DETUROPE - The Central European Journal of Regional Development and Tourism 2013, 5(3):31-44 | DOI: 10.32725/det.2013.018

Stavovi zaposlenih u ugostiteljstvu i turizmu o potencijalima za razvoj gastronomskog turizma u Vojvodini

Bojana Kalenjuk, Dragan Tešanović, Milan Bradić
Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Trg Dositeja Obradovica 3, 21000 Novi Sad,Vojvodina, Serbia

Vojvodina je tradicionalno, značajan proizvođač hrane u Srbiji i celom regionu. Sobzirom na njen geografski položaj, reljef, klimu kao i kulturno nasleđe, nastala su mnoga prepoznatljiva, autentična jela, prehrambeni proizvodi i pića koja se proizvode u industruji, pripremaju u ugostiteljskim objektima, te služe za ishranu stanovništva i izvoz. Mnoge zemlje u svetu su svoju prehrambenu industriju stavile u funkciju turizma organizujući degustacije, a u jelovnike ugostiteljskih objekata uveli i posebno označili niz domaćih regionalnih jela, zaštitile poreklo svojih prepoznatljivih proizvoda, otvorile muzeje koji afirmišu gastronomsko kulturno nasleđe, organizovali brojne gastronomske manifestacije, organizuju turističke škole kuvanja i preduzimaju niz drugih aktivnosti kojima afirmišu sopstvenu hranu i piće, razvijajući na taj način gastronomski turizam. Ključni faktor u razvoju ovog selektivnog oblika turizma su zaposleni u turizmu i ugostiteljstvu samog regiona, pa je cilj ovog rada da sagleda stavove zaposlenih u ugostiteljstvu i turizmu vezane za stanje i razvoj gastronomskog turizma u Vojvodini. Zadatak rada je da istraži stavove i znanja zaposlenih o gastronomskom turizmu i njegovim potencijalima za razvoj, koji bi regionu doneo višesturuku korist.

Keywords: gastronomija, hrana, turizam, Vojvodina

THE EMPLOYEES ATTITUDES IN HOSPITALITY AND TOURISM AND ABOUT POTENTIAL FOR DEVELOPMENT OF GASTRONOMIC TOURISM IN VOJVODINA

Vojvodina is traditionally a significant producer of food in the region and Serbia. Its geographic location, relief, climate and cultural heritage created many recognizable, authentic dishes, food products and beverages produced in industry or prepared in restaurants which are used for the population feeding and export. Many countries in the world put their food industry into the function of tourism by organizing tasting of food and introducing and specially marking a series of domestic regional dishes in the restaurant's menus, protecting the origins of well-known products, opening museums that are promoting cultural and gastronomic heritage, organizing a number of gastronomic events, organizing tourist cooking schools and undertaking a number of other activities which promote their own food and drink, developing in this way gastronomic tourism. The key factor in the development of this selective tourism forms are employees in the tourism and catering industry of the region, therefore the aim of this paper is to research the attitudes of employees in the hospitality and tourism related to the state and development of gastronomy tourism in Vojvodina. This paper aim is to research the employee's attitudes and knowledge about gastronomy tourism and its potential for development, which would bring great benefit to the region.

Keywords: gastronomy, food, tourism, Vojvodina

Published: October 31, 2013  Show citation

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Kalenjuk, B., Tešanović, D., & Bradić, M. (2013). THE EMPLOYEES ATTITUDES IN HOSPITALITY AND TOURISM AND ABOUT POTENTIAL FOR DEVELOPMENT OF GASTRONOMIC TOURISM IN VOJVODINA. DETUROPE - The Central European Journal of Regional Development and Tourism, 5(3), 31-44. doi: 10.32725/det.2013.018
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