The impact of Internet distribution systems on the promotion, sales, and quality of hotel accommodation (with 4 and 5 stars in the City of Niš)

This work is a theoretical and empirical overview of the influence of IDS and social networks on the promotion, sales, and quality of hotel accommodation. The work outlines a theoretical-academic presentation and includes a case study, which was carried out through research in 4-star and 5-star hotels. The research identifies the usage and influence of IDS on promotion, sales, and quality of hotel accommodation, the key advantages of cooperation and areas where it is lacking, as well as the usage and importance of social networks in promotion and sales. The terms "IDS" and "social networks in hotel businesses", their definition and importance are presented in the theoretical part of this work. The focal point of this work is to prove the importance of applying IDS and social networks in promotion, sales, and quality of services, in addition to showing the advantages of cooperation and areas where it is lacking. Furthermore, this work emphasizes the importance of staying up to date and in agreement with the latest innovations and their usage in the hotel industry, as well as the significance of adjusting the offer and services to the market demand.

Trendovi uparivanja hrane i vina u svetu i razvoj gastroenoloških ponuda u restoranima u Srbiji

Food and wine have long been a synergistic combination, ie. They complemented each other's experiences. The task of this paper is to determine which characteristics of food and wine influence the formation of the gastroenterological experience. The aim of this paper is a researcher in which measures are used at home in Serbia and in which foreign wines and which are characterized by ago of gastroenological offer. The gastroenological offer processed in this research shows that there is a lot of representation of foreign wines in restaurants, as a guideline for development in the field of harmonization of food and wine, it should give more emphasis to domestic dishes and domestic wines. This certainly contributes to the development of small businesses and local growers to be better placed and promoted to both domestic guests and tourists. Belgrade, as the capital of the Republic of Serbia and as the main tourist destination, should adjust the offer of both food and wine in its restaurants. There are tourists for whom the primary goal of travel is a gastroenological experience, they want to try as much localized food and wine as possible, while there are also those whose primary goal is not gastroenology during the trip and they want to consume something familiar to them. Restaurants or other catering facilities should definitely be adapted to the guests.

The analysis of the sacral objects on the territory of the Titel municipality

Sacral objects or sanctities represent the buildings used for religious or ritual purposes. The territory of the Titel municipality includes sacral objects built as the consequence o f certain historical events on this territory. All of the objects were built in the period of between 18th and 20th century and some were declared the cultural monuments. In order to assess the value of sacral buildings on the territory o f the municipality of Titel, from the point of view of tourism, it is necessary to perform their complex analysis, determine the significance for this and wider area, determine the current situation and possible opportunities for better promotion, evaluation and overall assessment.

Slow tourism: A niche market towards sustainability of Moonlight farm house "Barouk area"

Slow tourism is one of the new trending concepts that bring the concept of slowness into tourism practices in the way that tourists appreciate local food, culture, heritage, and sustainability. Destinations adopting principles of slow tourism tau reduce the financial leakage of the suppliers and generate more income and employment to the locals. Thus, the case of "Moonlight farm and Resort at Barouk" area, is the core topic for this study to understand the relation between slow tourism, sustainable development and ecology, which has the roots in interest for locality, community, and green travel. The main research question is ,,How can slow tourism be a tool of sustainable development?". In order to answer this, a mixed-method approach was conducted through the use of two questionnaires addressed to tourists visiting "Moonlight farm " and residents in Barouk area. Additionally, an interview with the owner provided significant insight into the topic. The analysis of the results was beneficial in understanding the perceptions and motivations of tourists and helping promote slow tourism in this area.

Gastronomical events in the function of promotion of Serbia as tourist destinations

Special attention is paid to gastronomic tourism as a special form of tourism that has become increasingly popular in recent years, which makes countries that are not endowed with natural beauty, favorable climate or rich history, become potentially attractive destinations for visitors. Data collection and analysis focused on food and beverage events in Serbia, shows a tendency to increase the number of the same and indicates the possibility of attracting domestic and foreign guests throughout the year. In addition, the authenticity of the region within Serbia makes their gastronomic offer unique, which contributes to creating a specific experience of increasingly demanding visitors and, consequently, the promotion of Serbia in a competitive tourist market.

