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The purpose of the paper was to investigate the attitudes and perceptions of young people about the fast food restaurants in Serbia, with the special emphasis to the elements of corporate social responsibility (brand, nutritional values, ethical values and the quality of food), and to show the extent to which these products are represented in their daily diet. Data were collected from February to June 2019 between students of the University of Belgrade and Novi Sad, and between young people at high schools in Belgrade and Novi Sad (Serbia). A total sample consisted of 1145 young consumers. It was evident that the values and preferences of the target group of the leading fast food restaurants have changed, in the already developed market as well as in the developing ones, such as Serbia. The paper presents empirical results of using the services of fast food restaurants in Serbia by the younger population, as well as their perception of corporate social responsibility, with the special emphasis to the restaurants of McDonald's and KFC.

Over the last few decades there has been a tendency to use the word 'allergy' to describe all kinds of unexpected reactions to certain foods and food ingredients. The recent literature is plentiful and discusses food allergens and people who are hypersensitive to certain foods. The literature suggests the prevalence of food allergy to specific allergens to be changing with age. The aim of this empirical research was to examine the hypersensitivity to certain foods in relation to age and employment of the population consisting of customers on cruise ships. The study included 404 tourists on a cruise ship who voluntarily filled food sensitivity questionnaires and submitted them to the ship staff. These questionnaires were used to analyze the allergy trends and their connection to age and employment. The procedures of descriptive statistics and Chi-square test were used to process the obtained data. The results of the research suggested that there was a statistically significant relationship between the persons who were hypersensitive to certain foods relative to employment and age.