ZWIĘKSZENIE KONKURENCYJNOŚCI PRODUKTÓW REGIONALNYCH PRZEZ ICH WYKORZYSTANIE W OFERCIE GASTRONOMICZNEJ
2017
Świstak, Ewa
The paper analyzes the use of regional products and dishes on catering offer in selected Polish regions as away 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 doesnot exceed 20%. Among the dishes served were the most meat and flour dishes, and soups. Local gastronomy is agood way to promote regional food, on condition increase the diversity of dishes and ensuring high-quality food.
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