Akademija strukovnih studija Beograd, Оdsek Visoka turistička škola
IMPORTANCE OF THE PET-FRIENDLY CONCEPT IN THE DEVELOPMENT OF MODERN HOSPITALITY AND TOURISM
Abstract: Pet-friendly services are becoming an increasingly important segment of hotel offerings, both in the global and domestic markets. Literally, pet-friendly means being welcoming or friendly towards pets. In practical and business terminology, the expression refers to the acceptance and accommodation of pets in a given facility, and it is most commonly used in the context of hospitality and tourism. In today’s evolving tourism and hospitality environment, the need to adapt hotel services to changing customer behavior patterns is becoming more pronounced. One of the growing trends in Serbia, as well as globally, is the increasing interest among travelers in the possibility of traveling with their pets. The aim of this paper is to present the perceptions of hotel users in Serbia who stay in pet-friendly accommodations.
APPLICATION OF ARTIFICIAL INTELLIGENCE IN HOSPITALITY
Artificial intelligence (AI) is increasingly transforming the hospitality industry by introducing tools for automation, service personalization, and customer experience improvement. This review paper analyzes current trends in AI applications within hospitality, relying on recent academic literature and case studies. The focus is placed on the integration of AI into restaurants, hotels, and customer interaction through technologies such as chatbots, predictive analytics, digital assistants, and robotics. Furthermore, it examines consumer perceptions toward these innovations, including trust, acceptance, and concerns. The findings indicate that AI significantly contributes to operational efficiency and business profitability, yet it also raises challenges related to data security, workforce displacement, and reduced human interaction. This paper provides an overview of the benefits, limitations, and future directions for AI implementation in the hospitality sector, aiming to foster broader discussion and further research in this rapidly evolving field.
IDEA OF STATE REGULATION OF HOTEL ACCOMMODATION PRICES IN BULGARIA AND THE PRINCIPLE OF FREE ECONOMIC INITIATIVE - VIEWS AND SOLUTIONS
After the transition from a centralized to a free market economy in Bulgaria, market mechanisms, competition, private ownership and private entrepreneurship dominate the different sectors of the national economy. In a relatively short period of time in the tourism sector many private business entities emerged and established themselves, developing their activities in the highly competitive and rapidly developing tourism market. The State has now moved away from its dominant position in economic relations, but its presence in the tourism sector remains. It is still the responsibility of the state authorities to formulate and implement the overall tourism policy and the established strategy for the sustainable development of this important sector of the Bulgarian economy. These same state bodies, in the person of the Ministry of Tourism, are also entrusted with the immediate functions of organising and administering individual tourism activities and constantly monitoring their lawful exercise. The question to what extent and with what intensity is state interference in the functioning of the tourism sector permissible and where is the boundary between regulation and subordination of an economic activity has many facets and is unlikely to receive a clear-cut answer. This article examines the issue at hand through the prism of a specific administrative proceeding before the Commission for Protection of Competition. The Commission has been asked by the relevant ministry to issue an opinion on the compatibility of the draft introduction of minimum room rates in hotels with the competition rules. The observations and arguments of the interested parties are set out below. The author's personal views on the case are set out.
UNDERSTANDING GUESTS’ HOTEL DESIGN PREFERENCES THROUGH SOCIODEMOGRAPHIC CHARACTERISTICS
Interior design today plays an increasingly important role in the hospitality industry, as it directly affects guests’ impressions, their satisfaction, and their decision to make repeat bookings. Modern hotels are no longer merely places to stay overnight, but spaces that create experiences and evoke emotions. In this context, the style of interior design becomes a key element that defines a hotel’s identity and image. This study examines the differences between modern and classical styles in the design of hotel rooms and lobbies, as well as guests’ preferences for a particular style depending on their sociodemographic characteristics. The research was conducted through an online survey in the Republic of Serbia, including 186 respondents. The results indicate that sociodemographic characteristics largely do not influence preferences for specific styles. Findings show that respondents tend to prefer modern design, while the classical style still holds significant value due to the sense of warmth and comfort it provides. The data suggest that interior design is much more than a visual impression – it is an important tool for creating recognition and guest loyalty. The research results also provide guidance for strategic planning of renovations and investments in interiors, focusing on elements that contribute most to guest satisfaction and positive experiences.
