Significance and application of the green practice concept in hospitality industry in Novi Sad by Šmugović Stefan, Kalenjuk-Pivarski Bojana, Knežević Natalija, Živković Nikola

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Vegetarian diet: Perceptions and attitudes of hospitality management by Šmugović Stefan, Kalenjuk-Pivarski Bojana, Grubor Biljana, Knežević Natalija

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Hospitality in Novi Sad during the challenges of COVID-19 pandemics by Kalenjuk-Pivarski Bojana, Šmugović Stefan, Vujasinović Vesna, Lukić Tamara

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Characteristics of traditional food products as the basis of of consumption in hospitality by Stošić Tamara, Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana

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Theft and embezzlement: Problems of successful business operations of hospitality facilities by Kalenjuk-Pivarski Bojana, Grubor Biljana, Radivojević Goran A., Vasić Aleksandra

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Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor by Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana, Grujić Dušan, Radivojević Goran

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Sensory characteristics of local cheese from the Pčinja district as a potential for gastro-tourist offers by Stošić Tamara, Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana, Stošić Tijana

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Gastronomic heritage in hospitality in Vojvodina (the Republic of Serbia): State and possibilities by Šmugović Stefan, Grubor Biljana, Kalenjuk-Pivarski Bojana, Ivanović Velibor, Banjac Maja, Radivojević Goran, Vujasinović Vesna

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Sensory satisfaction of tourists with local cheese and wine by Banjac Maja V., Tešanović Dragan V., Bajkanović Jovana V., Kalenjuk-Pivarski Bojana M., Gagić-Jaraković Snježana M., Grubor Biljana R.

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