PROCENA SPREMNOSTI MENADŽMENTA UGOSTITELJSKIH OBJEKATA VRNJAČKE BANJE DA PONUDE LOKALNU HRANU
Ključne reči:
lokalna hrana, menadžment, gastronomski turizam, Vrnjačka Banja, gastronomska ponuda
Sažetak
Savremeni trendovi u turizmu, kao i turistička kretanja na odabranim destinacijama, oblikovani su različitim faktorima. Ugostiteljski objekti koji uključuju lokalnu hranu u svoju ponudu povećavaju svoju konkurentnost na tržištu, doprinoseći pozitivnijem imidžu. Ključnu ulogu u implementaciji lokalne hrane, kao motiva za privlačenje gostiju, igraju spremnost i znanje menadžmenta, što se analizira kroz tri aspekta: organizacionu klimu, kulturu i prednosti ponude lokalnih jela. Predmet ovog rada jeste procena spremnosti menadžmenta ugostiteljskih objekata za ponudu lokalne hrane. Istraživanje je usmereno na procenu spremnosti menadžmenta za inovacije usmerene ka korišćenju lokalnih poljoprivrednih, prehrambenih i gastronomskih proizvoda, uzimajući u obzir osobine menadžera kao ključnih aktera u odlučivanju o plasmanu lokalnih proizvoda u ugostiteljstvu. Studija je fokusirana na Vrnjačku Banju, važan banjski turistički centar Srbije. Cilj ovog istraživanja je pružiti odgovore na postavljena istraživačka pitanja i proceniti spremnost menadžmenta za uvođenje lokalne hrane u njihovoj ponudi.
Reference
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2. Badu-Baiden, F., Kim, S., Otoo, F.E. and King, B. (2022) International tourists’ local African food consumption. Tourism Review, 77(5), 1333-1348.
3. Bondzi-Simpson, A., Ayeh, K. J. (2019) Assessing hotel readiness to offer local cuisines: a clustering approach. International Journal of Contemporary Hospitality Management, 31 (2), 998-1020.
4. Bukharov, I., Berezka S. (2018) The role of tourist gastronomy experiences inregional tourism in Russia. Worldwide. Hospitality and Tourism Themes, 10 (4), 449–457.
5. Burnett, S., Benn, J., Parand, A., Iskander, S., Vincent, C. (2010) Organisational readiness: exploring the pre-conditions for success in organisation-wide patient safety improvement programmes. BMJ Quality and Safety, 19 (4), 313-317.
6. Butterfoss, F.D., Kegler, M.C., Francisco, V.T. (2008) Mobilizing organizations for health promotion: theories of organizational change. Theories of organizational change.
7. Cardoso, L., Araujo V. N., de Ara ujo AF., Dias F. (2019) Food tourism destinations’imagery processing mode. British Food Journal, 122 (6),1833–1847.
8. Choe, J.Y.J., Kim, S.S., (2018) Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1–10.
9. Conoly, Y., Lee, Y. (2023) Intrinsic and Extrinsic Cue Words of Locally Grown Food Menu Items and Consumers’ Choice at Hyper-Local Restaurants: An Eye-Tracking Study. Sustainability, 15 (17), 12733.
10. DeBlieck, S., Strohbehn, C., Clapp, T., & Levandowski, N. (2010) Building Food Service Staff Familiarity With Local Food. Journal of Hunger & Environmental Nutrition, 5, 191- 201.
11. Dima, A., Bugheanu, A. M., Dinulescu, R., Potcovaru, A.M., Stefanescu, C.A., Marin, I. (2022) Exploring the Research Regarding Frugal Innovation and Business Sustainability through Bibliometric Analysis. Sustainability, 14, 1326.
12. Ermolaev, V. A., Yashalova, N. N., Ruban, D. A., (2019) Cheese as a tourism resource in Russia: The first report and relevance to sustainability. Sustainability, 11(19), 5520.
13. Francis, J.J., Eccles, M.P., Johnston, M., Walker, A., Grimshaw, J., Foy, R., Kaner, E.F.S., Smith, L. and Bonetti, D. (2004), Constructing questionnaires based on the theory of planned behaviour: A manual for Health Services Researchers. Quality of life and management of living resources; Centre for Health Services Research
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15. Gani, M.O., Roy, H., Rahman, M.S., Faroque, A.R., Gupta, V., Prova, H.T. (2023) Effect of social media influence on consumer’s purchase intention of organic beauty products: the role of customer’s engagement and generativity. International Journal of Spa and Wellness, 6 (1), 54-77.
