GASTRONOMY TOURISM AND THE PERCEIVED IMAGE OF SERBIAN NATIONAL CUISINE: STRUCTURAL EQUATION MODELING OF THE MAIN DETERMINANTS

Positioning and differentiation of Serbian cuisine among other ethnic cuisines can be the means to include Serbian gastronomy in heritage and cultural tourism. This paper’s significance lies in its comparative analysis, specifically examining the impacts of taste and quality of food, food service qu...

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Bibliographic Details
Published in:	Ekonomika poljoprivrede (1979) 2024-01, Vol.71 (1), p.225-237
Main Authors:	Chroneos Krasavac, Biljana, Marinković, Veljko, Soldić-Aleksić, Jasna, Karamata Aćimović, Ema
Format:	Article
Language:	English
Subjects:	Authenticity authenticity of national food Comparative analysis Culinary tourism Cultural heritage Cultural tourism Customer satisfaction Data analysis Ethnic foods Food Food quality Food service food service quality Marketing perceived image Quality of service Restaurants Rural areas Structural equation modeling Taste taste and quality of food Tourism
Citations:	Items that this one cites
Online Access:	Get full text
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