Agritourism as a special type of tourist migration is a very important link in the diversification of rural areas, connecting the geography, culture, tradition, and gastronomy of the local population, and placing products and services through the hospitality and tourism market. Thanks to this form of tourism, underdeveloped places are gaining in importance and attracting the attention of visitors who are oriented towards natural things, which in turn contributes to a better economic situation of the locality and the population. This paper aims to examine the attitudes of farm owners in the Republic of Serbia toward the impact of agritourism on the economy, living environment, social life, and culture. The data were collected by surveying the owners of agricultural holdings in the territory of the Republic of Serbia and statistically processed using factor analysis, descriptive statistics, and linear regression. Based on the obtained results, it has been established that the owners of agricultural farms are interested in the development of agritourism, and that their positive perception of the impact that agritourism has on the living environment and economy greatly contributes to that. To a lesser extent, a positive attitude was noted toward the importance of agrotourism for the local community and locals, where the positive aspects of agritourism were the education of visitors on agriculture, promotion of the local culture, agricultural and gastronomic products, and sustainable development and investment in infrastructure.

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.

Choosing and consuming food in a restaurant, the guest (consumer) also participates in the creation of experience. This experience should be positive and be a pleasure for all senses in order for the guest to return to the same hospitality facility. However, for people who are allergic to foods, the choice and consumption of food in hospitality facilities can turn to negative experience, lead to fear, and even to negative or fatal reactions and consequences. That is exactly what can make successful business difficult for the hospitality facility, given that the number of food allergens is increasing every day as well as the number of guests with such problems. The paper has a task to examine the challenges faced by hospitality facilities in the area of the city of Novi Sad, to which they can respond, and to which they would like to respond when allergens are concerned.