The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.
Internationalization processes affect the multiple increases in the supply of food and organic products in national markets, which reflects the increasing level of competition between imported products and products of national origin. Consequently, customers can choose from a very wide range of finished products for which they are not in a position to safely identify all aspects of quality and origin. The aim of the research is to identify obstacles and shortcomings of the existing supply of food and organic products on the market of AP Vojvodina, analyse the inclination of domestic customers to purchase products of national origin and determine customers' trust in the concept of product labelling as a confirmation of quality and geographical origin. The empirical research includes the examination of attitudes of 486 end consumers in the AP Vojvodina market in relation to their expectations and habits in purchasing food and organic products. The result of the research confirmed that a future regional quality label should combine indicators such as standardized product quality, confirmed composition of raw materials, freshness, geographical origin, brand and availability. Such quality label statistically significantly determines the consumers' choice when making a decision to buy food and organic products.
Agritourism as a special type of tourist migration is a very important link in the diversification of rural areas, connecting the geography, culture, tradition, and gastronomy of the local population, and placing products and services through the hospitality and tourism market. Thanks to this form of tourism, underdeveloped places are gaining in importance and attracting the attention of visitors who are oriented towards natural things, which in turn contributes to a better economic situation of the locality and the population. This paper aims to examine the attitudes of farm owners in the Republic of Serbia toward the impact of agritourism on the economy, living environment, social life, and culture. The data were collected by surveying the owners of agricultural holdings in the territory of the Republic of Serbia and statistically processed using factor analysis, descriptive statistics, and linear regression. Based on the obtained results, it has been established that the owners of agricultural farms are interested in the development of agritourism, and that their positive perception of the impact that agritourism has on the living environment and economy greatly contributes to that. To a lesser extent, a positive attitude was noted toward the importance of agrotourism for the local community and locals, where the positive aspects of agritourism were the education of visitors on agriculture, promotion of the local culture, agricultural and gastronomic products, and sustainable development and investment in infrastructure.
Gastronomy and food production and preparation in certain areas reflect the cultural and traditional characteristics of people who live there. Vojvodina is characterized by a variety of cuisines of the people who lived and still live in this area. This study will attempt to depict the differences in the production of agricultural and food products in Vojvodina's households, as well as the basics for the preservation of authenticity and traditional values of gastronomy. The aim of this work is to examine the representation of agricultural and food production in counties of Vojvodina and which county has the most potential to attract food-oriented tourists. The research is conducted through a survey questionnaire among the residents of Vojvodina. The re-search is conducted from October 2020 to May 2021. 619 respondents took part in the research. The data collected were processed by applying descriptive statistics, which are then presented tabularly and graphically. This research concludes that traditional values in Vojvodina are preserved through pro-duction of agricultural and food products inside this area. The south part of Bačka has the most potential for the development of tourism, while the production of agricultural and food products is widely represented in central Banat, west parts of Bačka and Srem.
Vegetarianism is characterized by a great expansion among consumers as well as food producers and suppliers, which significantly affects supply in the hospitality business. Although vegetarians are perceived as a homogenous group, they are a varied and heterogeneous group, depending on the consumed foodstuffs, which requires hospitality workers to offer a wide variety of meals and combinations of plant origin. This is the reason why this research aims to show attitudes of restaurant management towards vegetarian cuisine and to examine the orientation of restaurants towards vegetarian meals, as well as challenges faced by employees in the hospitality industry. The basic task is to examine and present attitudes of hospitality management towards vegetarian food. The aim of the overall research is to get a better insight into awareness and attitudes of hospitality management towards foods of vegetarian origin, which is reflected in the restaurant offer.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.