EVENTS AS A FACTOR OF SUSTAINABLE DEVELOPMENT OF WINE TOURISM
Abstract: The paper explores the role of wine events as a key driver of the sustainable development of wine tourism in Serbia. Special emphasis is placed on the economic, environmental, and socio-cultural dimensions of sustainability, through an analysis of the Fruška Gora Wine Walk event held in Irig. By synthesizing relevant literature and examining good practice examples, the study demonstrates that well-designed and organized events contribute to the diversification of the local economy, the strengthening of destination identity, and the promotion of authentic regional values. At the same time, they raise awareness of the importance of preserving natural and cultural resources and encourage sustainable behavior among visitors and wine producers. The findings indicate the need for strategic planning, cooperation between the public and private sectors, and active involvement of the local community in order for such events to become a long-term sustainable model for the development of wine tourism in Serbia. Key words: wine tourism, sustainable development, festivals, Fruška Gora Wine Walk, Serbia.
THE ROLE OF DIGITAL TOOLS, CRM SYSTEMS AND AI CHATBOTS IN THE DEVELOPMENT OF WINE TOURISM
The future of wine tourism is shaped by two concurrent trends: a long-term decline in global wine consumption and a rapid expansion of experiential tourism demanding authenticity, technology and sustainability. This paper synthesizes market shifts, demographic changes and technological innovations (GIS, AR/VR/MR, CRM and AI) affecting winery business models. Combining empirical evidence, market forecasts and practice examples, it provides actionable recommendations for wineries and destination managers, with a regional focus on Serbia. Key messages: prioritize direct to consumer channels and visitor experience for revenue resilience; strategically integrate digital tools for experience personalization and data management. Keywords: wine tourism, digital technologies, CRM, GIS
THE ROLE OF GASTRONOMY IN MONTENEGRO’S ECONOMIC DEVELOPMENT: VIEWS OF TOURISM EMPLOYEES BASED ON EDUCATION AND POSITION
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</xml><![endif]--><!-- [if gte mso 10]> <![endif]--> Gastronomy has long been recognized as a developmental component of tourism, as it links the cultural identity of a destination with economic effects on the local community. The subject of this study is the analysis of the role of gastronomy in the economic development of Montenegro, with particular emphasis on the attitudes of employees in the tourism and hospitality sectors. The research aimed to determine the extent to which employees recognize gastronomic potential as a factor of economic development, as well as to examine differences in attitudes depending on their level and field of education, workplace, and job position. The research was conducted across Montenegro during the summer season of 2025, and data were collected through a survey questionnaire. The results show that employees recognize the economic significance of gastronomy. The study revealed a significant influence of education and work environment on the understanding of this topic, thereby highlighting the need for stronger integration of gastronomy and education within tourism development.
INTEGRATIVE APPROACHES TO FINANCIAL FORECASTING IN THE HOSPITALITY SECTOR - A COMPREHENSIVE ANALYSIS OF HOTEL TAMIŠ
This paper explores the financial forecasting models applied to the matinee services at hotel Tamiš, which encompass food, drinks, and music offerings, over the period from July 1, 2023, to July 1, 2024. Utilizing SPSS 26. for comprehensive financial analysis, the study examines key metrics such as total revenue, raw material costs, and profit margins associated with these services. Findings indicate that effective management of raw material costs, which account for a significant portion of expenses, alongside strategic pricing, plays a crucial role in enhancing overall profitability. The integration of diverse revenue streams from food, drinks, and live entertainment is highlighted as a key factor in optimizing financial performance. The paper emphasizes the importance of adapting services to meet guest expectations and suggests avenues for future research, including the impact of guest’s feedback on the success of matinee offerings in the hospitality sector.
