ACTAGEOGRAPHICA GEOGRAFSKI ZBORNIK SLOVENICA 2019 59 2 ACTA GEOGRAPHICA SLOVENICA GEOGRAFSKI ZBORNIK 59-2 • 2019 Contents Drago PERKO, Rok CIGLIČ, Mauro HRVATIN The usefulness of unsupervised classification methods for landscape typification: The case of Slovenia 7 Vladimir M. CVETKOVIĆ, Kevin RONAN, Rajib SHAW, Marina FILIPOVIĆ, Rita MANO,Jasmina GAČIĆ, Vladimir JAKOVLJEVIĆ Household earthquake preparedness in Serbia: A study of selected municipalities 27 Iwona CIEŚLAK Spatial conflicts: Analyzing a burden created by differing land use 43 Ivan PAUNOVIĆ, Verka JOVANOVIĆ Sustainable mountain tourism in word and deed: A comparative analysis in the macroregions of the Alps and the Dinarides 59 Nikola Darko VUKSANOVIĆ, Dragan TEŠANOVIĆ, Bojana KALENJUK, Milijanko PORTIĆ Gender, age and education differences in food consumption within a region: Case studies of Belgradeand Novi Sad (Serbia) 71 Special issue – Franciscean cadaster as a source of studying landscape changes Matej GABROVEC, Ivan BIČÍK, Blaž KOMAC Land registers as a source of studying long-term land-use changes 83 Ivan BIČÍK, Matej GABROVEC, Lucie KUPKOVÁ Long-term land-use changes: A comparison between Czechia and Slovenia 91 Lucie KUPKOVÁ, Ivan BIČÍK, Zdeněk BOUDNÝ Long-term land-use / land-cover changes in Czech border regions 107 Drago KLADNIK, Matjaž GERŠIČ, Primož PIPAN, Manca VOLK BAHUN Land-use changes in Slovenian terraced landscapes 119 Daniela RIBEIRO, Mateja ŠMID HRIBAR Assessment of land-use changes and their impacts on ecosystem services in two Slovenianrural landscapes 143 Mojca FOŠKI, Alma ZAVODNIK LAMOVŠEK Monitoring land-use change using selected indices 161 ISSN 1581-6613 9 771581 661010 ACTA GEOGRAPHICA SLOVENICA 2019 ISSN: 1581-6613 COBISS: 124775936 UDC/UDK: 91© 2019, ZRC SAZU, Geografski inštitut Antona Melika Internationaleditorialboard/mednarodniuredniškiodbor: DavidBole(Slovenia),MichaelBründl(Switzerland),RokCiglič(Slovenia), Matej Gabrovec (Slovenia), Matjaž Geršič (Slovenia), Peter Jordan (Austria), Drago Kladnik (Slovenia), BlažKomac (Slovenia), Andrej Kranjc (Slovenia), Dénes Lóczy (Hungary), Simon McCharty (United Kingdom), SlobodanMarković (Serbia), Janez Nared (Slovenia), Drago Perko (Slovenia), Marjan Ravbar (Slovenia), Nika Razpotnik Visković(Slovenia), Aleš Smrekar (Slovenia), Annett Steinführer (Germany), Mimi Urbanc (Slovenia), Matija Zorn (Slovenia) Editor-in-Chief/glavni urednik: Blaž Komac; blaz@zrc-sazu.si Executive editor/odgovorni urednik: Drago Perko; drago@zrc-sazu.si Chief editor for physical geography/glavni urednik za fizično geografijo: Matija Zorn; matija.zorn@zrc-sazu.siChief editor for human geography/glavna urednica za humano geografijo: Mimi Urbanc; mimi@zrc-sazu.si Chief editor for regional geography/glavni urednik za regionalno geografijo: Drago Kladnik; drago.kladnik@zrc-sazu.si Chief editor for spatial planning/glavni urednik za regionalno planiranje: Janez Nared; janez.nared@zrc-sazu.si Chiefeditorforruralgeography/glavnaurednicazageografijopodeželja:NikaRazpotnikVisković;nika.razpotnik@zrc-sazu.si Chief editor for urban geography/glavni urednik za urbano geografijo: David Bole; david.bole@zrc-sazu.si Chief editor for geographic information systems/glavni urednik za geografske informacijske sisteme: Rok Ciglič; rok.ciglic@zrc-sazu.siChief editor for environmental protection/glavni urednik za varstvo okolja: Aleš Smrekar; ales.smrekar@zrc-sazu.si Editorial assistant/uredniški pomočnik: Matjaž Geršič; matjaz.gersic@zrc-sazu.si Issued by/izdajatelj: Geografski inštitut Antona Melika ZRC SAZUPublished by/založnik: Založba ZRC Co-published by/sozaložnik: Slovenska akademija znanosti in umetnosti Address/Naslov: Geografski inštitut Antona Melika ZRC SAZU, Gosposka ulica 13, SI – 1000 Ljubljana, Slovenija The papers are available on-line/prispevki so dostopni na medmrežju: http://ags.zrc-sazu.si (ISSN: 1581–8314) Ordering/naročanje: Založba ZRC, Novi trg 2, p. p. 306, SI – 1001 Ljubljana, Slovenija; zalozba@zrc-sazu.si Annual subscription/letna naročnina: 20 € for individuals/za