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This study aims to research differences in socio-demographic characteristics of foreign tourists in consumption of local food in the city centres Belgrade and Novi Sad, Republic of Serbia. The research was conducted on a sample of 673 respondents. The results of this study point out the importance of socio-demographic variables in research of local...
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... study included 673 respondents of which 332 were in Novi Sad and 342 in Belgrade. Out of the total number of respondents, 51.3% were male and 48.7% female (Table 1). Table 1 presents the age structure of the sample by city of research. ...
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... of the total number of respondents, 51.3% were male and 48.7% female (Table 1). Table 1 presents the age structure of the sample by city of research. Almost half of the respondents are younger people, 18 to 30 years of age. ...
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Citations
... Literatür incelendiğinde, bireylerin sosyo-demografik özelliklerinin yerel gastronomi algılarını ve tüketimlerini önemli ölçüde etkilediği tespit edilmiştir (Vuksanović, Tešanović, Калењук, Portić ve Knežević, 2017). Ayrıca, yerel gıda satın alma niyeti çevresel sürdürülebilirlik ve yerel ekonomiye destek gibi değişkenler tarafından etkilendiği bilinmektedir (Baumann, Engman, Kennedy ve Johnston, 2017). ...
Bu çalışmada, Yerel Gıda Tüketim Değerinin (YGTD) demografik değişkenler tarafından nasıl etkilendiği incelenmektedir. Yerel gıda, bir bölgenin geleneksel yöntemleri ve coğrafi sınırları içerisindeki ürünler kullanılarak hazırlanan gıdaları ifade ederken, yerel gıda tüketim değeri bireylerin bu gıdaları tüketmeye yönelik tutum ve davranışlarını içermektedir. Araştırmada tüketim değeri teorisi çerçevesinde, demografik değişkenlerin yerel gıda tüketim değerine etkisi
ANOVA ve T-testi analizleriyle değerlendirilmektedir. Araştırma, 2024 yılı ilk yarısında Doğu Karadeniz illerini ziyaret eden 294 turiste uygulanmıştır. Katılımcılardan Choe ve Kim (2019) tarafından geliştirilen YGTD ölçeği kullanılarak veri toplanmıştır. Ölçek, duygusal değer ve lezzet/kalite değeri olmak üzere iki alt boyuttan oluşmaktadır. Verilerin analizi sırasında kayıp değer bulunmadığı, normallik varsayımının sağlandığı ve ölçeğin geçerlilik ve güvenilirlik koşullarının yerine getirildiği belirlenmiştir.
Bulgular, katılımcıların cinsiyet, medeni durum, yaş, aylık gelir ve eğitim düzeylerinin yerel gıda tüketim değeri üzerindeki etkilerini ortaya koymaktadır. Cinsiyet ve yaşın duygusal değer ve lezzet/kalite değeri üzerinde belirleyici olmadığı tespit edilmiştir. Öte yandan medeni durum, aylık gelir ve eğitim seviyesinin duygusal değer üzerinde anlamlı bir farklılık yaratmadığı da elde edilen bulgular arasındadır. Fakat medeni durum, aylık gelir ve eğitim seviyesinin lezzet/kalite değeri üzerinde anlamlı bir farklılık yarattığı görülmüştür.
Mevcut çalışma sonucunda demografik değişkenlerin yerel gıda tüketim değerini anlamada önemli bir rol oynadığı, ancak bu etkinin boyutlar arasında farklılık gösterebileceği vurgulanmaktadır. Bu farklılıklar literatür ve uygulamacılar için oldukça önemlidir. Çalışma, yerel gıda tüketimini teşvik etmek ve yerel tarımı desteklemek için stratejiler geliştirmede değerli bilgiler sunmaktadır. Bulguların sunduğu bilgiler kullanılarak literatür ve uygulama için öneriler getirilmiştir.
... Several studies (e.g., Chang et al., 2010;Cohen & Avieli, 2004;Tse & Crotts, 2005) also reveal similar trends, with Chinese overseas travelers preferring to consume their own national cuisines rather than the destinations' local gastronomy. Moreover, a study by Vuksanović et al. (2017) reported significant differences in visitors' perceptions of local gastronomy depending on socio-demographic factors such as age, level of education, monthly income, and nationality. In their systematic literature review work, Mak et al. (2012) also discussed visitors' socio-demographics as determinant factors influencing food consumption patterns in tourist destinations. ...
