Conference Papers

Overcoming Prejudice Through Hospitality: A Socio-Psychological Model Based on Balkan Tourists in Austrian Hotels

Aleksandra Vujko, Drago Cvijanović

To define sustainable behavior in hotels—particularly regarding the reduction of prejudice toward tourists from the Balkans—a socio-psychological model provides a valuable framework. This model considers the interplay between individual attitudes, social context, and direct interpersonal contact. This study investigates the...

2025 DOI Conference

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Socio-Cultural Benefits of Tourism: The Example of the Una National Park (Bosnia and Herzegovina)

Lejla Žunić, Ajša Uzunalić

Tourism and geographical development throughout the greater area of the Una National Park (NP Una) have resulted in multiple social and cultural benefits, improving the tourism environment. In addition to its distinctive natural beauty, the park’s larger territory connects rural...

2025 DOI Conference

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The Presence of Tipping in Services in Various Eastern European Countries

Andrej Raspor, Darko Lacmanović, Fadil Mušinovič et al.

Tipping customs vary greatly worldwide. Studies show they can improve service quality and employee satisfaction. However, the frequency of tipping differs significantly between countries. This study analyses tipping attitudes and behaviours in Slovenia, Croatia, Montenegro, Bosnia, Herzegovina, and Poland. Key...

2025 DOI Conference

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Towards Inclusive Hospitality: Food Allergens Management Awareness Among Serbian Hospitality Professionals

Milica Aleksić, Jovanka Popov-Raljić

Inclusive hospitality is an emerging imperative in global tourism, particularly as food allergies increase among tourists. In Serbia’s growing tourism sector, ensuring food safety and raising allergy awareness are challenging to deliver positive culinary experiences. This paper explores the intersection...

2025 DOI Conference

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Can the Slow Food Movement Find Its Place in Vojvodina? Perspectives of Hospitality Professionals

Svetlana Tepavac, Dragan Tešanović, Marija Vukadin

This study examines the awareness of hospitality professionals in Vojvodina about the Slow Food concept and the challenges they face in sourcing Slow Food products. The Slow Food movement, founded on principles of “good, clean, and fair” food, promotes local,...

2025 DOI Conference

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