UPRAVLJANJE ZADOVOLJSTVOM POSJETITELJA POMOĆU MOBILNIH DIGITALNIH ALATA I USLUGA ZA STVARANJE KONCEPTA PAMETNE DESTINACIJE

Tourism is a system that inevitably follows the technological advancement of other areas of social and economic life, especially in the domain of accessibility of all elements of tourist product offered by its basic unit - a tourist destination. Due to the inclination and the need to use mobile digital tools and services for visitors to better manage, the concept of the so-called “smart destination” is becoming increasingly important. However, as digital applications become increasingly saturated with everyday life and threaten the saturation of real and quality life, there is a need for selective access also in the domain of destination management through experience management and visitor satisfaction. Using the methodology of the survey questionnaire a survey has conducted on several tourist frequency locations in the destination, whose aim was to investigate the importance and participation of individual mobile applications in improving the visitor experience, among them the five most prominent. By applying correlation and regression analysis, results have been achieved, which applications most importantly participate in improving the visitor experience. The significance of this research is reflected in the design of a new tool for adaptive and selective introduction of new mobile applications in order to better target visitors in a destination and thus more effectively manage their experience.Turizam je sustav koji neizostavno prati tehnološki napredak ostalih područja društvenog i gospodarskog života, pogotovo u domeni dostupnosti svih elemenata turističkog proizvoda koje nudi njegova osnovna jedinica – turistička destinacija. Slijedom sklonosti i potrebe korištenja mobilnih digitalnih alata i usluga od strane posjetitelja u svrhu boljeg snalaženja, sve se više nameće koncept tzv. pametne destinacije. Međutim, kako digitalne aplikacije sve više zasićuju svakodnevnicu i prijete saturaciji realnog i kvalitetnog života, nameće se potreba selektivnog pristupa i u domenu destinacijskog upravljanja kroz upravljanje iskustvom i zadovoljstvom posjetitelja. Metodom usmjerenog anketnog upitnika provedeno je istraživanje na više turistički frekventnih lokacija u destinaciji, čiji je cilj bio, od pet najistaknutijih, istražiti važnost i participaciju pojedinačnih mobilnih aplikacija u unapređenju iskustva posjetitelja. Provedbom korelacijske i regresijske analize došlo se do rezultata, koje aplikacije najznačajnije participiraju u unapređenju iskustva posjetitelja. Značaj ovog istraživanja ogleda se u oblikovanju novog alata za adaptabilno i selektivno uvođenje novih mobilnih aplikacija u funkciji lakšeg snalaženja posjetitelja u destinaciji a time i učinkovitijeg upravljanja njihovim iskustvom

Contribution to the Research of the Internet int he Service of Tourism – Situation in Croatia and in the World

Presence of tourist destinations on the Internet today is a prerequisite for business sustainability. Recession period undoubtedly has an impact on better exploitation of the Internet potential as a comprehensive communication tool which will provide for more demanding customer a choice of desired services at any time, from anywhere. Internet is not only communication and marketing tool, but offers direct access to the client, and also has a global reach. The business which, even before the arrival of tourists in the destination, enables the choice of destinations, is the advantage compared to the other, «traditional» ways of tourist business. Still under-utilization of Internet capabilities in Croatia indicates the need for business change. Joint action of all participants in the tourist sector, backed by the knowledge and skills of experts for Internet and communication technology could gradually contribute to the achievement of the desired tourism progress

Attendance of extracurricular activities in the field of natural sciences and the attractiveness of the content offered for extracurricular activities in biology in elementary schools

Background and purpose: For many years, students’ interest in the field of natural sciences has declined, which consequently results in decreasing numbers of professional staff in the mentioned field. The aim of this study was to examine the attendance of extracurricular activities in the field of natural sciences by elementary school students (age 13 and 14) in Zagreb and whether the teachers\u27 expectations are in line with the students\u27 preferences for the content offered as part of extracurricular activities in biology. Material and methods: Using an anonymous online survey (Google Forms), data were collected on participation in extracurricular activities in the field of natural sciences and the attractiveness of the content of extracurricular activities. The respondents were 90 students in the 7th grade and 46 teachers of biology in Zagreb, 2020. Results: Participation in extracurricular activities in the field of natural sciences among the surveyed students was very low. Students were attracted to content that includes simple practical work in the field of biology, including microscopy, but the perception of their interest by teachers is not in accordance with the real interests of the students. Conclusion: The results of this research show that the share of the science field in extracurricular activities is low, and that the surveyed teachers are not aware of the students\u27 wishes regarding the content offered in extracurricular activities. The conducted research can be a good basis for organizing and planning extracurricular activities in elementary school

