30 results
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2. ODRŽIVI RURALNI TURIZAM UTEMELJEN NA TRADICIJI.
- Author
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Vuković, Dijana, Tkalec, Damira, and Keček, Damira
- Abstract
Copyright of Proceedings of the International Scientific-Professional Conference for the Development of Rural Tourism is the property of Vimal Akademija and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
3. O PREVOĐENJU NAZIVA HRVATSKIH NACIONALNIH JELA U ZADARSKIM JELOVNICIMA.
- Author
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Begonja, Helga
- Abstract
Copyright of Logos & Littera: Journal of Interdisciplinary Approaches to Text is the property of University of Montenegro, Faculty of Philology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
- View/download PDF
4. POLJOPRIVREDNO-PREHRAMBENI PROIZVODI U FUNKCIJI BRENDIRANJA GASTRO REGIJE SLAVONIJA, BARANJA I SRIJEM.
- Author
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Cvenić, Petra and Matuš, Martina
- Abstract
Copyright of Proceedings of the International Scientific-Professional Conference for the Development of Rural Tourism is the property of Vimal Akademija and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2020
5. GASTRONOMIC MANIFESTATIONS AS A FACTOR OF IMPROVEMENT OF SERBIA'S TOURISM OFFER.
- Author
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Stanišić, Tanja, Kostić, Marija, and Mišeljić, Milena
- Subjects
FOOD tourism ,GLOBALIZATION ,URBANIZATION ,MINORITIES - Abstract
Copyright of Economics of Agriculture / Ekonomika Poljoprivrede is the property of Institute of Agricultural Economics (IAE) / Belgrade and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2018
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6. Luxury food tour: Perspectives and dilemmas on the »luxurification« of local culture in tourism product.
- Author
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Istenič, Saša Poljak and Bajec, Jasna Fakin
- Subjects
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FOOD tourism , *GOURMET foods , *SENSORY perception , *GASTRONOMY - Abstract
This paper focuses on the Kras/Carso Food Tour to present the challenges of developing a luxury tourism product. The tour's design followed the current strategy of the Slovenian Tourist Board, which defines specific criteria for a luxury experience. Contextualized by the experiential trends in tourism, the paper juxtaposes the bottom-up and top-down perspectives on luxury experiences. The authors argue that mediation by experts familiar with academic discourses and local culture is beneficial for the development of a successful tourism product. The study contributes to the debates on luxury tourism, which have neglected bottom-up perceptions in tourist discourse and overlooked the dilemmas people face when »luxurifying« their traditions and heritage practices. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
7. Lokalna gastronomija kao sredstvo marketinga destinacije - primer Republike Srbije.
- Author
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Vuksanović, Nikola, Tešanović, Dragan, and Kalenjuk, Bojana
- Abstract
Copyright of Marketing (0354-3471) is the property of SEMA - Srpsko udruzenje za Marketing i Ekonomski fakultet Beograd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2016
8. Culinary events in the Slovenian countryside: Visitors' motives, satisfaction, and views on sustainability.
- Author
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Topole, Maja, Pipan, Primož, Gašperič, Primož, Geršič, Matjaž, and Kumer, Peter
- Subjects
- *
GASTRONOMY , *CUSTOMER satisfaction , *CULTURAL property , *QUALITY of service - Abstract
This paper focuses on five culinary events on Slovenia's Karst Plateau (Kras). It presents visitors' motives for attending these events, their satisfaction with them, and their views on sustainability. These traditional culinary events, which take place in the same gastronomic region, differ in their scale, theme, character, and history. A survey was conducted among 244 visitors, approximately 50% of whom had a university degree. The most important motives for their visit include local cuisine; experiencing something new, different, or special; and exploring natural heritage and especially cultural heritage. Visitor satisfaction is the greatest at boutique culinary events, where the main theme is highlighted more strongly than at large-scale culinary events. The main challenge in terms of the sustainability of culinary events is public transport access to the venues. Significant progress would be made by reducing the amount of disposable packaging made from non-sustainable materials. The key to successful culinary events is high-quality services and ingredients, where the word local is key. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
9. Odnos između tradicije, turizma i gastronomije: gastronomska ponuda kulinarsko nasleđe u salašarskom turizmu.
- Author
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Grubišić, Ana Banić and Antonijević, Dragana
- Subjects
FOOD tourism ,MANNERS & customs ,TOURISM ,RURAL tourism ,HERITAGE tourism ,CULTURE & tourism ,RESTAURANTS - Abstract
Copyright of Issues in Ethnology Anthropology is the property of Issues in Ethnology Anthropology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2013
10. STAVOVI GASTRONOMSKIH TURISTA U CILJU RAZVOJA GASTRONOMSKOG TURIZMA - STUDIJA SLUČAJA IZ BANJALUKE.
- Author
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Dragan, Vukolić, Tamara, Gajić, and Marija, Knežević
- Abstract
Copyright of Business Studies / Poslovne Studje is the property of Business Studies / Poslovne Studje and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2023
- Full Text
- View/download PDF
11. Prilagodba hotelijerstva novim turističkim potrebama - hoteli budućnosti
- Author
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Maroš, Dora and Floričić, Tamara
- Subjects
SOCIAL SCIENCES. Economics. Trade and Tourism ,hotel industry ,technological innovations and gastronomy ,društveno odgovorno poslovanje ,sustainable development ,corporate social responsibility ,gastronomija ,consumer segmentation ,hotelijerstvo ,eco hotel ,eko hotel ,DRUŠTVENE ZNANOSTI. Ekonomija. Trgovina i turizam ,održivi razvoj ,tehnološke inovacije ,segmentacija potrošača - Abstract
Ovaj rad temelji se na analizi novih trendova u hotelijerskoj industriji. Novi trendovi nastali su prvenstveno zbog izmjene ponašanja i stavova potrošača. Izmjene su se dogodile zbog raznih utjecaja koji donose nestabilnost i dinamičnost u turističkim tokovima. Ključni utjecaji koji su odredili nove trendove su globalizacija, IT, aktualna pandemija te klimatske promjene. Trendovi koji su u radu analizirani su zdravstvena sigurnost, održivi razvoj, tehnološke inovacije, gastronomija i tematizirano hotelijerstvo. U radu je najviše pažnje posvećeno održivom razvoju koji mora biti integriran u svaku aktivnost poslovanja hotela. Također, u radu je prikazano i društveno odgovorno poslovanje prema načelima DOP-a 2.0 koje je ključno za socijalnu dimenziju održivosti. Prikazani su i projekti održivih hotela koji će biti otvoreni ili su nedavno otvoreni. Ovaj dio rada važan je kako bi se prepoznali trendovi koji će odrediti smjer razvoja hotelijerstva u budućnosti i kako bi se na primjerima prikazala kompleksnost kreiranja usluge smještaja koju ne zanima kvantiteta već isključivo kvaliteta. This paper is based on analysis of new trends in the hotel industry. New trends have emerged pimarily due to changing consumers' behavior. The canges have occured due to various influences that bring instability and dynamism to tourist flows. The key impacts that have determined the new trends are globalization, IT, the Covid- 19 pandemic and climate change. Therefore, the analyzed trends are health safety, sustainable development, tehnological innovations, gastronomy and thematic hotel managment. The paper focuses on sustainable development, which has to be integrated into every hotel business activity. Also, the paper presents corporate social responsibility according to the principles of CSR 2.0, which is crucial for the social dimension of sustainability. Sustainable hotel projects that will be opened or have recently opened are also the topic of this paper. This is important in order to identify trends that will determine the direction of hotel development in the future and to show by examples the complexity of creating an accommodation service that is not interested in quantity but only quality.
