Introduction: With the expansive development of dental tourism in Croatia, there has sprung a need for research into the quality of dental services and satisfaction of tourists with the purpose of improvement and advancement of existing services. Aim and Methods: The aim of this paper was to research and analyse the perception of dental tourists on the quality of dental services and to analyse their overall satisfaction. The measuring instrument used in this study was a modified DENTALQUAL model. Results: Looking at the results of the empiric research, it has been determined that respondents have high expectations about quality of dental services (4.65). When it comes to the perceived quality of services, total average grade of the respondent’s perception of the given dental service was 4.50, which shows the presence of the negative SERVQUAL gap (-0.15). Respondents find cleanliness and tidiness of the interior and instruments the most important (4.97), and they are mostly unsatisfied with the dentist’s attitude towards consulting patients on the ways of preventing other diseases (-0.52). Respondents asses the overall satisfaction with the given service with a high 4.47. Conclusion: Research of quality and satisfaction of tourists with given dental service is of essential importance for the development of dental tourism in Croatia and therefore the analysis of SERVQUAL gap has proved to be an effective research model.

Purpose – Hosting conferences has always been of crucial importance for the development of the pre and post-seasons of some destinations in Croatia. Considering that students are becoming the most frequent conference participants, the authors recognized the need to measure their memorable conference experience (MCE). Methodology – To this aim, a questionnaire was created, based on the relevant scientific literature, and distributed online and onsite. Research was conducted among 108 students of the Faculty of Tourism and Hospitality Management in Opatija. Findings – This research examines key factors in creating MCEs for students, who could recall their previous memorable conference experience. Exploratory Factor Analysis was performed first, followed by the hierarchical clustering method and regression analysis to determine significant clusters among participants and their influence on behavioural intention. The results indicate that affectively loyal participants are more likely to show their behavioural intention, in comparison with affectively non-loyal participants. Contribution – The findings suggest essential implications for the tourism experience theory and for future conference organizing committeeswell.

The aim of this study is to present an objective picture of the quality of working conditions and predictors of behavioral intentions among the Croatian seasonal workforce in the hotel and food and beverage industry. The 6th edition of the EWCS survey was modified for the purpose of this study. The research was conducted from 18 November 2020 to 30 March 2021, and 196 respondents were surveyed. The authors performed exploratory factor analysis and regression analysis to analyze the collected data. The study found that intention to return and intention to recommend are predicted by different sets of sociodemographic characteristics and that the higher the earnings of seasonal employees, the higher will be their intention to return. Moreover, the results imply that seasonal workers who feel they have more control over their daily tasks are more likely to recommend their seasonal job to others. Although the topic of job satisfaction among seasonal hospitality workers is well covered in the existing literature, there is a lack of research focused on measuring the quality of their working conditions. This study is useful for the academic community as a starting point for further research and for managers in the hospitality industry who can apply the results in their everyday business practices.

The importance of aesthetic in fine dining restaurants has been recognized as an important factor in creating a perfect service and a mem­orable experience. The purpose of this study is to investigate guests’ impor­tance of certain aspects of aesthetic experience in fine dining restaurants in Croatia. Data were collected using an online self-administered question­naire. Descriptive statistics were used to analyse the data and determine the importance of different aesthetic components in fine dining restaurants. An independent sample t-test was performed to assess the perceived differenc­es between those who have been in fine dining restaurants and those who have not been yet but have the intention to visit them in the future. The re­sults of the study could serve as a guide for restaurant managers to improve the components of the aesthetic experience and enhance the overall guest experience and business performance in fine dining restaurants.

The concept of customer experience has received considerable attention in various disciplines, particularly in tourism and hospitality research. However, the aesthetic guest experience has hardly been investigated in previous studies. Aesthetics involves what makes an object beautiful and what people feel when they encounter a beautiful object. Dining experience encompasses almost all senses together, which makes it difficult to measure this concept properly. Considering the important role of aesthetics in the dining experience, this study provides a review and synthesis of the literature to establish a foundation for the conceptual framework for measuring the aesthetic guest experience in restaurants. The main objectives of this study are to categorise and summarise the research on aesthetic guest experience, present a new conceptualization and conceptual model of the aesthetic guest experience in restaurants, and highlight the emerging trends and gaps in the literature. The findings of this study contribute to aesthetic theory and offer practical implications for restaurant managers regarding all aesthetic components that should be considered when designing a memorable aesthetic restaurant experience.