Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland
The catering industry is one of the most rapidly growing branches of the economy. However, it is worth noting that despite the introduction of many innovations and following current trends, the catering industry has not parted with tradition. Tradition is understood as the use of regional products,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Online |
| Language: | Polish |
| Published: |
Wydawnictwo Uniwersytetu Łódzkiego
2025
|
| Online Access: | ONIX_20250307_9788382209082_1595 |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1869530243654483968 |
|---|---|
| author | Poreda, Anna |
| author_browse | Poreda, Anna |
| author_facet | Poreda, Anna |
| author_sort | Poreda, Anna |
| collection | Directory of Open Access Books |
| description | The catering industry is one of the most rapidly growing branches of the economy. However, it is worth noting that despite the introduction of many innovations and following current trends, the catering industry has not parted with tradition. Tradition is understood as the use of regional products, the use of national cuisine or the serving of regional dishes. Hotel catering is required to be highly versatile. It is also supposed to meet the nutritional needs of various hotel guests. Despite restaurants focusing on one type of cuisine, there is a persistent tendency to serve breakfasts that suit the needs of the largest group of guests, regardless of their country of origin or eating habits. Breakfasts are the most popular catering service in hotels. More and more hoteliers are deciding to extend this offer with products and dishes of their own devising, or of local or traditional-regional origin. This choice has a positive influence on the competitive advantage among the establishments, and at the same time has a positive impact on the development of the local market. Hoteliers are eager to boast of using such products on their menus, additionally contributing to the education of guests about the cuisine of the country or region. In this article, the author presents examples of using traditional dishes in hotel restaurants. With particular emphasis on such practices in five-star hotels in Poland. |
| format | Online |
| id | doab-20.500.12854ir-155945 |
| institution | Directory of Open Access Books |
| language | pol |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Wydawnictwo Uniwersytetu Łódzkiego |
| publisherStr | Wydawnictwo Uniwersytetu Łódzkiego |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1559452025-03-07T14:46:53Z Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland Poreda, Anna The catering industry is one of the most rapidly growing branches of the economy. However, it is worth noting that despite the introduction of many innovations and following current trends, the catering industry has not parted with tradition. Tradition is understood as the use of regional products, the use of national cuisine or the serving of regional dishes. Hotel catering is required to be highly versatile. It is also supposed to meet the nutritional needs of various hotel guests. Despite restaurants focusing on one type of cuisine, there is a persistent tendency to serve breakfasts that suit the needs of the largest group of guests, regardless of their country of origin or eating habits. Breakfasts are the most popular catering service in hotels. More and more hoteliers are deciding to extend this offer with products and dishes of their own devising, or of local or traditional-regional origin. This choice has a positive influence on the competitive advantage among the establishments, and at the same time has a positive impact on the development of the local market. Hoteliers are eager to boast of using such products on their menus, additionally contributing to the education of guests about the cuisine of the country or region. In this article, the author presents examples of using traditional dishes in hotel restaurants. With particular emphasis on such practices in five-star hotels in Poland. 2025-03-07T14:46:50Z 2025-03-07T14:46:50Z 2022 chapter ONIX_20250307_9788382209082_1595 9788382209082 9788382209075 https://directory.doabooks.org/handle/20.500.12854/155945 pol image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://www.press.uni.lodz.pl/index.php/wul/catalog/book/789 Wydawnictwo Uniwersytetu Łódzkiego 10.18778/8220-907-5.07 The catering industry is one of the most rapidly growing branches of the economy. However, it is worth noting that despite the introduction of many innovations and following current trends, the catering industry has not parted with tradition. Tradition is understood as the use of regional products, the use of national cuisine or the serving of regional dishes. Hotel catering is required to be highly versatile. It is also supposed to meet the nutritional needs of various hotel guests. Despite restaurants focusing on one type of cuisine, there is a persistent tendency to serve breakfasts that suit the needs of the largest group of guests, regardless of their country of origin or eating habits. Breakfasts are the most popular catering service in hotels. More and more hoteliers are deciding to extend this offer with products and dishes of their own devising, or of local or traditional-regional origin. This choice has a positive influence on the competitive advantage among the establishments, and at the same time has a positive impact on the development of the local market. Hoteliers are eager to boast of using such products on their menus, additionally contributing to the education of guests about the cuisine of the country or region. In this article, the author presents examples of using traditional dishes in hotel restaurants. With particular emphasis on such practices in five-star hotels in Poland. 10.18778/8220-907-5.07 83bfe9c9-323d-4283-b087-d859fd9af314 9788382209082 9788382209075 125-136 open access |
| spellingShingle | Poreda, Anna Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland |
| title | Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland |
| title_full | Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland |
| title_fullStr | Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland |
| title_full_unstemmed | Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland |
| title_short | Chapter Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland |
| title_sort | chapter local products and regional and traditional dishes in the hotel food and beverage industry as examples of innovations used by five star hotels in poland |
| url | ONIX_20250307_9788382209082_1595 |
| work_keys_str_mv | AT poredaanna chapterlocalproductsandregionalandtraditionaldishesinthehotelfoodandbeverageindustryasexamplesofinnovationsusedbyfivestarhotelsinpoland |