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 |