Copyright (c) 2025 The Business of Tourism
THE ROLE OF MANAGEMENT IN THE SUCCESSFUL ORGANISATION OF CONFERENCES: A CASE STUDY OF HOLIDAY INN MUNICH CITY CENTRE
This paper explores the role of management in the successful organisation of a conference, with a particular focus on industry events, known as the MICE industry. The terms and importance of the MICE industry are defined, as well as its impact on the competitive advantage of hotels. The paper presents a case study of the Holiday Inn hotel in Munich, which is part of the international hotel chain IHG (InterContinental Hotels Group). The IHG standards and characteristics of the Holiday Inn hotel were analyzed, with special reference to the organisation of events within the hotel. The paper examines in detail the process of organising events at the Holiday Inn hotel, emphasizing the key role of management in this process. Special attention is paid to the policy and set of values ​​that event managers must follow in order to ensure the successful organisation of the conference. Also, the paper analyzes how management can contribute to the creation of competitive advantages through effective planning, communication and execution of conference events, thereby increasing client satisfaction and guest loyalty. In this context, the application of strategic management and project management facilitates the integration of long-term objectives with day-to-day operations, thereby ensuring efficient and successful management of all aspects of event organisation.
EMPOWERING RURAL WOMEN: DETERMINING FACTOR FOR SUSTAINABLE DEVELOPMENT IN TOURISM
Apstract: Empirical evidence suggests that the empowerment of rural women is an essential predictor of sustainable development in the tourism sector. As primary custodians of cultural capital and local traditions, their indispensable participation in community-based tourism initiatives significantly correlates with the improvement of economic sustainability, the preservation of cultural diversity, and the strengthening of social cohesion. This study investigates the causal relationship between the empowerment of rural women and tourism development, analyzes strategies for the amplification of their participation, and identifies inherent challenges. The central finding of the study implies that the empowerment of women is a key determinant of their inclination towards entrepreneurial activities within the domain of tourism.
PROSPECTS FOR THE DEVELOPMENT OF THE CULTURAL ROUTE JEWISH HERITAGE OF NOVI SAD AS AN ELEMENT OF THE TOURIST OFFER
The focus of this research is on the development of the cultural route "Jewish Heritage of Novi Sad" as a potential segment of the city's tourist offer. Novi Sad, with its rich history of the Jewish community, represents an important cultural center whose heritage has shaped the social, cultural, and economic life of the region. This paper explores the possibilities of directing tourism toward Jewish cultural heritage, analyzes key aspects that make this segment attractive to tourists, and identifies the potentials and challenges in its development. Special emphasis is placed on the analysis of cultural and historical sites. Furthermore, the study examines ways of integrating Jewish heritage into the broader tourist offerings of the city, including education and guided tours. The goal is to determine how the development of this cultural route can contribute to the preservation of cultural identity, enhancement of the tourist offer, and the creation of new opportunities for the economic growth of Novi Sad.
QUALITY MANAGEMENT OF ECOTOURISM PRODUCT
Abstract: Quality management of eco-tourism products is a key aspect of sustainable tourism development that increasingly focuses on the preservation of natural resources and the enhancement of tourist experiences. This paper explores the importance of effective quality management through the application of eco-management systems, such as EMAS and ISO standards, which provide a framework for improving ecological performance and sustainability. Focusing on the integration of sustainability into the creation of ecotourism products, the paper analyzes key steps, including natural resource assessment, planning of ecological activities, collaboration with local communities, and tourist education. The implementation of these strategies not only contributes to environmental conservation but also enhances tourist satisfaction and awareness of the importance of responsible behavior. Additionally, the paper highlights the challenges and opportunities faced by tourist destinations in adopting these approaches, emphasizing the need for continuous improvement and innovation. This paper provides recommendations for effective quality management in ecotourism, thereby empowering local communities and promoting the long-term sustainability of tourist destinations. Key words: quality management, EMAS and ISO standards, eco-management system, ecotourism, tourist product.
THE EVOLUTION OF GASTRONOMIC MANAGEMENT: A SYSTEMATIC LITERATURE REVIEW AND NEW PERSPECTIVES IN THE POST-PANDEMIC ERA
Циљ овог рада је да се систематски сагледа еволуција гастрономског менаџмента као научне и практичне дисциплине, са посебним освртом на период након пандемије COVID-19. Примењен је систематски преглед литературе у периоду од 2010. до 2024. године, обухватајући 57 рецензираних научних радова прикупљених из релевантних академских база података. Анализа је резултирала идентификацијом пет доминантних тематских целина: теоријски оквири, практичне менаџерске стратегије, дигитализација и иновације, кризни менаџмент у контексту COVID-19 и одрживост. Уз примену тематске мапе и визуелних алата (PRISMA дијаграм, временска линија), рад приказује промене у фокусу научних истраживања, указује на методолошке празнине и предлаже правце за даља истраживања. Резултати указују да се гастрономски менаџмент развија у правцу интердисциплинарног, иновативног и одрживог приступа, који обједињује стратегијско планирање, дигиталне технологије и друштвену одговорност у оквиру постпандемијског окружења.