- Published
- 2021
12. Gastrosophy and food as cultural practice: The case of Montenegro.
- Author
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Vujačić, Vesna and Kovačević, Filip
- Abstract
As a recently independent country in south-eastern Europe, Montenegro belongs to the Mediterranean, not only because of its geography and climate but also its gastronomy, according to gastrosophy, a term coined by Michel Onfray, a prominent contemporary French philosopher. Gastrosophy is an innovative philosophical discipline connecting philosophical concepts with that food culture that is strongly tied to a country's cultural heritage and tradition. The gastrosophic approach to the Montenegrin cuisine requires the examination of three regional cuisines: the coastal, lake, and mountain cuisines. The main conclusion of the authors of this paper is that while these cuisines do not give rise to spectacular sauces, exotic spices, and elaborate forms, what makes them special is their simplicity and intense flavour, conditioned both by geographic features and cultural/ historical development. Regardless, the authors argue that Montenegro represents an ideal place for the experience of gastrosophic hedonism. [ABSTRACT FROM AUTHOR]
- Published
- 2016
13. Some aspects of hospitality in the 21st century
- Author
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Mirković, Nikolina and Knežević, Šime
- Subjects
standardization ,SOCIAL SCIENCES. Economics. Trade and Tourism ,healthy nutrition ,karakteristike ugostiteljstva ,gastronomija ,gastronomy ,normizacija ,ugostiteljstvo ,zdrava prehrana ,catering ,standardizacija ,nutrition ,prehrana ,characteristics of catering ,DRUŠTVENE ZNANOSTI. Ekonomija. Trgovina i turizam - Abstract
U ovom radu istraživalo se ugostiteljstvo 21.stoljeća, njegovu problematiku za standardizaciju i normizaciju ugostiteljstva kroz turizam. Promjene u turizmu dovele su do promjena u ugostiteljstvu, a neke od tih su obrađene u radu. Nadalje, rad se bazira donekle i na nove oblike ''moderne'' hrane kojoj je turist sve više privržen. This paper investigates the hospitality of the 21st century, its problems for standardization of hospitality through tourism. Changes in tourism have led to changes in the hospitality industry, and some of these have been addressed in the paper. Furthermore, the final paper is based to some extent on new forms of "modern" food to which tourists are increasingly attached.
- Published
- 2020
14. Grčka gastronomska poezija: Hedypatheia Arhestrata iz Gele
- Author
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Polaček Gajer, Jelena
- Subjects
Greek language and literature. Latin language and literature ,gastronomija ,hrana u antici ,Arhestrat iz Gele ,Atenej ,epska parodija ,Archestratus of Gela ,Athenaeus ,epic parody ,gastronomy ,food in antiquity ,Ancient history ,D51-90 ,PA - Abstract
Središnja tema ovoga rada jest grčki pjesnik Arhestrat iz Gele (4. st. pr. Kr.) i njegova gastronomska pjesma u heksametrima, koja nam je ostala fragmentarno sačuvana u Atenejevom djelu Gozba sofista. S namjerom da se približi književni kontekst u kojem je pjesma nastala, u radu se daje kratak pregled motiva hrane u grčkoj književnosti u razdoblju do Arhestratovog vremena te se navode dodirne točke s nekim drugim vrstama književnosti, primjerice epskom parodijom i didaktičnom poezijom. Središnji dio rada sačinjava osvrt na sadržaj očuvanih fragmenata. Arhestrat u svojim stihovima pojedinu vrstu hrane uglavnom obrađuje na sličan način: govori gdje i u koje doba godine je najbolje nabaviti određenu namirnicu, ističe njezina posebna svojstva te daje upute za pripravu. Ovaj karakterističan obrazac kao i još neki motivi koji se provlače kroz pjesmu ilustrirani su na primjeru nekoliko fragmenata, koji se donose na jeziku izvornika i u proznom prijevodu. U završnom dijelu rada nalazi se sažet prikaz recepcije Arhestratove pjesme u antici: dok su neki bili zgroženi njezinom prizemnom temom i promicanjem bestidnog uživanja u površnim užicima, drugi su je s oduševljenjem hvalili, a imamo i svjedočanstva o tome da se često citirala na gozbama., The main subject of the paper is the fourth-century B.C. Greek poet Archestratus of Gela and his gastronomic poem, written in hexameters, which has been fragmentarily preserved in Athenaeus' work Deipnosophistae. In order to acquaint the reader with the literary context in which the poem emerged, a brief overview is given of the topic of food in Greek literature in the period up to Archestratus' time, as well as a presentation of characteristics his poem has in common with some other forms of literature such as epic parody and didactic poetry. The central part of the paper focuses on the content of the preserved fragments. Archestratus' approach to each type of food generally follows a similar pattern: he mentions the best place and season to buy a certain ingredient, points out its special traits and gives precepts for its preparation. This characteristic formula as well as some other motives frequently appearing in the poem are illustrated in the paper by quoting from several fragments, both in the original Greek and prose translation into Croatian language. In the closing section of the paper there is a brief presentation of the reception of Archestratus' poem in antiquity: while some were appalled by its base topic and its promotion of shameless indulgence in superficial pleasures, others received it with enthusiasm and praise, and we have contemporary testimonies of its being cited at dinner-parties.
- Published
- 2020
15. ALTERNATIVE WINTER TOURISM ACTIVITIES: HOW DESTINATIONSADAPT TO OTHER ACTIVITIES THAN SKIING
- Author
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Genc, Ruhet
- Subjects
Winter Tourism ,Ice Hotel Village ,Thermal Tourism ,Gastronomy ,Climate Change ,Zimski turizam ,ledeno selo (Ice Hotel Village) ,turizam toplica ,gastronomija ,klimatske promjene - Abstract
Mnoge destinacije u svijetu zarađuju na zimskom turizmu, posebice na skijaškim aktivnostima. Međutim, globalno zagrijavanje i klimatske promjene zahtijevaju od tih destinacija da promišljaju o aktivnostima koje nisu vezane za snijeg te aktivnostima koje traju tijekom cijele godine. Turizam ledenih sela, turizam toplica i gastronomski turizam naročito plijene pažnju među tim aktivnostima. U radu se inicira rasprava o ovim aktivnostima kroz različite primjere u svijetu na teoretski način i pružaju se prikazi iz stvarnog svijeta. Počevši s prikazima literature do sada, u radu se razmatra kako različite destinacije na globalnoj razini traže načine prilagodbe drugim vrstama aktivnosti uslijed globalnog zagrijavanja. Potom se detaljno prikazuju alternativne aktivnosti zimskog turizma, te naposljetku se daje zaključak da su alternativne aktivnosti darovi destinacijama koje su pretrpjele gubitke zbog globalnog zagrijavanja te destinacijama koje traže diversifikaciju aktivnosti kako bi privukle više posjetitelja., Many destinations around the world make money out of winter tourism, specifically from skiing activity. However, global warming and climate change force these destinations to consider upon another non-snow related activities in winter or all-year activities. Among these activities, ice holiday tourism, thermal tourism and gastronomy take particular attention. The paper initiates to discuss these activities through various examples in the world in a theoretical manner together with real world reflections. Starting with presentation of previous literature, the paper will consider how different destinations at a global scale are seeking for adaptation to other type of activities in the face of global warming. Then, alternative activities for winter tourism will be presented in detail. Finally, this paper concludes that alternatives are still presents for the destinations suffering from the loss of revenue due to global warming as well as destinations looking for diversifying their activities in order to attract more tourists.
