top of page

Analysis of the catering activity of economic entities as the basic type of social enterprises in the Lower Silesian Voivodeship

Krystian Ulbin

Max Weber Institute, Faculty of Economics and Finance, Wrocław University of Economics, Wrocław, Poland

e-mail: k.ulbin@imw.edu.pl

ORCID: : 0000-0003-2372-8208

Keywords:
gastronomy, social economy, social enterprise, Lower Silesian Voivodeship, Poland

Abstract

DOI: https://doi.org/10.56652/ejmss2022.1.3
received:   25.05.2022
corrected:  30.05.2022
accepted: 01.06.2022

The article presents a  summary of the analysis of the catering activities of business entities in the Lower Silesian Voivodeship. The COVID-19 pandemic had a catastrophic impact on gastronomy in Poland and around the world. Gastronomy is one of the oldest forms of human service activity and is one of the basic types of social enterprises. For a better understanding of the social economy of the Lower Silesian Voivodeship, an analysis of the number of catering establishments, their structure and revenues of this territorial unit was carried out.

References

  1. Główny Urząd Statystyczny (2022). Bank Danych Lokalnych. https:// bdl.stat.gov.pl/bdl/start

  2. Kuczyńska, M. N. (2013). Przedsiębiorstwo społeczne i  zakres jego działalności. W: A. Ejsmont i J. Ruszewski (red.), Ekonomia społeczna dla rozwoju społeczności lokalnych (s. 79–91). Suwałki: Pryzmat.

  3. Żukowska, D. (2022). Kolejny rok pandemii przyniósł kolejne trudności. W: Rynek gastronomiczny w Polsce. Raport 2022 (s. 10–12). Rynek Gastronomiczny. Wydanie specjalne/ https://issuu.com/brogmarketing/docs/rynek-gastronomiczny-w-polsce-raport-2022.

bottom of page