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Author
Sala Józef
Title
Usługi gastronomiczne jako czynnik podnoszenia konkurencyjności produktu w hotelarstwie
Food Services as a Factor Contributing to the Increase in Product Competitiveness in the Hotel Sector
Source
Zeszyty Naukowe / Akademia Ekonomiczna w Krakowie, 2004, nr 663, s. 113-127, bibliogr. 21 poz.
Keyword
Analiza piśmiennictwa ekonomicznego, Hotelarstwo, Marketing usług hotelarskich, Usługi turystyczne, Zaplecze gastronomiczne turystyki
Economic literature analysis, Hotel industry, Hotel services marketing, Tourism services, Tourism catering facilities
Note
summ.
Abstract
Usługi gastronomiczne stanową na ogół drugą pod względem ważności część produktu w hotelarstwie. Obejmują propozycje usług zaspokajających potrzeby w zakresie wyżywienia i rozrywki. W artykule przedstawiono rolę gastronomii w podnoszeniu konkurencyjności produktu hotelowego oraz kierunki jej rozwoju w hotelach.

Gastronomy has been historically linked to hotel services, but whereas in the past hotel gastronomy was treated as a "necessary evil" used to attract guests to the hotel, in recent years it has been used to raise the attractiveness of the hotel's offer and to increase revenues. In many large hotel chains, the contribution of gastronomy to total revenues has increased significantly. The range of gastronomic services in hotels is usually varied. In high-class hotels, this range is rather typical and includes: offering services in hotel restaurants, gastronomic services for guests (room service), services in the hotel lobby, and catering and banquet services. In recent years, each type of gastronomic service has undergone significant change. (original abstract)
Accessibility
The Main Library of the Cracow University of Economics
The Library of Warsaw School of Economics
The Library of University of Economics in Katowice
The Main Library of Poznań University of Economics and Business
The Main Library of the Wroclaw University of Economics
Bibliography
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Cited by
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ISSN
0208-7944
Language
pol
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