GASTRONOMIC MANIFESTATIONS AS A FACTOR OF IMPROVEMENT OF SERBIAS TOURISM OFFER
DOI:
https://doi.org/10.5937/ekoPolj1801111SKeywords:
manifestations, gastronomy, tourismAbstract
Under the influence of globalization and mass settlement of cities and urban areas, nostalgia for traditional and rural is increasingly felt. All this supports the development of manifestation and gastronomic tourism and the promotion of autochthonous products and traditions. Serbia is a country where a large number of national minorities lives, each of which has an impact on the gastronomy of some area. The combination of all the cuisines and the diversity of tradition made Serbian dishes unique. There are a large number of events in the tourism offer of Serbia, which themes are gastronomic products. Manifestations, as a kind of promotion of a particular area, are becoming more and more popular. The paper analyses gastronomic manifestations as an important segment of Serbias tourism offer. The methods applied in the paper are the method of correlation and comparative analysis. The results of the research indicate a positive interdependence between the number of manifestations and tourist traffic during the year, while the existence of an interdependence between the number of manifestations and tourist traffic in the regions was not recorded.
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References
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29. Vukić, M. (2015): Model optimalnog tržišnog pozicioniranja u turizmu baziran na preferencijama turista, doktorska disertacija, Fakultet organizacionih nauka, Beograd, Srbija.
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2. Bjeljac, Ž., Petrović, M., Terzić, A. (2016): Gastronomic events as a part of tourist offer: a case study of Serbia, Book of proceedings of IV International scientifc-practical conference Sustainable development of tourism market: International practice and Russian experience, Stavropol, Russia, 11-16 March, 2016, pp. 12-17.
3. Björk, P., Kauppinen-Räisänen, H. (2014): Culinary-gastronomic tourism–a search for local food experiences, Nutrition & Food Science, vol. 44, no. 4, pp. 294-309, Emeraldinsight, United Kingdom.
4. Čatić, I. (2016): Uloga gastronomskih manifestacija u turističkoj ponudi Istre, Sveučilište Jurja Dobrile, Odjel za interdisciplinarne, talijanske i kulturološke studije, Pula, Hrvatska.
5. Correia, A., Moital, M., Da Costa, C. F., Peres, R. (2008): The determinants of gastronomic tourists satisfaction: a second-order factor analysis, Journal of foodservice, vol. 19, no. 3, pp. 164-176, John Wiley & Sons, Hoboken, New Jersey, United States.
6. Cvijanović, D., Ružić, P. (2017), Ruralni turizam, Fakultet za hotelijerstvo i turizam u Vrnjačkoj Banji, Vrnjačka Banja, Srbija.
7. Everett, S., Aitchison, C. (2007): Food tourism and the regeneration of regional identity in Cornwall: An exploratory case study, in Aitchison, C., Pritchard, A. (eds.) Festivals and Events: Culture and Identity in Leisure, Sport and Tourism, рр. 167–192, Leisure Studies Association, Eastbourne, United Kingdom.
8. Fox, R. (2007): Reinventing the gastronomic identity of Croatian tourist destinations, Hospitality Management, vol. 26, no. 3, pp. 546-559, Elsevier, Amsterdam, Netherlands.
9. Hall, C.M., Mitchell, R. (2002): The changing nature of the relationship between cuisine and tourism in Australia and New Zealand: from fusion cuisine to food networks, in Hjalager, A.M., Richards, G. (eds.), Tourism and Gastronomy, pp. 188-206, Routledge, London, United Kingdom.
10. Hjalager, A. M., Richards, G. (eds.). (2002): Tourism and gastronomy, Routledge, London, United Kingdom.
11. Janković-Milić, V. (2016): Implikacije demografskih promena u Republici Srbiji na makro varijable i nacionalnu konkurentnost, u Krstić, B. (ur.), Faktori konkurentnosti Republike Srbije, str. 53-86, Ekonomski fakultet u Nišu, Niš, Srbija.
12. Kalenjuk, B., Tešanović, D., Gagić, S. (2015): Offer of Authentic Food as a Condition for Gastronomic Tourism Development, The European Journal of Applied Economics, vol. 12, no. 2, pp. 27-34, Walter de Gruyter, Berlin, Germany.
13. Kalenjuk, B., Tešanović, D., Škrinjar, M., Vuksanović, N. (2011): Gastronomski potencijal Vojvodine u funkciji turizma, Zbornik radova Departmana za geografju, turizam i hotelijerstvo, Br. 40/2011, str. 180-187, Prirodno-matematički fakultet, Novi Sad, Srbija.
