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Earthquakes are a rather complex natural phenomenon that cannot be prevented, and their effects can be catastrophic and have profound implications on various economic sectors (especially tourism). This study investigates the relationships between subjective factors (gender, age, education, previous experience, and disaster anxiety), the perceived travel risk, and the travel intention of tourists from Serbia to destinations in Türkiye. The pilot study was done in March 2023 with 110 respondents from the Faculty of Science, Department of Geography, Tourism, and Hotel Management, Novi Sad. After the validation of the instruments, the main survey was conducted in the period from March to June 2023. The subjects of interest were residents of Serbia over the age of 18. The data from this study are analyzed using the confirmatory factor analysis and path analyses. This study aims to enhance the understanding of perceived risk and travel intention, specifically focusing on Türkiye. The assessed outcome relates to how tourists perceive three specific categories of risk when traveling to destinations with a high risk of natural disasters, such as earthquake-prone areas. The findings suggest that older respondents tend to perceive lower physical and financial travel risks, even though the influence of age on the perception of socio-psychological risks was inconclusive. Further results reveal that individuals with prior experience tend to hold a heightened perception of physical, financial, and socio-psychological risks. An examination of the relationship between disaster anxiety and perceived travel risks indicates that physical, financial, and socio-psychological risks exert a negative influence on travel intention. Thus, this study may provide a conceptual foundation for both theoretical and practical implications for the improvement of risk management techniques at a specific travel destination in areas prone to earthquake hazards.

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples’ average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

Hotels, like any other businesses in a given location, can be threatened by natural disasters, usually with significant and long-term consequences. The hotel industry is particularly vulnerable and exposed to the risk of property being physically damaged or completely destroyed. Apart from the physical damage, there is also an accompanying economic risk of the tourism sector suffering as tourists avoid areas affected by a disaster event. Therefore, hotels in the areas prone to natural disasters must ensure they are resilient enough to carry on through the turbulent period until regular business levels return. This study is based on survey responses of 63 hotel managers from the 12 European countries most frequently affected by natural disasters. The study relies on multi-capital predictor based approach and examines hotel resilience to natural disasters. It has been found that managers’ previous experience of a natural disaster, duration of managerial experience, and organizational category and size have a positive effect on hotel resilience. Moreover, hotels must anticipate such situations and continuously drill how to respond efficiently and adapt quickly in order to ensure business sustainability. Practical implications, study limitations and future research recommendations are also discussed.

Recent natural hazards (floods and wildfires) which hit some of the most visited Greek tourist destinations during the summer season 2018 are threatening to decrease the number of tourist visits in the affected regions. As these regions, being namely Chalkidiki, Olympic Riviera and regions surrounding Athens and Thessaloniki, are the most popular summer destinations for Serbian tourists, it is interesting to examine how natural hazards that occurred there influence tourist behavior based on the perceived risk. The study aims to explore the role of psychological factors such as different personality traits and tourism worries on the tourist behavior based on the perceived risk of affected destinations. Moreover, the assumption was that tourism worrieswill mediate the relationship between analyzed personality traits and tourist behavior based on the perceived risk. Although previous studies investigated the effect of different psychological factors on tourist behavior based on the perceived risk, this is the first study to explore the interaction of different psychological factors including tourism worries, which previously were not analyzed in this context. Besides theoretical contribution, practical implications are also further discussed in the paper within the realm of their use for destination managers.

Tourism, as a branch of industry, has a major impact on the environment and local community. In addition to the positive, economic effects, the development of tourism carries many consequences to the environment and society. The attitudes of the local population towards the impact of tourism have long been the subject of many studies. This paper will discuss the problem of the attitude of the local population towards the development of tourism in Vrbas. Through the examination of the role and importance of the local community in the development of Vrbas as a tourism destination, this research will point out the current situation, the positive and negative impacts, as well as opportunities for improvement of tourism in Vrbas. A survey was conducted for the needs of examining the attitudes of the local population towards tourism development. A sample of 108 respondents was obtained. The results showed that the respondents have a positive attitude towards the development of tourism, but also that they are not aware of the negative consequences that tourism can bring. The entire data processing is supported by the software for statistical analysis and data processing - SPSS 23.0.