- Published
- 2019
16. Importance of gastronomy in the tourism of the island of Pag
- Author
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Sabalić, Ana and Bunja, Đani
- Subjects
SOCIAL SCIENCES. Economics. Trade and Tourism ,autohtoni proizvod ,razvoj turizma ,tourism development of tourism ,otok Pag ,gastronomija ,gastronomy ,island of Pag ,DRUŠTVENE ZNANOSTI. Ekonomija. Trgovina i turizam ,authentic product - Abstract
Tema diplomskog rada je Značaj gastronomije u turizmu otoka Paga. Cilj istraživanja ovoga rada je bio pronaći i utvrditi trenutačno stanje turizma na otoku Pagu te mogućnosti za okretanje i razvijanje u smjeru gastronomske destinacije. Poznato je da otok Pag ima vrlo bogatu i tradicionalnu kuhinju te da su proizvodi koji potječu sa otoka Paga specifični upravo zbog podneblja gdje se otok smjestio. U radu je objašnjeno što je gastronomija i zašto je ključna za razvitak destinacije i turističkih doživljaja. Navedeni su podaci koliko su turizam i gastronomija usko povezani te se objasnio trend razvoja specifičnih oblika turizma i brendiranja destinacije. U radu je posebno istaknut i povijesni tijek razvoja gastronomije kako u Hrvatskoj tako i u svijetu. Napravljen je profil gastroturista i navedeno za čime takav profil turista teži kada posjećuje destinaciju. U sljedećem dijelu rada osvrnuli smo se na analizu otoka Paga te ispitivanje svih njegovih ključnih čimbenika. Analizirana je trenutna ponuda otoka i stvarno stanje. Predstavljeni su preduvjeti za razvoj destinacije i gastronomskog turizma u destinaciji. Provedenim istraživanjem došlo se do rezultata da tradicija i autohtoni proizvodi otoka Paga mogu utjecati na razvoj turizma te su vrlo značajni za razvitak turističke destinacije. Stručnim vođenjem i implementacijom resursa otok se može brendirati kao gastronomska destinacija. The topic of this thesis is The importance of gastronomy in tourism of the island of Pag. The aim of this study was to find and establish the current state of tourism on the island of Pag and the possibilities for develop in the direction of gastronomy destination. It is well known that the island of Pag has a rich and traditional gastronomy and the products that originate from the island of Pag are specific because of the climate where the island is located. The paper explains what gastronomy and why it is crucial for the development of destinations and tourism experiences. Tourism and gastronomy are closely related, in this study work we will explain the trend of development of specific forms of tourism and branding of destinations. The paper also highlights the historical course of gastronomy development in Croatia. A gastrotourist profile has been created and stated what souch a tourist profile looks for when visiting a destination. In the next part of the work we will analyzed island of Pag and examine all its key factors. We allso analyzed the current supply of the island and the real situation. Preconditions for the development of the destination and gastronomic tourism in the destination are presented. This research has shown that tradition and indigenous products of the island of Pag can influence the development of tourism, they are very important for the development of tourist destination. By expertly managing and implementing resources, the island can be brended as a gastronomic destination.
- Published
- 2019
17. Osobno brendiranje vrhunskih kuhara u Hrvatskoj
- Author
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Sedlanić, Petra, Skoko, Božo, Majstorović Jedovnicki, Dunja, and Mučalo, Marina
- Subjects
gastronomija ,personal branding ,osobno brendiranje ,brand ,gastronomy ,SOCIAL SCIENCES. Information and Communication Sciences. Journalism ,brend ,DRUŠTVENE ZNANOSTI. Informacijske i komunikacijske znanosti. Novinarstvo ,kuhar ,chef - Abstract
Uzimajući u obzir sve konkurentnije poslovno tržište koje zahtijeva osobno brendiranje te proteklih godina aktualne medijske sadržaje koji tematiziraju hranu i kuhare, ovaj rad istražuje na koji se način brendiraju vrhunski kuhari u Hrvatskoj, koji iza sebe imaju restoransku i medijsku karijeru. Praktična svrha ovog rada je izrada preporuka za brendiranje vrhunskih kuhara u Hrvatskoj, a te su preporuke temeljene na provedenoj studiji slučaja te na teoriji osobnog brendiranja i kontekstu izgradnje kuharske karijere. Mate Janković, David Skoko, Ana Ugarković, Tomislav Špiček te Andrej Barbieri ispitanici su provedenih dubinskih intervjua, a njihovi osobni brendovi tema su studije slučaja. Interpretacija rezultata pokazuje kako ispitanici imaju vrsno izgrađene osobne brendove koji sadrže sljedeće karakteristike: kvalitetu, diferencijaciju, priču, promociju i emociju. Svoje osobne brendove izgrađuju i njima upravljaju uglavnom nesvjesnim procesom koji uključuje promišljene poslovne poteze i vješte medijske nastupe. Kao aktivni gastronomski stručnjaci dobivaju interes i povjerenje javnosti. Razvoj turizma i gastronomije, uloga kuhara i prehrane u društvu, razvoj kuharske struke i društveno odgovorno djelovanje, neki su od razloga zašto je utjecaj vrhunskih kuhara bitan., Considering the more competitive business market, which demands personal branding, and over the past years trending media content about food and chefs, this paper discovers how professional chefs in Croatia, who have restaurant and media carrier, brand themselves. The practical purpose of this paper is to make recommendations for personal branding of professional chefs in Croatia, and those recommendations are based on the conducted case study and also, on theory of personal branding and the context of building a carrier as a chef. Mate Janković, David Skoko, Ana Ugarković, Tomislav Špiček and Andrej Barbieri are the respondents of an in-depth interview, and their personal brands are the theme of this case study. Interpretation of the results shows that respondents have well-built brands which consist the following characteristics: quality, differentiation, story, promotion and emotion. Respondents are building and maintaining their brands by unconscious process which includes thoughtful business moves and skilled media performances. As an active gastronomic experts, they also receive public interest and trust. Development of tourism and gastronomy, chef’s role in society, development of the culinary profession and chef’s socially responsible behaviour, are some of the reasons why chef’s influence is important.
- Published
- 2018
18. Potentials for development of tourism in the cottages at the destination Bela krajina: opportunities and challenges
- Author
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Malnarič, Sabina and Rangus, Marjetka
- Subjects
vinograd ,vineyards ,turizem ,cottages ,zidanica ,udc:338.48:663.285(497.434Bela krajina) ,gastronomija ,gastronomy ,tourism ,Bela krajina - Abstract
Bela krajina je pokrajina v jugovzhodni Sloveniji. Znana je predvsem po svoji legi, belih brezah, steljnikih, narodni noši, običajih in prireditvah, na katerih nikoli ne manjka odličnega vina in belokranjske kulinarike. Zelena pokrajina, ki leži med Gorjanci, Kočevskim rogom in mejno reko Kolpo, obiskovalcem nudi mir, sprostitev in nabor energije. Destinacija skriva veliko lepih neprepoznavnih kotičkov. Mednje zagotovo sodijo tudi zidanice, nekoč objekt za shranjevanje letnega pridelka, danes nastanitveni objekt na voljo turistom, željnih pristne belokranjske gostoljubnosti. Kot je v pesmi »En hribček bom kupil« napisal Anton Martin Slomšek, so Belokranjci po praznih območjih zasadili ne le trte, temveč tudi zidanice. Vsebina diplomskega dela se prepleta z zidanicami, vinogradi, naravnimi in kulturnimi znamenitostmi, gastronomijo ter drugimi elementi, ki naredijo proizvod privlačen in atraktiven za vsakega posameznika. V sklopu diplomskega dela smo zbirali podatke z anketnimi vprašalniki in z njimi ugotavljali priložnosti ter izzive turizma v zidanicah Bele krajine. Bela krajina is a region in southeastern Slovenia. It is well known for location, white birch trees, fern areas, national costumes, habits and events where great wine and great culinary are never missed. The green landscape, which lies between Gorjanci, Kočevski Rog and borders to river Kolpa, offers visitors peace, relaxation and energy shot. The destination hides many beautiful, unrecognizable places, among which are vineyard cottages - once a facility for storing annual crops, today the accommodation facility that is available for tourists who want experience authentic Bela krajina hospitality. As written in the song “En hribček bom kupil” by Anton Martin Slomšek, the people from Bela krajina planted not only vineyards but also built cottages for annual corps. The content of this paper is entanglement between cottages, vineyards, natural and cultural attractions, gastronomy and all elements that make the product attractive for any individual. In the diploma paper we collected data with the help of questionnaires in which we identified the opportunities and challenges of tourism in Bela krajina's cottages.