posameznike, 28 € for institutions/za ustanove. Single issue/cena posamezne številke: 12,50 € for individuals/za posameznike, 16 € for institutions/za ustanove. Cartography/kartografija: Geografski inštitut Antona Melika ZRC SAZU Translations/prevodi: DEKS, d. o. o. DTP/prelom: SYNCOMP, d. o. o. Printed by/tiskarna: Tiskarna Present, d. o. o. Print run/naklada: 450 copies/izvodov The journal is subsidized by the Slovenian Research Agency and is issued in the framework of the Geography of Slovenia coreresearchprogramme(P6-0101)/revijaizhajaspodporoJavneagencijezaraziskovalnodejavnostRepublikeSlovenijein nastajav okviru raziskovalnega programa Geografija Slovenije (P6-0101). The journal is indexed also in/revija je vključena tudi v: SCIE – Science Citation Index Expanded, Scopus, JCR – Journal Citation Report/Science Edition, ERIH PLUS, GEOBASE Journals, Current geographical publications, EBSCOhost,Geoscience e-Journals, Georef, FRANCIS, SJR (SCImago Journal & Country Rank), OCLC WorldCat, Google scholar,and CrossRef. Oblikovanje/Design by: Matjaž Vipotnik Front cover photography: Exploration of the collapse dolines, such as the one at the Small Natural Bridge in RakovŠkocjan, has enabled a deeper understanding of karst processes in recent years (photograph: Matej Lipar).Fotografija na naslovnici: Raziskave udornice, kot je ta pri Malem Naravnem mostu v Rakovem Škocjanu, so v zadnjihletih omogočile globlje razumevanje kraških procesov (fotografija: Matej Lipar). GENDER,AGEANDEDUCATIONDIFFERENCESINFOODCONSUMPTION WITHINAREGION:CASESTUDIES OFBELGRADEANDNOVISAD(SERBIA) Nikola Darko Vuksanović, Dragan Tešanović, Bojana Kalenjuk, Milijanko Portić Food consumption contributes significantly to regional development. DOI: https://doi.org/10.3986/AGS.5160 UDC: 911.3:338.48-6:641(497.1) 314:641(497.1) COBISS: 1.01 Gender, age and education differences in food consumption within a region: Case studies of Belgrade and Novi Sad (Serbia) ABSTRACT: Nowadays, each tourist visits a region for certain reasons, a different type of tourism, but besides the main motives, food and beverages are an inevitable attraction. Some tourists’ characteristics, suchasgender,ageandeducationoftourists,contributesignificantlytofoodandbeveragesconsumption. The authors recognized the importance of gender, age, and education in analyzing food and beverage consumption as an important component of tourist products. The study makes a significant conceptual contributiontowardsthespatial/economicdevelopmentforthosewhoareseekingtointegratelocalfood and beverage into the tourist product. KEY WORDS: geography, gender, age, education, food consumption, economic development, Belgrade, Novi Sad Razlike v porabi hrane v izbrani regiji na podlagi spola, starosti in izobrazbe: Primer Beograda in Novega Sada POVZETEK:Danesimavsakturistsvojeposebnerazlogezaobiskdoločeneregije.Lahkosiželidrugačne vrsteturizma,polegglavnihrazlogovpagapritegnetazlastilokalnahranainpijača. Nekaterelastnostituristov, kotsospol,starostinizobrazba,pomembnovplivajonaporabohraneinpijače.Avtorjisoprianaliziporabe hraneinpijačekotpomembneprvineturističnihproizvodovugotovili,daimajospol,starostinizobrazba pomembnovlogo.Raziskavaponujapomembenkonceptualniprispevekkprostorskemu/gospodarskemu razvoju tistih ponudnikov, ki poskušajo v svoje turistične proizvode vključiti lokalno hrano in pijačo. KLJUČNEBESEDE:geografija,spol,starost,izobrazba,porabahrane,gospodarskirazvoj,Beograd,Novi Sad Nikola Darko Vuksanović Higher education school for management and business communication vuksanovicnikola85@gmail.com Dragan Tešanović, Bojana Kalenjuk, Milijanko Portić University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management tesanovic.dragan@gmail.com, bojanakalenjuk@yahoo.com, porticprof@yahoo.com The paper was submitted for publication on July 3rd, 2017. Uredništvo je prejelo prispevek 3. julija 2017. 