GROWTH OF GHOST KITCHENS AND VIRTUAL BRANDS
The hospitality industry is undergoing a profound transformation with the emergence of ghost kitchens and virtual brands, driven by digital innovation and evolving consumer preferences. Ghost kitchens—delivery-only food production facilities—offer cost-effective and scalable solutions for restaurant operators by eliminating the need for physical dining spaces. Similarly, virtual brands leverage data-driven strategies to optimize menu offerings and customer engagement in an increasingly digital marketplace. While these models present significant opportunities, such as market expansion, reduced overhead costs, and operational flexibility, they also pose challenges, including reliance on third-party delivery platforms, brand differentiation, and maintaining food quality. This manuscript examines the growth of ghost kitchens and virtual brands, their economic implications, key operational strategies, and long-term sustainability within the evolving hospitality industry.
SPANISH CUISINE: AWARENESS, PREVALENCE, AND SATISFACTION FROM THE PERSPECTIVE OF HOSPITALITY EMPLOYEES
Spanish cuisine represents one of the most significant gastronomic traditions, known for its diversity, regional specialties, and cultural value. Its variety of culinary products has developed as a result of Spain's unique geographical position and complex cultural and historical influences. The cuisine of this country has long transcended its borders and is now considered one of the most important international cuisines, with numerous dishes embraced worldwide. The subject of this research is the awareness and presence of Spanish cuisine, as well as the satisfaction with its offering in hospitality establishments in Belgrade, a major hospitality and tourism center. The primary objective is to examine the level of knowledge among hospitality workers regarding the characteristics of Spanish gastronomy and to determine the representation of Spanish dishes in the current food service offerings. The aim of the research is to assess the extent to which hospitality employees are familiar with the characteristics of Spanish cuisine, how present these dishes are in menus, and whether there is satisfaction with or potential for their broader inclusion in the offer. The research was conducted through a survey of employees in hospitality establishments in the Belgrade area, and the data were analyzed using descriptive statistics. The results of the study indicated limited awareness of Spanish cuisine, low representation of its dishes in the current offering, but also a high openness toward incorporating them into menus.
ENHANCING GUEST EXPERIENCES THROUGH DIGITAL TECHNOLOGY IN HOSPITALITY
This study investigates the impact of digital technology on guest experiences in high-category hotels in Serbia, conducted from September to October 2024. A structured questionnaire was utilized, distributed via QR codes to ensure convenience, resulting in 223 valid entries analyzed. Key findings indicate that approximately 78% of respondents perceive digital services positively, with mobile check-in/check-out identified as the most valued feature. Satisfaction levels varied significantly by age, education, and employment status, revealing that younger and more educated guests appreciate digital offerings more. The research contributes to understanding how hotels can tailor their digital services to enhance guest satisfaction and loyalty, emphasizing the necessity for a balanced approach that accommodates diverse guest preferences in an increasingly competitive hospitality market
THE IMPACT OF MANAGEMENT ON EMPLOYEE SATISFACTION IN HOSPITALITY ESTABLISHMENTS IN THE REPUBLIC OF SERBIA
Employee satisfaction is one of the key factors influencing service quality in the hospitality industry, and the role of management in shaping it is of essential importance. The aim of this study is to examine the impact of managerial practices on employee satisfaction in hospitality establishments in the Republic of Serbia. The research is based on a survey conducted among 153 employees in various types of hospitality establishments. The results indicate that employees highly value teamwork and the opportunity to utilize their own skills, but there is room for improvement in the areas of communication transparency and managerial flexibility. This study contributes to a better understanding of the factors affecting employee satisfaction in the hospitality sector and can serve as a basis for improving managerial strategies aimed at enhancing the work environment and increasing employee satisfaction.
