Kuchnia regionalna w gastronomii hotelowej na przykładzie Poznania

Abstract

: The main function of catering is to satisfy hunger, but it can also be related to the history, traditions and customs of a particular region. The study contains an analysis of the regional dishes served to the guests in Poznań hotel restaurants. Regional dishes and the ways of promoting regional cuisine on hotel restaurant menus were analyzed. The author has also presented case studies of selected hotel restaurants.