1 Introduction Touristswithdifferentculturalandreligiousbackgroundsandsocio-demographiccharacteristics,aswell as with different personality traitsrelated to food andpast experience may have different motivationsfor thefood consumptionwithinaregion. Accordingly, thedestination managementisnow usinglocalfood andbeveragesthroughthefood cultureandasanaestheticexperiencefortourists,whichcausespleasant emotions,increasestheirunderstandingoflocalcommunityandculture,satisfiestheircuriosityaboutlocal community and fulfils tourists’ need to learn about the local culture (Chang, Kivela and Mak 2011). The purpose of our previous research (Vuksanović et al. 2017) was to examine the differences between the demographic and socio-economic characteristics of foreign tourists, as determinants, in the perception of localgastronomy, while in this study authorsanalyzed gender, age, and education offoreign tourists inrelationtofoodand beverageconsumptionasanimportantcomponentof touristproduct. The research was done in two cities, but authors recommend that for future research it would be very useful toreplicatethisresearchinotherregions(mountain,spaandotherformsoftourism)andcities(Subotica, Niš, Kragujevac) across the Republic of Serbia. Thescaleusedinpreviousresearch(Vuksanovićet al. 2017)referredtolocalgastronomyandinclud­edthreeaspects(accordingtoJaliset al.2009;Qing-Chiet al.2013)offooddistinctivenessandaccessibility, food diversity and enjoyment, and food quality and presentation. The work of Vuksanović et al. (2017) leavesaroomfornewresearch,forexample,examiningwhethergender,ageandeducationofforeigntourists haveanimpactonfoodandbeveragesconsumptionwithinaregion.Theresultsofpreviousstudies(Mak et al.2012;Kim,EvesandScarles2009)highlightedthatsocio-demographiccharacteristicsoftourists(gen­der, age and education) are important factor in measuring food consumption. Fromtheaspectofgeography,foodisthefieldofhumangeography.Geographydealswithspatialprocess-es in human and physical environments. Such processes have an impact on food, and they can be viewed throughmultiplegeographicaldisciplines(physical,social,medicalandeconomicgeography)(Gillespie2001). Geographersdealingwithphysical,economic,social,urban,rural,cultural,medicalandagriculturalgeog­raphyhavetheirownviewsontheanalysisofthefoodsystem.Theyanalyzetheproduction,consumption, supply and distribution of food from the local to the global level (Atkins and Bowler 2001). Figure 1: Serbian cuisine. In previous studies (Buller 2014; McDonagh 2014; Tornaghi 2014; Woods 2012), many authors have dealtwithresearchonfoodgeographies,andotherdisciplinarydiscussionsaroundfood.Previousresearch (Brice2014; Dudley 2011; Poe et al. 2014;Yeh and Lama 2013), pointed outthat interconnection between spaceandidentityisinterrogatedthroughtheproductionandconsumptionoffood,foodplacesandthrough the broader political-economies of food ecologies and practices. Maketal.(2012)identifiedfivemainsocio-culturalandpsychologicalfactorsoftouristfoodconsumption (motivational factors,religiousandculturalinfluences, food-relatedpersonalitytraits,exposure andpast experience, and socio-demographic factors). They claimed that these five factors are interconnected and thatsocio-demographiceffectsarejustasimportantasotherfactorsthataffectthetourist’stendencytoward food consumption. A large number of studies show that food can be a major or one of the main motivators for traveling toadestination(HallandMitchell2005;Long2004;Maket al.2012;HjalagerandRichards2002).Inaddi­tion, Kivela and Crotts (2006) emphasized that food as a main motivation for travel is a valid construct and that food plays an important role that affects the overall tourism experience. Currently, the religion isconsideredtobeaveryimportantdeterminantaffectingfoodselectionandconsumption(Sheldonand Fox1988)whilethecultureisamajordeterminantthataffectstypeoffoodthatapersonconsidersaccept­able for consumption (Prescott et al. 2002). Kim, Eves and Scarles (2009) pointed out that food-related personalitytraitsandpastexperience(theexposureeffect)canbedeterminantswhichinfluencefoodcon­sumption.Atthesametime,socio-demographiccharacteristicsofanindividualcanbeadeterminantthat affects food