The Gastronomic Product Of Łódź Hotels

Kozłowska Anna ()
Additional contact information
Kozłowska Anna: University of Lodz, Faculty of Geographical Sciences, Institute of Geography of the City and Tourism

Turyzm / Tourism, 2019, vol. 29, issue 1, 35-42

Abstract: Restaurants and other facilities providing catering services are an important part of hotels, can be their flagship product or make them unique. The obligation to provide restaurant services was imposed by the Ordinance of the Minister of Economy and Labour of 19th August 2004, concerning hotel and other facilities where hotel services are provided. Despite the dynamic development of gastronomy in the 21st century, running catering facilities in hotels is often an obligation which does not bring additional income.

Keywords: gastronomic product of a hotel; hotel restaurant; Łódź; hotel gastronomy (search for similar items in EconPapers)
Date: 2019
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://doi.org/10.2478/tour-2019-0004 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:vrs:touris:v:29:y:2019:i:1:p:35-42:n:4

DOI: 10.2478/tour-2019-0004

Access Statistics for this article

Turyzm / Tourism is currently edited by Stanisław Liszewski

More articles in Turyzm / Tourism from Sciendo
Bibliographic data for series maintained by Peter Golla ().