Gender, age and education differences in food consumption within a region: Case studies of Belgrade and Novi Sad (Serbia)

Nowadays, each tourist visits a region for certain reasons, a different type of tourism, but besides the main motives, food and beverages are an inevitable attraction. Some tourists' characteristics, such as gender, age and education of tourists, contribute significantly to food and beverages consumption. The authors recognized the importance of gender, age, and education in analyzing food and beverage consumption as an important component of tourist products. The study makes a significant conceptual contribution towards the spatial/economic development for those who are seeking to integrate local food and beverage into the tourist product

Authentic foods of rural areas of Vojvodina and the importance for the development of gastronomic tourism

The specific ethnic structure of Vojvodina influenced the formation of a diverse gastronomy. The diversity of the population with its own gastronomic characteristics has influen­ced it to become a favorable destination for the development of gastronomic tourism. The need for researching the production and preparation of authentic food in the households of Hungarians of Vojvodina and the significance of the development of gastronomic tourism in rural areas comes from the fact that Vojvodina represents a large tourist area in Serbia, with about thirty nations, of which the Hungarians are the most numerous. The subject of this paper is the preservation of the gastronomy of the Hungarian ethnic group, which inhabits rural areas of Vojvodina, from the aspect of importance of the gastronomic tourism development. The task of the research is to investigate the level of preservation of the cuisine of Hungarians as an opportunity to offer an authentic gastronomic experience in tourism. The aim of the research is to determine which types of agricultural crops and livestock are cultivated as well as which products are made from these and to what extent traditional foods are prepared, if the cuisine is preserved, and what are the differences from the compatriots

Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)

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

Comparison between Organic and Conventional Spelt and Wheatgrass juice

This work is aimed to compare antioxidant and scavenger properties of conventionally and organically produced speltgrass. Moreover, the antioxidant status of spelt was compared with wheatgrass. Three spelt varieties were analyzed:Nirvana, Ebners–Rotkorn variety and Eco-10. Antioxidant enzymes, superoxide-dismutase and guiacol-peroxidase, were determined as well as ferric reducing antioxidant power and DPPH-antiradical power. Total soluble proteins and total phenols were determined and also lipid peroxidation as a parameter of oxidative stress. The organically produced spelt was exposed to the higher levels of oxidative stress than conventionally produced spelt, and also DPPH antiradical power was induced by conventional production, which is also demonstrated using the relative antioxidant capacity index. The best antioxidant properties, better than wheat, showed organically produced spelt genotype Ebners–Rotkorn which is determined by the highest phenol content, superoxide-dismutase activity, DPPH antiradical power and ferric reduced antioxidant power and consequently with the lowest lipid peroxidation intensity

Sustainability of Serbian Villages in COVID-19 Pandemic Conditions

The subject of this paper is to determine how the COVID-19 virus pandemic affected the situation in Serbian villages. The task of the paper is to show the positive and negative consequences that resulted from the pandemic. This would indicate that some of them may represent a new idea, a chance, or would work in favor of the sustainability of the villages of Serbia. In support of objectivity, research was carried out among the population that inhabits the rural areas of Serbia. It examined the extent to which internationally recognized phenomena and consequences of the COVID-19 virus pandemic were present in the study area and considered the nature of their impact on sustainability. The results of the semi-structured questionnaire were processed using descriptive statistics, t-test, and analysis of variance (ANOVA). Respondents contributed to the conception of possible solutions with their comments. The obtained differences in the answers resulted from different socio-demographic characteristics of the respondents, but also from the fact that the villages of Serbia differ in natural and social characteristics. Respondents’ responses are in favor of economic and sociodemographic sustainability, but they do not think in terms of environmental sustainability. The paper reveals several development opportunities, which complement each other and contribute to different methods for sustainability of rural villages in Serbia

Experienced Well-Being in the Rural Areas of the Srem Region (Serbia): Perceptions of the Local Community