consumption. In the field of tourism and hospitality research, several studies (Ignatov and Smith 2006; Kim, Eves andScarles2009;Khan1981;MitchellandHall2003)indicatedthattourists’demographicandsocio-eco­nomiccharacteristicsinfluencetheirpreferencestowardslocalfood.Somestudies(Furstet al.1996;Khan 1981;RandallandSanjur 1981) relatedtofood consumption recognizedsocio-demographic characteris­ticsassignificantvariablesinexplainingvariationsinfoodconsumption.FranklinandCrang(2001)indicated thatdemographicvariablessignificantlyinfluencechoicesforaregion.Inotherway,studiesthatusedsociode­mographicvariablesassumethatthesevariablesareoversized(SchofieldandThompson2007;Huh,Uysal andMcCleary2006)–i.e.theypointedoutthatgenderandagearetheleastsignificantdifferentiatingvari­ables for the motivation dimensions. Previousstudiesshowedthatfemalerespondents,ascomparedtomale,aremoreinterestedinandmore excited about degustation of local food when they are on vacation (Kim, Eves and Scarles 2009; Ignatov and Smith 2006) and that they are more price sensitive and ready to taste new or unusual fruit and veg­etables (Mitchell and Hall 2003). Thus, the following hypothesis is proposed: H1 – Thereare statisticallysignificantdifferences betweenmaleandfemale foreign touristsinrelationto food and beverage consumption within a region. In the field of tourism and hospitality research, the consumption of food is narrowed for elder respon­dents(Tseand Crotts 2005) andthattheyaremorehealthconcerned(Kim,Evesand Scarles2009),while Olsen(2003)quotesthatoldertouristscanbepositivelyorientedtowardsconsumptionofseafood.Based on the above-mentioned findings, the following hypothesis is proposed: H2 – There are statistically significant differences among foreign tourists of different age groups in rela­tion to food and beverage consumption within a region. A common agreement among researchers is that the respondents with higher education level are more health concerned (Kim, Eves and Scarles 2009), that higher education level increases food related sensa­tion(Glanzet al.1998)andthattherespondentswithhighereducationlevelhavemoretendenciestowards localfoodconsumption(ZeppelandHall1991).Wadolowska,Babicz-ZielinskaandCzarnocinska(2008) pointed out that the respondents with primary education have a negative or neutral perception of food. Considering the results of earlier research, this study has the following hypothesis: H3 – There are statistically significant differences among foreign tourists of different level of education in relation to food and beverage consumption within a region. This study will focus on foreign tourists who visited Belgrade and Novi Sad (the Republic of Serbia). At the same time, the purpose of this paper was to examine the differences between the gender, age and educationofforeigntouristsandthecitiesinrelationtofoodandbeveragesconsumptionwithinaregion as an important component of tourist product. 2 Methods Fieldwork for this study was carried out in Belgrade and Novi Sad in the Republic of Serbia. Both cities aretheadministrative,economic,politicalandculturalcentres(Garača,JovanovićandZakić2011).Belgrade is located at the confluence of the Sava and Danube rivers, where the Pannonian Plain meets the Balkan Peninsula,whileNoviSadislocatedinthesouthofthePannonianPlain.Withtheirhistory,culturalassets and high quality accommodation facilities, Belgrade and Novi Sad host many domestic and internation­alevents(Internet1;Internet2).Thus,theyaremostlyconsideredculturalregions(Garača,Jovanovićand Zakić2011).Alongwithaculturalheritagedeeplyrootedinhistory,thecitiesofferopportunitiesfortheir visitorstotastetheuniquedelicaciesoflocalcuisineinthetraditionalrestaurantsscatteredacrossthecities. Large number of restaurants allowed researchers to reach a great number of tourists and that was one of the main reasons for their selection. The survey was conducted on-site at casual local eateries (e.g. restoran domaće kuhinje) and fine din­ing restaurants located inthe streets Skadarlija (Belgrade) and ZmajJovina(Novi Sad). These