Examination of regional disparity in the level of tourist offer in rural clusters of Serbia

Gajić, Tamara; Vujko, Aleksandra; Petrović, Marko D.; Mrksa, Milutin; Penić, Mirjana

doi:10.5937/ekopolj1803911g

Cited by 11 publications

(9 citation statements)

References 21 publications

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“…Due to fear and loss, many travel leaders, including destination vendors, continue to look for a better way forward (Gajić et al, 2018b). Destinations facing an economic emergency do their best to mitigate damage to businesses and livelihoods.…”

Section: Literature Reviewmentioning

confidence: 99%

The Influence of Fears on the Travel Decision - Covid Fear Against Money Fear

Cvijanović¹,

Banja²,

Gajić³

2021

Tourism Challenges Amid Covid-19

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The American National Institute of Mental Health announced that 10% of the total adult population has some kind of phobia. With the appearance of the COVID - 19 infection, and the huge consequences it left behind, there is a growing fear of people deciding to travel. There is a growing fear of infection after a year, but also a fear of lack of money, at a time when protection measures have destroyed tourism and hospitality. About 6,000 experts, including many scientists from the UK, say Covid measures are physically and mentally harmful to health, as well as to the social environment and the economy. The authors of the paper conducted an online research on the degree of strength of two types of fear that potentially influence the decision to travel. The research was conducted during 2020, on a total sample of 250 respondents. Confirming the reliability of the questionnaire, the obtained results were processed in the software SPSS, 23.00. Descriptive statistical analysis, and multiple regression analysis, confirmed the hypothesis that fears are present in all respondents, and that both types of fears are important in predicting and making travel decisions.

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Section: Literature Reviewmentioning

confidence: 99%

The Influence of Fears on the Travel Decision - Covid Fear Against Money Fear

Cvijanović¹,

Banja²,

Gajić³

2021

Tourism Challenges Amid Covid-19

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“…Similar research is conducted in Israel, with the aim of pointing out the importance of exploring the expected and perceived value of the service in rural tourism. The authors of the aforementioned paper also refer to the concept of measuring the expected and obtained levels of service, more precisely the assessment of technical and functional dimensions through a questionnaire of 15 (Parasuraman, Berry, & Zeithaml, 1991a). Following discussions on the conceptualization and operationalization of the quality construct (gap theory) (Parasuraman, Zeithaml, & Berry, 1985;1988) Do consumers really evaluate service quality in terms of expectations and perception?…”

Section: Service Quality As Imperative To Successmentioning

confidence: 99%

Possibilities of Turning Passive Rural Areas into Tourist Attractions Through Attained Service Quality

Gajić

Petrović

Tretiakova

et al. 2020

European Countryside

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This paper gives an overview of the quality of tourism service in rural areas of the South Bačka District, one of the most economically developed parts of Serbia. The main objective of the research is to determine the correlation between the expected and perceived values of the quality of service by collecting and processing data. The modified SERVQUAL questionnaire was applied in the study, and all obtained data were analyzed in the SPSS software 23.00. As a result of the survey, it was found that tourists had significantly higher expectations than perceived service. The results obtained can serve for broader thematic research and contribute to the definition of appropriate corrective actions to improve the quality of tourism services in the selected rural area. Moreover, these are the key propositions to start an initiative for the improvement of tourism services in any undeveloped rural setting with a tourism offer. The results provide tourism organizers and local authorities with important visitors’ perpceptions pertaining to the quality of rural tourism service.

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“…A brand is an added, intangible value, that a product or service may possess (Braun et al , 2013; Gajić et al , 2018a, 2018b). The process of creating a strong brand image is time-consuming and requires a clear brand strategy that the brand owner will faithfully adhere to (Mangold and Faulds, 2009; Arshad et al , 2013).…”

Section: Literature Reviewmentioning

confidence: 99%

“…The strategy for developing GI products at the producer and value chain level can be empowered by a territorial strategy that key other local actors and public support (Gritten, 2007; Lai et al , 2018). When opening a symposium in Beijing addressing issues of GIs, a lawyer for the World Intellectual Property Organization said that GIs are a “dormant beauty” in the intellectual property world (Fong et al , 2017; Gajić et al , 2018a, 2018b). This is very important information for Serbia, because today while all eyes are on these products, countries like ours should use their agribusiness potential and, in synergy with the tourism development strategy, provide a better position for their producers.…”

Section: Literature Reviewmentioning

confidence: 99%

Creating brand confidence to gastronomic consumers through social networks – a report from Novi Sad

Gajić

Radovanović

Tretiakova

et al. 2020

JPMD

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Purpose Novi Sad, as the second largest city in Serbia, is nominated for the European Capital of Culture for 2021. In addition, the city has a rich traditional gastronomic resource base, belonging to over 16 nationalities living in the Vojvodina area (Autonomous Province of Serbia). This study aims to analyze the impact of Instagram, on the choice of catering facility and type of food, and to discover the extent to which it creates confidence to gastronomic consumers and the brand of the product or service. Design/methodology/approach The study presents a survey, which involves sharing survey questionnaires and gathering information from research participants. The sample of the survey included only the local population during 2019 year, on a random sample of 155 participants. Findings Of the total number of respondents, the highest percentage of them follow Instagram posts related to gastronomic objects, compared to other social networks. The results of this study undoubtedly show that consumers have great confidence in this social network and that it creates a certain brand and attitude on the basis of which consumers will choose a catering facility or food. Practical implications The process of interviewing people in gastronomy, regarding the impact of social networks on brand, attitude and consumer confidence, can provide an excellent insight into the current situation as well as influence changes that would contribute to better business of restaurant facilities in Serbia. Social implications Doing survey research is much more significant in the field of tourism and gastronomy, as these are industries that are primarily the human sector. The personal attitude of the direct users of the services in the restaurant facilities can contribute to the overall picture of the state of gastronomy in this area. Originality/value The study contributes to the development of contemporary gastronomy, which is on the rise compared to many other branches of the economy in Serbia. Researching the impact of service providers, through social networks, on consumers is a way of reaching out to learn about the level of service quality and customer satisfaction achieved, as well as creating loyal consumers and better position in the market.

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Examination of regional disparity in the level of tourist offer in rural clusters of Serbia

Cited by 11 publications

References 21 publications

The Influence of Fears on the Travel Decision - Covid Fear Against Money Fear

The Influence of Fears on the Travel Decision - Covid Fear Against Money Fear

Possibilities of Turning Passive Rural Areas into Tourist Attractions Through Attained Service Quality

Creating brand confidence to gastronomic consumers through social networks – a report from Novi Sad

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