FROM TASTE TO RECOMMENDATION: THE INFLUENCE OF GASTRONOMIC MOTIVATION AND ONLINE BEHAVIOUR ON TOURISTS’ eWOM IN VOJVODINA
The aim of this study is to examine the role of gastronomic offerings as a factor that enhances the visibility of tourist destinations through electronic word-of-mouth (eWOM), with a particular focus on gastronomic events in Vojvodina. Gastronomy is increasingly recognised as a significant motive for tourist arrivals, especially in regional and rural destinations where the authenticity of local cuisine represents added value within the tourism offer. The study employed a quantitative approach through a survey questionnaire conducted among tourists who participated in selected gastronomic events in Vojvodina. Motivational factors, the level of satisfaction with the gastronomic experience, and tourists’ willingness to share their impressions via social networks and online platforms were analysed. The results indicate a positive correlation between the quality of gastronomic offerings and the intention to engage in eWOM, implying that gastronomic events can significantly contribute to the digital promotion of destinations. Based on the findings, recommendations have been formulated to improve gastronomic offerings as a tool for sustainable tourism development and for strengthening Vojvodina’s position on the tourism map through modern communication channels.
IMPACT OF VOCATIONAL SUBJECTS ON SATISFACTION WITH THE QUALITY OF TEACHING IN SECONDARY VOCATIONAL SCHOOL
In this research, the relationship between the teaching of professional subjects and student satisfaction with the quality of professional teaching and practical forms of teaching was examined. Special emphasis is placed on the study of the impact of educational dimensions on the quality of professional teaching. These are: the development of key competences, the use of modern teaching tools and cross-subject correlation, and the use of different teaching methods and techniques in professional teaching in secondary vocational schools. For the purposes of this research, an adapted PoS (Prism of Sustainability) model was used, which was conceived on the application of the technique of surveying students and their parents, using a written questionnaire as an instrument in the research. A total of 129 respondents (70 students and 59 parents) expressed their views on the claims that can indicate the quality of the teaching of professional subjects. In addition, the respondents evaluated the statements related to the impact of professional teaching on student satisfaction with the quality of such teaching. The collected data were processed and analyzed with the help of statistical software SPSS v.21. After examining the reliability of the scales and variables, the obtained data were presented with the help of tables. The results of the research indicate significant influences of educational dimensions on the quality of teaching professional subjects, which fully confirmed the auxiliary hypotheses. In addition, the research established that professional teaching significantly contributes to student satisfaction with the quality of teaching, thus the main hypothesis is fully accepted. The results of this research can help in the design of teaching in secondary vocational schools and in the preparation of operational and individual teaching plans.
Copyright (c) 2024 The Business of Tourism
DEVELOPMENT, IMPORTANCE, AND PARTICIPATION OF COASTAL TOURISM IN SPAIN
Coastal tourism is one of the most popular forms of tourism. Spain is a country with a long tradition of this type of tourism and one of the three most popular destinations of this type of tourism in the world. Since the Mediterranean area is the most important for coastal tourism, Spain is visited annually by a large number of tourists, and this economic branch is very important for the economic development of the country. Since the Corona virus pandemic, Spain, as a country that generates significant income from tourism, has again recorded growth and an increased number of tourist visits. The aim of the paper is to show tourist traffic in the coastal part of Spain, its statistical traffic in the period before and after the Corona virus pandemic, then the importance and share of tourism in the overall economic development of the country, but also to consider the perspectives of the development of this type of tourism in the future. To establish what are the biggest problems that are encountered or can be encountered when it comes to this type of tourism and what should be responded to in time and direct development strategies.
SLOW TOURISM AS AN ALTERNATIVE TO MASS TOURISM: A LITERATURE REVIEW AND CASE STUDIES
Increasing concern about the negative impacts of mass tourism on the environment, culture, and local communities has sparked interest in alternative forms of tourism. Slow tourism represents one of these forms, focused on slow, mindful, high-quality, and sustainable travel that emphasizes a deeper connection with local culture, communities, and nature. The concept of “slow” thinking encourages tourists to step away from their daily tasks. This concept is increasingly attracting travelers who are free from the pressures of mass tourism and who seek authentic experiences and more meaningful interactions with destinations. This paper provides a comprehensive review of the literature on slow tourism, exploring its concept, evolution, and current scope. In addition to theoretical insights, the paper includes case studies that illustrate the practical aspects of slow tourism. Through analysis, the key characteristics and potentials of slow tourism as a sustainable alternative to mass tourism are identified, with the aim of providing new insights into its application and impact. Also, this analysis contributes to deepening the knowledge of new trends in tourism and furthering the author's research on the development of this phenomenon.