two streets havenearly50restaurantswithlocalcuisineandthereforetheyaremostlyvisitedbyforeigntourists(Internet3; Internet4).AccordingtothedataobtainedfromtheStatisticalOfficeoftheRepublicofSerbia(Internet 5), Belgrade and Novi Sad were visited mostly during these two months and in the last ten years. A team of ten researchers – previously trained graduatedgastronomy and marketing students – undertook the sur­vey during different days of the week (usually during afternoon and in theevening), over a period oftwo months(June–July,2016).Duringthesurveyperiod,1000questionnairesweredistributed,and674usable questionnaireswerereturned(usableresponserate = 67.4%).InTable1presentsdesignofthesamplewhich includes information about sample and population, sampling error and confidence level. Table 1: The sample design research data. Collection method Self-administrated questionnaire Sampling unit Tourist over 18 years of age; tasted food and beverage during his/her stay in Belgrade and Novi Sad (the Republic of Serbia) Population size 455.957 per year Sample Type Simple random sample Belgrade Novi Sad Confidence level 95% 99% Sampling error 3.8% 5% The questionnairewas composedof three parts. Thefirst partof thequestionnaire wasan agreement of respondents to fill in the questionnaire. The questionnaire was anonymous. The second part referred to demographic and socio-economic characteristics of respondents: gender, age, education, occupation, reason for visiting the region and country of tourist’s origin. The last part contained a list of eight food andbeverageattributescompiledbasedonpreviousstudies(Qing-Chietal.2013;VerbekeandLopez2005). Earlier studies (Baloglu and McCleary 1999) have indicated that the term »local food« contributes to the popularityofregionandtouristconsumptionoffood.TheanswersweremeasuredbyusingtheLikertscale, as follows: 1 – Strongly disagree, 2 – Disagree, 3 – Neutral, 4 – Agree, 5 – Strongly agree. 3 Results 3.1 Characteristics of the respondents The demographic profile of the respondents is summarized in Table 2. The study included 674 respon­dents of which 332 were in Novi Sad and 342 in Belgrade. Out of the total number ofrespondents, 51.3% were male and 48.7% female. Almost half of the respondents are younger people, 18 to 30 years of age. Table 2: Respondents’demographic data (n=674). Variables Sample size Share Variables Sample size Share Gender Occupation Male Female 346 328 51.3% 48.7% Unemployed Retired 43 24 6% 4% Employed Student 489 118 72.5% 17.5% Age Reason for visit 18–30 316 47% Vacation 175 26% 31–40 41–50 51–60 over 60 167 95 72 24 25% 14.5% 10.5% 3% Business purposes Shopping Visiting friends Food and culture 140 98 100 37 21% 14.9% 15.1% 5% Other 124 18% Education Region Primary Education Secondary Education Higher education Master’s degree Doctor’s degree 117 232 120 111 94 16.9% 34% 18.1% 15.5% 12.5% Ex-Yugoslavian countries West Europe South Europe East Europe 306 272 47 49 46% 40% 6.9% 7.1% In Table 3 is shown descriptive analysis of the scale items for food and beverages consumption. The scaleisoperationalizedasthesumofresponsestoallitemsfromthethirdpartofthequestionnaire. Ahigher score indicates better attitude towards of food and beverages consumption. Based on the values presented in Table 4, it can be concluded that the answers of respondents at thefood and beverages consumption scale do not deviate significantly as compared to a normal distribution. In this research, reliability coefficients expressed in Cronbach alpha are 0.82. Table 3: Descriptive statistics of items used for research of food and beverages consumption. Scale Novi Sad Belgrade .ean Standard Deviation .ean Standard Deviation 1. Most of local food and beverages stimulated my appetite. 4.49 0.752 4.41 0.878 2. I didn’t mind eating local food and drinking beverages at any time. 4.34 1.02 4.16 1.05 3. I enjoyed most local food and beverages during my vacation. 4.56 0.70 4.55 0.78 4. I spent a lot on local food and beverages during my vacation. 