The sustainability of rural settlements in Serbia has become the main focus of strategic rural development planning. Although it is still difficult to measure the quality of life of the citizens of the Republic of Serbia, preliminary results show that it is necessary to go beyond the GDP as the only or one of its most important indicators. A multidimensional approach and analysis at the local level is necessary for more comprehensive insight into quality of life in order to avoid erroneous or simplified conclusions. Striving to provide more detailed insight into the attitudes and needs of the local population, this research uses a qualitative approach. Subjective measures of how people feel and function in everyday life can predict future reactions, many of which are in the domain of the interests of local public services. The aim of the research is to apply measurement indicators through six dimensions of well-being in order to determine to what extent the inhabitants of rural communities are satisfied with some indicators and how they assess their own well-being. The research results illustrate the importance of understanding the needs of the local population and the perception of overall life experience in monitoring balanced rural development. The research can be adapted and applied to any rural community. Thus, only by developing a participatory approach can one strive for community-based rural development

Experienced Well-Being in the Rural Areas of the Srem Region (Serbia): Perceptions of the Local Community

The sustainability of rural settlements in Serbia has become the main focus of strategic rural development planning. Although it is still difficult to measure the quality of life of the citizens of the Republic of Serbia, preliminary results show that it is necessary to go beyond the GDP as the only or one of its most important indicators. A multidimensional approach and analysis at the local level is necessary for more comprehensive insight into quality of life in order to avoid erroneous or simplified conclusions. Striving to provide more detailed insight into the attitudes and needs of the local population, this research uses a qualitative approach. Subjective measures of how people feel and function in everyday life can predict future reactions, many of which are in the domain of the interests of local public services. The aim of the research is to apply measurement indicators through six dimensions of well-being in order to determine to what extent the inhabitants of rural communities are satisfied with some indicators and how they assess their own well-being. The research results illustrate the importance of understanding the needs of the local population and the perception of overall life experience in monitoring balanced rural development. The research can be adapted and applied to any rural community. Thus, only by developing a participatory approach can one strive for community-based rural development

Evaluating Farm Tourism Development for Sustainability: A Case Study of Farms in the Peri-Urban Area of Novi Sad (Serbia)

Farm tourism is often considered a form of tourism whose main characteristic is sustainability. Nevertheless, the existing literature also provides a partial approach, where the development of farm tourism is analyzed within the context of sustainable development and crisis situations, such as the COVID-19 pandemic. The aim of the paper is to analyze environmental, social, and economic factors as vectors for the sustainable development of farm tourism by applying a specially designed SFT model. An empirical study was carried out on a sample of nine farms in the peri-urban area of the city of Novi Sad (the Republic of Serbia). Sustainable development was analyzed using dynamic social, economic, and environmental indicators with the aim of finding a model that could be used to ensure more stable economic income for the population, social equality, and environmental protection. By applying the SFT model, it was determined that the current position of farm tourism is not fully compliant with the aims of sustainable development due to its clearly dominant economic dimension and less developed social and environmental sustainability. The results were further analyzed with the aim of achieving a balanced development of farm tourism, which needs to be based on the continued application of the concept of sustainability. The results could be used by public and private institutions in the tourism sector, as well as creators of legal regulations and strategies in the field of sustainable and rural tourism, with the aim of further developing and improving its sustainability

The effect of the structure of management and employees on guest's satisfaction of restaurant products and services

The purpose of this research is to define the effects of the structure of management and employees to the guest's satisfaction in terms of quality of restaurant products and services. The methodology used for this research has been the polling of 600 guests in 30 restaurants in Belgrade during 2015. The process of measuring satisfaction was performed by monitoring the attitudes and perceptions of users in terms of quality of products and services, which marks food quality, service quality, and ambience quality and price/quality ratio. The research of educational and age structure, as well as the number of supporting staff and other workers, has been conducted. Correlation and regression analysis were performed with the aim of defining the effect of the educational structure of employees to guest's satisfaction. The results show that restaurant managers should pay special attention to educational levels of employees through regular and permanent education, as they influence the guest's satisfaction