Zwiększenie Konkurencyjności Produktów Regionalnych Przez ich Wykorzystanie w Ofercie Gastronomicznej

Ewa Świstak

Roczniki (Annals), 2014, vol. 2014, issue 3

Abstract: 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.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:ags:paaero:204938

DOI: 10.22004/ag.econ.204938

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