Kis Erik (2021) The current trends and characteristics of Lake Balaton's gastronomy. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.
PDF
YS19GU Erik Kis - The current trends and characteristics of Lake Balatons gastronomy.pdf Hozzáférés joga: Csak nyilvántartásba vett egyetemi IP címekről nyitható meg Download (2MB) |
Absztrakt (kivonat)
In recent years, gastronomy has become a significant field of study, as it is ever-changing, evolving and developing. Although it is difficult to define, what is common in most definitions of gastronomy is that it concerns everything we eat, and everything that food enters, such as culture or hospitality. In Hungary, Lake Balaton, which is the second most popular tourist destination of the country, has gastronomy which is distinct from other parts of the country. Therefore this study explores the gastronomy of the Lake Balaton region, using mixed-method research. Through semi-structured interviews with actors of Balaton's hospitality industry and a survey of visitors of the region, the study was able to provide a snapshot of the current trends and characteristics of Lake Balaton's gastronomy.
Intézmény
Budapesti Gazdasági Egyetem
Kar
Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar
Tanszék
Vendéglátás Tanszék
Tudományterület/tudományág
NEM RÉSZLETEZETT
Szak
Mű típusa: | diplomadolgozat (NEM RÉSZLETEZETT) |
---|---|
Kulcsszavak: | Balaton, domestic production, gastronomy, restaurant, tourism |
SWORD Depositor: | Archive User |
Felhasználói azonosító szám (ID): | Archive User |
Rekord készítés dátuma: | 2022. Már. 22. 08:20 |
Utolsó módosítás: | 2022. Már. 22. 08:20 |
Actions (login required)
Tétel nézet |