4.06 1.04 4.03 1.11 5. I had local food and beverages just for the sake of tasting it. 3.74 1.27 3.61 1.29 6. I consumed just those local food and beverages that I was familiar with. 3.19 1.30 3.23 1.43 7. The taste and look of most local food and beverages are of the same 3.44 1.15 3.39 1.18 taste wherever I consumed them. 8. I only consumed local food and beverages for a few days during 3.41 1.31 3.20 1.41 my vacation. Table 4: Descriptive scale indicators. Scale Min Max . SD Skew. Kurt. .-S . Food and beverages consumption 19.00 50.00 39.99 5.09 0.625 1.066 0.292* 0.82 Note: *p < 0.1: Min. – minimal score; Max. – maximal score; M – arithmetic mean; SD – standard deviation; Skew. – Skewness; Kurt. – Kurtosis; .-S – Kolmogorov–Smirnov statistics; . – scale reliability measured by internal consistency. 3.2 Differences between the cities TheresultsofT–testforindependentsamplesindicateasignificantdifferencebetweentouristswhovis­itedNoviSad(.=40.33,SD=4.88)andthosewhovisitedBelgrade(.=39.64,SD=5.28).Thevalueof T–testis1.83,anditisstatisticallysignificant(p<0.05).Theresultsshowthatforeigntouristswhovisit­edNoviSadconsumedaslightlymorefoodandbeveragesinrelationtotouristswhovisitedBelgrade. 3.3 Differences between gender, age and education in food and beverages consumption Theresultsindicatethattherearedifferencesbetweenthevariablesgender,ageandeducation(Table5). DifferencesbetweengroupswereanalysedbyANOVA,withtheindependentvariables:gender,ageand education,andthedependentvariablesarefoodandbeveragesconsumption. Table 5: ANOVA analysis for gender, age and education in food and beverages consumption. Variables Interaction/city Main effects of socio-demographic Main effect of city Gender F(3, 669) = 3.04, p < 0.03, .2 =0.03 p F (1,669)=3.04, p < 0.01, .2 = 0.02 p F (1,669)=4.82, p < 0.03, .2 =0.01 p Age F (4,662) =4.61, p <0.05, .2 =0.01 p F (1,662)=1.93, p < 0.02,.2 = 0.02 p F(4, 662)=5.58, p <0.00, .2 =0.02 p Education F(4, 662) = 3.04, p < 0.02, .2 =0.02 p F(4, 662)=1,97, p < 0.09 F(1, 662)=18.26, p=0.00, .2 =0.02 p Note: *p < 0.5: post hock tests (Tukey’s HSD). 4 Discussion Thefindingsshowthattherearedifferencesbetweenmenandwomenwhenitcomestofoodandbever­agesconsumption.MaletouristsfromNoviSadshowatendencytowardsamorepositiveattitudetowards offoodandbeveragesconsumption,comparedtoothergroupsofrespondentsfromBelgrade.However, thedifferencescanbeexplainedbyphysiologicalcharacteristicsbetweenmanandwomenwheremanare morelikelyattractedwithlargeportionsandselectionofmeatdishesinrelationtowomen.Also,oneof theexplanationscanbethatfoodchoicesarebasedonanindividuallevelandtheirassociationwiththe aspectssocio-economicfactors(Kim,EvesandScarles2009;Khan1981;IgnatovandSmith2006;Mitchell andHall2003).Therefore,thehypothesis1hasbeenconfirmed.Atoneside,thesedifferencesbetween genders,mentionedabove,aregoodindicatorsthatcanbeusedasabenchmarkwithpreviousresultsand beofusetomarketingprofessionalstofurtherenhancetheofferontheregion.Ontheotherside,restau­rantmanagersneedtoreducethegendergapbyapplyingdifferentstrategies,thatwillbefocusedon promotion–forexample:specialmenu(bothformenandwomen),thesizeofportionsanddifferenttype ofmeals(vegetarian,vegan). Theresultsindicatethatthereisdifferencebetweenrespondentsdependingtowhichagegroupthey belong.Thereisasignificantdifferencebetweenrespondentsfromthecategoryof18–30yearsofageand therespondentswhofallintothecategory51–60yearsofage.Furtheron,thesametestshowsthatthere isadifferencebetweenrespondentswhoare31–40yearsofageandtherespondentswhoare41–50years ofage,aswellasinrelationtorespondentswhofallinthecategorybetween51–60yearsofage.Morepre­cisely,respondentswhobelongtoelderlycategory(51–60yearsofage),morepositiveattitudetowards foodandbeverages,whichisinaccordancewithpreviousresearch(Kim,EvesandScarles2009;Tseand Crotts2005;Olsen2003).Therefore,thehypothesis2hasbeenconfirmed.Professionalsfrommarketing andhospitalityindustryneedtobefamiliarwithdifferencesbetweenagegroupsinordertobeabletoform differentoffersfordifferentagegroups.Forexample,fortheagegroupfrom51to60,amealofferedto