16. Grubor, B., Kalenjuk Pivarski, B., Đerčan, B., Tešanović, D., Banjac, M., Lukić, T., Živković, M.B., Udovičić, D.I., Šmugović, S., Ivanović, V., et al. (2022) Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia). Preservation and Potential for Tourism Development. Sustainability, 14.
17. Gupta, V., Sajnani, M. (2019) Risk and benefit perceptions related to wine consumption and how it influences consumers’ attitude and behavioural intentions in India. British Food Journal, 122 (8), 2569–2585.
18. Gupta, V., Duggal, S. (2021) How the consumer’s attitude and behavioural intentions are influenced: A case of online food delivery applications in India. International Journal of Culture, Tourism and Hospitality Research, 15 (1), 77-93.
19. Guzel, B., Apaydin, M. (2016) Gastronomy tourism: motivations and destinations. in Avcıkurt. Global Issues and Trends in Tourism, pp. 394-404
20. Hang, M., Martinez-Hernandez, E., Leach, M., Yang, A. (2016) Designing integrated local production systems: A study on the food-energy-water nexus. Journal of Cleaner Production, 135, 1065-1084.
21. Hernández-Rojas, R., Alcocer, N. (2021) The role of traditional restaurants in tourist destination loyalty. PLoS ONE, 16.
22. Horváth, Z., Kőmíves, C., Nagy-Keglovich, J., Happ, É. (2022). Examining a menu on the basis of the Kasavana - Smith model in a Hungarian restaurant. The Central European Journal of Tourism and Regional Development, 14 (1), 111-127.
23. Ivanović, V., Kalenjuk-Pivarski, B., Šmugović, S. (2022) Traditional gastronomy products: Usage and significance in tourism and hospitality of southern Bačka (AP Vojvodina). Zbornik radova Departmana za geografiju, turizam i hotelijerstvo. 51(1), 64-72.
24. Kalenjuk Pivarski, B., Tekić, D., Šmugović, S., Novaković, A., Ivanović, V., Petrović, M., Banjac, M., Đerčan, B., Tešanović, D., Ćirić, M., Čabarkapa, I., Ćirić, I., Šarac, V., Maravić, N. (2023) Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia). Frontiers in Sustainable Food Systems, 7, 1259806.
25. Kim, S., Choe, J.Y., Kim, P.B. (2020) Effects of local food attributes on tourist dining satisfaction and future intention: the moderating role of food culture difference. Journal of China Tourism Research, 18 (1),1-23.
26. Kivanc, M.I., Selcuk, G.N., (2022) Local food and Bayburt cuisine as a destination attraction element. Journal of Humanities Tourism Research, 12 (3), 541–559
27. Ko, W., & Kang, H. (2019) Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools. Food Science & Nutrition, 7, 2131 - 2143.
28. Ko, W., Kang, H. (2019). Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools. Food Sci Nutrition, 7 (6), 2131-2143.
29. Kumar, S., Murphy, M., Talwar, S., Kaur, P., Dhir, A., (2021) What drives brand love and purchase intentions toward the local food distribution system? Journal of Retailing Consumer Services, 60, 1–13.
30. Lazić, J., Pavlović, M., Radivojević, N. (2007) Analiza kretanja strukture i obima stanovništva opštine Vrnjačka Banja. Industrija, Vol. (No.1), 98.
31. Low, S., & Vogel, S. (2011) Direct and Intermediated Marketing of Local Foods in the United States. Quantitative Marketing eJournal, (128). Dostupno na: https://www.ers.usda.gov/ 05.10.2024.
32. Madeira, A., Palrão, T., Mendes, A., Ottenbacher, M. (2021) The culinary creative process of Michelin Star chefs. Tourism Recreation Research, 47, 258 - 276.