Primjena faktorske analize i modeliranja za brzu procjenu kakvoće hrvatskih kultivara pšenice s različitim značajkama glutena

Factor analysis and multivariate chemometric modelling for rapid assessment of baking quality of wheat cultivars from Slavonia region, Croatia, have been applied. The cultivars Žitarka, Kata, Monika, Ana, Demetra, Divana and Sana were grown under controlled conditions at the experimental field of Agricultural Institute Osijek during three years (2000–2002). Their quality properties were evaluated by 45 different chemical, physical and biochemical variables. The measured variables were grouped as: indirect quality parameters (6), farinographic parameters (7), extensographic parameters (5), baking test parameters (2) and reversed phase-high performance liquid chromatography (RP-HPLC) of gluten proteins (25). The aim of this study is to establish minimal number (three), i.e. principal factors, among the 45 variables and to derive multivariate linear regression models for their use in simple and fast prediction of wheat properties. Selection of the principal factors based on the principal component analysis (PCA) has been applied. The first three main factors of the analysis include: total glutenins (TGT), total ω-gliadins (Tω-) and the ratio of dough resistance/extensibility (R/Ext). These factors account for 76.45 % of the total variance. Linear regression models gave average regression coefficients (R) evaluated for the parameter groups: indirect quality R=0.91, baking test R=0.63, farinographic R=0.78, extensographic R=0.95 and RP-HPLC of gluten data R=0.90. Errors in the model predictions were evaluated by the 95 % significance intervals of the calibration lines. Practical applications of the models for rapid quality assessment and laboratory experiment planning were emphasized.U radu je primijenjena kemometrijska analiza za brzu i jednostavnu ocjenu pekarske kakvoće kultivara pšenice uzgojenih u Slavoniji (Hrvatska). Analizirani su kultivari Žitarka, Kata, Monika, Ana, Demetra, Divana i Sana iz kontroliranog uzgoja tijekom 2000-2002. godine. Kakvoća je pšenice analizirana mjerenjem 45 kemijskih, fizikalnih i biokemijskih parametara. Mjereni su parametri svrstani u ove skupine: indirektni parametri kakvoće, farinografski i ekstenzografski, parametri pokusnog pečenja kruha, te RP-HPLC parametri glutena. Svrha je istraživanja bila određivanje minimalnog broja varijabli (tri vodeća faktora), između 45 mjerenih veličina, na osnovi kojih se multivarijantnim modelom mogu jednostavno i brzo procijeniti sva analizirana svojstva pšenice. Primijenjena je kemometrijska analiza glavnih komponenata (PCA) za određivanje vodećih faktora. Analizom su određena tri vodeća faktora: ukupni glutenini TGT, ukupni ω-glijadini (Tω-), te omjer između otpora i rastezljivosti tijesta (R/Ext), kojima je objašnjeno 76,45 % od ukupne varijance svih eksperimentalnih podataka. Linearni regresijski modeli imaju ove prosječne vrijednosti koeficijenata korelacije za pojedine skupine: indirekti parametri kakvoće R=0,91; farinografski R=0,78; ekstenzografski R=0,95; parametri pokusnog pečenja kruha R=0,63, te RP-HPLC parametri glutena R=0,90. Istaknuta je važnost primjene modela za brzu procjenu kakvoće pšenice, a i za planiranje eksperimentalnog rada

The Relation between Dough Rheology and Bread Crumb Properties in Winter Wheat

The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars ‘Klara’, ‘Barbara’, ‘Žitarka’ and ‘Golubica’ have shown finer and uniform bread crumbs with regard to optimal dough physicochemical characteristics