themcanbeformedsotosatisfytheirdietaryneeds(forexample,lowsalt,lowcalories,allergeninfo)while fortheagegroupfrom18to30,anaffordablepricecanbeusedinpromotion. Theresultsindicatethattherearedifferencesbetweenpeoplewithdifferenteducationlevelwhenit comestofoodandbeveragesconsumption.TheresultsshowthatrespondentswhovisitedNoviSadand have master’s degree differ from respondents who visited the same city but have higher education or pri­maryeducation.Also,itisindicatedthatthesamerespondentsdifferfromallothercategoriesthatvisited Belgrade – from those who have completed secondary education, who have higher education, primary education, as well as from those respondents who have completed PhD. Possible differences between the groups of respondents for the variable education (respondents with university education gave more pos­itive attitude towards of food and beverages consumption), can be explained with the fact that they were probablymoreinformedaboutlocalfoodbeforetheytravelledtoaregion.Tobemoreprecise,therespon­dentswhovisitedNoviSadandhavecompletedmaster’sdegreespendmuchmoremoneyonthefoodand beverageascomparedtootherrespondents,irrespectiveofthecity.Earlierstudies(ZeppelandHall1991; Glanzet al.1998)haveconfirmedthattherespondentswithhigherlevelofeducation(university’ degree) havemoretendenciestowardsconsumptionoflocalfood,whichisinaccordancewiththeobtainedresults in this research. These differences can be explained by the fact that highly educated respondents do not see local cuisine just as a way of appeasing hunger, but also as a medium to experience the region (Kim, Eves and Scarles 2009; Wadolowska, Babicz-Zielinska and Czarnocinska 2008). Therefore, the hypothe­sis3hasbeenconfirmed.Basedontheresults,restaurantmanagersneedtopaymoreattentionwhencomes toreservationsfromspecialgroup(likeproffesorsfromUniversity),asitturnedoutthatconsumptiondif­fers in relation to education. For example, respondents with a higher level of education are more willing totryfoodandbeverages,anditisnecessarytoprovideadifferentsupplyoffoodandbeveragesforthem. Theoffercancontainanequalchoiceofdomesticandinternationaldishesanddifferentsizesofportions. Inaddition,thepromotionoffoodandbeveragescanbedirectedtoaspecificeducatedgroup. Forexam­ple, tourists with a higher level of education may be offered with certain type of meals (e.g. with specific dietaryneeds)becausepreviousresearches(Kim,EvesandScarles2009;TseandCrotts2005)haveshown that they are more concerned about health. From a practical point of view, this study provides valuable information for tourism and hospitality managers.Althoughtouristshaveexpressedpositiveattitudeonfoodandbeverage,itisnecessarytoimprove the efficiencyof regulatory institutions,includingthe Food Safety Agency and theNacional tourist orga­nizationoftheRepublicofSerbia.Inaccordancetothat,theresponsiblegovermentbodiesshouldmonitor the work of tourist companies at all levels. Monitoring is necessary in order to avoid and prevent inap­propriateenterprisebehaviour,topublishinformationrelatedtolocalcuisineandtosolvetourists’complaints. Also,monitoringreducestouristdissatisfactionandimprovespositiveevaluationoflocalcuisineperception. At the same time, this can increase the overall satisfaction of tourists with chosen destinations. 5 Conclusion Thestudyadvancesliteratureontheuseoftourists’socio-demographiccharacteristicsinregion,byexam­iningtheattitudetowardsfoodandbeverageconsumptioninthespatialgeographicalcontext.Theresults indicate that gender, age and education within a region are an important antecedent of tourist consump­tion and an important component of the tourist products. This study provides valuable insight to practitioners who are seeking to integrate local food and bev­erageintothetouristproductandhowtoimproveacceptabilitytoforeigntourists.Inaddition,thisresearch makesitpossibleforthesectorsofeconomyandgovernmenttounderstandbetterthesignificanceoffood and beverages consumption as part of the region, and towards the spatial/economic development. 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