One of the key elements for the development of an agro-tourism destination can be specific gastronomy. In this context, research and understanding of the motivation of tourists who visit those destinations can influence the development of the concept of their sustainability, which was the goal of this research. The research was conducted during 2022 on a total sample of 607 respondents who stayed in agro-tourism destinations in the Republic of Serbia. The paper presents motivational factors that potentially influence the frequency of gastronomic tourists to try local gastronomic specialties and food in agro-tourism destinations. The results indicate that the cultural experience dimension, excitement dimension, interpersonal, relation dimension, and sensory appeal dimension show a significant influence on the visitation of agro-tourism destinations by gastronomic tourists, while the health concern dimension factor does not show statistical significance. The results undoubtedly indicate that certain socio-demographic characteristics of gastro-tourists have an impact on the development of an agro-tourism destination, in the direction that the more educated as well as women have more positive attitudes towards the influence of motivational factors on the development of an agro-tourism destination.

Local producers constitute a crucial segment of the local economy, playing a pivotal role in driving rural development and the progress of tourism. Their avenues for showcasing products extend beyond markets, bazaars, or food events, often being integrated into a destination’s tourism offerings. Moreover, they contribute to the culinary progress within tourism. Originating from wider rural areas or nearby villages, local producers significantly impact everyday migrations, services, and financial transactions in relationships spanning suburban–urban, village–town, and cross-border cooperation. This study aims to scrutinize the social facets of the organization and work of local producers, offering insights into contemporary market processes. It also serves to illustrate cross-border cooperation and the role of culinary tourism in local business. Through qualitative data processing, we will delve into the outcomes of cross-border projects, emphasizing ethical and sustainable values rooted in territory, landscape, local culture, authenticity, and the application of culinary elements in tourism. The results will shed light on the economic, social, and cultural ramifications on markets in border regions, influencing daily life and the economy. This study will define key aspects of rural development. These research findings can inform local governments, the economy, and communities in future strategic planning for developing this market segment. Tourism, especially in hospitality, will empower rural communities to enhance financial inflow and create local employment opportunities, such as roles for vineyard tour guides or local chefs. Simultaneously, it will bolster other sectors of the local economy, such as agriculture.

This study aims to explore the use of the social-ecological system (SES) in tourism of a mountain area. Authors examined residents’ perceptions of tourism impacts on four SES aspects: ecosystems, local knowledge, people and technology and property rights institutions. The aim is to find area that will be a “common ground” for community and area that can be a source of conflict and will require additional work to solve the differences. Second objective was to examine residents’ perception towards future local development tourism policies (winter tourism, seasonality and environment and culture) and how those policies can affect natural, socio-economic and cultural aspects of mountain area. Residents’ perceptions of sustainable tourism development potential, perceived tourism impacts, analysis of community attachment and employment sector of stakeholder were involved in this study. The authors applied the Q-methodology, as one SES-allied approach, in a small mountain community of Kopaonik, the Republic of Serbia. The results revealed that residents’ agreement/disagreement is connected with two aspects: ecosystem and property rights and that ecosystem can be significantly influenced by all three development policies. Findings suggest that development of future natural conservation plans and new cultural attractions can have positive effects on all parts of social-ecological system. Some practical implications of those findings for tourism planning and development are also discussed.

The aim of the study was to investigate whether different elements of the work environment (manifested by job demands, job control, and social support) and personal resources were linked to employees’ well-being at work. Based on data gathered from 574 employees in the hospitality industry in Serbia, it was also tested if personal resources, expressed through self-efficacy, hope, optimism, and resilience, could moderate the relationship between work environment and employees’ well-being at work. Correlation analyses showed that high job demands had negative effects on employees’ well-being, causing negative emotional reactions to their job, while job control and social support developed positive relationships with positive employees’ well-being. The moderating effect analysis found that personal resources can fully moderate the relationship between job demands and well-being at work, and job control and well-being at work. On the other side, personal resources were not a significant moderator in the relationship between social support and well-being at work, indicating that even when employees have adequate personal resources, they are not enough to decrease the negative effects of lack of social support on employees’ well-being at work. This shows how important the support of supervisors and colleagues is for employees in hospitality.

Introduction: Education about food safety is important for public health, and the best place to provide it is a university environment. The aim of the research was to assess food safety knowledge and self-reported food handling practices among students in Serbia. Methods: The research was performed from October to December 2020, using an electronic survey among students at the University of Belgrade, University of Niš, and University of Novi Sad. Results: The average students’ age was 21 (SD=1.7), and genderwise the proportion was 54% women and 46% men. The average score for self-reported food handling practices was 45.7% (SD=15.7), and for food safety knowledge 57.9% (SD=15.7). The results showed that students whose field of study is health-related (e.g. nutrition, chemistry, biology, medicine and pharmacy) had the highest score for self-reported food handling practices (48.8%) and for food safety knowledge (57.7%). As for age, the senior students showed the highest score for food safety (57.2%), followed by third-year students (53.8%), second-year (51.9%), and first-year students (49.9%). Conclusions: The first-year students and those whose field of the study was not health-related showed the lowest score in the answers to the questions about food handling practices and food safety knowledge. However, the longer students study, the more knowledge they have, which is not the case for those whose studies are non-health-related.

Purpose: The purpose of this study is to examine the impact of the use of Quick Response (QR) code application among the tourists on their satisfaction at a destination regarding information about restaurants’ offer.Design/methodology/approach: A quantitative method was implemented in this study. The field study was conducted in 2019 in the two most visited urban destinations in Serbia. The proposed model was examined using partial least squares, and the model fits, composite reliability and convergent validity were assessed. The direction and significance of the relationships were determined by testing all of the hypotheses.Findings: The results showed that there was a positive effect of using QR codes. However, the study showed that a QR code cannot completely affect the overall satisfaction at a destination. The analysis of the control variables (age and economic status) showed that individual, demographic and economic factors must be taken into consideration to predict individuals’ behaviour.Research limitations/implications: To enable the generalization of the results, it is advised to conduct research on cross-cultural levels. Future studies related to the topic could be conveyed in other forms of tourism, as well as in other industries, which would provide a better insight into the application of this technology in the future.Originality/value: The study enables managers of tourism businesses, especially in hospitality, to better understand the importance of the use of a QR code at a destination as an important marketing tool for getting information, and thus to satisfy guests’ expectations.