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Access to this document was granted through an Emerald subscription provided by emerald-srm:393177 [] For AuthorsIf you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation.

Kostić, M. et al. -Eco-hotels as an example of environmental responsibility and innovation in savings in the hotel industry -Abstract: Green hotels are ecological buildings whose managers set up programs to save water and energy, and reduce solid waste, thereby saving money and aiding preservation of the environment. These hotels have guidelines so that the guests can stay in a safe, non-toxic and energy-efficient lodging. Green hotels are introducing environmental standards and use elements of environmentally friendly new technologies, thereby making a significant contribution to the protection of the environment and achieving better operational results. Looking at global trends in green tourism and hospitality, caused by turbulent development and carrying many negative consequences, the purpose of this paper is to point out and affirm the advantages provided by the green hotels. It also suggests that Serbia can become a more competitive destination considering its potential and resources. Eko hoteli kao primer inovativnosti ekološke odgovornosti i uštede u hotelskoj industrijiSažetak: Eko hoteli su ekološke zgrade čiji menadžeri nastoje da sprovedu različite programe za uštedu vode, energije i otpada, čime se štedi novac i pomaže očuvanje životne sredine. Ovi hoteli imaju tačno određene smernice za zaštitu životne sredine, tako da gosti mogu ostati na bezbednom, netoksičnom i energetski efikasnom smeštaju. Zeleni hoteli uvode ekološke standarde i koriste elemente ekološki prihvatljivih novih tehnologija, čime značajno doprinose zaštiti životne sredine i postižu bolje rezultate poslovanja. Posmatrajući globalne trendove u zelenom hotelijerstvu i ekoturizmu izazvane turbulentnim razvojem koji sa sobom nosi brojne negativne posledice, svrha ovog istraživanja je da istakne prednosti koje obezbeđuju zeleni hoteli i značaj njihove primene, kako bi Srbija mogla postati konkuretna destinacija uzimajući u obzir svoje izvore i potencijale.Ključne reči: zeleni hoteli, uštede, inovacije, hotelijerstvo JEL klasifikacija: Z320 * marija.kostic@kg.ac.rs Kostić, M. et al. -Eco-hotels as an example of environmental responsibility and innovation in savings in the hotel industry -

The experiential perspective has become the primary lens adopted in the current economic and managerial literature. In recent years, the marketing literature has recognized the importance of the contributions of consultancy work on the Experience Economy, Experiential Marketing, and Customer Experience Management. This work defines the experiential approach as the managerial tool that puts the customer experience (CE) at the center of a company's decision-making processes. It also recognizes that experiential management studies constitute a rich and important research field, but one that has not yet been clearly defined or characterized. Moreover, this paper describes the evolution of the state of the art of the experiential approach and outlines possible future developments. To this end, a systematic review of the literature is offered in order to make the review process both transparent and reproducible. It is built on the articles published in the SciVerse Scopus database up until December 2018. To answer the research questions, a bibliometric analysis of the citations in the database itself is conducted and an inductive content analysis undertaken, by studying the database in the keywords sections through T-Lab software. Using keywords to identify the subject of published articles, a content analysis (co-word analysis) serves to determine the main experiential approach adopted as well as the principal sectors (e.g. food, tourism, events, etc.) in which the various experiential approaches have been applied. This study is a first attempt at quantitative measurement of the diffusion of experiential marketing and management concepts in academic literature. While acknowledging the need for further qualitative studies, the analysis provides insight on the main experiential approaches adopted and points to the need for a theoretical framework able to coherently synthesize them.

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Purpose The purpose of this 22-year paper is to synthetize business and management literature in the context of online presence, online visibility and online reputation concepts. In particular, this paper aims to generalize the analysis by investigating the level of interest of the Internet, digital and interactive marketing-focused literature, as well as the more general business and management one towards these topics. Design/methodology/approach To identify the existence or otherwise of an online presence, visibility and reputation definition, as well as an index for measuring them, a systematic review and a content analysis process were performed on 199 articles categorized over 1997-2018. Findings The findings highlight the absence of clear and shared online presence, visibility and reputation definitions; the absence of unanimously accepted indexes for measuring them; and the identification of a sequence relationship between the three investigated constructs. Research limitations/implications The paper underlines the need for both theoretical and empirical contributions to reduce the complexity characterizing the business and management literature focused on these topics. Originality/value The current study brings out interesting directions for future research studies by systematizing all the articles devoted to the online presence, visibility and reputation concepts from a business and management perspective.

PurposeThe purpose of this paper is to analyze the role that food and beverage (F&B) sensory stimuli play in building non-food-themed touristic experiences, such as wellness tourism experiences.Design/methodology/approachThis paper adopts an asynchronous netnographic approach supported by software (T-Lab, 2021). The study was conducted on a database consisting of 3,141 reviews in English, left by customers of 38 wellness facilities (Spa Retreats) spread across 5 continents.FindingsThe analysis reveals that F&B stimuli contribute significantly to the tourist's perception of the wellness experience in a two-fold manner: on the one hand, they support the wellness experience, and on the other, through specific proposals (e.g. wine, vegan, detox, etc.), they qualify and differentiate the wellness experience in a hedonic rather than eudaimonic way.Research limitations/implicationsThe present study contributes to managerial literature on the topic of gastronomic tourism and wellness tourism by providing, on an international scale, empirical evidence of (a) the importance and role of F&B touchpoints in hybrid gastronomic experiences; and (b) the presence of a variety of “wellness experiencescapes”.Originality/valueThis study is the first attempt to measure the role of F&B in tourists' perceptions of non-food-themed experiences. The research not only provides new data on the wellness experience through a cross-continental analysis but also offers useful theoretical and managerial insights for the design of wellness tourism experiences.

According to Toffler (1988, p. 236), "we will become the first civilization in history to utilize highly advanced technology to produce the most transitory and, at the same time, the most enduring of products: the human experience".