to be of crucial importance for the targeted consumer segment. Their unique character and health protecting effects make their branding and using community labeling easy. Their positioning points toward the prestige products therefore consumers tend to accept higher prices. In marketing communication the image building advertisement can be a common goal.

• Bread consumption habits in the gluten free diet

  113-119

  Tünde Csapóné Riskó

  Ádám Péntek

  Troy Wiwczaroski

  Views:

  580

  Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The only treatment for individuals with celiac disease is lifelong adherence to a gluten-free diet. It is one of the most frequent and well defined of all lifelong diseases. In Hungary, 1-2 % of the population is said to be affected, but only every 10th has been diagnosed. Bread is a basic and frequently consumed food made principally from wheat. Gluten is the main structure-forming protein in flour, and is responsible for the elastic characteristics of dough, and contributes to the crumb structure and appearance of many baked products. Gluten removal results in major problems for bakers. Currently many gluten-free products available on the market are of low quality, exhibiting poor mouth feel and flavour. People wishing to eat bread in the gluten-free diet basically have two options: buying or baking the bread for themselves. There are several gluten-free bread brands are available on the Hungarian market. The price, ingredients, texture, colour, softness of the available breads are different. There is a rather good choice in gluten-free flour mixtures on the Hungarian market, as well. The composition of these mixtures are also different. The aim of our empirical research was to investigate the gluten-free bread consumption habits of people following gluten-free diet. The research was carried out using Google forms in January 2017. Size of the sample is 196. The online form was shared in four closed gluten free Facebook groups in Hungary since they are really active in sharing information concerning gluten-free lifestyle and diet. Summarizing, in this study we wish to examine how evolve the world pork meat production, trade and consumption, and to demonstrate the main consuming countries, highlighting the role of China, as it is the most populated country in the world with its 1.4 billion inhabitants.

  JEL Code: M31

• Traditionalism and timeliness in modern sport

  63-66

  Péter Fodor

  Views:

  421

  The essay links social historical narratives about modernity with cultural studies views on sport, and investigates what cultural and social functions are associated with sport in our highly technicized capitalist world. While pursuing this research I always keep in mind how professional spectacle sports interact with different forms of technical media.

  JEL code: Z20