95
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Attitudes of Employees on the Impression of Guests-Tourists on the Gastronomical Offer of Belgrade

, &
Pages 125-141 | Received 19 Jan 2021, Accepted 23 Jan 2022, Published online: 14 Feb 2022

References

  • Baldwin, W. (2017). The transference of Asian hospitality through food: Chef׳ s inspirations taken from Asian cuisines to capture the essence of Asian culture and hospitality. International Journal of Gastronomy and Food Science, 8, 7–13. doi:10.1016/j.ijgfs.2017.01.002
  • Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171. doi:10.1016/j.ijgfs.2019.100171
  • Bertella, G. (2011). Knowledge in food tourism: The case of Lofoten and Maremma Toscana. Current Issues in Tourism, 14(4), 355–371. doi:10.1080/13683500.2010.489638
  • Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia ruralis, 38(1), 21–34. doi:10.1111/1467-9523.00061
  • Birch, D., & Memery, J. (2020). Tourists, local food and the intention-behaviour gap. Journal of Hospitality and Tourism Management, 43, 53–61. doi:10.1016/j.jhtm.2020.02.006
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260–1280. doi:10.1080/13683500.2013.868412
  • Bolfek, B., Jakičić, D., & Lončarić, B. (2014). Utjecaj marketinga na razvoj turističkog brenda Slavonije i Baranje. Ekonomska misao i praksa, 1, 247–276.
  • Chang, R. C., Kivela, J., & Mak, A. H. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989–1011. doi:10.1016/j.annals.2010.03.007
  • Cianflone, E., & Cardile, G. (2014). Local agricultural products in tourism: AJ Strutt’s account of Sicilian prickly pears. GeoJournal of Tourism and Geosites, 13(1), 10–16.
  • Ćirić, M., Janković, I., & Kalenjuk, B. (2021). Attitudes and orientation of employees in the Serbian catering industry about products with protected origin. World Scientific News, 155, 23–35.
  • Ćirić, M., Kalenjuk, B., & Janković, I. (2020). Regional Products With the Protection of Origin in Serbia Tourism Offer. Indonesian Journal of Tourism and Leisure, 1(2), 61–72. doi:10.36256/ijtl.v1i2.101
  • Correia, A., Moital, M., Oliveira, N., & da Costa, C. F. (2009). Multidimensional segmentation of gastronomic tourists based on motivation and satisfaction. International Journal of Tourism Policy, 2(1–2), 37–57. doi:10.1504/IJTP.2009.023272
  • de Albuquerque Meneguel, C. R., Mundet, L., & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228. doi:10.1016/j.ijhm.2018.10.018
  • Dragićević, V. (2012). Konkurentnost Vojvodine kao destinacija poslovnog turizma. Univerzitet u Novom Sadu, Prirodno matematički fakultet, Departman za geografiju, turizam i hotelijerstvo.
  • Gálvez, J. C. P., Granda, M. J., López-Guzmán, T., & Coronel, J. R. (2017a). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society, 32, 604–612. doi:10.1016/j.scs.2017.04.021
  • Gálvez, J. C. P., López-Guzmán, T., Buiza, F. C., & Medina-Viruel, M. J. (2017b). Gastronomy as an element of attraction in a tourist destination: The case of Lima, Peru. Journal of Ethnic Foods, 4(4), 254–261. doi:10.1016/j.jef.2017.11.002
  • Gálvez, J. C. P., Torres-Matovelle, P., Molina-Molina, G., & Santa Cruz, F. G. (2020). Gastronomic clusters in an Ecuadorian tourist destination: The case of the province of Manabí. British Food Journal 122(12), 3917–3934. doi:10.1108/BFJ-11-2019-0870 .
  • Gálvez, J. C. P., Torres-Naranjo, M., Lopez-Guzman, T., & Franco, M. C. (2017c). Tourism demand of a WHS destination: An analysis from the viewpoint of gastronomy. International Journal of Tourism Cities. doi:10.1108/IJTC-10-2016-0039
  • Gibbs, D., & Ritchie, C. (2010). Theatre in restaurants: Constructing the experience. The tourism and leisure experience: Consumer and managerial perspectives, 182–201.
  • Harrington, R. J. (2005). Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food. Journal of Culinary Science & Technology, 4(2–3), 129–152. doi:10.1300/J385v04n02_10
  • Janković, I., Ćirić, M., & Vujasinović, V. (2020). Uticaj autentične hrane kao odabir turističke destinacije. BizInfo (Blace) Journal of Economics, Management and Informatics, 11(2), 81–92.