POTENTIAL FOR THE DEVELOPMENT OF PHOTO TOURISM IN THE AREA OF LAKE RESERVOIRS IN THE MUNICIPALITY OF SUBOTICA
The municipality of Subotica, with its lake reservoirs such as Palićko, Ludaško, Treset, Majdan and Krvavo lake, represent an ideal destination for the development of photo tourism. With rich flora and fauna, as well as beautiful landscapes, the lake reservoirs offer ideal conditions for photo safari activities. This paper analyzes the current tourist offer, identifying deficiencies in infrastructure and promotion, as well as potential target groups. Also, the possibility of cooperation with local communities and nature conservation organizations is being explored, in order to develop a sustainable tourist offer. The conclusion suggests that a strategic approach to the development of photo tourism could significantly contribute to the preservation of natural resources, the improvement of the local economy and the strengthening of the tourist identity of the municipality of Subotica.
SUSTAINABLE CONFERENCE TOURISM AS A PREREQUISITE FOR THE FUTURE DEVELOPMENT OF BUSINESS TOURISM: THE CASE OF HOTEL NORCEV
This paper examines the role of sustainable conference tourism as a key prerequisite for the future development of business tourism, focusing on Hotel Norcev on Fruška Gora. The paper analyzes sustainable development and its impact on the competitiveness and success of business tourism in the future. The subject of the study is to explore the role of sustainable conference tourism as a crucial factor for the future development of business tourism. Paper started from the initial hypothesis that sustainability is a key factor for the development of business tourism. The tasks of the study included investigating and analyzing sustainable conference tourism, analyzing factors significant for business tourism, conducting research among hotel guests, analyzing the collected results, and developing recommendations for sustainable operations. The results showed that the application of sustainable principles significantly enhances the hotel's competitiveness and suggests the implementation of ecological practices in all segments of business tourism.
THEORETICAL REVIEW AND LITERATURE ANALYSIS OF THE ROLE OF THE ENVIRONMENT IN HEALTH TOURISM
Abstract This paper presents a theoretical review and literature analysis on the role of the environment in health tourism. It examines key environmental factors such as air and water quality, biodiversity, climatic and geographical characteristics, and their impact on the development of health tourism destinations. Additionally, the paper explores how the preservation of natural resources and the implementation of sustainable practices in the tourism sector can contribute to the long-term sustainability of health destinations. Beyond environmental aspects, the paper also analyzes the socio-economic and cultural impacts of health tourism on local communities and regional development. Through a comprehensive review of existing literature, this paper provides a theoretical framework for future research and the development of strategies that enhance the synergy between environmental protection and health tourism.
ANALYZING TOURIST MOTIVATION FOR DESTINATION PROMOTION THROUGH EWOM: FOCUS ON GASTRONOMIC EVENTS
Gastronomy plays a significant role in the cultural experience of everyday life, offering tourists a unique way to explore different aspects of a destination. Culinary experiences often serve as a key factor in the decision-making process when choosing travel destinations. During 2023 and 2024, the authors conducted a study at four major events in rural areas of Serbia: Kulen Festival in Erdevik, Bacon Festival in Kačarevo, Cabbage Festival in Mrčajevci, and Bean Festival in Čenej, surveying a total of 235 visitors. The aim of the research was to analyze the motivation of tourists at gastronomic events with the goal of promoting the destination through eWOM. The results showed that five factors influence tourists at gastronomic events to be motivated to recommend and promote the tourist destination through eWOM. The findings of this study indicate a significant potential for the development of gastronomic tourism in rural tourist destinations in Serbia. The practical implications of this research suggest that organizers of gastronomic events should focus on enhancing the tourist experience in order to encourage more positive eWOM, thereby effectively promoting destinations and attracting a larger number of tourists.
