Економски факултет Пале [Научни радови] / Faculty of Economics Pale [Scientific papers]

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https://repozitorijum.ues.rs.ba/handle/123456789/55

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Прегледај Економски факултет Пале [Научни радови] / Faculty of Economics Pale [Scientific papers] по Аутор "Ivanović, Velibor"

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    Characteristics 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, Nataša
    One 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).
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    Traditional 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, Ivana
    The 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.