- Published
- 2018
19. Cook slow, eat fine -- consumer attitudes on food quality in new gastronomic trends.
- Author
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Brdar, Ivana
- Subjects
CONSUMER attitudes ,FOOD quality ,COOKING ,MEALS ,GASTRONOMY ,HOSPITALITY - Abstract
Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF
20. The importance of traditional food quality -- the viewpoint of the tourism.
- Author
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Zrnić, Miloš, Brdar, Ivana, and Kilibarda, Nataša
- Subjects
FOOD tourism ,TOURISM ,INTERNET access ,FOOD quality ,BUSINESS expansion - Abstract
Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF
21. HRVATSKI OTOCI I OTOČNI PROIZVODI
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Ana Vlahov and Nikolina Gaćina
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otoci ,Hrvatski otočni proizvod ,baština ,otok Prvić ,gastronomija ,islands ,Croatian Island Product ,heritage ,island Prvić ,gastronomy - Abstract
U ovom se radu govori o važnosti zaštite otočnog kulturnog naslijeđa kroz projekt Hrvatski otočni proizvod s primjerom na otoku Prviću. Jedan od načina kako sačuvati bogato kulturno i povijesno naslijeđe je kroz projekt Hrvatski otočni proizvod, osnovan 2007. godine. Kroz ovaj Projekt, sva baština i rad otočana kao i otočnih gospodarstava će biti očuvani, a ljudima koji žive na otoku kao i onima koji su jednom otišli u potrazi za boljim životom se omogućuje povratak i prilika za život na otoku.. Ovaj rad je sačinjen od nekoliko cjelina iz završnog rada sa specijalističkog diplomskog stručnog studija Menadžment, Ane Vlahov pod nazivom Hrvatski otoci i otočni proizvodi., The importance of protecting cultural island heritage through the project Croatian Island Product, including a case study of island Prvić is explained in this paper. Nowadays, in a busy and highly technological world, it is very diffi cult to choose the “right” product or service which are off ered on the market. The project Croatian Island Product, founded in 2007 is one of the ways to preserve rich cultural and historical heritage and work of insulars and their homesteads. Also, it gives possibility for people who live on the islands, just like those who once left the islands in search for better life to come back and establish their lives. This Project also represents the way of conserving alimentary products and enables development of island gastronomy. This paper is made up of several sections of Ana Vlahov’s fi nal paper with the specialist graduate study of management.
- Published
- 2016
22. The relationship between tradition, tourism and gastronomy: Cuisine and culinary heritage in 'salaš' (farm) tourism
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Banić Grubišić, Ana and Antonijević, Dragana
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salaš-farms ,cultural identity ,gastronomija ,kulturni identitet ,etno kuhinja ,turizam ,gastronomy ,tradition ,salaši ,tradicija ,ethno cuisine ,slow food ,Vojvodina ,tourism - Abstract
U radu se razmatra odnos između tradicije i turizma na primeru gastronomske ponude u okviru tzv. 'salašarskog turizma'. U poslednjoj deceniji salaši u Vojvodini su postali veoma popularna turistička destinacija i atrakcija kao vrsta ruralnog i kulturnog turizma. Salaši, koji su revitalizovani za potrebe turizma, u medijima i u turističkim brošurama predstavljeni su kao 'mesta povratka tradiciji', kao 'autentični čuvari kulinarskog nasleđa Vojvodine', stvarajući tako romantizovanu i idealizovanu predstavu o prošlosti vojvođanskih paora. U radu se ispituje na koji način su elementi tradicionalne kulture inkorporirani u turističku ponudu. Gastronomska politika restorana-salaša dovodi se u vezu sa globalnim aktivističkim 'pokretom spore hrane' (slow food movement) koji se zasniva na prehrambenim namirnicama koje se lokalno proizvode/gaje i na tradicionalnim tehnikama pripreme hrane. Rad je rezultat terenskih istraživanja salaša u Bačkoj i Banatu, koji su revitalizovani za potrebe turizma i ugostiteljstva, kao i analize sadržaja medijskih predstavljanja salašarskog turizma. The paper considers the relationship between tradition and tourism as exemplified by the cuisine on offer in so called 'salaš tourism'. Over the course of the last decade, farms in Vojvodina have become popular tourist destination and an attraction as a form of rural and cultural tourism. Farms which have been revitalized to meet the needs of tourism are represented as 'places of returning to tradition' in brochures and the media, thus creating a romanticized and idealized image of the past of Vojvodina peasants. The paper examines the ways in which elements of traditional culture are incorporated into the tourist offer. The gastronomic policies of salaš- restaurants is associated with the global 'slow food' movement which is based on locally grown and produced food and traditional preparation techniques. The paper is the result of fieldwork conducted in salaš-farms in Bačka and Banat, which have been revitalized as catering businesses and tourist attractions, as well as on the analysis of media representations of salaš tourism.
- Published
- 2013
23. Gastronomy in Tourism
- Author
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Šoić, Ema and Vitasović, Aljoša
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SOCIAL SCIENCES. Economics. Trade and Tourism ,turisticki proizvod ,Croatia ,caterers ,Hrvatska ,konkurencija ,gastronomy ,competition ,Gastronomija ,DRUŠTVENE ZNANOSTI. Ekonomija. Trgovina i turizam ,ugostitelji ,tourist product - Abstract
Ukljucivanje gastronomije u turisticku ponudu moze postati jedan od glavnih pokretaca gospodarskog razvoja u cemu do sada nije dovoljno razvijen. Prije svega, treba osmisliti kvalitetan turisticki proizvod. Premda je Hrvatska poznata po svojoj bogatoj kulturnoj bastini, prirodnim ljepotama i velikom gastronomskom raznolikosu i kvalitetom, jos se uvijek ne istice dovoljno dobro u grani gastro turizma. Potrebno je stvoriti proizvod koji ce se isticati, a koji ne prolazi bez velikog truda i spojiti tradicionalno i moderno kako bi se dobio kvalitetan proizvod po kojem bi zemlja bila poznata, kao sto je u radu naveden primjer Japana, Indije, Meksika i sl. Moguce rjesenje trenutnog problema bio bi spoj ugostitelja koji imaju zajednicki cilj bolje poslovanje vlastitog objekta i medusobno obrazovanje i unaprjedenje. Ono bi dovelo do straha od konkurencije i na trzistu bi bili spremniji pruziti bolji i kvalitetniji proizvod, jer time ce se turistu nuditi mogucnost da pojede sto god si zamisli. The inclusion of gastronomy in the tourist offer can become one of the main drivers of economic development, in which it is not sufficiently developed so far. First of all, a quality tourist product should be designed. Although Croatia is known for its rich cultural heritage, natural beauty and great gastronomic diversity and quality, it still does not stand out well enough in the branch of gastro tourism. It is necessary to create a product that will stand out, and which does not pass without much effort, and combine traditional and modern in order to obtain a quality product for which the country would be known, as in the paper the example of Japan, India, Mexico and the like. A possible solution to the current problem would be a combination of caterers who have the common goal of better business of their own facility and mutual education and improvement. It would lead to fear of competition and the market would be more willing to provide a better and higher quality product, as this would offer the tourist the opportunity to eat whatever he imagines.
