SESSION 1 (HALL 1): TOURISM, HOSPITALITY, GASTRONOMY, AND NUTRITION

11:30 – 13:15

Co-chairs: Gabriela Rakičević, Kliment Naumov

 

11:30 –11:40 MEASURING THE QUALITY OF SERVICES IN TOURIST FACILITIES IN THE ZLATIBOR DISTRICT USING THE SERVQUAL MODEL, Sladjana Vujičić,   Zorana Nikitović,  Milan Gavrilović
11:40 –11:50 AN OVERVIEW OF TOURISM INDUSTRY BAIL OUT MEASURES IN SLOVENIA DURING THE COVID-19 EPIDEMIC, Darko Pirtovšek, Urška Nadja Senica
11:50 –12:00 ÉCLAIRS AS TOP PASTRY DELICACIES AND THEIR COMPREHENSION BY THE MACEDONIAN GASTRONOMIC AUDIENCE, Kliment Naumov, Gabriela Rakičević, Kliment Arnaudov
12:00 – 12:10 TOURISM, SPACE AND STRATEGY, Dejan Đordjevic, Vladislav, Marjanovic, Aleksandar Manasijevic
12:10 –12:20 OFFERING GLUTEN-FREE MEALS ON RESTAURANT MENUS, Kliment Arnaudov, Kliment Naumov
12:20 –12:30 QUALITY OF GASTRO TOURIST OFFER DURING COVID-19 – PREDICTIONS FROM RURAL HOUSEHOLDS OF VOJVODINA Drago Cvijanović, Tamara Gajić, Dragan Vukolić
12:30 –12:40 CONTENT FOR FOREIGN LANGUAGE TEACHING FOR GEN Z STUDENTS OF TOURISM, Elena Cickovska
12:40 –12:50 ENCOURAGING SUSTAINABLE TOURISM DEVELOPMENT IN MEDITERRANEAN THROUGH CONSUMELESS PLUS PROJECT: THE CASE STUDY OF ISTRIA COUNTY, Kristina Brščić, Katarina Lovrečić, Tina Šugar Korda
12:50 –13:15 Questions and Answers