  • Kim, S., Park, E., & Lamb, D. (2019). Extraordinary or ordinary? Food tourism motivations of Japanese domestic noodle tourists. Tourism Management Perspectives, 29, 176–186. doi:10.1016/j.tmp.2019.01.001
  • Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2–3), 39–55. doi:10.1300/J385v04n02_03
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. doi:10.1177/1096348006286797
  • Kumar, G. M. K. (2019). Gastronomic tourism—A way of supplementing tourism in the Andaman & Nicobar Islands. International Journal of Gastronomy and Food Science, 16, 100139. doi:10.1016/j.ijgfs.2019.100139
  • Lessa, K., Zulueta, A., Esteve, M. J., & Frigola, A. (2017). Study of consumer perception of healthy menus at restaurants. Food Quality and Preference, 55, 102–106. doi:10.1016/j.foodqual.2016.05.007
  • Lin, Y. C., & Chen, C. C. (2014). Needs assessment for food and food services and behavioral intention of Chinese group tourists who visited Taiwan. Asia Pacific Journal of Tourism Research, 19(1), 1–16. doi:10.1080/10941665.2012.724017
  • López-Guzmán, T., Serrano López, A. L., Pérez Gálvez, J. C., & Carpio Álvarez, S. D. (2017). Food motivations in a tourist destination: North American tourists visiting the city of Cuenca, Ecuador. Journal of International Food & Agribusiness Marketing, 29(4), 308–327. doi:10.1080/08974438.2017.1350243
  • Marinoski, N., Stamenković, P., & Conić, M. (2014). Gastronomic contents of rural tourism in Serbia. Bizinfo Blace, 5(1), 19–36. doi:10.5937/Bizinfo1401019M
  • Mynttinen, S., Logren, J., Särkkä-Tirkkonen, M., & Rautiainen, T. (2015). Perceptions of food and its locality among Russian tourists in the South Savo region of Finland. Tourism Management, 48, 455–466. doi:10.1016/j.tourman.2014.12.010
  • Nebioğlu, O. (2016). A qualitative research on gastronomic identity and gastronomictourism products typology: Alanya sample. Journal of Tourism and Gastronomy Studies, 5(2), 39–60. doi:10.21325/jotags.2017.69
  • Nicoletti, S., Medina-Viruel, M. J., Di-Clemente, E., & Fruet-Cardozo, J. V. (2019). Motivations of the culinary tourist in the city of Trapani, Italy. Sustainability, 11(9), 2686. doi:10.3390/su11092686
  • Rodríguez-Gutiérrez, P., Santa Cruz, F. G., Gallo, L. S. P., & López-Guzmán, T. (2020). Gastronomic satisfaction of the tourist: Empirical study in the Creative City of Popayán, Colombia. Journal of Ethnic Foods, 7(1), 8. doi:10.1186/s42779-019-0044-0
  • Roininen, K., Arvola, A., & Lähteenmäki, L. (2006). Exploring consumers’ perceptions of local food with two different qualitative techniques: Laddering and word association. Food Quality and Preference, 17(1–2), 20–30. doi:10.1016/j.foodqual.2005.04.012
  • Santa Cruz, F. G., Tito, J. C., Pérez-Gálvez, J. C., & Medina-Viruel, M. J. (2019). Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia). Heliyon, 5(7), e02011. doi:10.1016/j.heliyon.2019.e02011
  • Sengel, T., Karagoz, A., Cetin, G., Dincer, F. I., Ertugral, S. M., & Balık, M. (2015). Tourists’ approach to local food. Procedia-Social and Behavioral Sciences, 195(1), 429–437. doi:10.1016/j.sbspro.2015.06.485
  • Statistical Office of the Republic of Serbia. (2021) Statistical Release, Statistics of employment and earnings (Belgrade, Serbia: Statistical Office of the Republic of Serbia).
  • Suna, B., & Alverez, M. D. (2019). Gastronomic identity of Gaziantep: Perceptions of tourists and residents. Advances in Hospitality and Tourism Research (AHTR), 7(2), 167–187. doi:10.30519/ahtr.571666
  • The definition of gastronomy. (2019). In Encyclopaedia Britannica Online 20 04 2021. Retrieved from https://www.britannica.com/topic/gastronomy
  • Tourist Organization of Belgrade 25 07 2021. Available at https://www.tob.rs/sr/sta-videti/atrakcije
  • Vittersø, G., & Amilien, V. (2011). From tourist product to ordinary food? The role of rural tourism in development of local food and food heritage in Norway. Anthropology of Food, (8). doi:10.4000/aof.6833
  • Vojnović, V. (2012). Soulfood Serbia. Belgrade, Serbia: National Tourism Organization of Serbia.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.