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Zbornik radova Departmana za geografiju, turizam i hotelijerstvo
2017, br. 46-2, str. 89-95
jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljeno: 28/03/2019
doi: 10.5937/ZbDght1702089D
Creative Commons License 4.0
Organic food in the hospitality industry: Supply and demand
(naslov ne postoji na srpskom)
aUniverzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo
bCollege of Professional Studies for Management and Bussines Communication, Sremski Karlovci

e-adresa: jecadevic@gmail.com

Projekat

Project of the Provincial Secretariat for Higher Education and Scientific Research, No. 142-451-2669/2017

Sažetak

(ne postoji na srpskom)
The quality of life with a focus on nutrition increasingly occupies modern consumers as well as the hospitality-tourist market. The goal of proper nutrition and health-safe food put organic food at the forefront, conditioning contemporary hospitality workers to put organic foods on their offer, whether in the form of a bio-corner or a menu. Since the number of satisfied tourists is important for the development of the region, the paper examines the supply of organic food in the hospitality facilities of Novi Sad, as a regional centre where agriculture represents an important activity. The task of the paper is to investigate the requirements of tourists for dishes made of organic food-stuffs, as well as the possibility of responding to them within the hospitality facilities. The aim of the paper is to examine the level of the organic food supply in the hospitality industry and to give guides for its improvement.

Ključne reči

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