Činjenica je da se tržište radne snage izmenilo, a problem nedostatka kadra je posebno izražen u ugostiteljstvu. Ugostitelji su ostali bez kvalifikovanih zaposlenih, a pojedini nemaju ni one ograničenog znanja i veština. Mnogi se uzdržavaju od širenja posla zbog straha da neće moći da pronađu radnu snagu. Nema izgleda da će se problem smanjivati. U prošlosti su se kandidati borili za poslodavca, a izgledi su da će se u narednom periodu poslodavci boriti za kandidate. Da bi stvorili imidž poželjnog poslodavca ugostitelji treba da ponude materijalne i nematerijalne koristi, uslove rada koji će uključivati konkurentne zarade, bonuse, balans između privatnog i poslovnog života, zdravo radno okruženje, korektan odnos sa menadžmentom i mogućnost napretka. U radu će se prikazati mogućnosti koje ugostitelji mogu da primene i unaprede svoj imidž u svesti kandidata i na taj način se brendiraju kao poželjni poslodavci.
ASSESSMENT OF THE WILLINGNESS OF THE MANAGEMENT OF CATERING FACILITIES IN VRNJAČKA BANJA TO OFFER LOCAL FOOD
Contemporary trends in tourism, as well as tourist movements in selected destinations, are shaped by various factors. Hospitality establishments that include local food in their offer increase their competitiveness in the market, contributing to a more positive image. The key role in the implementation of local food, as a motive for attracting guests, is played by the readiness and knowledge of the management, which is analyzed through three aspects: organizational climate, culture and the advantages of offering local dishes. The subject of this work is the assessment of the readiness of the management of catering establishments to offer local food. The research is aimed at assessing the readiness of management for innovations aimed at the use of local agricultural, food and gastronomic products, taking into account the characteristics of managers as key actors in deciding on the placement of local products in catering. The study is focused on Vrnjačka Banja, an important spa tourist center of Serbia. The goal of this research is to provide answers to the research questions and assess the readiness of the management to introduce local food in their offer.
THE USE OF MICROGREEN PLANTS IN NOVI SAD RESTAURANT KITCHENS: KNOWLEDGE AND EXPERIENCE OF THE EMPLOYEES
The hospitality industry today strives for innovation and creativity, and one of the trends that has attracted attention is the use of microgreens in professional kitchens. Microgreens, young plants with exceptionally high nutrient content, are becoming increasingly popular ingredients, making their use one of the key competitive advantages of many restaurants. The aim of this paper is to explore the knowledge and experiences of employees in the hospitality kitchens of Novi Sad regarding the use and understanding of microgreens. The research involved a survey of 150 employees working in Novi Sad’s hospitality kitchens, and the results showed that, although there is basic knowledge of the benefits of using microgreens and familiarity with their application, practical implementation varies and is generally not at a high level. This paper provides insight into current practices and potential directions for future improvement in the use of microgreens in Novi Sad’s gastronomy.
GUEST BOOKS AS A REFLECTION OF HOSPITALITY: THE CASE OF THE ASTORIA HOTEL AND BLED CASTLE RESTAURANT
Guest Books as a Reflection of Hospitality: The Case of the Astoria Hotel and Bled Castle Restaurant Abstract This paper is an analysis of guest books of the Astoria Hotel in Bled and the Bled Castle Restaurant as an important source for understanding hospitality and hotel culture. Guest books, as a historical source, offer a comprehensive approach to studying the history of travel, cultural interactions, and the hotel industry. They provide an insight into various aspects of hotel life and culture from the perspectives of both guests and employees. The paper includes an analysis of five guest books, which contain a total of 685 entries, chronologically from 1995 to 2016. The main research question is what the guest book entries reveal about hospitality in different time periods and which elements of hospitality are highlighted. Based on the findings, the author wonders how to use or enrich the hospitality practices of the past to enhance the tourism offer/hospitality of the Astoria Hotel today. Key words: Guest book, Astoria Hotel, hospitality, tourism, Bled, Slovenia
THE ROLE AND SIGNIFICANCE OF KNOWLEDGE, EDUCATION AND TRAINING IN ORGANIZATIONS OF THE TOURISM INDUSTRY
In the global labor market, seen in the part that refers to tourism industry, big and fast changes are happening , which as a result have the creation of a large number of new jobs, as well as significant changes or the disappearance of existing jobs. Therefore, the necessity of permanent lifelong education and training of employees is imposed, in order to improve existing knowledge (upskilling) or necessary reskilling. The subject of analysis in this paper are factors which determine role and significance of education and training in organizations of the tourism industry, goals of education and training in organizations of the tourism industry, phases, characteristics and benefits of education and training, as well as adults learning theory and principles.