Gastronomy emerges as one of the key components of visitors’ holiday experiences and increasingly shapes vacationers’ holiday destination choices. As an integral component of the tourist experience and destinations’ cultural heritage, gastronomy enhances visitors’ local and cultural understanding. Despite the increase in academic studies on gastronomy, there is still a scarcity of research that investigates whether gastronomy determines visitors’ holiday destination choices and the extent to which it does . To bridge this research gap, the current study examines whether gastronomy determines visitors’ holiday destination choice and explores the nexus between gastronomy and holiday destination image by adopting a mixed-methods research approach. We have collected data from 205 respondents, who represent 45 countries from all corners of the globe, using an online survey. Research findings show that for 87% of the respondents, gastronomy is one of the key factors that determine their holiday destination choice. Especially for Asian and African tourists, gastronomy plays a crucial role in determining their holiday destination choice compared to Europeans, Americans, and other tourists. Findings further demonstrate that gastronomy is intertwined with tourist destinations by creating a lasting destination image, complementing visitors’ holidays, and being one of the core destination products. Research findings offer substantial theoretical and practical implications for Destination Management Organisations (DMOs) and catering establishments by highlighting the vitality of gastronomy as a core tourist destinations’ product. The study calls for pertinent tourism stakeholders to work together to develop, market, and manage resilient, competitive, and sustainable gastronomy niche tourism.
... When consuming food, tourists/guests satisfy not only the need for food and drinks but also the adventurous spirit for the local experience (Aleksić & Ćonić, 2017). Vuksanović et al. (2017) emphasis that destination branding refers to the mental separation of tourist resorts from other tourist locations (Perić & Mandarić, 2020;Đorđević & Marinković, 2017). Additionally, according to Tasci et al. (2007] a picture of a destination is a system of one's opinions, thoughts, feelings, visualizations and intentions towards a tourist destination . ...
... Demand for gastronomy tourism is increasing significantly in the last couple of years. For these reasons, this type of tourism is becoming an increasingly important part of the tourism industry, which is an exceptional opportunity for Serbia and Montenegro to position themselves on the gastronomic map of Europe (Vuksanović et al., 2017). Gastronomic tourism is a kind of phenomenon (Tsai & Wang, 2017). ...
... Serbia has a rich gastronomic heritage (Grubišić & Antonijević, 2013;Vuksanović et al., 2017;Vujko et al., 2017;Kalenjuk et al., 2015). Unlike other countries, e.g., Chinese, Italian or Indian cuisine, that are globally recognizable, Serbian cuisine has not yet established this level of personify (Bjeljac et al., 2015;Vuković & Terzić, 2020). ...
The aim of this paper is to research the attitudes and opinions of tourists about the importance of gastro tourism and gastronomic products in Serbia and Montenegro. The research was conducted in the period from July to September 2022. Methods used in this reserach were Chi square test, Mann Whitney U and Regression. The results of the research show that there is a difference in opinion about gastronomic tourism and gastronomic products between the respondents in Serbia and the respondents in Montenegro. Also, there are differences in the opinion of the respondents which city is best known for the gastronomic tourist offer in both countries. The obtained results can be used to improve the gastronomic offer of Serbia and Montenegro, which can lead to an even better positioning of both countries on the gastronomic map of Europe. S a ž e t a k Cilj ovog rada je da se ispitaju stavovi i mišljenja turista o značaju gastro turizma i gastronomskih proizvoda u Srbiji i Crnoj Gori. Istraživanje je sprovedeno u periodu od jula do septembra 2022. godine. Metode koje su se koriste u ovom istraživanju su Hi kvadrat test, Mann Vhitnei U i Regresija. Istraživanje pokazuje da postoji razlika u mišljenju o gastronomskom turizmu i gastronomskim proizvodima između ispitanika u Srbiji i ispitanika u Crnoj Gori. Takođe, postoje razlike u mišljenju ispitanika koji je grad najpoznatiji po gastronomskoj turističkoj ponudi u obe zemlje. Dobijeni rezultati mogu se koristiti za unapređenje i proširenje gastronomske ponude Srbije i Crne Gore, što može dovesti do još boljeg pozicioniranja obe zemlje na gastronomskoj mapi Evrope.
... There are several factors involved in any trip, and food plays a vital role in this scenario. Local food is one of the significant tourism products. For the consumption of local food products, there may be a difference between the ages, income and education level of the tourist. But there is no difference in the gender for local food preferences (Vuksanović et. al, 2017). Many Tourists always search for local and authentic experience (Singh et. al., 2021). If any tourist is new to the tourist destination and tastes the local food, if he likes the taste then there are very bright chances that he will recommend the destination to others as well. However, the recommendations of any tourist destination do n ...
