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

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 q...

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Bibliographic Details
Main Authors: Biljana Chroneos Krasavac, Veljko Marinković, Jasna Soldić-Aleksić, Ema Karamata Aćimović
Format: Article
Language:English
Published: Naučno društvo agrarnih ekonomista Balkana, Beograd; Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt 2024-03-01
Series:Ekonomika Poljoprivrede (1979)
Subjects:
taste and quality of food
authenticity of national food
food service quality
perceived image
structural equation modeling
Online Access:https://ea.bg.ac.rs/index.php/EA/article/view/2305

Internet

https://ea.bg.ac.rs/index.php/EA/article/view/2305

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