- Published
- 2021
24. Pomen simbolizma kave v oglaševanju in slovenski kulturi: Multimodalna analiza oglasov Loka kava in Barcaffe
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Hočevar, Urška and Vezovnik, Andreja
- Subjects
udc:659.1:633.73(497.4)(043.2) ,multimodalna semiotična analiza ,coffee in Slovenia ,gastronomija ,kulturna zgodovina Slovenije ,multimodal semiotic analysis ,gastronomy ,cultural history of Slovenia ,advertising ,oglaševanje ,kava v Sloveniji - Abstract
Simbole tradicionalnosti kulture lahko prepoznamo v gastronomiji družbe. Kava je eden izmed najbolj razširjenih in prepoznanih delov gastronomije, vendar pa se v različnih družbah razlikujejo načini priprave in konzumacije. Kulturo pitja kave je možno zaznati tudi v oglasih, ki vizualno reprezentirajo ponotranjene simbole določene potrošniške družbe in s tem približajo svoj produkt ciljni skupini. V Sloveniji je možno zaznati dva oglasa, ki izražata tradicionalnost slovenske kavne kulture, izobraževalne politike in pitja kave, in sicer preko navezave na dve temeljni slovenski deli. Prvo je delo Ivana Cankarja – črtica Skodelica kave in drugo Ivane Kobilce – slika Kofetarica. V diplomski nalogi sem analizirala oglasa preko multimodalne semiotične analize, kjer izpostavljam vizualne reprezentacije kave in njene elemente. Eno izmed najbolj učinkovitih sredstev za doseganje ciljev je namreč posredovanje vizualnih elementov in sporočil publiki, ki jih prepozna kot kulturno umeščene in za njih relevantne. V zaključni nalogi torej raziskujem kako dva slovenska oglasa, ki vsebujeta v središču oglasa dve temeljni deli slovenskih umetnikov, vplivata na kolektivno zavest in samoreprezentacijo kave v Sloveniji. The symbols of traditionality in culture can be recognized in the gastronomy of our society. Coffee is one of the most recognizable parts of gastronomy but there are differences in the preparation and consumption of coffee. The coffee drinking culture can also be seen in advertisements that represent symbols of a certain consumer society that make the advertised product more relevant for the consumer. We can find two advertisements in Slovenia where a tradition of Slovenian coffee culture, involvement in the educational system and coffee consumption can be seen, through the implementation of two works of art. The first belongs to Ivan Cankar - short story Skodelica kave and the second one to Ivana Kobilca - painting of Kofetarica. I have analysed the two advertisements with a multimodal semiotic approach, where I define and expose visual representations of coffee and its elements. One of the most effective ways to reach the audience is to mediate visual elements in messages that are culturally recognisable and relevant. In this final research paper I have researched how the two video Slovenian advertisements, with the implementation of fundamental art works of Ivan Cankar and Ivana Kobilca, affect the collective conscience and self-representation of coffee in Slovenia.
- Published
- 2021
25. Offer of Authentic Food as a Condition for Gastronomic Tourism Development / Ponuda Autentične Hrane Kao Preduslov Za Razvoj Gastronomskog Turizma.
- Author
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Kalenjuk, Bojana, Tešanović, Dragan, and Gagić, Snježana
- Subjects
TOURISTS ,FOOD quality ,HOSPITALITY industry ,FOOD habits - Abstract
Copyright of European Journal of Applied Economics is the property of Singidunum University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2015
- Full Text
- View/download PDF
26. Talijanske posuđenice u ruskom jeziku iz područja gastronomije
- Author
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Bonifačić, Sara and Radčenko, Marina
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talijanski jezik ,HUMANISTIČKE ZNANOSTI. Filologija. Slavistika ,gastronomija ,HUMANISTIC SCIENCES. Philology. Slavic Studies ,gastronomy ,jezični dodiri ,jezični dodiri, jezično posuđivanje, talijanski jezik, ruski jezik, gastronomija ,Russian language ,language borrowing ,jezično posuđivanje ,language contacts ,ruski jezik ,Italian language - Abstract
U radu se definiraju procesi i pojmovi koji dovode do jezičnog posuđivanja te pruža povijesni pregled važnijih promjena i rezultata istraživanja unutar jezične discipline koju danas nazivamo kontaktna lingvistika. Objašnjava se sam proces jezičnog posuđivanja te navode značajke prilagođavanja posuđenica na različitim jezičnim razinama. Budući da je ruski jezik primatelj u ovome radu, imenuje se podjela posuđenica u ruskom jeziku uz primjere posuđenica iz različitih jezika koje su pristigle u ruski jezik. Polazeći od jezičnih dodira kao početne točke procesa jezičnog posuđivanja, u radu su navode talijansko-ruski jezični kontakti kroz povijest i danas koji su utjecali na popularnost i širenje talijanskog jezika u Rusiji. Cilj je rada proučiti zastupljenost talijanskog jezika u ruskoj gastronomiji s jezičnog stajališta, navesti primjere popularnih gastronomskih talijanizama i ustanoviti značajke jezične adaptacije talijanskih posuđenica u ruskom jezičnom sustavu. The paper defines the courses and conceptual terms that lead to language borrowing and provides a historical overview of important changes and research results within the linguistic discipline that we nowadays call contact linguistics. The very process of language borrowing is explained, alongside with features of loanwords adjustment at different language levels. Since the Russian language is the recipient language in this paperwork, a classification of loanwords in Russian is presented with examples of loanwords from various languages that arrived in the Russian language. Language contacts represent the starting point of the language borrowing process, demonstrated in this paperwork on the examples of Italian-Russian language contacts throughout history and today, that have influenced the popularity and spread of the Italian language in Russia. The purpose of this thesis is to study the presence of Italian language in Russian gastronomy from a linguistic point of view, to give examples of popular Italian loanwords in the field of gastronomy and to recognize adaptational changes of Italian loanwords in the Russian language system.
- Published
- 2020
27. CHARACTERISTICS OF JAPANESE CUISINE AND ITS IMPACT ON TOURISM IN JAPAN
- Author
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Kraljić Radulović, Ana, Srdanović, Irena, and Matsuno, Naoyuki
- Subjects
HUMANISTIC SCIENCES. Philology. Japanese Studies ,Japan ,gastronomija ,food ,turizam ,gastronomy ,tourism ,hrana ,HUMANISTIČKE ZNANOSTI. Filologija. Japanologija - Abstract
Hrana je neraskidivo povezana s kulturom. To je slučaj svugdje u svijetu. Japanska kuhinja nudi obilje gastronomskih užitaka zahvaljujući svojoj raznolikosti regionalnih i sezonskih jela. Za mnoge ljude u modernom društvu hrana može biti nevažan dio svakodnevnog života, ali povijesno je imala ogroman utjecaj na razne elemente ljudskog društva, a taj utjecaj je prisutan i danas. Hrana i pripremanje hrane zajednički su element svih postojećih zajednica, bez obzira na zemljopisni položaj ili povijesno razdoblje. Kroz povijest hrana i kuhinja stvarale su, kombinirale i razdvajale kulture. Ljudi su počeli putovati po svijetu iz različitih razloga i potreba, zbog kulturnih znamenitosti, kulturnih ljepota i slično, iz kojih se kasnije razvio turizam. Povećanjem broja turista i putovanja, turizam se tako počeo sve više razvijati i okretati njihovim potrebama. Putem učinkovitog marketinga destinacije može se lako stvoriti recept za izgradnju jedinstvenog, profitabilnog i opsežnog gastronomskog turizma. Zahvaljujući modernoj tehnologiji, u današnjem društvu praktički nema granica. Ljudi imaju pristup skoro svakoj državi u svijetu, što je dovelo do globalnog širenja turizma. Postoji mnogo različitih razloga za putovanje, ali može se sa sigurnošću reći da je znatiželja o novim kulinarskim iskustvima jedan od najvećih. Ovaj rad istražuje komponente ključne za učinkovitost i uspjeh japanskog gastronomskog turizma koji privlači i domaće i strane goste. Brendiranje također igra znakovitu ulogu u promoviranju neke destinacije. Glavni cilj ove teze je prikazati razvoj japanske kuhinje u kontekstu gastronomskog turizma. Ovo istraživanje može biti korisno za napredak i jačanje gastronomskog sektora turizma u svim područjima koja trpe zbog stagnacije ili pada prometa. Istraživanje se temelji na teorijskom opisu, analizi sekundarnih izvora i postojeće literature, napisane uglavnom na engleskom jeziku. Rad će predstaviti koncepte poput turizma i gastronomije, objasniti koncept japanske kuhinje i usredotočiti se na specifičnosti japanskog gastronomskog turizma. Teorijske temelje bit će poduprijte analizom web stranica Rurubu, Nihon no tabi i Arigato Food Tours Japan, u kojima će se tražiti sličnosti i pokušati objasniti njihov suptilni utjecaj na prosječnog „potrošača“. Food is inextricably linked to culture. This is the case everywhere in the world. Japanese cuisine offers an abundance of gastronomic delights thanks to its variety of regional and seasonal dishes. For many people in modern society, food can be an unimportant part of everyday life, but historically it has had a huge impact on various elements of human society, and that impact is present today. Food and food preparation are a common element of all existing communities, regardless of geographical location or historical period. Throughout history, food and cuisine have created, combined and separated cultures. People began to travel around the world for various reasons and needs, due to cultural sights, cultural beauties and the like, from which tourism later developed. With the increase in the number of tourists and travel, tourism thus began to develop more and more and turn to their needs. Preservation of national culture or cultural heritage and effective marketing can easily create a recipe for building a unique, profitable and extensive gastronomic tourism. Thanks to modern technology, in today's society there are practically no boundaries. People have access to almost every country in the world, which has led to the global expansion of tourism. There are many different reasons to travel, but curiosity about new culinary experiences is one of the biggest. This thesis explore the components crucial to the efficiency and success of Japanese gastronomic tourism that attracts both domestic and foreign guests. Branding also plays a significant role in promoting a destination. The main goal of this thesis is to show the development of Japanese cuisine in the context of gastronomic tourism. This research can be useful for the advancement and strengthening of the gastronomic sector of tourism in all areas suffering from stagnation or falling traffic. It is based on a theoretical description, analysis of secondary sources and existing literature, written mainly in English. The paper will present concepts such as tourism and gastronomy, explain the concept of Japanese cuisine and focus on the specifics of Japanese gastronomic tourism. The theoretical foundations will be supported by an analysis of the websites Rurubu, Nihon no tabi and Arigato Food Tours Japan, which will be seen into to find similarities and try to explain their subtle impact on the average "consumer".
