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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.

This study aims to identify stakeholders and dimensions of the gastro-tourism cluster in Cyprus in order to facilitate the creation of a network of unique culinary experiences for tourists.

The qualitative research approach was undertaken through interaction with academics, researchers, and public and private sector stakeholders during the Gastro-Tourism Conference, which was organized by the University of Nicosia, Cyprus, in May 2022. The study draws on data from non-structured interviews conducted with tourism industry professionals and stakeholders.

Four stakeholders of the gastro-tourism cluster were identified: enterprises from the gastro sector, supportive enterprises and industries, public institutions, and other institutions. Geographic proximity and knowledge sharing are the main dimensions affecting the gastro-tourism cluster in Cyprus.

The authors identified stakeholders in and dimensions of the gastro-tourism cluster in Cyprus, each of which plays a significant role in creating culinary experiences for visitors and ensuring more sustainable and less seasonal development of the island as a destination.

This chapter aims to conceptualise the role of gastronomy and events in destination strategic development and explore the possibility for destination management organisations (DMOs) to capitalise their potential. Thus, it firstly explores the role of gastronomy and events in contemporary tourism and their impact on destination appeal, authenticity and development. Secondly, it delves into the possible ways by which DMOs can utilise events to achieve destination goals and competitiveness. As gastro events are a common denominator of gastro-tourism and events, they are given special attention. In the empirical part, two prominent destinations in the most developed tourism country of the Western Balkans, Croatia, are analysed. Also, in the empirical part, archival analysis is used to analyse relevant documentation and sources covering the 2016–2018 period. In the analysis, the strategic role of gastronomy, events and DMOs' activities and budgets are explored to unveil the existing interlinkages and patterns among them. The contribution of the study is the systematisation and critical review of existing literature on the role of gastronomy and events in the destination offer and of DMOs' usage of events for achieving destination goals and competitiveness. The chapter provides valuable implications for destination strategic management and marketing as well as for future academic studies on the subject.

This paper provides an overview and explains the context of the theme issue. The paper outlines the approach and profiles the articles written in response to the strategic question as to how the Republic of Cyprus could reduce the impact of seasonal tourism on long-term sustainable development.

The paper outlines the approach to exploring ways of reducing the impact of seasonal tourism on long-term sustainable development in Cyprus. The strategic question is tackled in articles containing literature reviews, data and evidence reviews, interactions with practitioners and practical solutions.

The findings of the theme issue focus on long-term sustainable development and the alleviation of seasonality in Cyprus. The issue provides insights into the history, current state of development and progress made by the impact of seasonal tourism and sustainable development on the tourism and hospitality industry.

This theme issue outlines the causes and effects of seasonality in the tourism industry in a small island developing state (SIDS) that is highly dependent on income generated by tourism activity. In SIDS, where seasonality is a threatening factor for tourism development, it is essential to understand what measures can be taken to lower seasonality. The articles in this theme issue provide insights into the causes and effects of tourism seasonality, climate change, alternative and special interest tourism, future destinations and young travellers' behaviour, air transportation, the remedy to seasonality and gastro tourism.

The aim of this chapter is mainly to explore the gastronomic offer of Bosnia and Herzegovina, with a special emphasis on Bosnian cheese varieties, as well as the potentials and opportunities for the advancement of gastronomy in tourist offer in Bosnia and Herzegovina. Several studies have shown gastronomy to be the main reason for visiting Bosnia and Herzegovina. An important part of gastronomic offer is the variety of Bosnian cheese. The most popular types of cheese in Bosnia and Herzegovina are Livno and Vlašić cheese.

Livno cheese belongs to the group of the most popular autochthonous cheese in Bosnia and Herzegovina. Livno cheese is produced in the town of Livno and its surrounding areas, such as Kupres, Glamoč and Tomislavgrad. Originally, it was made of sheep's milk but nowadays, it is mostly made from a mixture of sheep's and cow's milk. Vlašić cheese is a white cheese which matures in brine. Traditional Vlašić cheese is made with raw sheep milk. It is produced in central Bosnia and Herzegovina, on the Vlašić Mountain.

