| Abstrakt: |
A recent report from the University of Novi Sad in Serbia discusses the research on the effects of catering establishments and their managers on the offering of dishes prepared with traditional food products in the Backa region of Serbia. The research examines the economic, sociocultural, ecological, and tourism factors that influence the offering of these dishes. The study found that tourism-related factors were the most important, and that characteristics of managers, such as work experience and the location of the establishment, also affected the appraisal of these factors. This research highlights the significance of traditional food products in the gastronomic identity of nations and their inclusion in development strategies. [Extracted from the article] |
