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.

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.

The research dealt with traditional food products (TFP) observed on the local hospitality-touristic market, from the point of view of 300 restaurant workers employed in managerial positions, as important subjects in preservation of tradition in hospitality and touristic industry of Vojvodina (Republic of Serbia). The research examined the management’s views on TFP, as well as whether there are differences based on the features of the respondents as well as the restaurant facility. In order to obtain data that would provide additional guidelines for acting on the hospitality and tourism market, the procurement and consumption of TFP was also examined. In order to determine set differences the non-parametric Kruskal-Wallis test was applied. In order to establish statistically significant differences between the observed groups, the Dunn’s post hoc test was applied. In the second part of the research, a binary logistic regression model was applied in order to determine which of the observed variables has a significant impact on the respondents’ decision to acquire TFP from their field. The research showed that the level of education and the field of management education significantly influence the attitudes about the offer of TFP in the hospitality and tourism market, as well as the type of restaurant offer and the development of the field of business.

To market products with geographical indications in the best possible way, it is necessary to examine the attitudes and habits of consumers. The subject of this paper is a survey on habits and attitudes of consumers about products with GI in Serbia. The aim of this paper is to examine the level of familiarity, attitudes, and habits of consumers, as well as to determine the knowledge and interest in these products. Citizens of Serbia participated in the research (n = 399). The methodology is based on a questionnaire that obtained the data that were processed via t-test statistical methods for independent samples, one-factor analysis of variance, the χ² test, and Pearson’s correlation coefficient. Based on the conducted research, it can be stated that about 70% of respondents are willing to pay a higher price for these products.

This study explores the establishment of intersectoral linkages between agriculture, hospitality, and tourism in the microregion of AP Vojvodina, Serbia, with a focus on developing a model that identifies the key factors for its effective implementation. For research purposes, the Delphi method, pilot testing, and advanced statistical techniques are used to validate the model. The Sustainable Intersectoral Linking Model in Agriculture, Hospitality, and Tourism (SILM-AHT) is developed, encompassing 37 indicators distributed across five factors: Sustainability, Education, Government Policy, Contribution of Farmers and Hospitality Providers, and Infrastructure. The SILM-AHT model can serve as a valuable tool for policymakers, enabling the monitoring and evaluation of sustainable development strategies. Its further practical application is recommended, along with the development of sustainable and well-coordinated activities and programs involving all the relevant stakeholders.

Food is certainly one of the very important elements on every travel. Most tourists on their trips want to try something new and unusual. Authentic food is partly a representation of people’s culture as well as some particular regions. The aim of this paper is to see the extent which food has, being an important factor when it comes to tourists' choice of tourism destinations and whether they take a bit of it with them, in order to pass it on to someone else, as part of the gastronomic value they acquired at that tourist destination. Participants were tourists who visited Serbia (N = 55). Data were processed by descriptive method with the help of spss program. According to the gathered and analised data, a large number of respondents choose a tourist destination on the grounds of its authentic food and buys products that are characteristic for that region, thus indicating that they liked the food and that they would visit that specific destination again.