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This systematic literature review used bibliometric and science mapping as a means of exploring and understanding the evolution and landscape of research in the counterfeiting of products and goods. The review sought to document the size, growth trajectory and geographic distribution of counterfeiting research, identify high-impact scholars and documents, and explore the intellectual structure of the field. We identified 403 peer-reviewed articles published in the SCOPUS database, within subject areas of business, social sciences, economics, decision-making, arts and humanities, and psychology. We used VOSviewer software to analyse the data set of SCOPUS-indexed articles. Using citation analysis, the review identified the most cited scholars, documents, journals and most productive countries publishing research on counterfeiting. Aiming to identify highly influential documents whose impact in counterfeiting research has been sustained over time, we conducted a co-citation analysis. Apart from identifying main aspects of knowledge production through citation and co-citation analysis, we employed keyword co-occurrence analysis to illuminate research fronts in counterfeiting research, notably: anti-counterfeiting strategies for combating crime; counterfeiting and intellectual property rights; counterfeiting of luxury products; consumer ethics; consumer psychology and brand protection. We conclude that bibliometric analysis and science mapping offer a novel and useful means of investigating the development of this field of study.

Counterfeiting is an increasing global problem, which affects a wide spectrum of industries – fashion, pharmaceutical, cosmetic, electronic, food processing etc. Globalisation, growth of the world commerce, new markets and technology development have contributed to the growth of the phenomenon of counterfeiting. Besides, counterfeiting has an unfavourable effect on legitimate manufacturers, consumers, as well as on national and international economy.

This chapter is aimed at presenting attitudes of consumers in Bosnia and Herzegovina toward counterfeit products. The intention was to examine whether and why consumers buy counterfeit products, which counterfeit products are purchased most frequently, consumers' attitudes toward counterfeit products and the degree of awareness of the risk of using counterfeit products.

Results of a research conducted on the sample of 427 respondents in Bosnia and Herzegovina reveal that 78.2% of them have bought a counterfeit product, while the most frequently purchased kinds of products include clothes and footwear. The results show that consumers typically buy counterfeit products over the internet or in the local marketplaces, and that the most frequent reasons for buying counterfeit products include lower prices, impossibility to buy the original product and the impossibility to recognise a counterfeit product. The research has also showed that most respondents agree that product counterfeiting affects both manufacturers and the national economy. It was also revealed that the respondents are aware of the risks that counterfeit products may cause.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

In the last 3 decades, the rapid growth of tourism activities is evident. Globally, tourism is becoming of prime importance for the development of local economies. A similar trend is observed in the Balkan region and in Bosnia and Herzegovina. The total contribution of tourism in GDP of Bosnia and Herzegovina growth is evident, from 2.0% in 2011 to 2.6% in 2017, with bright forecasts from United Nations World Tourism Organisation (UNWTO) which predicted the 3.4% share of tourism in national GDP by 2028. With aim to indicate the development potential of the touristic sector, gastro tourism sector was ‘screened’ through questionnaires with tourists (n = 245) and with destination management offices (n = 7). This approach should provide insights into stakeholder's capability to understand and react to new challenges that brings gastro tourism; insights into the current gastro offer; and insight into profile, motives and overall tourist's satisfaction. Main findings of the study show that the stakeholders' activities and understandings are not enough to provide a unique identity to the sector. On the other hand, tourists' profile and expectations rise with level and type of information they gather, and this study shows that tourists' expectations are more influenced by the age, education and gender of the tourists', while their satisfaction depends on the working status and monthly income. Future research, which is also the main implication of this study, should follow three main avenues: (1) how to build efficient governance mechanism to ensure development of strong stakeholder network able to create, execute and reinvent shared vision and strategic plan; (2) building knowledge and understanding of local culinary system and practice as step ahead in process of territory interpretation and transformation into the valuable intangible touristic resources; and (3) gastro tourist needs, wishes and ways to engage tourist.

Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of ‘Balkan food’ and national (local) food as well. Furthermore, the study investigated how ‘Balkan food’ is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint ‘Balkan’ tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional ‘Balkan’ dishes: ‘pečenje’, ‘musaka’, ‘ćevapi’ and ‘sarma’. The following are identified as national dishes: ‘pastrmajlija’, ‘sogan dolma’, ‘raštan’, ‘pašticada’, ‘burek’ and ‘svadbarski kupus’. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that ‘Balkan food’ is considered to be important for the improvement of the ‘Balkans'’ image and promotion, as well as important for the creation of the regional tourism brand.

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province (Serbia). This chapter is based on research carried out among 891 foreign tourists who visited villages in Vojvodina. The obtained results were examined via exploratory factor analysis, confirmatory factor analysis, multiple regression analysis (stepwise method) and T-test. The obtained results indicated that factors like food uniqueness and cultural heritage, food quality and price, nutrition and health benefits of food and affective image of food influence the image of local cuisine. The results showed that local cuisine (food) can serve as a tool for building destination's brand identity. The study pointed out the role and significance of the image of local cuisine on rural tourist attractions but also on tourist satisfaction with food experience. Also, the contribution of the research is reflected in three aspects: theoretical implication, methodological and practical contribution.