Wykorzystanie potencjału kuchni regionalnych i żywności tradycyjnej w kształtowaniu produktu turystycznego
Utilizing the Potential of Regional and Traditional Food in Shaping the Tourist Product

Summary/Abstract: The article reviews current ideas on how to use the potential of regional and traditional food in shaping a tourist product. This part of the research is part of a project carried out within the own research of the Faculty of Tourism and Recreation, the School of Tourism and Recreation, which was aimed at assessing the potential of regional and traditional food in Poland in the context of its use in tourism as a regional and national product. tourism and the regional development factor. The aim of the study presented in this paper was to obtain information from different groups of respondents on the impact of regional culinary on regional development and the attractiveness of the tourist productas well as the assessment of the importance of regional cuisine during the formation of the tourism product development strategy. According to the literature analysis of the subject and the results of V research, the influence of Polish traditional and regional products on the tourist attractiveness of Polish regions is very large, although so far undervalued. Not all regions use the potential of this type of product and or exploit the potential of advertising and promotion.

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