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Kuchnia grecka jako składnik oferty turystycznej

100%
Orłowski D., Woźniczko M.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 2(4)
92-103
PL
In this article Authors characterized the Greek cuisine and local food products used to preparation of dishes. They described culinary regions of country and presented practical utilization the Greek cuisine in tourist offer (typical gastronomy institutions bidder traditional dishes, vineyards and wineries visited by tourists).
2
Content available remote

Piwowarskie tradycje w ofercie turystycznej Niemiec

100%
Orłowski D., Woźniczko M.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2010
|
issue 1(5)
75-88
PL
The brewery traditions in the tourist offer of Germany are presented in this article. At the beginning the author characterizes raw products used in production of beer, processes of production, rules of serving, and he describes German brewers. The museums of brewing and active breweries having expositions connected with brewing are presented next. At the end the author describes Oktoberfest as the largest beer festival in the world, which makes up an important element of the tourist offer in Germany.
3
Content available remote

Gastronomia hotelowa na przykładzie hotelu Sofitel Grand w Sopocie

100%
Woźniczko M., Orłowski D.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2010
|
issue 1(5)
89-110
PL
The article characterizes the different kinds of gastronomic amenities in hotels as well as the range of services offered by hotel gastronomy. It shows the essence and the range of gastronomic activities on the example of one of the most characteristic objects of the Polish sea-coast – the antique hotel Sofitel Grand Sopot. It presents the functioning of the hotel restaurant ‘Art Deco’, the hotel bar ‘Le Bar’ and the ‘Cigar room’. It also describes the room service as well as the organization of banquets, balls and conferences.
4
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Kuchnia hiszpańska w ofercie turystycznej Półwyspu Iberyjskiego

100%
Woźniczko M., Orłowski D.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 1(2-3)
57-74
PL
In article Authors characterized the Spanish cuisine, portraying her history, nutritional customs and local food products used to preparation of dishes. They described culinary regions of country and presented practical utilization the Spanish cuisine in tourist offer of the Iberian Peninsula (typical gastronomy institutions bidder traditional dishes, festivals promoting national culinary heritage, and also vineyards and wineries visited by tourists).
5
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Europejska Sieć Regionalnego Dziedzictwa Kulinarnego jako element wpływajacy na rozwój turystyki w województwie warmińsko-mazurskim

100%
Orłowski D., Woźniczko M.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 1(2-3)
42-56
PL
In this article was showed tourist attractiveness and was presented the characteristic of culinary heritage Warmia and Mazury, described the genesis and working of The European Network of Regional Culinary Heritage in Europe, as well as it was presented on chosen examples utilization of this Network as element the development of tourism in warmińsko-mazurskie voivodeship.
6
Content available remote

Kuchnia myśliwska i jej wpływ na rozwój turystyki łowieckiej

100%
Woźniczko M., Orłowski D.
Zeszyty Naukowe. Turystyka i Rekreacja
|
2009
|
issue 2(4)
156-171
PL
The hunting tourism is comparatively a new phenomenon. Several causes decided about her development. One of them is general growth of prosperity and extension the free time in the present society. This creates demand on all manner of recreation, in this hunting. Continually growing differences in affluences of fisheries of countries developed and develop are second cause. These two fact created market for the hunting tourism. The basic aim of this article is characterized the hunting cuisine as well as performanced her utilization of to making attractive the feasts organized for tourists cultivating the hunting tourism for example object Agrokultura Korfowe - agrotouristic farm situated on Mazovia, on the edge Kampinoska Puszcza.
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