This article principally reviews our research related to liquid–liquid and solid–liquid phase behavior of imidazolium- and phosphonium-based ionic liquids, mainly having bistriflamide (NTf2−) or ...triflate (OTf−) anions, with several aliphatic and aromatic solutes (target molecules). The latter include: (i) diols and triols: 1,2-propanediol, 1,3-propanediol and glycerol; (ii) polymer poly(ethylene glycol) (PEG): average molecular mass 200, 400 and 2050 – PEG200 (liquid), PEG400 (liquid) and PEG2050 (solid), respectively; (iii) polar aromatic compounds: nicotine, aniline, phenolic acids (vanillic, ferulic and caffeic acid,), thymol and caffeine and (iv) non-polar aromatic compounds (benzene, toluene, p-xylene). In these studies, the effects of the cation and anion, cation alkyl chain and PEG chain lengths on the observed phase behaviors were scrutinized. Thus, one of the major observations is that the anion – bistriflamide/triflate – selection usually had strong, sometimes really remarkable effects on the solvent abilities of the studied ionic liquids. Namely, in the case of the hydrogen-bonding solutes, the ionic liquids with the triflate anion generally exhibited substantially higher solubility than those having the bistriflamide anion. Nevertheless, with the aromatic compounds the situation was the opposite – in most of the cases it was the bistriflamide anion that favoured solubility. Moreover, our other studies confirmed the ability of PEG to dissolve both polar and non-polar aromatic compounds. Therefore, two general possibilities of application of alternative, environmentally acceptable, solvents of tuneable solvent properties appeared. One is to use homogeneous mixtures of two ionic liquids having NTf2− and OTf− anions as mixed solvents. The other, however, envisages the application of homogeneous and heterogeneous (PEG + ionic liquid) solutions as tuneable solvents for aromatic solutes.Such mixed solvents have potential applications in separation of the aforesaid target molecules from their aqueous solutions or in extraction from original matrices. From the fundamental point of view the phase equilibrium studies reviewed herein and the diversity of the pure compounds – ionic liquids and target molecules – represent a good base for the discussion of interactions between the molecules that exist in the studied solutions. Keywords: Ionic liquids, Sustainable solvents, Phase equilibria, Poly(ethylene glycol), High-value compounds
The purpose of the paper was to investigate the attitudes and perceptions of young people about the fast food restaurants in Serbia, with the special emphasis to the elements of corporate social ...responsibility (brand, nutritional values, ethical values and the quality of food), and to show the extent to which these products are represented in their daily diet. Data were collected from February to June 2019 between students of the University of Belgrade and Novi Sad, and between young people at high schools in Belgrade and Novi Sad (Serbia). A total sample consisted of 1145 young consumers. It was evident that the values and preferences of the target group of the leading fast food restaurants have changed, in the already developed market as well as in the developing ones, such as Serbia. The paper presents empirical results of using the services of fast food restaurants in Serbia by the younger population, as well as their perception of corporate social responsibility, with the special emphasis to the restaurants of McDonald's and KFC.
Over the last few decades there has been a tendency to use the word 'allergy' to describe all kinds of unexpected reactions to certain foods and food ingredients. The recent literature is plentiful ...and discusses food allergens and people who are hypersensitive to certain foods. The literature suggests the prevalence of food allergy to specific allergens to be changing with age. The aim of this empirical research was to examine the hypersensitivity to certain foods in relation to age and employment of the population consisting of customers on cruise ships. The study included 404 tourists on a cruise ship who voluntarily filled food sensitivity questionnaires and submitted them to the ship staff. These questionnaires were used to analyze the allergy trends and their connection to age and employment. The procedures of descriptive statistics and Chi-square test were used to process the obtained data. The results of the research suggested that there was a statistically significant relationship between the persons who were hypersensitive to certain foods relative to employment and age.
As one of the first European cases of the introduction of COVID-19 certificates, the Serbian Government initiated the measure of limited working hours of restaurants for unvaccinated visitors. Due to ...such actions and frequent bans on working during the pandemic, many restaurants in Serbia had to lay off workers or close. At the end of October 2021, the certificate for entering restaurants and all catering facilities for all the visitors became mandatory. It is interesting to note that earlier findings suggested that some personality characteristics determine the specific behaviors during the pandemic, but there is still a small number of results related to restaurants’ visitors. This study aimed to investigate the predictive strength of the Big Five Factors (BFF) to attitudes toward visits to restaurants in Serbia during the pandemic, depending on the attitudes toward accepting COVID-19 certificates. A survey was conducted on a total sample of 953 visitors of restaurants in three major cities in Serbia. The results of hierarchical regression analysis showed that Openness and Extraversion positively predict attitudes toward visits to facilities during a pandemic, while Conscientiousness and Neuroticism were negative predictors. However, in the second step of hierarchical regression analysis, attitudes toward a COVID-19 certificate as a mediator variable significantly reduced the negative effect of Neuroticism on the attitudes toward visits. It seems that, by obtaining the certificate, the fear of unsafe stays in restaurants can be reduced, and that making decisions about (no) visiting restaurants during the pandemic does not necessarily have to be compromised by emotional lability.