The characteristics of the hospitality related to the presence of tangible and non-tangible components, mutual interaction and simultaneous provision and use of services, point out the importance of employee service orientation. It is believed that the competitiveness of the company is made up of creative human resources, which will, through the introduction of products, services and processes, make the basis of successful economic development. Innovations, with the knowledge that enables them, become the most important source of market success and sustainable competitive advantage. For the purposes of this study, with theoretical approximation, a concrete research is carried out on the impact of innovations on the service orientation of employees in selected hotels on the territory of the Republic of Serbia. The survey was conducted in hotels with 3*, 4* and 5*, from January 2016 to July 2017. The results of the research presented how and to what extent introduction of innovation in hotel industry influences the work and motivation of employees in providing services to consumers, in what way innovations facilitate the work of employees and what kind of impact they have on the level of work commitment.

The global expansion of fast food consumption habits and the consequent change in the competitive environment led to greater market research and the targeting of consumer groups. On the other hand, the growth of the market and the increase in the number of fast food restaurants have encouraged consumers to pay more attention to the products they consume, that is, have influenced their interest in the diversity of factors that are decisive when choosing a restaurant. This study investigates factors influencing students' choice of fast food restaurants. The study was conducted at University of Novi Sad. The results show that the most important influences on this choice are Food Quality, Nearness and Accessibility and Hygienic factors, primarily cleanliness of the restaurant, kitchen, and service personnel. Differences in fast food choice factors were found regarding the gender of respondents.

Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them are declarations or statements about allergenic ingredients, where a nutritional allergen that the food contains is labelled with an unusual name, or similar products from different manufacturers where one is safe and the other contains allergens. A hospitality facility which deals with production and distribution of unpackaged foods should, in addition to a developed HACCP concept and standardized recipes for food preparation, prepare a detailed, precise, and clearly defined plan for management of chemical risks.

Business practices and attitudes of tourists show that hospitality represents the primary factor in the development of urban tourism. It is considered that, besides the exclusive appearance, there is no business success for hotel properties without a proper location. It is known that a typical tourist would like to be close enough to tourist attractions, to be able to reach them on foot. This paper deals with the importance of location and exterior of urban hotels on guests decision on the selection and overall satisfaction with hotel products. The survey was conducted in the hotels two largest urban centers in Serbia (Belgrade and Novi Sad). The aim of the research is an insight into the real impact of location and exterior when assessing the guest satisfaction. Descriptive statistical analysis, t-test and regression analysis were used for statistical data processing.

According to the modern nutritionist opinions, cereal products such as flakes and snacks are the most common foods in the daily diet. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addition of dry residue from wild oregano distillation (0.5 g / 100g of sample and 1 g / 100g of sample), on the physical-textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced physical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), as well as texture hardness and the work of compression, 38.1 % and 40.3 %, respectively. Also, oregano significantly changed the color of flakes. Tukey’s HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes in the oregano-added corn flakes compared to the control sample. Principal component analysis has been applied to classify the samples according to differences in the studied parameters. The data pointed out that investigated corn flakes with the addition of wild oregano are new food products with good physical-textural and sensory properties due to a higher level of antioxidant activity. Moreover, it may contribute to the valorization of edible industrial waste in food production. [Projekat Ministarstva nauke Republike Srbije, br. III 46005 i br. TR 31027]

Providing quality service is a priority for service companies. The quality of services being offered to customers is considered to be a means by which hotels obtain a competitive advantage in the market. The aim of this study was to identify the effects of customer satisfaction on their loyalty and frequency of re-visit intention in the hotels in Novi Sad. The research results indicate that management teams of analyzed hotels understand the needs of their guests quite well. Based on the results of descriptive statistical analysis and the results of the regression analysis, it is concluded that the quality of restaurant services is of a great importance to total guest satisfaction. The quality of services in the accommodation sector still has a great significance in the entire hotel offer, but not decisive.

This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. Full service casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase competitiveness. It is found that age, education level and experience of the restaurant managers affect the innovation type they apply. Additionally, this paper is the first to examine the linkage between socio-demographic profile of restaurant managers and a type of innovation they apply. It offers useful guidelines for hospitality managers.