The goal is to discover how Livno and Vlašić cheeses can be included in the gastronomic offer of Bosnia and Herzegovina and to discover how to use gastronomy for the purposes of tourism development in Bosnia and Herzegovina.

This paper aims to determine to what extent there is a difference in employees’ perception of abuse in the selective tourism destination in various types of specialized hotels.

A survey of employees in specialized hotels in the selective tourism destination has the sample of 1,796 cases. Multivariate analysis of variance is used for testing the level of perception’s differences.

There is a statistically significant difference in the perception of abuse among employees in various types of specialized hotels such as wellness hotels, sport hotels, business hotels and congress hotels.

The results offer employees’ perception of differences about abuse in various types of specialized hotels in the selective tourism destination. There is a possibility of practical usage of methodology for identification of the most often types of abuse in specialized hotels. The identification of abuse is to protect specific social structures such as employees in specialized hotels in the selective tourism destination.

Research could serve as a good example for future practical and theoretical research in the field of abuse and specialized hotels. The paper can be used as a methodological tool to show how to identify the most often types of abuse in specialized hotels in a concrete selective tourism destination.

Introduction: Performance evaluations are a critical tool in evaluating tourism development of countries where the tourism industry provides a significant share of the GDP. One of the measures used in performance evaluation of the financial decision-making units is economic efficiency. Aim: This study aims at measuring tourism-related technical efficiency performance of six European countries: Spain, Greece, Turkey, France, Italy, and Portugal. Method: Tourism revenue and visitor numbers are referenced as output variables. Within the model, the natural and sociocultural index and substructure index were formed. Data envelopment analysis was applied for these datasets. Results: Considering tourism revenues, Spain, Italy and Greece managed to use their natural and cultural resources efficiently. In contrast to these countries, inefficiency level scores were measured for Turkey, Portugal and France. In the model based upon the number of visitors, all other countries apart from Turkey and Portugal achieved the most efficient score. As for substructure index, the score of decreasing returns to scale for the countries of Italy and Spain in terms of tourist numbers is noteworthy. Conclusion: The implementation of efficient tourism policies and strategies hold great importance in terms of tourism efficiency. Implications: Even though Portugal and Turkey are rich in both natural and cultural assets, low scores seem to stem from failure to realize their potentials. Strategies should be developed to diversify tourist products. Originality of the Paper: This study differs from other studies in the literature with regard to the composition of the wide input components.

Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich culinary heritage. Down the centuries, the diverse culinary heritage developed as part of everyday life and the festive calendar in close correlation to whatever nature provided and to the standard of living.

In 2006 Slovenia adopted the Gastronomic Strategy of Slovenia, which includes a culinary pyramid with 24 gastronomic regions and over 360 distinct dishes with a local character. Posavje with Bizeljsko represents one of the gastronomic regions of Slovenia. The National Gastronomic Strategy lists the following dishes and wines for the Posavje Region: pofaláča, bizeljski ajdov kolač (Bizeljsko buckwheat cake), koruzna prga (corn cake), pleteno srce (plaited-dough heart), bizeljska mlinčevka (Bizeljsko flat cake tart) and white and red wine Bizeljčan. These dishes and wines represent the foundation of the distinct culinary identity of the Posavje and Bizeljsko Region.

The aim of this chapter is to define the culinary heritage of the Posavje Region and identify its special and characteristic taste. A mix of methods including qualitative research, field research, expert groups and workshops was applied to identify dishes, recipes and ingredients in everyday and festive cuisine as well as cuisine related to different jobs and tasks. A gastronomic pyramid of the Posavje Region was developed and culinary workshops were conducted to introduce regional gastronomy to tourism. Challenges identified in the project exposed the need for the establishment of local supply chains, good cooperation among stakeholders in tourism, quality assurance, branding and other issues related to local tourism and gastronomic development.

The purpose of this chapter is to present an economic perspective of how understanding individual decision-making can be impacted by transactional costs, and benefits in the context of gastronomic tourism. This chapter broadly discusses observable and perceived information search, bargaining and decision, policing and enforcement costs, and benefits in the context of gastronomic tourism in India. The proposed framework incorporates elements of Indian gastronomic offerings for tourists. Implications are discussed for future research and in the backdrop of the post-COVID-19 crisis.