Guest satisfaction with the offer of European international dishes and products in Serbian restaurants

Tourism is one of the areas that has started to develop to a large extent in the last few years, and the expansion of gastronomy has also contributed to its development. Regardless of the area, the development of gastronomy and quality offer of food and beverages is one of the means, which ensures the quality of services in the catering facility. Some countries have protected their gastronomic products, and today certain dishes of international dish. This paper will present the results obtained in the research in 30 restaurants, with the aim of examining the satisfaction of guests with their offer of international dishes. Over the past years, the literature has become richer in numerous studies, which talk about the factors that affect the level of satisfaction with the gastronomic offer. By analyzing the obtained results, it was concluded that the guests of catering facilities in Serbia are largely satisfied with the offer of international dishes. A significant percentage of respondents, who are not satisfied with this offer, show that there is still a need to improve catering services, from which we must not omit the offer of international dishes. SPSS software version 23.00 was used to process the obtained data, and the data are presented with descriptive statistics.

Liquidity of enterprises and entrepreneurs of the Sector I: Accommodation and Food Services in the Republic of Serbia

The aim of this paper is to determine the level and movement of liquidity of enterprises and entrepreneurs of Sector I-Accommodation and Food Services in the Republic of Serbia in the period from 2013 to 2020. For the purposes of the research, summary data on the operations of enterprises and entrepreneurs operating within the observed sector were used, which are compiled and published by the Business Registers Agency in the form of the Financial Statements Annual Bulletin. In this paper, liquidity is measured by the current ratio, the quick ratio, the cash ratio and the net working capital. It was found that, with the fluctuations present during the observed period, both enterprises and entrepreneurs are characterized by a low value of liquidity indicators, ie the values of these indicators are below the limit. Also, the research shows that the value of the used liquidity indicators is, to a large extent, at a slightly higher level among entrepreneurs compared to enterprises.

Natural healing methods as the basis for the development of preventative wellness programmes: Arnold Rikl's potential

This paper deals with the methods of natural healing that were practiced already in the 19th century by Swiss natural healer Arnold Rikli as a part of healing offer in Bled, Slovenia. The paper starts with the introduction of Rikli as a natural healer and his healing methods, based on hydrotherapy, heliotherapy, climate therapy and healthy diet. His healing methods were based on strengthening the immune system in a natural way. The paper takes an ethnographic approach based on in-depth analysis of the literature and online resources and fieldwork in Bled using the technique of partially structured interviews with the employees in tourist industry. The paper identifies the potential for the inclusion of Riklis natural healing methods in the modern tourist offer as the basis for creating Covid-adapted programmes and a source of survival for the existing wellness centres and other tourism providers in Bled.

Significance and application of the green practice concept in hospitality industry in Novi Sad

The application of the green practice in hospitality is becoming more widespread and the awareness of its importance is growing every day. As hospitality belongs to the industry that uses different materials, energy sources and generates different types of waste, the concept of green restaurants is a good sustainable solution for this type of problem that affects the environment. Green restaurants have a great opportunity and chance to create a competitive advantage and thus improves the corporate image, through a more efficient environmental policy and reducing operating costs. The subject of this paper is the importance and application of the concept of the green practice in restaurant facilities. The task of the paper is to examine the employees of hospitality facilities on the territory of Novi Sad with the aim of researching the awareness among the employees about the importance of green restaurants and knowledge about them and the advantages they can achieve.

Should I look or should I book

The online booking behaviour of tourist website visitors shows that there is a transition from browsing to the purchasing process. Potential travellers are expected to benefit from a broad range of market opportunities made available by the Internet, the most revolutionary of which is the opportunity for price reductions as a direct result of the elimination of intermediaries in the travel industry distribution chain. Customers have to deal with a variety of challenges and limits when provided with various alternatives for even simple and low-cost travel bookings, and word-of-mouth from online reviews acts as a vital source of information for customers. A significant component in influencing customer decision-making is eWOM and it is also a key factor in the individual booking of services and products. Customers' perception of the credibility of reviews significantly influences their behavioural intentions and the role of eWOM in providing travel information and tourists' behavioural intent can produce "myths " on the opportunities for travel savings and air tickets cost.