14. Kivela, J. J., Crotts, J. C. (2009): Understanding travelers experiences of gastronomy through etymology and narration, Journal of Hospitality & Tourism Research, vol. 33, no. 2, pp. 161-192, SAGE Publishing, California, United States.
15. Kivela, J., Crotts, J. C. (2005): Gastronomy tourism: A meaningful travel market segment, Journal of Culinary Science & Technology, vol. 4, no. (2-3), pp. 39-55, Taylor & Francis Group, United Kingdom.
16. Kostić, M., Petrović, M. (2015): Navike studenata u potrošnji brze hrane na teritoriji Vrnjačke Banje, 10. Nacionalna konferencija o kvalitetu života, str. B31-B36, Fakultet inženjerskih nauka u Kragujevcu, 4-6 jun, 2015, Kragujevac, Srbija.
17. Mason, M. C., Paggiaro, A. (2012): Investigating the role of festivalscape in culinary tourism: The case of food and wine events, Tourism management, vol. 33, no. 6, pp. 1329-1336, Elsevier, Amsterdam, Netherlands.
18. National Tourism Orgnisation of Serbia (2017): Events 2017, Belgrade, Serbia, (available at: http://www.serbia.travel/upload/documents/brosure/2017/events2017.pdf)
19. Radovic, G., Pejanovic, R., Njegovan, Z., Kosic, K. (2012): Event tourism as a potential generator of development of the rural tourism in the Republic of Serbia, Proceedings from the Third International Scientifc Symposium "Agrosym Jahorina 2012", Jahorina, Bosnia and Hercegovina, рр. 698-704.
20. Sahin, Ö., Aydin, A. (2017): A Cultural, Gastronomic, and Touristic Asset: The Kuşadası Oleatrium Olive and Olive Oil History Museum Case, Journal of Tourism and Gastronomy Studies, vol. 5, no. 4, pp. 180-199, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara, Turkey.
21. Santich, B. (2004): The study of gastronomy and its relevance to hospitality education and training, International Journal of Hospitality Management, vol. 23, no. 1, pp. 15-24, Elsevier, Amsterdam, Netherlands.
22. Sormaz, U., Akmese, H., Gunes, E., Aras, S. (2016): Gastronomy in tourism, Procedia Economics and Finance, vol. 39, pp. 725-730, Elsevier, Amsterdam, Netherlands.
23. Statistical Offce of the Republic of Serbia (2017): Monthly Statistical Bulletin. Services (Catering trade and tourism, Transport and communications), Belgrade, Serbia, (available at: http://www.stat.gov.rs/WebSite/repository/documents/00/02/45/87/MSB-01-2017.pdf)
24. Statistical Offce of the Republic of Serbia (2017a): Statistical Yearbook of the Republic of Serbia, Tourism and catering trade, Belgrade, Serbia (available at: http://www.stat.gov.rs/WebSite/repository/documents/00/02/64/14/16-Turizam.pdf)
25. Štimac, L. (2016): Marketing u gastronomskom turizmu, Sveučilište Jurja Dobrile, Fakultet ekonomije i turizma "Dr. Mijo Mirković", Pula, Hrvatska.
26. Stojanović, D. (2013): Gastronomija kao faktor razvoja ruralnog turizma, Univerzitet Singidunum, Beograd, Srbija.
27. Vrančić, M. (2016): Uloga manifestacija u kreiranju turističke ponude destinacije, Sveučilište Jurja Dobrile, Fakultet ekonomije i turizma "Dr. Mijo Mirković", Pula, Hrvatska.
28. Vujko, A., Petrović, M. D., Dragosavac, M., Ćurčić, N., Gajić, T. (2017): The linkage between traditional food and loyalty of tourists to the rural destination, Teme, vol. XLI, no. 2, pp. 475-487, University of Niš, Niš, Serbia.
29. Vukić, M. (2015): Model optimalnog tržišnog pozicioniranja u turizmu baziran na preferencijama turista, doktorska disertacija, Fakultet organizacionih nauka, Beograd, Srbija.
30. Wargenau, A., Che, D. (2008): Wine tourism development and marketing strategies in Southwest Michigan, International Journal of Wine Marketing, vol. 18, no. 1, pp. 45 – 60, Emeraldinsight, United Kingdom.
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Published
2018-01-20
How to Cite
Stanišić, T., Kostić, M., & Mišeljić, M. (2018). GASTRONOMIC MANIFESTATIONS AS A FACTOR OF IMPROVEMENT OF SERBIAS TOURISM OFFER. Ekonomika Poljoprivrede, 65(1), 111–124. https://doi.org/10.5937/ekoPolj1801111S
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Original scientific papers