... The purpose of our previous research (Vuksanović et al. 2017) was to examine the differences between the demographic and socio-economic characteristics of foreign tourists, as determinants, in the perception of local gastronomy, while in this study authors analyzed gender, age, and education of foreign tourists in relation to food and beverage consumption as an important component of tourist product. The research was done in two cities, but authors recommend that for future research it would be very useful to replicate this research in other regions (mountain, spa and other forms of tourism) and cities (Subotica, Niš, Kragujevac) across the Republic of Serbia. ...
... The scale used in previous research (Vuksanović et al. 2017) referred to local gastronomy and included three aspects (according to Jalis et al. 2009;Qing-Chi et al. 2013) of food distinctiveness and accessibility, food diversity and enjoyment, and food quality and presentation. The work of Vuksanović et al. (2017) leaves a room for new research, for example, examining whether gender, age and education of foreign tourists have an impact on food and beverages consumption within a region. ...
... The scale used in previous research (Vuksanović et al. 2017) referred to local gastronomy and included three aspects (according to Jalis et al. 2009;Qing-Chi et al. 2013) of food distinctiveness and accessibility, food diversity and enjoyment, and food quality and presentation. The work of Vuksanović et al. (2017) leaves a room for new research, for example, examining whether gender, age and education of foreign tourists have an impact on food and beverages consumption within a region. The results of previous studies (Mak et al. 2012;Kim, Eves and Scarles 2009) highlighted that socio-demographic characteristics of tourists (gender, age and education) are important factor in measuring food consumption. ...
Nowadays, each tourist visits a region for certain reasons, a different type of tourism, but besides the main motives, food and beverages are an inevitable attraction. Some tourists' characteristics, such as gender, age and education of tourists, contribute significantly to food and beverages consumption. The authors recognized the importance of gender, age, and education in analyzing food and beverage consumption as an important component of tourist products. The study makes a significant conceptual contribution towards the spatial/economic development for those who are seeking to integrate local food and beverage into the tourist product.
... Vuksanović i saradnici potvrđuju navedene konstatacije, jer su turisti koji su boravili u Novom Sadu ocenili da konzumacija nedovoljno autentične hrane negativno utiče na atraktivnost destinacije, dok su kulturu ishrane ocenili kao značajan faktor atraktivnosti. Negativni stavovi turista prema domaćoj hrani nastali su zbog jednolične gastronomske ponude i nepostojanja oznake o lokalnom i autentičnom proizvodu (Vuksanović et al. 2017). ...
... According to the author's findings, similar studies have not been carried out so far in Novi Sad (Vuksanović, et al., 2016;Vuksanović, et al., 2017), and this paper gives a new insight into the importance of attitudes of the local residents and the consumption of food products as part of gastronomic tourism and how to improve acceptability among visitors. ...
Tourists travel to destinations where various gastronomy events are held and delicious and different taste are served in order to have unique gastronomic experiences. Hatay, which is declared as a gastronomy city within the scope of the UNESCO creative cities network, which constitutes the application area of this research, is one of these destinations. In this sense, this study aims to compare the socio-demographic characteristics of gastro-tourists visiting Hatay and their value perceptions formed as a result of their gastronomy product experiences. The sample of the study consists of 400 domestic tourists visiting Hatay and selected by convenience sampling method, which is one of the non-probability based sampling types. The gastronomic experiential value scale was analysed in 6 dimensions by exploratory factor analysis. The findings show that there is a difference between tourists' perceptions of gastronomic experiential value and gender, marital status, travel preference, age, education level and income, but there is no difference between occupation and frequency of visit.
In recent years, sustainability and tourist development have offered a unique vision of sustainable tourism. Furthermore, there are undeniable positive effects of tourism activities that contribute to sustainable development based on social, cultural, economic and environmental pillars and sustainable tourism development is also strongly positioned in the 2030 Agenda for Sustainable Development of the UN SDGs and in the SDG 4 sustainable tourism plan. The aim of this study was to identify the drivers of sustainable behaviour changes with a focus on local food consumption on holiday. Using the official EU-27 Flash-Eurobarometer 499 survey data, we propose a multilevel, hierarchical approach to identify both individual and country-level contextual factors. The results regarding sociodemographic characteristics and travel motivation are partly in line with existing literature, however, differences such as age is considered a regional cultural difference in previous studies. Moreover, our results provide valuable insights on country-level effects on travellers’ behaviour on holiday, especially in terms of sustainable development and healthy eating habits – new findings may prove useful for sustainable tourism management and policy planning.
