The purpose of this paper is to explore visitors experience, habits and attributes that have significant impact on their satisfaction with food offer at "Plum Fair" held in Osečina. Collected data were analyzed and interpreted using some basic descriptive statistics techniques as well as nonparametric test such as Spearman's Rho. The results of the study showed that the majority of visitors come from the surrounding municipalities, motivated by the preservation of traditions and countryside. Purchase of food products was motivated by novelty as well as supporting local producers. Visitors were most satisfied with the taste of food products and least satisfied with their price. It might be noted that the rural gastronomic festivals and products have a great promotional and entrepreneurial potential by offering these products in the local restaurants as well as retail chains, which would positively affect the revitalization of rural area of Western Serbia.

Research Question: This study aims to determine students’ satisfaction, experience and attitude toward internship in hospitality higher education. Motivation: Work integrated learning in the system of vocational higher education should enable young people, who have acquired theoretical and practical knowledge, to increase their employability, develop expertise through the process of socialization in the workplace, as well as to develop work habits and have a better understanding of the work culture. According to Hussien and La Lopa (2018), well-organized internship with detailed feedback, flexible working hours, adequate institutional support, and the ability to acquire a diverse range of skills, can increase satisfaction of all stakeholders. Idea: The main idea is to examine students’ experience, attitudes and satisfaction with internship, in order to propose practical implications for internship improvement. Data: The data were collected by means of a questionnaire during the summer term of 2017/18 academic year. The survey involved 189 students of The College of Hotel Management. Tools: Collected data were analysed and interpreted using some descriptive statistics techniques, as well as non-parametric tests such as Mann-Whitney U Test, Kruskal-Wallis H Test and Spearman's Rho. Findings: A vast majority of students were given employment opportunities during internship, which has increased their satisfaction. Gastronomy and hospitality students most often worked in the profession, while junior and senior students find the curriculum to a lesser extent consistent with the internship program. Students were most satisfied with the mentor’s objectivity in the assessment, and least satisfied with the school support during internship. Student satisfaction is also affected by better alignment of theory and practice, adequately rewarding overtime and doing the job for which they have been trained. Contribution: This study contributes to the identification and understanding of factors affecting satisfaction of hospitality students with internship and proposes measures to better internship organization.

Purpose of this paper is to determine how students perceive the image of their faculty on social networks, but also to analyse their experience and attitudes towards faculty social media strategy. The research was implemented using descriptive statistic techniques, as well as non-parametric tests such as Mann-Whitney U Test, Kruskal-Wallis H Test and Spearman’s Rho. The most common source of information when it comes to enrolment to faculty is word of mouth, while social media have a signifi-cantly lower credibility. During their schooling the respondents have most confidence in the official website, and far less in social networks. Such findings signalize the necessity of creating an adequate digital marketing strategy that can significantly improve the perceived faculty image. Positive perception of the image is fundamental for understanding the process of searching for and selection of the faculty, especially since the results have shown that the students do not value highly the image their faculties have on social networks. Positive perception of faculty image mostly depends on promotion strategy on Facebook and Insta-gram, and far less on LinkedIn and Twitter. In addition, students value more the image of the faculty whose social network pro-file they follow and, in a case, when they are followed back. No correlation was found between faculty image and gender, age or average grade. Therefore, we can conclude that social networks are very important in creating positive image and thanks to new technology, they are a promising solution for differentiation from competition in digital space.

Traditional pricing in the hospitality industry dominantly relies on cost-based methods, intuitive guesswork, or passive competitor tracking, thereby neglecting the psychological perception of value by guests. While contemporary operational research for revenue optimization requires precise quantitative data on consumer price sensitivity, scientifically grounded methods such as the Van Westendorp model remain unfairly neglected in practical applications within this sector. The aim of this literature review is a systematic analysis of the past application of the Van Westendorp Price Sensitivity Meter (PSM) model in defining optimal price points within the accommodation and food and beverage sectors. The analysis shows that previous academic papers on this model in hospitality are predominantly divided into three main directions: menu pricing, hotel package strategies, and the impact of seasonality on value perception. Findings indicate that the PSM provides a reliable quantitative framework for identifying acceptable price ranges and the Optimal Price Point (OPP), successfully preventing underpricing that guests associate with poor quality. In the hotel packaging segment, the model confirms that guests of higher-category establishments react less to price increases when services are integrated into the offer. However, the paper also identifies key limitations of the model, primarily its static nature, the inability to track real consumer behavior in the market, and challenges under conditions of high inflation and pronounced seasonal fluctuations in tourism. The conclusion highlights the necessity of synergy between the PSM model and modern Revenue Management systems, where future operational research must focus on integrating PSM indicators with automated pricing algorithms.