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Wytyczne do projektowania technologicznego i wyposażenia barów w obiektach hotelowych

100%
Wielesik I.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 2(4)
188-198
PL
Depending on the performed function and the size, with one's decor the bar must create the adequate, intimate atmosphere and provide guests with psychological and physical comfort. For meeting these conditions without a doubt right colours of the inside, equipping with professional devices and the equipment are contributing, aesthetic furniture in appropriate dimensions, morover the discreet illumination and other decorative elements. In addition for everyone of goure, in the bar an order, order and the cleanness must rule. Apart from aesthetic impressions very much an appropriate temperature and a move of air which must be refreshing, often chilling, assuring are doing guests good full comfort during the consumption. The excess of different ornaments, dummies or advertisements is disfiguring, and he isn't beautifying the interior. Nicely looking bottles, placed in the visible place and in appropriate order are the best ornament of the bar. About the popularity of the bar a decor, equipping and supplying and the professional bartender.
2
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Założenia technologiczne dla gastronomii w hotelach

100%
Wielesik I.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 1(2-3)
75-93
PL
Eating places in hotel wanting actually to perform one’s tasks must have appropriate rooms, devices and workers’ teams. All these elements must appropriately be organized, pursuant to applicable regulations and with norms. Building, finishing and equipping the plant one should return he ruthless attention of the sanitation appropriate for the aspect of assuring which let for running productions in the appropriate way, creating good working conditions simultaneously, giving satisfaction to hotel guests and customers from the outside and for eating places in hotels good standing. A presentation is a purpose of the present article for the reader of types of an eating places appearing in hotel, their character sketch but next showing chosen guidelines and elements of the technological design in accordance with the Good Manufacturing Practice and the Good Hygienic Practice.
3
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Wytyczne do projektowania technologicznego i wyposażenia kawiarni w obiektach hotelowych

63%
Wielesik I., Zaremba R.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2010
|
issue 2(6)
37-44
PL
Depending on character, the location and the size, with one's decor the cafe must create the adequate atmosphere and provide guests with psychological and physical comfort. For meeting these conditions without a doubt right colours of the inside, equipping with professional devices and the equipment are contributing, aesthetic furniture in appropriate dimensions, moreover the discreet illumination and other decorative elements. Apart from aesthetic impressions very much an actually selected discreet music is doing guests good in the background, extremely the tasty coffee, appetizing cakes and desserts which guests are eating in the premises. About the popularity of the cafe an amount constitutes guests visiting every day.
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