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The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development

Heritage, 2023-04, Vol.6 (4), p.3402-3417

2023

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The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina

Frontiers in nutrition (Lausanne), 2024-01, Vol.10, p.1335943-1335943

2024

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Sensory satisfaction of tourists with local cheese and wine

Acta Periodica Technologica, 2022 (53), p.75-87

2022

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Gastronomic Identity Factors in the Function of Sustainable Gastronomy: A Case Study of Tourist Destinations in the Republic of Serbia and Bosnia and Herzegovina

Sustainability, 2024-10, Vol.16 (19), p.8493

2024

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The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia

Sustainability, 2024-09, Vol.16 (17), p.7450

2024

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Invasive Crayfish Faxonius limosus : Meat Safety, Nutritional Quality and Sensory Profile

International journal of environmental research and public health, 2022-12, Vol.19 (24), p.16819

2022

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The influence of confectionery product decoration on consumers

Turističko poslovanje, 2024 (33), p.105-112

2024

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Social networks and their influence on the choice of restaurant in the example of the hospitality industry of the Republic of Serbia

Turističko poslovanje, 2024 (33), p.79-91

2024

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Consumer Attitudes and Preferences Toward Traditional Meat Products in the Autonomous Province of Vojvodina

Meat technology (Belgrade. Online), 2023-11, Vol.64 (2), p.480-484

2023

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Analyses of the Attitudes of Agricultural Holdings on the Development of Agritourism and the Impacts on the Economy, Society and Environment of Serbia

Sustainability, 2021-12, Vol.13 (24), p.13729

2021

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Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina

Sustainability, 2023-08, Vol.15 (16), p.12420

2023

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Evaluating Farm Tourism Development for Sustainability: A Case Study of Farms in the Peri-Urban Area of Novi Sad (Serbia)

Sustainability, 2023-08, Vol.15 (17), p.12952

2023

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Characteristics of traditional food products as the basis of of consumption in hospitality

Turističko poslovanje, 2022 (30), p.23-30

2022

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Sensory characteristics of local cheese from the Pčinja district as a potential for gastro-tourist offers

Turističko poslovanje, 2023 (31), p.49-61

2023

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Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor

Turističko poslovanje, 2023 (32), p.43-52

2023

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Sustainability of Serbian Villages in COVID-19 Pandemic Conditions

Sustainability, 2022-01, Vol.14 (2), p.703

2022

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Experienced Well-Being in the Rural Areas of the Srem Region (Serbia): Perceptions of the Local Community

Sustainability, 2022-01, Vol.14 (1), p.248

2022

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Theft and embezzlement: Problems of successful business operations of hospitality facilities

Zbornik radova Departmana za geografiju, turizam i hotelijerstvo (Online), 2021 (50-2), p.132-140

2021

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Significance and application of the green practice concept in hospitality industry in Novi Sad

Turističko poslovanje, 2021 (27), p.16-26

2021

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Hospitality in Novi Sad during the challenges of COVID-19 pandemics

Turističko poslovanje, 2021 (28), p.65-74

2021

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Vegetarian diet: Perceptions and attitudes of hospitality management

Zbornik radova Departmana za geografiju, turizam i hotelijerstvo (Online), 2021 (50-1), p.70-77

2021

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Gastronomic heritage in hospitality in Vojvodina (the Republic of Serbia): State and possibilities

Zbornik radova Departmana za geografiju, turizam i hotelijerstvo (Online), 2023 (52-1), p.34-43

2023

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The analysis of factors influencing consumers' decisions to purchase and consume cheese

Zbornik radova Departmana za geografiju, turizam i hotelijerstvo (Online), 2024 (53-1), p.47-58

2024

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The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development

The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina

Sensory satisfaction of tourists with local cheese and wine

Gastronomic Identity Factors in the Function of Sustainable Gastronomy: A Case Study of Tourist Destinations in the Republic of Serbia and Bosnia and Herzegovina

The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia

Invasive Crayfish Faxonius limosus : Meat Safety, Nutritional Quality and Sensory Profile

The influence of confectionery product decoration on consumers

Social networks and their influence on the choice of restaurant in the example of the hospitality industry of the Republic of Serbia

Consumer Attitudes and Preferences Toward Traditional Meat Products in the Autonomous Province of Vojvodina

Analyses of the Attitudes of Agricultural Holdings on the Development of Agritourism and the Impacts on the Economy, Society and Environment of Serbia

Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina

Evaluating Farm Tourism Development for Sustainability: A Case Study of Farms in the Peri-Urban Area of Novi Sad (Serbia)

Characteristics of traditional food products as the basis of of consumption in hospitality

Sensory characteristics of local cheese from the Pčinja district as a potential for gastro-tourist offers

Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor

Sustainability of Serbian Villages in COVID-19 Pandemic Conditions

Experienced Well-Being in the Rural Areas of the Srem Region (Serbia): Perceptions of the Local Community

Theft and embezzlement: Problems of successful business operations of hospitality facilities

Significance and application of the green practice concept in hospitality industry in Novi Sad

Hospitality in Novi Sad during the challenges of COVID-19 pandemics

Vegetarian diet: Perceptions and attitudes of hospitality management

Gastronomic heritage in hospitality in Vojvodina (the Republic of Serbia): State and possibilities

The analysis of factors influencing consumers' decisions to purchase and consume cheese

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