Brand Products of Regional Cuisine in the Promotion of Tourism in Roztocze

Bekier-Jaworska Ewa and Bochenek Marcin ()
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Bekier-Jaworska Ewa: State Higher School of Vocational Education in Zamość, Institute of Tourism and Recreation
Bochenek Marcin: Józef Piłsudski University of Physical Education in Warsaw, Faculty of Physical Education and Sport in Biała Podlaska, Chair of Physical Education

Polish Journal of Sport and Tourism, 2015, vol. 21, issue 4, 263-267

Abstract: Introduction. There has been a trend over the last few years of using specialties of regional cuisine as an independent tourist attraction. The creation of local brands is an important element in the promotion of a given region and it also influences the development of culinary tourism. The aim of the studies conducted was to identify regional dishes - a choice of dishes that could be described as 'brand dishes' and the use of those dishes as tourist attractions in Roztocze. Material and methods. Studies were conducted on a group of students studying tourism and recreation at State Higher School of Vocational Education (PWSZ) in Zamość using a questionnaire. Results. The questionnaire provided an assessment of the levels of knowledge of regional cuisine among Polish and Ukrainian students, identified the most characteristic dishes and selected brand products, and helped to arrive at a suitable method of promotion. Conclusions. Nationality, family customs and selection of local restaurants highly influence knowledge of regional cuisine. Interviewees decided that the most outstanding products from Roztocze were Zwierzyniec beer, and Biłgoraj pie. Regional products should be used as a tourist attraction in Roztocze.

Keywords: tourist brand product; regional cuisine; promotion; culinary tourism (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:spotou:v:21:y:2015:i:4:p:263-267:n:7

DOI: 10.1515/pjst-2015-0007

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