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The subject of the research of this paper is the success of new dishes in the gastronomic offer of Belgrade restaurants, presented through critical success factors (CSFs) that can influence it. The aim was to analyze CSFs of new dishes in mentioned restaurants. The initial assumption was that the success of new dishes depends on various factors, which resulted in developing a general research question: What factors are important for the success of new dishes in the gastronomic offer of a restaurant? To achieve a high level standards in the restaurant industry and boost competitiveness, businesses have to keep up with modern trends and introduce innovative business approaches. The questionnaire consisted of three sections: managers" profile, the restaurant profile and CSFs. The managers of Belgrade restaurants (N=64) were asked to rank ten different CSFs using the Likert scale. According to their opinions, seven CSFs were found to be very important for the success of new dishes.

Modern restaurant business requires the introduction of various aspects of sustainability, innovation, and new approaches in communication with consumers, as well as the implementation of new gastronomic trends.Sustainability of restaurants can be achieved by reducing energy consumption, using renewable energy sources, reducing waste, rationalizing water consumption, reducing carbon dioxide emissions, and promoting a healthy diet, and so on. (Higgins-Desbiolles et al., 2015). Restaurants can reduce energy consumption by using local building materials and green building techniques, recycled materials, LED lighting, solar heating, and more energy-efficient equipment, as well as turning off devices that are not in use (Higgins-Desbiolles et al., 2015). The social aspect of sustainability means supporting the local community by encouraging its development and well-being, building correct relations with community members, guests, employees, suppliers, and applying ethical norms (use of "fair" products and dealing with animal welfare issues; Higgins-Desbiolles et al., 2015). Restaurants that strive to operate sustainably face difficulties, such as high costs, insufficient resources, limited staffing opportunities, costs of educating employees about sustainability, insufficient availability and high prices of organic agricultural products, and increased business costs due to investment in sustainability and so on (Higgins-Desbiolles et al., 2015). Also, some consumers are not willing to pay more for "vice products," while some consumers are.Innovations in the restaurants can be achieved by introducing culinary, marketing, and eco-innovations, as well as innovative equipment, services, food preparation, and serving techniques, design, atmosphere, technology, and management (Albors-

SažetakCilj analize objektivnih pokazatelja turističke razvijenosti opština u Crnoj Gori ogleda se u boljem i detaljnijem razumevanju potencijalnog uticaja turizma. U radu su obrađene konkretne analize koje se odnose na razvijenost turizma u pojedinim opštinama Crne Gore. Opštine, koje su uzete u obzir prilikom analize, su one koje dominantno razvijaju turizam, zatim one opštine u kojima je turizam sekundarna delatnost, kao i one opštine u kojima turizam nije prepoznat kao šansa za ukupni lokalni razvoj. Objektivni pokazatelji, uzeti u razmatranje, a do kojih se došlo korišćenjem zvaničnih statističkih izvora, su: (1) broj turista u odnosu na broj stanovnika; (2) broj kreveta u odnosu na broj stanovnika; (3) prosečan boravak turista; (4) iskorišćenost kapaciteta (meren brojem dana na godišnjem nivou); (5) broj zaposlenih u turizmu (iskazan u odnosu na broj ukupno zaposlenih). Od rezultata dobijenih ovakvom analizom, očekuje se odgovor na pitanje da li se razvoj turizma u Crnoj Gori mora naći u fazi preispitivanja.Ključne reči: razvoj turizma, uticaj turizma, Crna Gora, turizam ANALYSIS OF OBJECTIVE INDICATORS OF TOURISM DEVELOPMENT IN MONTENEGRO AbstractThe goal of analysis of objective indicators of tourist development of municipalities in Montenegro is reflected in a better and more detailed understanding of the potential impact of tourism. This paper treats concrete analyses relating to the development of tourism in certain municipalities of Montenegro. Municipalities that have been analyzed are those municipalities that predominantly develop tourism, then those municipalities where tourism is a secondary activity, as well as those municipalities where tourism is not recognized as a chance for local development.Objective indicators taken into account and obtained using official statistical sources are: (1) the number of tourists compared to the number of inhabitants; (2) number of beds compared to the number of inhabitants; (3) the average length of stay of tourists; (4) capacity utilization (measured by the number of days at the annual level); (5) the number of employees in tourism sector (expressed in relation to total number of employees). From the results obtained by this kind of analysis, the author expected to receive an answer to the question of whether the development of tourism in Montenegro should be reconsidered.

The subject of the research in this paper is the development of entrepreneurship based on Pro-poor tourism principles in rural destinations. The aim of the research is to project development models of entrepreneurship based on Pro-poor tourism in the rural environments in Serbia. General analytical-synthetic research method has been applied, in the span of bibliographic-speculative, to empirical approach. The poverty of rural population is a heated problem in many countries, Serbia included. Developing entrepreneurship in the field of tourism stands out as one of the most efficient ways to solve this problem. Focusing on the just allocation of material and immaterial goods in a local community area includes adopting the concept of tourism and entrepreneurship development based on Pro-poor tourism. This includes the development of micro type businesses, small and family companies, the development of tourism business through diversification of products and activities traditional for the households in rural areas, and including the development principle that focuses on the interests of the poorest members of the local community. For this reason, reliance of local resources with promoting local capacities and increasing the participation level of the local community in developmental activities is the key of success of Pro-poor strategies.