33. Mandal, M., (2018) He Role of Chiefs in the Development of Sustainable Gastronomy Tourism in Turkey. Master Thesis. Atilim University Institute of Social Sciences
34. McCall, M., Lynn, A. (2008) The effects of restaurant menu item descriptions on perceptions of quality, price, and purchase intention. Journal of Foodservice Business Research, 11 (4) 439-445
35. Mei, X.Y., Lerfald, M. and Bråtå, H.O. (2017) Networking and collaboration between tourism and agriculture:food tourism experiences along the National Tourist Routes of Norway. Scandinavian Journal of Hospitalityand Tourism, Vol. 17 (No.1), 59-75.
36. Nordin, N. (2012) The influence of leadership behavior and organizational commitment on organizational readiness for change in a higher learning institution. Asia pacific education review, Vol.13, 239–249
37. Patra, A., Chatterjee, D. (2019) Impact of culture on organizational readiness to change: Context of bank M&A. Benchmarking international journal, 28, 1503–1523.
38. Paunić, M., Kalenjuk Pivarski, B., Tešanović, D., Novaković, D., Šmugović, S., Šarenac, N., Ivanović, V., Mlinarević, P., Marjanović, J. (2024) Gastronomic Identity Factors in the Function of Sustainable Gastronomy: A Case Study of Tourist Destinations in the Republic of Serbia and Bosnia and Herzegovina. Sustainability. Vol. 16, 8493.
39. Petrović A., Marić I. (2018) Loklani akcipni plan opštine Vrnjačka Banja Administracija javna politiks. Institut za političke studije, 2,39-60
40. Presenza, A., Chiappa, G. (2013) Entrepreneurial strategies in leveraging food as a tourist resource: a cross-regional analysis in Italy. Journal of Heritage Tourism, 8, 182 - 192.
41. Rachao S., Breda Z., Fernandes C., Joukes V. (2020) Cocreation of tourism experiences: Are food-related activities being explored? British Food Journal Vol.122(3), 910–928.
42. Richards, G. (2018) Cultural tourism: a review of recent research and trends. Journal of Hospitality and Tourism Management, 36,12-21.
43. Rousta, A., Jamshidi, D. (2020) Food tourism value: Investigating the factors that influence tourists to revisit. Journal of vacation marketing, 26, 73-95
44. Sanchez-Canizares, S., Castillo-Canalejo A.M. (2015) A comparative study of tourist Pattitudes towards culinary tourism in Spain and Slovenia. British Food Journal, 117(9), 2387–2411.
45. Sartori, R., Costantini, A., Ceschi, A., Tommasi, F. (2018) How Do You Manage Change in Organizations? Training. Development, Innovation, and Their Relationships. Frontieres in Psychology, 9, 1–11. Dostupno na: https://api.semanticscholar.org/CorpusID:3833854 05.10.2024.
46. Scaccia, J.P.; Cook, B.S.; Lamont, A.; Wandersman, A.; Castellow, J.; Katz, J.; Beidas, R.S. (2015) A practical implementation science heuristic for organizational readiness: R = MC (2). Journal Community Psychol, 43, 484–501.
47. Šedík, P., Pocol, C.B., Horská, E., Fiore, M. (2019) Honey: food or medicine? A comparative study between Slovakia and Romania. British Food Journal, 121 (6),1281-1297
48. Shah, C., Chowdhury, A., Gupta, V. (2021) Impact of COVID-19 on tourism and hospitality students’ perceptions of career opportunities and future prospects in India. Journal of Teaching in Travel & Tourism, 21(4), 359-379.
49. Šmugović, S., Grubor, B., Kalenjuk, P. B., Ivanović, V., Banjac, M., Radivojević, G., Vujasinović, V. (2023). Gastronomic heritage in hospitality in Vojvodina (the Republic of Serbia): State and possibilities. Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, 52, 34-43
50. Šmugović, S., Kalenjuk Pivarski, B., Ivanović, V., Tešanović, D., Novaković, D., Marić, A., Lazarević, J., Paunić, M. (2024) The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia. Sustainability, Vol. 16, 7450.
51. Sormaz, U., Akinese, H., Gunes, E., Aras, S. (2016) Gastronomy in tourism, Procedia-Economics and Finance, 39,725-730.
52. Toudert, D., Bringas-Rábago, Nora, L. (2021) Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation. International Journal of Gastronomy and Food Science, 25
53. Tresidder, R. (2015) Eating ants: Understanding the terroir restaurant as a form of destination tourism. Journal of Tourism and Cultural Change, 13(4), 344-360.
