DEDIŠČINSKA PREHRANA V PONUDBI GOSTINSKIH OBRATOV NA OBMOČJU SLOVENSKE BISTRICE

Erjavc, Klavdija

| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

First page > Show document

Show document

Title:	DEDIŠČINSKA PREHRANA V PONUDBI GOSTINSKIH OBRATOV NA OBMOČJU SLOVENSKE BISTRICE
Authors:	ID Erjavc, Klavdija (Author) ID Lebe, Sonja Sibila (Mentor) More about this mentor...
Files:	VS_Erjavc_Klavdija_2010.pdf (5,85 MB) MD5: 2CEE6834D427ABE915EB7486872BB43F PID: 20.500.12556/dkum/7f7d35fb-f1ed-49cc-9d4f-6444b66dc47c
Language:	Slovenian
Work type:	Undergraduate thesis
Organization:	EPF - Faculty of Business and Economics
Abstract:	Naslov diplomske naloge se glasi »Dedišcinska prehrana v ponudbi gostinskih obratov na obmocju Slovenske Bistrice« in je razdeljena na osem poglavij. V prvem poglavju smo podrobneje predstavili podrocje in problem, ki ga bomo raziskovali, prav tako pa še namen, cilje in osnovne trditve. Podali smo omejitve in navedli metode, ki jih bomo pri vsem tem uporabili. V drugem poglavju smo opredelili in predstavili ponudbo gastronomije in njeno razpoznavnost v izbranih dveh državah ter ugotovili, da gastronomska identiteta regije združuje vse ponudnike prehranskih pridelkov in vin ter gostinskih storitev, ki izvirajo iz lokalnih pridelkov in dedišcine okolja. Predstavljene regije se zavedajo pomena ohranjanja dedišcine v kulinariki, turisticno ponudbo gradijo na svoji izvirni kulinariki in na predstavitvi raznovrstnih naravnih vrednot ter na povezavi obojega. V tretjem poglavju smo predstavili turisticne privlacnosti in danosti obmocja Slovenske Bistrice. V nadaljevanju, v cetrtem poglavju, smo na podlagi pricevanj domacinov podrobneje predstavili vrste avtohtonih jedi, njihovo pripravo in kulturo prehranjevanja na obmocju Slovenske Bistrice in okolice. V petem poglavju smo na podlagi terenske raziskave in primerjalne analize štirih gostinskih obratov ugotovili, da le-ti vkljucujejo avtohtone jedi v svojo ponudbo. Menimo, da bi se z obujanjem in poznavanjem starih receptur povecalo povpraševanje po tovrstnih jedeh, saj bi bile te domiselno predstavljene v jedilnem listu. S pomocjo ankete je bili ugotovljeno, da bi tradicionalne prireditve, ki bi vkljucevale ponudbo in predstavitev lokalne gastronomije, pritegnile vec ljudi. Predlagamo torej lokalnim deležnikom, da v prihodnosti organizirajo vec prireditev s kakovostno vsebino, saj zbližujejo gostitelje in goste, omogocajo spoznavanje kulture, okolja, šeg, navad, dedišcine in nudijo priložnost, da ljudje spoznajo znacilnosti okolja. Zadnje poglavje je namenjeno kratkemu povzetku celotne diplomske naloge.
Keywords:	Slovenska Bistrica, gastronomija, kulinaricna dedišcina, turisticna ponudba, gostinski obrati, anketa, kulinaricna ponudba.
Place of publishing:	Maribor
Publisher:	[K. Erjavc]
Year of publishing:	2010
PID:	20.500.12556/DKUM-15386
UDC:	338.48
COBISS.SI-ID:	10471196
NUK URN:	URN:SI:UM:DK:AWCHUDO7
Publication date in DKUM:	10.12.2010
Views:	2136
Downloads:	421
Metadata:
Categories:	EPF
:	Copy citation

Average score:	(0 votes)
Your score:	Voting is allowed only for logged in users.
Share:

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Secondary language

Language:	English
Title:	CULINARY HERITAGE, OFFERED BY CATERING ENTERPRISES IN THE SLOVENSKA BISTRICA AREA
Abstract:	The thesis is intiteled “Culinary heritage, offered by catering companies in the Slovenska Bistrica area” is divided into eight chapters. In the first chapter we minutely presented the scope and issue, which we studied, as well as the purpose, objectives and basic arguments. We set limits and stated the used methods. In the second chapter we defined and presented the gastronomy offer and its visibility in the selected two countries and found that the identity of the region's cuisine combines all providers of food products, wines and catering services, which origin from local crops and the environmental heritage. The presented regions are aware of the importance of the cuisine heritage conservation. They build their tourism offer on unique and original cuisine and on the presentation of a wide range of natural values. In the third chapter we presented the tourism attractions and resources located in the area of Slovenska Bistrica. In the fourth chapter we minutely presented some types of indigenous dishes, their preparation and the traditional eating culture of the Slovenska Bistrica area and its surroundings, based on testimonies of the locals. In the fifth chapter we discoveredwithin a Sield research, that four businesses included into our investigation, partly serve indigenous dishes. The findings are based upon a comparative analysis. We believe that the demand for such dishes would increase by reviving old recipes and knowledge about such dishes, since they would be thoughtfully presented in the menu. Through the survey we acknowledged that traditional events, including the offer and presentation of local cuisine-being therefore more attractive and special-would attract more visitors. We suggest events with quality content, as they bring hosts and guests together, give opportunities to become familiar with the culture, environment, customs, traditions and heritage, and make possible for people to get to know the environment. The final chapter provides a brief summary of the thesis.
Keywords:	Slovenska Bistrica, gastronomy, culinary heritage, tourism offer, catering companies, survey, culinary offer.

Comments

Leave comment

You must log in to leave a comment.

Comments (0)

0 - 0 / 0

There are no comments!

Back