Gastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabačka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities.

This research examined how food and wine pairing affects the sustainability in local hospitality settings. This study focused on hospitality employees’ attitudes in Srem, where it explored the importance of integrating local produce, the economic and environmental benefits of reduced food miles, and customer satisfaction through authentic experiences. Key research questions investigated the perceived value of food–wine pairing, factors that influenced sustainable practices, and employee motivation. Data were gathered via a structured survey that highlighted challenges like limited ingredient availability and high costs. The results show that the employees recognized the importance of sustainability but displayed limited motivation for further initiatives. The findings suggest that enhancing local sourcing can bolster economic resilience and cultural preservation, promoting a sustainable tourism model for the region. This study recommends additional research on ecological impacts and local community benefits to further embed sustainability in hospitality practices.

The gastronomic identity represents a blend of tradition, local resources, and cultural values that shape the authenticity and distinctiveness of a region’s gastronomy. Mačva, as an area in western Serbia, possesses an exceptionally rich gastronomic heritage whose tourism potential has not been sufficiently valorized. The subject of this research is the examination of the gastronomic identity of Mačva, and the purpose of the study is to determine how domestic tourists perceive the region’s gastronomic identity, which factors shape this identity, and the extent to which socio-demographic and perceptual characteristics influence the likelihood of purchasing traditional food products. The aim of this research is to develop an analytical framework to identify the key factors shaping the gastronomic identity of the Mačva region and to examine their influence on domestic tourists’ perceptions and consumer behavior related to the consumption and purchase of traditional food. The data were processed using exploratory factor analysis and binary logistic regression. The results indicate that respondents recognize the gastronomic culture of Mačva as an important component of the region’s cultural identity. The factor structure confirmed a three-dimensional model of gastronomic identity, comprising cultural–gastronomic heritage, authenticity and the promotion of gastronomy, and the region’s economic and social development. The results suggest that tourists’ intention to purchase traditional products is shaped by selected socio-demographic and perceptual factors, particularly gender and perceptions of gastronomy as a driver of economic and social development. The findings highlight the need for a differentiated approach to the development and positioning of the gastronomic offer, which may serve as a basis for formulating strategies for the development and branding of the Mačva region.

This paper explores the importance of local food in tourism development in the Republic of Srpska by analyzing the perceptions of hospitality employees in relation to the characteristics of the food service establishments in which they work. The aim of this study is to determine how local food influences tourism development and whether such effects are conditioned by specific factors. Although previous studies have extensively examined local food through the lens of consumer behavior, there remains a significant research gap regarding the internal perspective of hospitality employees as co-creators of the gastronomic experience. This study addresses that gap by applying Social Exchange Theory (SET) to explain how employees’ perceptions of economic, social, and environmental benefits shape their willingness to support the integration of local food. By placing employees at the center of the analysis, the paper provides insight into the mechanisms through which authentic ingredients are transformed into symbolic capital and strengthen destination identity. In this context, the analytical Local Food model was adapted and applied to a sample of 480 respondents, evenly distributed across the mesoregions of the Republic of Srpska. Using exploratory factor analysis (EFA), three key dimensions of influence were identified—economic, environmental, and social. In addition, independent-samples t-tests and one-way analysis of variance (ANOVA) confirmed that employees’ perceptions vary significantly depending on the production capacity of the establishments, whereas the type and location of the establishments were not identified as significant determinants of these differences. The findings further indicate that the intensity of these factors varies according to location, production capacity, and ownership type, while other characteristics of the hospitality establishments in which the respondents were employed were not found to be significant. A strong interrelationship among the identified factors was confirmed, with the social factor emerging as the most dominant. Overall, the findings highlight the importance of local food in strengthening the tourism attractiveness and sustainability of the hospitality sector in the Republic of Srpska.

Traditional food products are an important part of gastronomic heritage and cultural identity, playing a key role in the sustainable development of local communities. Understanding consumer attitudes and buying behavior towards these products is essential for improving their market position and creating proper development strategies. The aim of this research was to examine the impact of consumers' socio-demographic characteristics on their attitudes and buying behavior towards traditional food products. The research was conducted on a sample of 202 respondents from the Republic of Serbia. The results show that the majority of respondents buy traditional food products. The most important motive for buying is the perception of greater health benefits. The analysis showed that certain sociodemographic characteristics are significant determinants of consumer attitudes and buying behavior, indicating differences between different groups of respondents. The obtained results can contribute to a better understanding of consumer preferences and serve as a basis for creating marketing strategies, improving the promotion of traditional food products, and developing policies aimed at preserving gastronomic heritage and strengthening the competitiveness of local producers.

Traditional food products are essential for gastronomic tourism, yet their integration into hospitality is limited by supply chain challenges and a significant attitude-behavior gap. This study identifies perceptual factors, operational barriers, and socio-professional predictors influencing traditional food procurement. The research was conducted on a sample of 307 hospitality managers in Vojvodina, Serbia. Data was systematically analyzed through examination of manager perceptions and procurement decisions. Results reveal that although managers highly rate sociocultural and ecological impacts, these factors were not statistically significant predictors of actual procurement in the estimated model, suggesting the presence of a perceptual–operational gap. Instead, professional characteristics drive decisions. Formal education in hospitality and tourism, combined with 6 to 10 years of professional experience, significantly increases the decision to source traditional products. Among non-procuring managers, operational barriers such as inconsistent quality and delivery issues outweigh economic factors as perceived obstacles to procurement. To address these challenges, this study conceptualizes the Perceptual–Operational Gap (POG) as a diagnostic and integrative analytical framework that receives preliminary empirical support in this study. This three-level framework maps product characteristics, managerial perceptions, and procurement outcomes. The model provides a diagnostic tool enabling practitioners to identify attitude-behavior gaps, understand operational barriers, and recognize which manager groups require targeted attention. Based on these insights, decision-makers can design targeted interventions. The POG model moves focus from cultural promotion to practical professional approaches, offering a replicable solution for integrating gastronomic heritage in destinations worldwide.