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The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.

The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

Natural and anthropogenic tourist values, along with the appropriate tourist infrastructure and superstructure, represent the basis for the development of tourism in an area. In modern conditions, when it comes to tourist demand, there are more and more specific motives that encourage tourists to travel. This leads to the segmentation of tourist demand and opportunities for the development of selective forms of tourism. The aim of this paper is to consider the possibilities for the development of selective types of tourism in the region of Southern and Eastern Serbia and the specifics of regional tourism development in the conditions of Covid-19 pandemic.

The topic of this paper is branding as a powerful tool for increasing the value of food products as well as the improvement of tourism in food origin regions. The branding is guarantee of quality for consumers and it provides a product differentiation for manufacturers. In today's market conditions, there is a lack of healthy, traditional, local agricultural products, which made demand and price increase due to their rarity and importance for consumers. Branded agricultural products guarantee to meet the sophisticated customer's needs, and they are often the reason for journey. This paper draws attention to the importance of products with added economic value for tourism, and the possibilities of designing tourist services related to these products.

What makes spa tourism to be one of the most developed kinds of tourism in Serbia is a large number of thermo-mineral springs, a long tradition of spa resorts and their importance for the development of tourism. During the time, this kind of tourism showed numerous peculiarities. Nowadays, many of them are still there and they refer to an emphasized amount of tourist traffic during the summer months, a shorter and shorter average residence of guests as well as a great deal of participation of complementary accommodation facilities in comparison with the basic ones. The aim of this assignment is the emphasis of ecological components in sustainable development of spa tourism in Serbia.