The Relation between Dough Rheology and Bread Crumb Properties in Winter Wheat

The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars ‘Klara’, ‘Barbara’, ‘Žitarka’ and ‘Golubica’ have shown finer and uniform bread crumbs with regard to optimal dough physicochemical characteristics

Smart Solutions for Sustainable Tourism Pearls: How to Live Between Culture and Tourism in Dubrovnik

Dubrovnik is one of the most visited destinations on the Adriatic coast. However, the large number of visits is affecting the heritage area of the city, and since the Old City of Dubrovnik have been under the UNESCO protection from 1979 it is important to achieve the balance between tourism and sustainability of the heritage site. The use of smart and open data can improve tourism flow management in cultural heritage sites. The aim of this paper is to identify innovative solutions, with the support of new technologies and big data, in order to reduce negative impacts of tourism on cultural heritage sites. The set of indicators are defined and a holistic model is proposed to analyse these data and use them in sustainable management of cultural heritage cities. The newly developed smart holistic models are presented in the case of the City of Dubrovnik since it is largely dedicated to tourism. The analysis of tourist flows in the City of Dubrovnik has been done following a system of indicators developed by the Agency for sustainable Mediterranean cities and territories in the framework of Interreg Mediterranean project HERIT-DATA that consists of 21 indicators divided into 6 groups. A large number of tourists are affecting not only space and infrastructure, but also the life of residents. Therefore, it is of the greatest importance to manage tourism in a more holistic and sustainable way and to find the balance between tourism and its economic contributions and sustainability. The proposed set of indicators and a new smart holistic model will help policy makers, destination managers, cities and sites to anticipate and manage the tourism flows in a smarter way. The results of the analysis showed that the overtourism in Dubrovnik has still not affected the infrastructure and environmental conditions, but it greatly affects the residents of the city and their quality of life. Also, the smart solution for managing the tourism flows in the Old City of Dubrovnik already exists, in the form of Application for the prediction of the number of visitors, but it should be used in a way that helps better manage the tourist flows

Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition

Abstract Background and Purpose: The objective of this study was to estimate the effect of high molecularweight glutenin subunits(HMW-GS) composition of the Glu-1 loci on the quality of winter wheat cultivars created at the Agricultural Institute Osijek. Materials and Methods: Ten winter wheat cultivars were grown in 4 different locations during two years in a randomized complete block (RCB) experimental design with three repetitions at each location. Samples were collected and subjected to quality analysis and determination of HMW-GS composition by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Results: Considering theHMW-GS composition, the most frequent subunit at the Glu-A1 locus was N, at the Glu-B1 locus 7+9 and at the Glu-D1 locus 2+12. The analyzed cultivar Demetra, with subunits 5+10 at the Glu-D1 locus, has shown the best bread-making quality. Among cultivars with subunits 2+12 at the Glu-D1 locus, the cultivars with subunits 7+8 at the Glu-B1 locus have shown on average better characteristics of gluten strength with regard to higher values of Gluten Index and resistance to exstensibility ratio (R/Ext). The results of the linear correlation between quality parameters and HMW-GS composition, expressed as the Glu-1 score, have shown the most significant (P<0.05) influence ofHMW- -GS on Gluten Index r=0.42), dough energy (r=0.48) and dough maximum resistance (r=0.47). Conclusions: These results indicated that the presence of HMW-GS 5+10 and 7+8 contributes to higher bread-making quality of analyzed cultivars. TheHMW-GS composition has predictive value in quality analysis, therefore, the composition ofHMW-GS at the Glu-1 loci has to be taken into consideration when parents for a bread wheat breeding programme are chosen

Kemometrijska analiza udjela visokomolekularnih glutenina i struktura kruha od hrvatskih sorata pšenice