54. Trivette, S. (2015) How local is local? Determining the boundaries of local food in practice. Agriculture and Human Values, 32, 475-490.
55. Weiner, B.J. (2009) A theory of organisational readiness for change. Implementation Science, 4 (67), 1-9.
56. Zhang, T., Chen, J., Hu, B., (2019). Authenticity, quality, and loyalty: local food and sustainable tourism experience. Sustainability, 11 (12), 3437.
57. Zhukova, M., & Zhukov, V. (2022) Staff Motivation System in Hotel Business. Management of the Personnel and Intellectual Resources in Russia, 11(5), 16-21
2. Badu-Baiden, F., Kim, S., Otoo, F.E. and King, B. (2022) International tourists’ local African food consumption. Tourism Review, 77(5), 1333-1348.
3. Bondzi-Simpson, A., Ayeh, K. J. (2019) Assessing hotel readiness to offer local cuisines: a clustering approach. International Journal of Contemporary Hospitality Management, 31 (2), 998-1020.
4. Bukharov, I., Berezka S. (2018) The role of tourist gastronomy experiences inregional tourism in Russia. Worldwide. Hospitality and Tourism Themes, 10 (4), 449–457.
5. Burnett, S., Benn, J., Parand, A., Iskander, S., Vincent, C. (2010) Organisational readiness: exploring the pre-conditions for success in organisation-wide patient safety improvement programmes. BMJ Quality and Safety, 19 (4), 313-317.
6. Butterfoss, F.D., Kegler, M.C., Francisco, V.T. (2008) Mobilizing organizations for health promotion: theories of organizational change. Theories of organizational change.
7. Cardoso, L., Araujo V. N., de Ara ujo AF., Dias F. (2019) Food tourism destinations’imagery processing mode. British Food Journal, 122 (6),1833–1847.
8. Choe, J.Y.J., Kim, S.S., (2018) Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1–10.
9. Conoly, Y., Lee, Y. (2023) Intrinsic and Extrinsic Cue Words of Locally Grown Food Menu Items and Consumers’ Choice at Hyper-Local Restaurants: An Eye-Tracking Study. Sustainability, 15 (17), 12733.
10. DeBlieck, S., Strohbehn, C., Clapp, T., & Levandowski, N. (2010) Building Food Service Staff Familiarity With Local Food. Journal of Hunger & Environmental Nutrition, 5, 191- 201.
11. Dima, A., Bugheanu, A. M., Dinulescu, R., Potcovaru, A.M., Stefanescu, C.A., Marin, I. (2022) Exploring the Research Regarding Frugal Innovation and Business Sustainability through Bibliometric Analysis. Sustainability, 14, 1326.
12. Ermolaev, V. A., Yashalova, N. N., Ruban, D. A., (2019) Cheese as a tourism resource in Russia: The first report and relevance to sustainability. Sustainability, 11(19), 5520.
13. Francis, J.J., Eccles, M.P., Johnston, M., Walker, A., Grimshaw, J., Foy, R., Kaner, E.F.S., Smith, L. and Bonetti, D. (2004), Constructing questionnaires based on the theory of planned behaviour: A manual for Health Services Researchers. Quality of life and management of living resources; Centre for Health Services Research
14. Frisvoli, S., Forbord, M., Blekesaune, A. (2016) An empirical investigation of tourist’s consumption of local food in rural tourism. Scandinavian Journal of Hospitality and Tourism, 16 (1), 76-93.
15. Gani, M.O., Roy, H., Rahman, M.S., Faroque, A.R., Gupta, V., Prova, H.T. (2023) Effect of social media influence on consumer’s purchase intention of organic beauty products: the role of customer’s engagement and generativity. International Journal of Spa and Wellness, 6 (1), 54-77.
16. Grubor, B., Kalenjuk Pivarski, B., Đerčan, B., Tešanović, D., Banjac, M., Lukić, T., Živković, M.B., Udovičić, D.I., Šmugović, S., Ivanović, V., et al. (2022) Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia). Preservation and Potential for Tourism Development. Sustainability, 14.
17. Gupta, V., Sajnani, M. (2019) Risk and benefit perceptions related to wine consumption and how it influences consumers’ attitude and behavioural intentions in India. British Food Journal, 122 (8), 2569–2585.
