Прегледај по Аутор "Kalenjuk Pivarski, Bojana"
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- СтавкаAnalyses of the Attitudes of Agricultural Holdings on the Development of Agritourism and the Impacts on the Economy, Society and Environment of Serbia(MDPI, 2021) Ćirić, Miloš; Tešanović, Dragan; Kalenjuk Pivarski, Bojana; Ćirić, Ivana; Banjac, Maja; Radivojević, Goran; Grubor, Biljana; Tošić, Predrag; Simović, Olivera; Šmugović, StefanAgritourism as a special type of tourist migration is a very important link in the diversification of rural areas, connecting the geography, culture, tradition, and gastronomy of the local population, and placing products and services through the hospitality and tourism market. Thanks to this form of tourism, underdeveloped places are gaining in importance and attracting the attention of visitors who are oriented towards natural things, which in turn contributes to a better economic situation of the locality and the population. This paper aims to examine the attitudes of farm owners in the Republic of Serbia toward the impact of agritourism on the economy, living environment, social life, and culture. The data were collected by surveying the owners of agricultural holdings in the territory of the Republic of Serbia and statistically processed using factor analysis, descriptive statistics, and linear regression. Based on the obtained results, it has been established that the owners of agricultural farms are interested in the development of agritourism, and that their positive perception of the impact that agritourism has on the living environment and economy greatly contributes to that. To a lesser extent, a positive attitude was noted toward the importance of agrotourism for the local community and locals, where the positive aspects of agritourism were the education of visitors on agriculture, promotion of the local culture, agricultural and gastronomic products, and sustainable development and investment in infrastructure.
- СтавкаCharacteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry(MDPI, 2022) Kalenjuk Pivarski, Bojana; Šmugović, Stefan; Tekić, Dragana; Ivanović, Velibor; Novaković, Aleksandra; Tešanović, Dragan; Banjac, Maja; Ðerčan, Bojan; Peulić, Tatjana; Mutavdžić, Beba; Lazarević, Jasmina; Vukelić, NatašaOne can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research was conducted among the management of catering facilities (chefs, managers, and owners) in Vojvodina (northern region of Serbia) from 300 different facilities. The research was conducted using a questionnaire. The data acquired were statistically processed using the non-parametric Mann–Whitney and Kruskal–Wallis tests and presented in this paper. Special attention was given to differences in perceiving the characteristics of TFP of Vojvodina (TASQ) as seen from the socio-demographic aspects of the respondents and the characteristics of catering facilities. The research deduced that the sensory quality of a product, menu diversity, freshness, local production, price, and seasonality are the prominent characteristics that affect the TFP’s choice of purchase and consumption. The least essential characteristics are organic production and brand. The differences in perception of the characteristics were based on the respondent’s age, education level, and working position, as well as catering offer (domestic, national, international, and combined) and the location of a catering facility (urban/rural).
- СтавкаConsumer attitudes and preferences toward traditional meat products in the autonomous province of Vojvodina(2023) Peulić, Tatjana; Ikonić, Predrag; Delić, Jovana; Kalenjuk Pivarski, Bojana; Maravić, Nikola; Marić, Aleksandar; Novaković, AleksandraThe purposes of this survey were to identify consumer attitudes and preferences toward special groups of traditional food products and to identify the position of meat products among traditional food products. An online questionnaire surveyed 540 respondents in the autonomous province of Vojvodina, Serbia. The questionnaire was divided into two parts: 1) socio‑demographic characteristics and 2) consumer attitudes and preferences toward traditional food products and the position of meat products within these foods. Traditional food products that were reported as mostly consumed in Vojvodina are meat and meat products (85.4%), milk and milk products (65.1%), honey (64.5%) and products from fruit and vegetables (53%). Dry fermented sausages are the most prevalent group among traditional meat products (57.3%), followed by dry cured meat products (23.6%) and bacon (9.9%). Five of sixteen selected meat products that are consumed in Vojvodina were registered as Geographical Indication (GI) labelled product in the Intellectual Property Office of the Republic of Serbia. All registered GI products belonged to the group of dry fermented sausages
- СтавкаConsumer Attitudes and Preferences towards Traditional Food Products in Vojvodina(MDPI, 2023) Peulić, Tatjana; Marić, Aleksandar; Maravić, Nikola; Novaković, Aleksandra; Kalenjuk Pivarski, Bojana; Čabarkapa, Ivana; Lazarević, Jasmina; Šmugović, Stefan; Ikonić, PredragThe objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their opinions regarding what traditional food products are to them. The research was based on an online questionnaire conducted on a sample of 540 respondents in the Autonomous Province of Vojvodina. The results showed that 98.3% of the respondents consume traditional food products in their households, 95.2% of the consumers decide to buy food products based on their quality, and 68.2% of the consumers believe that certain types of certification can improve product placement on the market. The specific characteristics that consumers mostly prioritize when buying food products are products with no added sugar (41.2%), traditional production processes (38.8%), GMO-free products (36.9%), organic products (36.4%), and additive-free products (34.9%). The results of this research indicate that consumers primarily perceive traditional food products as items produced using traditional methods (72.8%), characterized by the absence of additives (53.2%), specific to a certain geographic area (49.9%), sourced from small farms or facilities (49.5%), and products with long production tradition (49%).