- Published
- 2020
28. QUALITY OF GOURMAND PRODUCTS AND SERVICES AND MODERN TRENDS IN RESTAURANT INDUSTRY.
- Author
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Ćirić, Nata, Đenadić, Miroljub, Muhi, Bela, and Jovanović, Dušan
- Subjects
PRODUCT quality ,CONSUMER protection ,QUALITY ,GOURMETS ,RESTAURANTS - Abstract
Copyright of Economics of Agriculture / Ekonomika Poljoprivrede is the property of Institute of Agricultural Economics (IAE) / Belgrade and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2014
- Full Text
- View/download PDF
29. Gastronomska dimenzija kvaliteta turističkog proizvoda i njen uticaj na stavove posetilaca gradskih centara Srbije
- Subjects
гaстрономија ,Novi Sad ,Beograd ,gastronomija ,piće ,Tourism product quality ,Нови Сад ,пиће ,Attitudes of foreign tourists ,квaлитет туристичког производa ,хране ,култура исхране ,стaвове страних туриста ,Gastronomy ,Food ,Food culture ,stavove stranih turista ,Belgrade ,hrane ,Beverage ,kultura ishrane ,kvalitet turističkog proizvoda ,Београд - Abstract
Конзумација хране и пића од стране туриста, најважнији облик туристичке потрошње, је у великој мери занемарена у литератури о угоститељству и туризму. Данас, са све много већим интересовањем за јединствену и аутентичну храну и пиће, прехрамбене производе и кухињу све већи број људи путује управо да би искусио локалне специјалитете. Стога је у докторској дисератцији анализиран допринос локалне хране и пића, као и култура исхране у процени потрошње локалних гастрономских производа, атрактивности дестинације, укупног задовољства и будућих намера туриста да поново посете дестинацију, као и провера имиџа српске гастрономије са посебним акцентом на социо- демографске карактеристике страних туриста који су посетили градске центре Србије. Истраживање у докторској дисертацији има четири задатака. Главни задатак је провера предложеног модела доприноса хране, пића и културе исхране на примеру Србија. Први задатак рада је да се утврде разлике између ставова туриста који су боравили у Новом Саду и Београду у перцепцији локалне хране, пића и културе исхране Србије. Други задатак рада је испитивање разлика између социо-демографских карактеристика испитаника у конзумацији локалне хране и пића као и искуства у вези са културом исхране кодиспитаника. Трећи задатак је да се утврди у којој мери конзумација локалне хране, локалногпића и искуству у култури исхране доприноси у процени атрактивности дестинације, укупномзадовољству и будућим намерама туриста да поново посете дестинацију. На крају, четвртизадатак је провера имиџа српске гастрономије из перспективе страних туриста. Анкетноистраживање је спроведено у Србији, конкретно у Београду и Новом Саду, током шестистраживачки месеци од маја до октобра 2016. године. Циљну узорачку популацију чинили су страни туристи који су у истраживачком периоду боравили у Србији. Пригодним узорковањемсакупљено је укупно 674 валидних анкета које су даље коришћене у статистичким анализама. Застатистичку обраду коришћено је неколико статистичких техника и статистичких софтвера.Анализа варијансе, т-тестова и вишеструка хијерархијска регресиона анализа су статистичке технике коришћене за истраживање. Статистички софтвери SPSS 18.0, AMOS 21 и „lavaan" направљеног за R окружење су коришћени за обраду података.На основу тестираног модела може се закључити да је на примеру Србије у тестираном узорку локална храна, локално пиће и култура исхране су значајни конструкти у процени потрошње производа, атрактивности дестинације, укупног задовољства и будућих намера туриста да поново посете дестинацију али и у испитивању разлика између социо-демографских карактеристика испитника. Према резултатима налаза интерна поузданост модела за све конструкте је у задовољавајућем степену. Даље, резултати су показали да је српска храна, пиће и култура исхране прихватљива код страних туриста и да се сматрају значајним елементом туристичког производа. Већина социо-демографских карактеристика испитника су показале разлике са осталим варијаблама (конзумација локалне хране, конзумација локалних пића и култура исхране). Резултати показују да је имиџ српске гастрономије из перспективе страних туриста позитиван. Показано је да су туристи локалну гастрономију оценили као „укуснa", да је понуда богата јелима од меса и да је цена прихватљива тј разумна цена, без обзира на град који су посетили. Главни допринос истраживања конзумације локалне хране и пића, као и искуство у вези са културом исхране на дестинацији није да повећа број посетилаца већ да заинтересује и задовољи искуство туриста и развије идентитет локалне кухиње као моћно средство у изградњи бренда и имиџа дестинације., Konzumacija hrane i pića od strane turista, najvažniji oblik turističke potrošnje, je u velikoj meri zanemarena u literaturi o ugostiteljstvu i turizmu. Danas, sa sve mnogo većim interesovanjem za jedinstvenu i autentičnu hranu i piće, prehrambene proizvode i kuhinju sve veći broj ljudi putuje upravo da bi iskusio lokalne specijalitete. Stoga je u doktorskoj diseratciji analiziran doprinos lokalne hrane i pića, kao i kultura ishrane u proceni potrošnje lokalnih gastronomskih proizvoda, atraktivnosti destinacije, ukupnog zadovoljstva i budućih namera turista da ponovo posete destinaciju, kao i provera imidža srpske gastronomije sa posebnim akcentom na socio- demografske karakteristike stranih turista koji su posetili gradske centre Srbije. Istraživanje u doktorskoj disertaciji ima četiri zadataka. Glavni zadatak je provera predloženog modela doprinosa hrane, pića i kulture ishrane na primeru Srbija. Prvi zadatak rada je da se utvrde razlike između stavova turista koji su boravili u Novom Sadu i Beogradu u percepciji lokalne hrane, pića i kulture ishrane Srbije. Drugi zadatak rada je ispitivanje razlika između socio-demografskih karakteristika ispitanika u konzumaciji lokalne hrane i pića kao i iskustva u vezi sa kulturom ishrane kodispitanika. Treći zadatak je da se utvrdi u kojoj meri konzumacija lokalne hrane, lokalnogpića i iskustvu u kulturi ishrane doprinosi u proceni atraktivnosti destinacije, ukupnomzadovoljstvu i budućim namerama turista da ponovo posete destinaciju. Na kraju, četvrtizadatak je provera imidža srpske gastronomije iz perspektive stranih turista. Anketnoistraživanje je sprovedeno u Srbiji, konkretno u Beogradu i Novom Sadu, tokom šestistraživački meseci od maja do oktobra 2016. godine. Ciljnu uzoračku populaciju činili su strani turisti koji su u istraživačkom periodu boravili u Srbiji. Prigodnim uzorkovanjemsakupljeno je ukupno 674 validnih anketa koje su dalje korišćene u statističkim analizama. Zastatističku obradu korišćeno je nekoliko statističkih tehnika i statističkih softvera.Analiza varijanse, t-testova i višestruka hijerarhijska regresiona analiza su statističke tehnike korišćene za istraživanje. Statistički softveri SPSS 18.0, AMOS 21 i „lavaan" napravljenog za R okruženje su korišćeni za obradu podataka.Na osnovu testiranog modela može se zaključiti da je na primeru Srbije u testiranom uzorku lokalna hrana, lokalno piće i kultura ishrane su značajni konstrukti u proceni potrošnje proizvoda, atraktivnosti destinacije, ukupnog zadovoljstva i budućih namera turista da ponovo posete destinaciju ali i u ispitivanju razlika između socio-demografskih karakteristika ispitnika. Prema rezultatima nalaza interna pouzdanost modela za sve konstrukte je u zadovoljavajućem stepenu. Dalje, rezultati su pokazali da je srpska hrana, piće i kultura ishrane prihvatljiva kod stranih turista i da se smatraju značajnim elementom turističkog proizvoda. Većina socio-demografskih karakteristika ispitnika su pokazale razlike sa ostalim varijablama (konzumacija lokalne hrane, konzumacija lokalnih pića i kultura ishrane). Rezultati pokazuju da je imidž srpske gastronomije iz perspektive stranih turista pozitivan. Pokazano je da su turisti lokalnu gastronomiju ocenili kao „ukusna", da je ponuda bogata jelima od mesa i da je cena prihvatljiva tj razumna cena, bez obzira na grad koji su posetili. Glavni doprinos istraživanja konzumacije lokalne hrane i pića, kao i iskustvo u vezi sa kulturom ishrane na destinaciji nije da poveća broj posetilaca već da zainteresuje