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.

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.

To increase the entrepreneurial intention, it is necessary to understand the main drivers that are driving students, as carriers of future economic development, towards starting a personal business venture. With regards to that, the main aim of this research was to analyze the entrepreneurial intention among students (managers in training) in the field of tourism and hospitality management. Particular attention was paid to the influence of their socio-demographic characteristics, as well as their parents on entrepreneurial intention. The research was conducted in survey form on a sample of 310 students in Serbia in 2020. The main findings indicated that entrepreneurial intention is higher among the male students, as well as among those students whose parents are entrepreneurs or whose fathers are retired. Besides theoretical contribution, the research results might contribute to scientific and research organizations and institutions in providing the guidelines for forming study programs that will raise the students’ entrepreneurial intention.

The purpose of this study was to determine how residents in Novi Sad (The European Capital of Culture 2022) perceive the influence of cultural involvement and place attachment on their attitude toward tourism, and how this affects their support for tourism development. In order to investigate the relationships between these factors, structural equation modeling (SEM) was used. The proposed model was tested, and the findings show significant relationships between residents’ cultural involvement, place attachment, perceived positive and negative impacts of tourism (economic, socio-cultural, environmental), and support for tourism development. The findings of the study could assist tourism planners not only in Novi Sad but also in other urban destinations.