ГАСТРОНОМСКЕ ПОТРЕБЕ САВРЕМЕНИХ ТУРИСТА КАО ПРОБЛЕМ ТУРИСТИЧКОГ ТРЖИШТА
GASTRONOMIC NEEDS OF MODERN TOURISTS AS A PROBLEM OF TOURISM MARKET

Summary/Abstract: The importance of food as a physiological need is reflected in the observation that expenditures on food and beverage in tourism represent a third of the total tourism expenditure of global tourism turnover and that among all possible expenses during a travel, tourists are least prepared to cut down on the budget intended for food. Gastronomic needs of tourists are getting more and more diversiform and specific, and as their satisfaction arises only from our ability to meet their demands, it resulted in this paper. The paper has the task to research all possible alternative methods of nutrition which employees in tourism and hospitality can encounter with, such as the need for halal, kosher, Lenten, vegetarian, macrobiotic food, blood type diet, chrono diet, functional food, hypersensitivity to food, celiac disease and medical needs, and the aim is to provide clear guidelines and prepare hospitality and tourism employees for possible forms of demands.

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