DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):4-21 | DOI: 10.32725/det.2024.008 
Our previous research on social innovation has studied the process, levels, stakeholders of social innovation, as well as its relationship with technical and technological innovation. Our current study analyses the complex picture created by social innovation potential and examines how social welfare can be realized in the idea of sustainable value creation, or its increase. The most important conclusion of the study is that to improve the quality of life, it is primarily necessary to improve the input indicators of the social innovation potential in general, and within this, the proportion of the child population and the activity rate stand...
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):22-35 | DOI: 10.32725/det.2024.018
Tourism is a vital sector for the Croatian economy. During the pre-pandemic period, Croatia reported increasing numbers of tourist arrivals and experienced a significant contribution of tourism to GDP and earnings. This research aims to investigate the impact of economic and supply-side determinants on inbound tourism demand. The analysis was conducted on panel data with a five-year long-time dimension and forty-seven incoming countries included in the cross-sectional dimension. In order to investigate determinants of Croatian inbound tourism demand, this research relies on the Two-step System Generalized Methods of Moments (GMM). The results...
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):36-56 | DOI: 10.32725/det.2024.019
The hospitality sector is increasingly recognising the importance of sustainability due to the growing demand for an environmentally and socially conscious tourism market. This article analyses sustainable hotel practices in Slovakia and identifies differences between higher- and lower-ranking hotels. In the summer of 2021, 108 hospitality managers were surveyed to rate the importance of sustainable practices and their company's performance in implementing them. Factor analysis was used to identify relationships among sustainable hotel practices, based on their importance ratings. Based on the importance and performance ratings, a Mann-Whitney U test...
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):57-79 | DOI: 10.32725/det.2024.020
This study aims to assess the acceptability of AI-generated Travel Itineraries (AITIs) in the tourism sector and investigate the factors that influence their perception and use. The research design employed in this study involved gathering expert knowledge through direct and indirect observation of AITIs. The majority of experts found AITIs to be acceptable, expressing high levels of satisfaction with itinerary organization and suggested activities. However, experts suggested that AITIs could be improved with more personalized information and cultural experiences. This study contributes to the growing body of research on AI in the tourism industry...
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):80-100 | DOI: 10.32725/det.2024.021
The most essential part of a tourist destination are local residents, whose views must be understood to develop tourism sustainably. This research aims to investigate the attitudes of the local residents (n= 845) towards the development of tourism in Western Serbia. By applying the principal component exploratory factor analysis (EFA), three factors have been identified that reflect the views of the local residents on the development of tourism. Those factors are the perception of tourism benefits, support for tourism development, and attachment to the community. Also, this research aims to investigate whether the attitudes of the residents differ...
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):101-127 | DOI: 10.32725/det.2024.022
The objective of the article is to create a model for optimising the time and administrative complexity of meeting the conditions of the application process for the status of a registered social enterprise defined by the legislative provisions of Law Act No. 112/2018 Coll. on Social Economy and Social Enterprises in Slovakia and to simplify its user and application level in practice. To attain this objective, we employed the method of process modelling. The basic principles of Business Process Modelling were used in the process modelling. The output of the modelling is the creation of a graphic Model of the Process of Application for the Registered...
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):128-161 | DOI: 10.32725/det.2024.023
The aim of the article is to assess the validity of unified marketing communication in destinations based on the administrative division of the territory, or to identify the needs of target audience segmentation. A quantitative approach based on a questionnaire survey was chosen to meet this objective. The research was carried out in eight tourist areas of the South Bohemia Region, i.e. in the area of the regional DMO. The analysis was conducted using several methods of statistical analysis including principal component analysis (PCA and CATPCA). The research showed differences in the visitor segments within the region and particular tourist areas....
DETUROPE - The Central European Journal of Regional Development and Tourism 2024, 16(2):162-180 | DOI: 10.32725/det.2024.024
Virtual reality (VR) and augmented reality (AR) technologies, successfully applied in various fields such as the game and advertising sector for a long time, have also been reflected in the gastronomy field in recent years. In this context, this study aims to examine the current uses of VR and AR in culinary science in an inclusive way and to emphasize their potential to shape the gastronomy sector in the future. Today, by integrating VR and AR technologies into gastronomy, food and beverage businesses can offer their customers extraordinary experiences. These experiences not only lead customers to have different eating experiences but also allow...