18. Gupta, V., Duggal, S. (2021) How the consumer’s attitude and behavioural intentions are influenced: A case of online food delivery applications in India. International Journal of Culture, Tourism and Hospitality Research, 15 (1), 77-93.
19. Guzel, B., Apaydin, M. (2016) Gastronomy tourism: motivations and destinations. in Avcıkurt. Global Issues and Trends in Tourism, pp. 394-404
20. Hang, M., Martinez-Hernandez, E., Leach, M., Yang, A. (2016) Designing integrated local production systems: A study on the food-energy-water nexus. Journal of Cleaner Production, 135, 1065-1084.
21. Hernández-Rojas, R., Alcocer, N. (2021) The role of traditional restaurants in tourist destination loyalty. PLoS ONE, 16.
22. Horváth, Z., Kőmíves, C., Nagy-Keglovich, J., Happ, É. (2022). Examining a menu on the basis of the Kasavana - Smith model in a Hungarian restaurant. The Central European Journal of Tourism and Regional Development, 14 (1), 111-127.
23. Ivanović, V., Kalenjuk-Pivarski, B., Šmugović, S. (2022) Traditional gastronomy products: Usage and significance in tourism and hospitality of southern Bačka (AP Vojvodina). Zbornik radova Departmana za geografiju, turizam i hotelijerstvo. 51(1), 64-72.
24. Kalenjuk Pivarski, B., Tekić, D., Šmugović, S., Novaković, A., Ivanović, V., Petrović, M., Banjac, M., Đerčan, B., Tešanović, D., Ćirić, M., Čabarkapa, I., Ćirić, I., Šarac, V., Maravić, N. (2023) Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia). Frontiers in Sustainable Food Systems, 7, 1259806.
25. Kim, S., Choe, J.Y., Kim, P.B. (2020) Effects of local food attributes on tourist dining satisfaction and future intention: the moderating role of food culture difference. Journal of China Tourism Research, 18 (1),1-23.
26. Kivanc, M.I., Selcuk, G.N., (2022) Local food and Bayburt cuisine as a destination attraction element. Journal of Humanities Tourism Research, 12 (3), 541–559
27. Ko, W., & Kang, H. (2019) Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools. Food Science & Nutrition, 7, 2131 - 2143.
28. Ko, W., Kang, H. (2019). Effect of leadership style and organizational climate on employees' food safety and hygiene behaviors in the institutional food service of schools. Food Sci Nutrition, 7 (6), 2131-2143.
29. Kumar, S., Murphy, M., Talwar, S., Kaur, P., Dhir, A., (2021) What drives brand love and purchase intentions toward the local food distribution system? Journal of Retailing Consumer Services, 60, 1–13.
30. Lazić, J., Pavlović, M., Radivojević, N. (2007) Analiza kretanja strukture i obima stanovništva opštine Vrnjačka Banja. Industrija, Vol. (No.1), 98.
31. Low, S., & Vogel, S. (2011) Direct and Intermediated Marketing of Local Foods in the United States. Quantitative Marketing eJournal, (128). Dostupno na: https://www.ers.usda.gov/ 05.10.2024.
32. Madeira, A., Palrão, T., Mendes, A., Ottenbacher, M. (2021) The culinary creative process of Michelin Star chefs. Tourism Recreation Research, 47, 258 - 276.
33. Mandal, M., (2018) He Role of Chiefs in the Development of Sustainable Gastronomy Tourism in Turkey. Master Thesis. Atilim University Institute of Social Sciences
34. McCall, M., Lynn, A. (2008) The effects of restaurant menu item descriptions on perceptions of quality, price, and purchase intention. Journal of Foodservice Business Research, 11 (4) 439-445
35. Mei, X.Y., Lerfald, M. and Bråtå, H.O. (2017) Networking and collaboration between tourism and agriculture:food tourism experiences along the National Tourist Routes of Norway. Scandinavian Journal of Hospitalityand Tourism, Vol. 17 (No.1), 59-75.
36. Nordin, N. (2012) The influence of leadership behavior and organizational commitment on organizational readiness for change in a higher learning institution. Asia pacific education review, Vol.13, 239–249
37. Patra, A., Chatterjee, D. (2019) Impact of culture on organizational readiness to change: Context of bank M&A. Benchmarking international journal, 28, 1503–1523.