Local producers constitute a crucial segment of the local economy, playing a pivotal role in driving rural development and the progress of tourism. Their avenues for showcasing products extend beyond ...markets, bazaars, or food events, often being integrated into a destination’s tourism offerings. Moreover, they contribute to the culinary progress within tourism. Originating from wider rural areas or nearby villages, local producers significantly impact everyday migrations, services, and financial transactions in relationships spanning suburban–urban, village–town, and cross-border cooperation. This study aims to scrutinize the social facets of the organization and work of local producers, offering insights into contemporary market processes. It also serves to illustrate cross-border cooperation and the role of culinary tourism in local business. Through qualitative data processing, we will delve into the outcomes of cross-border projects, emphasizing ethical and sustainable values rooted in territory, landscape, local culture, authenticity, and the application of culinary elements in tourism. The results will shed light on the economic, social, and cultural ramifications on markets in border regions, influencing daily life and the economy. This study will define key aspects of rural development. These research findings can inform local governments, the economy, and communities in future strategic planning for developing this market segment. Tourism, especially in hospitality, will empower rural communities to enhance financial inflow and create local employment opportunities, such as roles for vineyard tour guides or local chefs. Simultaneously, it will bolster other sectors of the local economy, such as agriculture.
Abstract Introduction Education about food safety is important for public health, and the best place to provide it is a university environment. The aim of the research was to assess food safety ...knowledge and self-reported food handling practices among students in Serbia. Methods The research was performed from October to December 2020, using an electronic survey among students at the University of Belgrade, University of Niš, and University of Novi Sad. Results The average students’ age was 21 (SD=1.7), and genderwise the proportion was 54% women and 46% men. The average score for self-reported food handling practices was 45.7% (SD=15.7), and for food safety knowledge 57.9% (SD=15.7). The results showed that students whose field of study is health-related (e.g. nutrition, chemistry, biology, medicine and pharmacy) had the highest score for self-reported food handling practices (48.8%) and for food safety knowledge (57.7%). As for age, the senior students showed the highest score for food safety (57.2%), followed by third-year students (53.8%), second-year (51.9%), and first-year students (49.9%). Conclusions The first-year students and those whose field of the study was not health-related showed the lowest score in the answers to the questions about food handling practices and food safety knowledge. However, the longer students study, the more knowledge they have, which is not the case for those whose studies are non-health-related.
One of the key elements for the development of an agro-tourism destination can be specific gastronomy. In this context, research and understanding of the motivation of tourists who visit those ...destinations can influence the development of the concept of their sustainability, which was the goal of this research. The research was conducted during 2022 on a total sample of 607 respondents who stayed in agro-tourism destinations in the Republic of Serbia. The paper presents motivational factors that potentially influence the frequency of gastronomic tourists to try local gastronomic specialties and food in agro-tourism destinations. The results indicate that the cultural experience dimension, excitement dimension, interpersonal, relation dimension, and sensory appeal dimension show a significant influence on the visitation of agro-tourism destinations by gastronomic tourists, while the health concern dimension factor does not show statistical significance. The results undoubtedly indicate that certain socio-demographic characteristics of gastro-tourists have an impact on the development of an agro-tourism destination, in the direction that the more educated as well as women have more positive attitudes towards the influence of motivational factors on the development of an agro-tourism destination.
The aim of the study was to investigate whether different elements of the work environment (manifested by job demands, job control, and social support) and personal resources were linked to ...employees' well-being at work. Based on data gathered from 574 employees in the hospitality industry in Serbia, it was also tested if personal resources, expressed through self-efficacy, hope, optimism, and resilience, could moderate the relationship between work environment and employees' well-being at work. Correlation analyses showed that high job demands had negative effects on employees' well-being, causing negative emotional reactions to their job, while job control and social support developed positive relationships with positive employees' well-being. The moderating effect analysis found that personal resources can fully moderate the relationship between job demands and well-being at work, and job control and well-being at work. On the other side, personal resources were not a significant moderator in the relationship between social support and well-being at work, indicating that even when employees have adequate personal resources, they are not enough to decrease the negative effects of lack of social support on employees' well-being at work. This shows how important the support of supervisors and colleagues is for employees in hospitality.
This study aims to explore the use of the social-ecological system (SES) in tourism of a mountain area. Authors examined residents’ perceptions of tourism impacts on four SES aspects: ecosystems, ...local knowledge, people and technology and property rights institutions. The aim is to find area that will be a “common ground” for community and area that can be a source of conflict and will require additional work to solve the differences. Second objective was to examine residents’ perception towards future local development tourism policies (winter tourism, seasonality and environment and culture) and how those policies can affect natural, socio-economic and cultural aspects of mountain area. Residents’ perceptions of sustainable tourism development potential, perceived tourism impacts, analysis of community attachment and employment sector of stakeholder were involved in this study. The authors applied the Q-methodology, as one SES-allied approach, in a small mountain community of Kopaonik, the Republic of Serbia. The results revealed that residents’ agreement/disagreement is connected with two aspects: ecosystem and property rights and that ecosystem can be significantly influenced by all three development policies. Findings suggest that development of future natural conservation plans and new cultural attractions can have positive effects on all parts of social-ecological system. Some practical implications of those findings for tourism planning and development are also discussed.
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