Vol. 2, Belgrade, december 2022.
Dragan Vukolić, Tamara Gajić, Miloš Zrnić, Anđelka Popović, Slobodan Čavić
MOTIVATION AND SATISFACTION OF GASTRONOMIC TOURISTS – CASE STUDY FROM RURAL SERBIA
Motivacija i satisfakcija gastronomskih turista – studija slučaja ruralne Srbija
Dragan Barjakatrović, Dragan Živković
TURIZAM U POST – COVID USLOVIMA
Tourism in Post – Covid Conditions
Milan Vujić, Zlatomir Marković, Jovana Nikolić
UTICAJ KVALITETA HOTELSKE PONUDE NA KREIRANJE BRENDA HOTELA „DIVČIBARE“
The Influence of the Quality of the Hotel Offer on the Creation of the Divcibare Hotel Brand
Lidija Madžar, Jelena Petrović
ENERGY EFFICIENCY IN THE SERBIAN HOTEL INDUSTRY: THE CASE OF SAINT TEN HOTEL
Energetska efikasnost u srpskom hotelijerstvu: slučaj hotela Saint Ten
Ivana Lončar
TRENDOVI U PRAĆENJU KLJUČNIH HOTELSKIH POKAZATELJA USPEHA U SRBIJI
Trends in Tracking Key Performance Indicators in Hotels in Serbia
Mladen Pršić, Marija Jakubiv, Danijela Stojanović, Miloš Ćirić
„FINE DINING“ I MOLEKULARNA GASTRONOMIJA KAO VID POSLOVANJA U SAVREMENOM UGOSTITELJSTVU
Cutting-Edge Food Preparation Methods at Serbian Fine-Dining Restaurants
Tamara Vujić, Đorđe Stojanović, Miloš Ćirić
PRISUSTVO DOMAĆIH BRENDOVA I KULTURE TURSKE KAFE U SRBIJI
Presense of Domestic Brands and Culture of Turkish Coffee in Serbia
Miloš Zrnić, Tamara Gajić, Dragan Vukolić, Slobodan Čavić
MANAGING AND MINIMIZING FOOD WASTE IN THE HOSPITALITY INDUSTRY
Upravljanje i minimiziranje prehrambenog otpada u ugostiteljstvu
Miloš Ćirić, Ivana Ćirić, Danijela Stojanović, Mladen Pršić
STAVOVI I NAVIKE POTROŠAČA O TRADICIONALNOJ I AUTENTIČNOJ HRANI SRBIJE
Attitudes and Habits of Consumers About Traditional – Authentic Food of Serbia
Ivan Milošević
METAFORIZACIJA POJMA UGOSTITELJSTVA KROZ PRIZMU POJMA BILJKE
Metaphorisation of the Concept of Hospitality Through the Prism of the Concept of Plant
Jovana Nikolić, Petar Minić, Miloš Zrnić
PERCEPCIJA I STAVOVI STUDENATA PREMA NASTAVI NA DALJINU I TRADICIONALNOJ NASTAVI POSLOVNOG ENGLESKOG JEZIKA I RUSKOG JEZIKA
Students’ Attitudes and Perceptions Towards Traditional and Online Business English and Russian Language Courses
