POREDA, Anna. Local products, and regional and traditional dishes, in the hotel food and beverage industry as examples of innovations used by five-star hotels in Poland. In: MAKOWSKA-ISKIERKA, Marzena; WOJCIECHOWSKA, Jolanta (eds.). Percepcja turystyki w przestrzeni i w czasie pandemii COVID-19. Warsztaty z Geografii TuryzmuPoland: Lodz University Press,2022. v. 12p. 125–136. DOI: 10.18778/8220-907-5.07. Disponível em: https://www.press.uni.lodz.pl/index.php/wul/catalog/book/789/chapter/1927. Acesso em: 29 jan. 2026.