Management of a complex events such as hybrid ones, relies on understanding a modern market trends. The purpose of this study is to determine visitors' motives for attending a hybrid event, to identify clusters based on those motives, and to help organizers and exhibitors to meet visitors' expectations. Therefore, authors performed ANOVA analysis, factor analysis and hierarchical cluster analysis. The findings clearly indicate elements of trade fairs and consumer exhibitions integrated in hybrid event and therefore, some of the main motives for visiting those two types of events are also present among hybrid event visitors. However, hybrid event tends to be more than just place for business meetings. It is also a venue for education and leisure time activities. Moreover, event organizers and exhibitors need to pay more attention on their strategic approach to managing their event activities. The paper suggests that hybrid event organizers should focus on establishing dialogue with both exhibitors and visitors.

Business obligations, the manner and pace of life today, and a large number of options when it comes to eating out, require that at least one meal is consumed outside the residence or using the services of catering and retail facilities. With this in mind, restaurants are forced to fight in the market and to differentiate the specific offer to attract a particular segment of the market. Differentiation is possible through monitoring the trends and timely adjustments to more demanding consumer needs. In this way, restaurateurs also contribute to greater customer satisfaction through quality service, which also has a positive effect on the restaurant and sales performance. Based on the results of the survey of 82 respondents, it was concluded that nutritional information shown within menus is of no importance, and also that such information does not affect the selection of dishes. Although nutritional information can be helpful in selecting more favourable and healthy food, neither men nor women care about it.

Pasta products are consumed daily and widely, this study focuses on consumer attitudes toward pasta as functional food through the performed sensory quality evaluation. The results indicate the presence of significant differences between consumer attitudes regarding gender, age and income. Inulin HPX is functional component, which was used to replace spelt farina in the quantity of 0, 5, 10 or 20%. Pasta with 20 % of inulin is a new functional product with modified nutritional properties with decreased digestible carbohydrates in the amuount of 43.2% and reduced energy of 27.2%. Increased demands after healthier and more nutritious products is a consequence of more conscious consumers which contributes to constant necessity for new products and increased differentiation of product assortment.

'Spring of Novi Sad' is an event, which represents an important part of the event offer of Novi Sad, and on the ba­sis of classification of events on the tourism value, event is very significant on the province level too. The event has become more recognisable as environmentally friendly brand and according to its model, similar events are organized in several cities. 'Spring of Novi Sad' is known for interesting content in the fields of horticulture, land­scape architecture, environmental protection, healthy nutrition and old crafts, which are designed for visitors with different interests and for all generations. The aim of this paper is to examine the opinions of exhibitors and visitors by gender and education level about organizational and other components of the event 'Spring of Novi Sad'. The sample taken for this research consists of 246 respondents - 184 visitors and 62 exhibitors. A survey can be used by the entire travel industry of Novi Sad and by tourism organizations (local, provincial and national). It is necessary to conduct surveys for visitors and participants of the city events in order to select base results of key events for the future promotion of Novi Sad.

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Verbal communication is the main form of personal interaction. This article presents evidence for the positive role of service staff's verbalized hospitality on consumer behaviour. The principal aim of the study was to explore the effect of verbal attention on making additional purchases and tipping behaviour in three different countries (Sweden, England, and Serbia). Moreover, research investigated whether server gender, customer gender, and group size moderate the relationship between verbal attention, additional purchase, and tipping behaviour. For the purpose of the study, servers in casual dining restaurants either paid special verbal attention to group diners, or did not do so, before asking target questions. The results show that group diners in verbal attention conditions make additional purchases and leave tips more often. While group size moderates the relationship between verbal attention and additional purchase and tipping behaviour, such role was not confirmed in the case of server gender and customer gender. The theoretical and practical implications of verbal interaction between servers and customers are discussed, as well as differences in three analysed countries. [ABSTRACT FROM AUTHOR]

In the last decades, the development of transport infrastructure has been necessary because of the population increase and expansion of urban centres. Infrastructure development leads to modification and changes in areas characterized by high human population density. The lack of adequate transport infrastructure inhibits local economic and social performance. In the period of economic stability (from 1970 to 1990), important roads that increased the connectedness of the Kolubara District (Western Serbia) with other parts of the country and the surrounding countries were built, but there is still a need for the construction of new roads. In order to examine the attitude of the local population in regard to transport infrastructure, a survey was conducted using a questionnaire consisting of closed questions. This topic is one that has not previously been examined. The data obtained were analyzed statistically and showed that local people have a positive attitude towards the existing infrastructure and towards the construction of new roads. There are statistically significant differences between the attitudes of the local population in different municipalities. The results from this research offer an opportunity to develop guidelines which can influence traffic development in these and similar areas. [ABSTRACT FROM AUTHOR]