i zadovolji iskustvo turista i razvije identitet lokalne kuhinje kao moćno sredstvo u izgradnji brenda i imidža destinacije., The consumption of food and beverages by the tourists, the most important form of tourist consumption is being largely ignored in the literature of hospitality and tourism. Today, with a greater interest in the unique and authentic food and beverages, food products and cuisine, there are an increasing number of people who travel just to experience local specialties. Therefore, this PhD thesis analyzes thecontribution of local food and beverages, as well as food culture in the assessment of consumption of local culinary products, destination attractiveness, overall satisfaction and future intentions of tourists to re-visit a tourist destination, and also the verification of the image of Serbian gastronomy with a special emphasis on socio-demographic characteristics of foreign tourists who visited the city centers of Serbia.There are four tasks in the study of this doctoral thesis. The main task is the verification of the proposed model of the contribution of food, beverages and food culture in the case of Serbia. The first task of thestudy was to determine the differences between the attitudes of tourists who stayed in Novi Sad and Belgrade in their perception of local food, beverages and food culture of Serbia. Another task of this paper is testing the differences between socio-demographic characteristics of respondents in the consumption of local food and beverages, as well as the experiences related to the culture of food in respondents. The third task is to determine to what extent is the consumption of local food, local beverages and the experience of food culture contributes to the assessment of destination‘s attractiveness, overall satisfaction and future intentions of tourists to re-visit a destination. Finally, the fourth task is to verify the image of Serbian gastronomy from the perspective of foreign touris ts. The survey was conducted in Serbia, i.e. in Belgrade and Novi Sad, during a six months research from May to October 2016. The target sample population being comprised of foreign tourists who stayed in Serbiaduring the period of the survey. A total of 674 valid surveys were collected by appropriate sampling,and these were later used in statistical analyses. For the purpose of statistical analysis, several statistical techniques and statistical software were used. Statistical techniques used for the sur vey are t-tests variance analysis and multiple hierarchical regression analysis. Statistical software SPSS 18.0, AMOS21 and „lavaan" made for R environment were used for data processing.Based on the tested model, it can be concluded that in the case of Serbia in the sample tested, local food, local beverages and food culture are a significant construct in the assessment of product consumption, attractiveness of a destination, overall satisfaction and future intentions of tourists to re-visit a destination, but also in examining the differences between socio-demographic characteristics of respondents. According to research findings, the internal reliability of the model for all constructs is at a satisfactory level. Furthermore, the results showed that the Serbian food, beverages and food culture are acceptable to foreign tourists and are to be considered an important element of the tourism product.Most of the socio-demographic characteristics of respondents have shown differences with the othervariables (consumption of local food, local beverages and food culture). The results show that the image of Serbian gastronomy from the perspective of foreign tourists is positive. It is indicated that tourists assess local gastronomy as ―delicious‖, that there is a lot of dishes made of meat on offer and that the price is acceptable i.e. reasonable, regardless of the city they stayed in. The main contribution to the research on consumption of local food and drinks, as well as food culture related experience at a destination is not to increase the number of visitors, but to intrigue and satisfy the experience of tourists and develop the identity of local cuisine as a powerful tool in creating a brand and an image of the destination.
- Published
- 2017
30. The gastronomic dimension of the tourism product quality and its impact on the attitudes of visitors in urban serbin centers
- Author
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Tešanović, Dragan, Popov-Raljić, Jovanka, Psodorov, Đorđe, Kalenjuk, Bojana, and Dimić, Etelka
- Subjects
гaстрономија ,Novi Sad ,Beograd ,gastronomija ,piće ,Tourism product quality ,Нови Сад ,пиће ,Attitudes of foreign tourists ,квaлитет туристичког производa ,хране ,култура исхране ,стaвове страних туриста ,Gastronomy ,Food ,Food culture ,stavove stranih turista ,Belgrade ,hrane ,Beverage ,kultura ishrane ,kvalitet turističkog proizvoda ,Београд - Abstract
Конзумација хране и пића од стране туриста, најважнији облик туристичке потрошње, је у великој мери занемарена у литератури о угоститељству и туризму. Данас, са све много већим интересовањем за јединствену и аутентичну храну и пиће, прехрамбене производе и кухињу све већи број људи путује управо да би искусио локалне специјалитете. Стога је у докторској дисератцији анализиран допринос локалне хране и пића, као и култура исхране у процени потрошње локалних гастрономских производа, атрактивности дестинације, укупног задовољства и будућих намера туриста да поново посете дестинацију, као и провера имиџа српске гастрономије са посебним акцентом на социо- демографске карактеристике страних туриста који су посетили градске центре Србије. Истраживање у докторској дисертацији има четири задатака. Главни задатак је провера предложеног модела доприноса хране, пића и културе исхране на примеру Србија. Први задатак рада је да се утврде разлике између ставова туриста који су боравили у Новом Саду и Београду у перцепцији локалне хране, пића и културе исхране Србије. Други задатак рада је испитивање разлика између социо-демографских карактеристика испитаника у конзумацији локалне хране и пића као и искуства у вези са културом исхране кодиспитаника. Трећи задатак је да се утврди у којој мери конзумација локалне хране, локалног пића и искуству у култури исхране доприноси у процени атрактивности дестинације, укупномзадовољству и будућим намерама туриста да поново посете дестинацију. На крају, четвртизадатак је провера имиџа српске гастрономије из перспективе страних туриста. Анкетноистраживање је спроведено у Србији, конкретно у Београду и Новом Саду, током шестистраживачки месеци од маја до октобра 2016. године. Циљну узорачку популацију чинили су страни туристи који су у истраживачком периоду боравили у Србији. Пригодним узорковањемсакупљено је укупно 674 валидних анкета које су даље коришћене у статистичким анализама. Застатистичку обраду коришћено је неколико статистичких техника и статистичких софтвера.Анализа варијансе, т-тестова и вишеструка хијерархијска регресиона анализа су статистичке технике коришћене за истраживање. Статистички софтвери SPSS 18.0, AMOS 21 и „lavaan" направљеног за R окружење су коришћени за обраду података. На основу тестираног модела може се закључити да је на примеру Србије у тестираном узорку локална храна, локално пиће и култура исхране су значајни конструкти у процени потрошње производа, атрактивности дестинације, укупног задовољства и будућих намера туриста да поново посете дестинацију али и у испитивању разлика између социо-демографских карактеристика испитника. Према резултатима налаза интерна поузданост модела за све конструкте је у задовољавајућем степену. Даље, резултати су показали да је српска храна, пиће и култура исхране прихватљива код страних туриста и да се сматрају значајним елементом туристичког производа. Већина социо-демографских карактеристика испитника су показале разлике са осталим варијаблама (конзумација локалне хране, конзумација локалних пића и култура исхране). Резултати показују да је имиџ српске гастрономије из перспективе страних туриста позитиван. Показано је да су туристи локалну гастрономију оценили као „укуснa", да је понуда богата јелима од меса и да је цена прихватљива