- СтавкаThe influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina(Frontiers Media SA, 2024) Kalenjuk Pivarski, Bojana; Paunić, Maja; Šarenac, Nemanja; Šmugović, Stefan; Mlinarević, Predrag; Ivanović, Velibor; Marjanović, Jelena; Pavlović, Stevan; Tekić, Dragana; Ðerčan, Bojan; Tešanović, Dragan; Gagić Jaraković, SnježanaBackground and aims: The gastronomic identity of an area is the key factor in tourism development, attracting numerous tourists and generating significant income. Numerous economic actors participate in its use and proper placement, and their perception of the gastronomic potential significantly aects its distribution and use in tourism. The main aim of this study is to investigate the factors of gastronomic identity that influence the development of tourism, observed at two tourist destinations in Southeast Europe [the Republic of Serbia (RS) the city of Novi Sad with Fruška Gora Mountain, n = 305 and Bosnia and Herzegovina (BIH) the city of Sarajevo with Jahorina Mountain, n = 301]. Methods: In order to define the factors that are relevant to food tourism development, a custom-made GastroIdentity scale was created. A survey was conducted among employees in the hospitality and tourism industry as well as employees in educational institutions in the field of hospitality and tourism. Results: The research results show that employees fromthe RS area acknowledge the importance of organizing gastronomic events where local products are presented and that they understand that dishes and beverages with unique and recognizable tastes can characterize their area. Employees from the BIH area pointed out that the nutritional quality of their local agricultural and gastronomic products represents an advantage when compared to mass-produced ones and that the local gastronomic culture and tradition are authentic representatives of the culture of the region. Conclusion: The GastroIdentity scale proved to be dependable, highlighting gastronomic culture and tradition as extremely crucial factors in tourism, using the input provided by the employees from the investigated areas. Noteworthy results were also recorded regarding the need for incentives for food tourism development in the investigated regions.
- СтавкаThe Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development(MDPI, 2023) Kalenjuk Pivarski, Bojana; Grubor, Biljana; Banjac, Maja; Ðerčan, Bojan; Tešanović, Dragan; Šmugović, Stefan; Radivojević, Goran; Ivanović, Velibor; Vujasinović, Vesna; Stošić, TamaraGastronomy, as a part of cultural heritage, has exceptional potential in tourism, and its key representatives and conservationists/guardians are hospitality facilities that provide food services. Vojvodina (the Republic of Serbia) is a region inhabited by more than 30 ethnic minorities that have nurtured their cultural heritage and have been incorporating it into gastronomy for many years. The subject of this paper is the gastronomy of ethnic groups in Vojvodina and its significance for tourism development from the point of view of hospitality workers as important actors in the sustainability of heritage. One of the motives behind this study is the twelfth UN sustainable development goal (SDGs) defined in 2015, which refers to providing sustainable forms of consumption and production and which emphasizes the development and application of tools for monitoring the impact that sustainable development has on tourism that promotes local culture and products (12b). The aim of this study was to obtain data on the preservation of heritage, that is, on authenticity within the region/area and ethnic groups, and then to perform a valorization of dishes and define steps on how to make gastronomic heritage a more visible tourist attraction, from the perspective of sustainability. Our survey included a sample of 508 respondents, all employees in the hospitality industry. The obtained results were statistically processed. The research showed that the Južnabaˇcka district has the greatest importance in tourism from the aspect of the implementation, preservation, and sustainability of gastronomic heritage in tourism. Among the ethnic groups, the Vojvodina Hungarians place the greatest importance on the preservation of gastronomy, which includes dishes such as goulash and uses ingredients such as river fish. The research led to the conclusion that those in the hospitality industry are of the opinion that gastronomic heritage should be promoted through activities such as tourist exposure, marketing activities, and promoting the diversity of authentic food offers in catering facilities.
- СтавкаTraditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development(MDPI, 2022) Grubor, Biljana; Kalenjuk Pivarski, Bojana; Ðerčan, Bojan; Tešanović, Dragan; Banjac, Maja; Lukić, Tamara; Bubalo Živković, Milka; Ilić Udovičić, Dragana; Šmugović, Stefan; Ivanović, Velibor; Ćirić, Miloš; Ćirić, IvanaThe subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.
- СтавкаTraditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)(Frontiers Media SA, 2023) Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Novaković, Aleksandra; Ivanović, Velibor; Petrović, Marica; Banjac, Maja; Đerčan, Bojan; Tešanović, Dragan; Ćirić, Miloš; Čabarkapa, Ivana; Ćirić, Ivana; Šarac, Veljko; Maravić, NikolaThe 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.