Nikola Vuksanovic

• PhD
• Professor (Assistant) at Faculty of management, Sremski Karlovci

One of the key elements for the development of an agro-tourism destination can be specific gastronomy. In this context, research and understanding of the motivation of tourists who visit those destinations can influence the development of the concept of their sustainability, which was the goal of this research. The research was conducted during 202...

As one of the first European cases of the introduction of COVID-19 certificates, the Serbian Government initiated the measure of limited working hours of restaurants for unvaccinated visitors. Due to such actions and frequent bans on working during the pandemic, many restaurants in Serbia had to lay off workers or close. At the end of October 2021,...

Introduction: Education about food safety is important for public health, and the best place to provide it is a university environment. The aim of the research was to assess food safety knowledge and self-reported food handling practices among students in Serbia. Methods: The research was performed from October to December 2020, using an electronic...

The competencies and techniques used by employees, especially those who act as guides, are one of the most important vehicles for the transference of visitors’ cultural understanding and memorable experiences. The aim of the study was to identify which guides’ competencies can enhance generic learning outcomes of museum visitors. The data were coll...

The aim of the study was to examine the impact of social media, specifically Instagram, on financial and non-financial performance of the 54 restaurants in two most visited cities in Serbia – Belgrade and Novi Sad. Authors examined if usage of Instagram had impact on cost effectiveness and performance of the restaurants, especially when it comes to...

Purpose The purpose of this study is to examine the impact of the use of Quick Response (QR) code application among the tourists on their satisfaction at a destination regarding information about restaurants’ offer. Design/methodology/approach A quantitative method was implemented in this study. The field study was conducted in 2019 in the two mos...

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province (Serbia). This chapter is based on research carried out among 891 foreign tourists who visited villages in Vojvodina. The obtained results were examined via exploratory factor a...

The manuscript is devoted to the study of the scientific problem of space-temporal systematization of information on cultural landscapes in geoportals and spatial data infrastructures for the purpose of tourist and recreational development of the region. The paper emphasizes that the processes of integration, refinement and structuring of informati...

Each tourist has individual characteristics and different behavior that influence the choice of food. This topic is often explored in the hospitality and tourism literature, but still leaves room for further research. The aim of this research was to investigate variety seeking behavior in food consumption amongst foreign tourists who visited three...

Nowadays, urban centres are being faced with the problem of an increasing number of competitive destinations offering similar tourist experience. Accordingly, this paper aims to determine the extent to which consumption of local food, local beverage and experience of food culture contributes to the explanation of assessment of destination in urban...

Montenegro is facing significant changes in tourist turnover. Tourism activity has become increasingly more skewed toward the Montenegrin coastal area, which confirms the concern about regional inequality of tourism. This study analyzed the spatial and temporal distribution of foreign and domestic tourists in Montenegro, based on spatial statistica...

Montenegro is facing significant changes in tourist turnover. Tourism activity has become increasingly more skewed toward the Montenegrin coastal area, which confirms the concern about regional inequality of tourism. This study analyzed the spatial and temporal distribution of foreign and domestic tourists in Montenegro, based on spatial statistica...

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 ge...

The purpose of the paper is to determine the differences between demographic characteristics of consumers in relation to discouraging and motivating factors of consuming organic food products in Serbia. An empirical research was conducted in Serbia on a sample of 833 respondents, using e-questionnaire. T-test for independent samples was used. The r...

This study aims to explore the use of the social-ecological system (SES) in tourism of a mountain area. Authors examined residents’ perceptions of tourism impacts on four SES aspects: ecosystems, local knowledge, people and technology and property rights institutions. The aim is to find area that will be a “common ground” for community and area tha...

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...

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 alle...

The aim of this paper is to examine the image of Serbian local gastronomy from the perspective of foreign tourists in cities of Belgrade and Novi Sad in the Republic of Serbia. The starting hypothesis is: There is a positive image of local gastronomy in Serbia from the perspective of foreign tourists. The survey was conducted on a sample of 673 res...

Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the s...

The main prerequisite for a successful business of hospitality services and building customer loyalty is to develop measures for improving and development hospitality services and offer. This paper presents the results of tourists satisfaction surveys based on the measurement of expected and perceived levels of quality hospitality services on a riv...

The Travel and Tourism Competitiveness Index (TTCI) was developed in 2007 within the context of the World Economic Forum (WEF)’s Industry Partnership Programme for the Aviation, Travel and Tourism sector. TTCI aims to measure the factors and policies that make it attractive to develop travel and tourism (TT) sector in countries worldwide and to imp...

The Danube is the most important European river that forms part of the trans-European navigation system Rheine – Main-Danube, which facilitates an intensive development of various forms of tourism. Currently we are experiencing the intense development of nautical tourism. Number of cruise ships and tourists is constantly increasing. The highest lev...

Vojvodina has a large number of tourist manifestations of food and drinks which attract many domestic and foreign tourists. Tourist manifestations represent an integral part of gastronomic tourism, which is defined as the tourist visit of primary or secondary food producers, restaurants for producing and serving food and certain destinations for ta...