38. Paunić, M., Kalenjuk Pivarski, B., Tešanović, D., Novaković, D., Šmugović, S., Šarenac, N., Ivanović, V., Mlinarević, P., Marjanović, J. (2024) Gastronomic Identity Factors in the Function of Sustainable Gastronomy: A Case Study of Tourist Destinations in the Republic of Serbia and Bosnia and Herzegovina. Sustainability. Vol. 16, 8493.
39. Petrović A., Marić I. (2018) Loklani akcipni plan opštine Vrnjačka Banja Administracija javna politiks. Institut za političke studije, 2,39-60
40. Presenza, A., Chiappa, G. (2013) Entrepreneurial strategies in leveraging food as a tourist resource: a cross-regional analysis in Italy. Journal of Heritage Tourism, 8, 182 - 192.
41. Rachao S., Breda Z., Fernandes C., Joukes V. (2020) Cocreation of tourism experiences: Are food-related activities being explored? British Food Journal Vol.122(3), 910–928.
42. Richards, G. (2018) Cultural tourism: a review of recent research and trends. Journal of Hospitality and Tourism Management, 36,12-21.
43. Rousta, A., Jamshidi, D. (2020) Food tourism value: Investigating the factors that influence tourists to revisit. Journal of vacation marketing, 26, 73-95
44. Sanchez-Canizares, S., Castillo-Canalejo A.M. (2015) A comparative study of tourist Pattitudes towards culinary tourism in Spain and Slovenia. British Food Journal, 117(9), 2387–2411.
45. Sartori, R., Costantini, A., Ceschi, A., Tommasi, F. (2018) How Do You Manage Change in Organizations? Training. Development, Innovation, and Their Relationships. Frontieres in Psychology, 9, 1–11. Dostupno na: https://api.semanticscholar.org/CorpusID:3833854 05.10.2024.
46. Scaccia, J.P.; Cook, B.S.; Lamont, A.; Wandersman, A.; Castellow, J.; Katz, J.; Beidas, R.S. (2015) A practical implementation science heuristic for organizational readiness: R = MC (2). Journal Community Psychol, 43, 484–501.
47. Šedík, P., Pocol, C.B., Horská, E., Fiore, M. (2019) Honey: food or medicine? A comparative study between Slovakia and Romania. British Food Journal, 121 (6),1281-1297
48. Shah, C., Chowdhury, A., Gupta, V. (2021) Impact of COVID-19 on tourism and hospitality students’ perceptions of career opportunities and future prospects in India. Journal of Teaching in Travel & Tourism, 21(4), 359-379.
49. Šmugović, S., Grubor, B., Kalenjuk, P. B., Ivanović, V., Banjac, M., Radivojević, G., Vujasinović, V. (2023). Gastronomic heritage in hospitality in Vojvodina (the Republic of Serbia): State and possibilities. Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, 52, 34-43
50. Šmugović, S., Kalenjuk Pivarski, B., Ivanović, V., Tešanović, D., Novaković, D., Marić, A., Lazarević, J., Paunić, M. (2024) The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia. Sustainability, Vol. 16, 7450.
51. Sormaz, U., Akinese, H., Gunes, E., Aras, S. (2016) Gastronomy in tourism, Procedia-Economics and Finance, 39,725-730.
52. Toudert, D., Bringas-Rábago, Nora, L. (2021) Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation. International Journal of Gastronomy and Food Science, 25
53. Tresidder, R. (2015) Eating ants: Understanding the terroir restaurant as a form of destination tourism. Journal of Tourism and Cultural Change, 13(4), 344-360.
54. Trivette, S. (2015) How local is local? Determining the boundaries of local food in practice. Agriculture and Human Values, 32, 475-490.
55. Weiner, B.J. (2009) A theory of organisational readiness for change. Implementation Science, 4 (67), 1-9.
56. Zhang, T., Chen, J., Hu, B., (2019). Authenticity, quality, and loyalty: local food and sustainable tourism experience. Sustainability, 11 (12), 3437.
57. Zhukova, M., & Zhukov, V. (2022) Staff Motivation System in Hotel Business. Management of the Personnel and Intellectual Resources in Russia, 11(5), 16-21