Ekonomiczne Problemy Turystyki

Previously: Zeszyty Naukowe Uniwersytetu Szczecińskiego. Ekonomiczne Problemy Turystyki


ISSN: 1644-0501    eISSN: 2353-3188    OAI    DOI: 10.18276/ept.2018.2.42-22
CC BY-SA   Open Access   DOAJ

Issue archive / nr 2 (42) 2018
Ocena kuchni śląskiej w aspekcie wzrostu atrakcyjności turystycznej regionu w opinii mieszkańców
(Assessment of the potential of the Silesian cousine in the aspect of the regional attractiveness increase)

Authors: Romuald Szopa
Akademia Wychowania Fizycznego im. Jerzego Kukuczki w Katowicach Wydział Zarządzania Sportem i Turystyką
Keywords: culinary tourism Silesian cuisine regional cuisine promotion of local cuisine tourist attrac¬tion
Whole issue publication date:2018-06-20
Page range:8 (233-240)
Klasyfikacja JEL: Z32
Cited-by (Crossref) ?:

Abstract

The interplay of gastronomy and tourism, as well as a dynamic increase in culinary interests, translate to an increase in the importance of regional cuisine in the development of the tourist market. Silesian cuisine is, next to the specific dialect, traditional costumes and customs, one of the characteristic features of the Silesian region. The influence of Silesian cuisine on the de¬velopment of the region in terms of tourist attractiveness was accepted as the research problem. The main purpose of the study was to assess whether regional cuisine satisfies the needs of the inhabitans and therefore whether it can be an asset that encourages tourists to visit the Silesian province. Verification of the assumptions was made using a questionnaire survey in Silesia. The key subject of empirical research was the assessment of regional cuisine in terms of its avail¬ability in catering establishments, sources of information about dishes offered and perception of Silesian cuisine. The practical implications of the obtained results was indication the current direction of planning and implementation of the promotional strategy of Silesia.
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