Zwiększenie Konkurencyjności Produktów Regionalnych Przez ich Wykorzystanie w Ofercie Gastronomicznej
| dc.creator | Świstak, Ewa | |
| dc.date | 2017-04-01T15:05:56Z | |
| dc.date.accessioned | 2026-07-09T09:14:34Z | |
| dc.description | 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. | |
| dc.identifier | doi:10.22004/ag.econ.204938 | |
| dc.identifier | https://ageconsearch.umn.edu/record/204938/files/16-3-Swistak.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/204938 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/607040 | |
| dc.language | pol | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/204938 | |
| dc.title | Zwiększenie Konkurencyjności Produktów Regionalnych Przez ich Wykorzystanie w Ofercie Gastronomicznej | |
| dc.type | Text |