ZWIĘKSZENIE KONKURENCYJNOŚCI PRODUKTÓW REGIONALNYCH PRZEZ ICH WYKORZYSTANIE W OFERCIE GASTRONOMICZNEJ

The paper analyzes the use of regional products and dishes on catering offer in selected Polish regions as a way to increase their competitiveness. Included six regions of known Polish regional cuisine. Approximately 60% of randomly selected catering establishments offered regional dishes, but their average share of the total offer does not exceed 20%. Among the dishes served were the most meat and flour dishes, and soups. Local gastronomy is a good way to promote regional food, on condition increase the diversity of dishes and ensuring high-quality food.


Variant title:
INCREASING THE COMPETITIVENESS OF REGIONAL PRODUCTS THROUGH THEIR USE IN THE CATERING OFFER
Subject(s):
Issue Date:
2014
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/204938
Published in:
2014
Number 3
Roczniki (Annals)




 Record created 2017-04-01, last modified 2017-08-28

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