The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE) and subsequently analysed by scanning densitometry in order to quantify HMW glutenin fractions. Wheat properties are characterised by four variables: protein content, sedimentation value, wet gluten and gluten index. Bread quality is assessed by the standard measurement of loaf volume, and visual quality of bread slice is quantified by 8 parameters by the use of computer image analysis. The data matrix with 21 columns (measured variables) and 11 rows (cultivars) is analysed for determination of number of latent variables. It was found that the first two latent variables account for 92, 85 and 87 % of variance of wheat quality properties, HMW glutenin fractions, and the bread quality parameters, respectively. Classification and functional relationships are discussed from the case data (cultivars) and variable projections to the planes of the first two latent variables. Between Glu-D1y proportion and the bread quality parameters (standard parameter loaf volume and bread crumb cell area fraction determined by image analysis) the strongest positive correlations are found r = 0.651 and r = 0.885, respectively. Between Glu-B1x proportion and the bread quality parameters the strongest negative correlations are found r =-0.535 and r = –0.841, respectively. The results are discussed in view of possible development of new and improvement of existing wheat cultivars and optimisation of bread production.Svrha je rada istražiti me|usobnu ovisnost svojstava pšenice, udjela visokomolekularnih podjedinica glutenina (HMW) i kakvoće kruha proizvedenih od jedanaest hrvatskih sorata pšenice primjenom kemometrijske analize. Podjedinice HMW glutenina frakcionirane su natrijevim dodecilsulfat poliakrilamid gel-elektroforezom (SDS-PAGE), a zatim analizirane »scan« denizitrometrom radi određivanja frakcija HMW glutenina. Svojstva pšenice određena su sa četiri varijable: udjel proteina, vrijednost sedimentacije, količina vlažnog glutena i glutenski indeks. Kakvoća je kruha ocijenjena standardnim mjerenjem volumena kruha, a vizualna kvaliteta kriške kruha utvrđena je s osam parametara dobivenih računalnom analizom slike. Matrica podataka s 21 stupcem (mjerene varijable) i 11 redaka (sorte pšenice) analizirana je da bi se odredio broj latentnih varijabla. Ustanovljeno je da prve dvije latentne varijable objašnjavaju 92, 85 i 87 % varijance skupova podataka za kakvoću brašna, udjele frakcija HMW glutenina i kakvoće kruha. Projiciranjem na plohu prvih dviju latentnih varijabla razmotrena je klasifikacija i međusobna ovisnost sorata pšenice. Utvrđeno je da postoji najveća pozitivna korelacija između udjela D1y glutenina i kakvoće kruha (standardnim postupkom određivanja volumena i ukupne površine šupljikavosti kruha određene računalnom analizom slike), odgovarajuće vrijednosti su r = 0,651 i r = 0,885. Najveća negativna korelacija postignuta je između udjela Glu-B1x glutenina i kakvoće kruha, odgovarajuće su vrijednosti r = – 0,535 i r = – 0,841. Razmatrane su implikacije dobivenih rezultata za mogući daljnji razvoj i poboljšanje sorata pšenice i optimiranje procesa proizvodnje kruha

The Stakeholders of Nautical Tourism Process in Destination Network: Topological Positions and Management Participation

A tourist destination most often represents a complex and fragmented system of various stakeholders with interrelated interests that operate on a more or less network principle. Managing and synchronizing to all important destination stakeholders is a very important prerequisite for delivering a quality and competitive tourist product. It is also a very important balance between stakeholder participation in tourism activities / processes and involvement in key destination management decision making. An additional complexity in system synchronization is contributed by sub-network groups grouped around a specific and dominant tourist concept, in this case, nautical activities and processes in the destination. In this respect, it was important to investigate their topological position in relation to other destination stakeholders in order to assess the potential of their common influence on the central actors of destination management, i.e., key destination decision making. For this purpose, a total destination network analysis was performed and a separate analysis of the nautical stakeholder sub-network based on the mathematical graph of the social network and a correlation analysis of the obtained results / parameters of each of them with the level of their participation in key destination management decisions. The results of the analysis have shown that, unlike the general destination network, in the case of nautical sub-networks there is no statistically significant correlation between the topological position (potential of influence) and the level of participation in the most important destination management decisions. Specifically, their topological position is considerably more salient in relation to their participation in destination management decision-making, indicating their specific passivity in this regard and requiring new institutional and organizational solutions by central management structures