тј разумна цена, без обзира на град који су посетили. Главни допринос истраживања конзумације локалне хране и пића, као и искуство у вези са културом исхране на дестинацији није да повећа број посетилаца већ да заинтересује и задовољи искуство туриста и развије идентитет локалне кухиње као моћно средство у изградњи бренда и имиџа дестинације. Konzumacija hrane i pića od strane turista, najvažniji oblik turističke potrošnje, je u velikoj meri zanemarena u literaturi o ugostiteljstvu i turizmu. Danas, sa sve mnogo većim interesovanjem za jedinstvenu i autentičnu hranu i piće, prehrambene proizvode i kuhinju sve veći broj ljudi putuje upravo da bi iskusio lokalne specijalitete. Stoga je u doktorskoj diseratciji analiziran doprinos lokalne hrane i pića, kao i kultura ishrane u proceni potrošnje lokalnih gastronomskih proizvoda, atraktivnosti destinacije, ukupnog zadovoljstva i budućih namera turista da ponovo posete destinaciju, kao i provera imidža srpske gastronomije sa posebnim akcentom na socio- demografske karakteristike stranih turista koji su posetili gradske centre Srbije. Istraživanje u doktorskoj disertaciji ima četiri zadataka. Glavni zadatak je provera predloženog modela doprinosa hrane, pića i kulture ishrane na primeru Srbija. Prvi zadatak rada je da se utvrde razlike između stavova turista koji su boravili u Novom Sadu i Beogradu u percepciji lokalne hrane, pića i kulture ishrane Srbije. Drugi zadatak rada je ispitivanje razlika između socio-demografskih karakteristika ispitanika u konzumaciji lokalne hrane i pića kao i iskustva u vezi sa kulturom ishrane kodispitanika. Treći zadatak je da se utvrdi u kojoj meri konzumacija lokalne hrane, lokalnog pića i iskustvu u kulturi ishrane doprinosi u proceni atraktivnosti destinacije, ukupnomzadovoljstvu i budućim namerama turista da ponovo posete destinaciju. Na kraju, četvrtizadatak je provera imidža srpske gastronomije iz perspektive stranih turista. Anketnoistraživanje je sprovedeno u Srbiji, konkretno u Beogradu i Novom Sadu, tokom šestistraživački meseci od maja do oktobra 2016. godine. Ciljnu uzoračku populaciju činili su strani turisti koji su u istraživačkom periodu boravili u Srbiji. Prigodnim uzorkovanjemsakupljeno je ukupno 674 validnih anketa koje su dalje korišćene u statističkim analizama. Zastatističku obradu korišćeno je nekoliko statističkih tehnika i statističkih softvera.Analiza varijanse, t-testova i višestruka hijerarhijska regresiona analiza su statističke tehnike korišćene za istraživanje. Statistički softveri SPSS 18.0, AMOS 21 i „lavaan" napravljenog za R okruženje su korišćeni za obradu podataka. Na osnovu testiranog modela može se zaključiti da je na primeru Srbije u testiranom uzorku lokalna hrana, lokalno piće i kultura ishrane su značajni konstrukti u proceni potrošnje proizvoda, atraktivnosti destinacije, ukupnog zadovoljstva i budućih namera turista da ponovo posete destinaciju ali i u ispitivanju razlika između socio-demografskih karakteristika ispitnika. Prema rezultatima nalaza interna pouzdanost modela za sve konstrukte je u zadovoljavajućem stepenu. Dalje, rezultati su pokazali da je srpska hrana, piće i kultura ishrane prihvatljiva kod stranih turista i da se smatraju značajnim elementom turističkog proizvoda. Većina socio-demografskih karakteristika ispitnika su pokazale razlike sa ostalim varijablama (konzumacija lokalne hrane, konzumacija lokalnih pića i kultura ishrane). Rezultati pokazuju da je imidž srpske gastronomije iz perspektive stranih turista pozitivan. Pokazano je da su turisti lokalnu gastronomiju ocenili kao „ukusna", da je ponuda bogata jelima od mesa i da je cena prihvatljiva tj razumna cena, bez obzira na grad koji su posetili. Glavni doprinos istraživanja konzumacije lokalne hrane i pića, kao i iskustvo u vezi sa kulturom ishrane na destinaciji nije da poveća broj posetilaca već da zainteresuje i zadovolji iskustvo turista i razvije identitet lokalne kuhinje kao moćno sredstvo u izgradnji brenda i imidža destinacije. The consumption of food and beverages by the tourists, the most important form of tourist consumption is being largely ignored in the literature of hospitality and tourism. Today, with a greater interest in the unique and authentic food and beverages, food products and cuisine, there are an increasing number of people who travel just to experience local specialties. Therefore, this PhD thesis analyzes the contribution of local food and beverages, as well as food culture in the assessment of consumption of local culinary products, destination attractiveness, overall satisfaction and future intentions of tourists to re-visit a tourist destination, and also the verification of the image of Serbian gastronomy with a special emphasis on socio-demographic characteristics of foreign tourists who visited the city centers of Serbia.There are four tasks in the study of this doctoral thesis. The main task is the verification of the proposed model of the contribution of food, beverages and food culture in the case of Serbia. The first task of thestudy was to determine the differences between the attitudes of tourists who stayed in Novi Sad and Belgrade in their perception of local food, beverages and food culture of Serbia. Another task of this paper is testing the differences between socio-demographic characteristics of respondents in the consumption of local food and beverages, as well as the experiences related to the culture of food in respondents. The third task is to determine to what extent is the consumption of local food, local beverages and the experience of food culture contributes to the assessment of destination‘s attractiveness, overall satisfaction and future intentions of tourists to re-visit a destination. Finally, the fourth task is to verify the image of Serbian gastronomy from the perspective of foreign touris ts. The survey was conducted in Serbia, i.e. in Belgrade and Novi Sad, during a six months research from May to October 2016. The target sample population being comprised of foreign tourists who stayed in Serbia during the period of the survey. A total of 674 valid surveys were collected by appropriate sampling,and these were later used in statistical analyses. For the purpose of statistical analysis, several statistical techniques and statistical software were used. Statistical techniques used for the sur vey are t-tests variance analysis and multiple hierarchical regression analysis. Statistical software SPSS 18.0, AMOS 21 and „lavaan" made for R environment were used for data processing. Based on the tested model, it can be concluded that in the case of Serbia in the sample tested, local food, local beverages and food culture are a significant construct in the assessment of product consumption, attractiveness of a destination, overall satisfaction and future intentions of tourists to re-visit a destination, but also in examining the differences between socio-demographic characteristics of respondents. According to research findings, the internal reliability of the model for all constructs is at a satisfactory level. Furthermore, the results showed that the Serbian food, beverages and food culture are acceptable to foreign tourists and are to be considered an important element of the tourism product.Most of the socio-demographic characteristics of respondents have shown differences with the other variables (consumption of local food, local beverages and food culture). The results show that the image of Serbian gastronomy from the perspective of foreign tourists is positive. It is indicated that tourists assess local gastronomy as ―delicious‖, that there is a lot of dishes made of meat on offer and that the price is acceptable i.e. reasonable, regardless of the city they stayed in. The main contribution to the research on consumption of local food and drinks, as well as food culture related experience at a destination is not to increase the number of visitors, but to intrigue and satisfy the experience of tourists and develop the identity of local cuisine as a powerful tool in creating a brand and an image of the destination.
- Published
- 2017
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