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The paper points out the image of a destination as a possible source of competitive advantage of the destination. A review of the literature is included showing the rising importance of the image of a destination. Slovenia's image as a tourist destination perceived by foreign tourist experts is analysed. Interesting mountains and lakes, beautiful natural attractions and interesting and friendly people were identified as the most typical attributes of Slovenia's image from the foreign tourist experts' point of view. The significant differences in Slovenia's image between those experts familiar with Slovenia compared to those experts who are only just aware of Slovenia are presented. The research shows that familiarity with Slovenia increases a tourist expert's image of Slovenia, especially the perceptual/cognitive component. According to the results of discriminant analysis, the discriminant attributes of Slovenia's image for each group are emphasised. Slovenia's appealing food and modern health resorts were the discriminant attributes for the group of tourist experts that is familiar with Slovenia, while traditional events were the distinguish attribute for the group of experts that is only just aware of Slovenia. Suggestions as organising familiarisation tours that include tour operators, travel agents and travel writers seemed to be a proper way of boosting Slovenia's image compared to other competitive tourist destinations.

The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel.

Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate and multivariate statistical techniques are used to perform a comprehensive econometric study.

Tourists exhibit greater interest in gastronomy as a travel motivation in the Spanish city, where they value aspects related to this activity more positively. However, the willingness to pay more to try traditional food is similar in both cities. No sociodemographic differences were found between the segments regarding the importance of gastronomy as a travel motivation.

Restaurateurs, hospitality associations, and other public or private stakeholders engaged in culinary tourism can benefit from this type of analysis. The study reveals the need to improve language skills, human capital formation, and the innovation of traditional dishes in the Spanish sample. It also shows that the future of culinary tourism in Slovenia will depend on enhancing the international visibility of this emerging tourism sector.

Successful strategies to promote culinary tourism must take into account the views of its main target group, tourists. Many studies analyzing tourist profiles are mainly qualitative, with few providing a cross-country comparison. This analysis provides a comprehensive, quantitative econometric approach to tourists’ opinions, and compares two different countries that differ in terms of their international visibility regarding this type of activity; specifically, Spain, which is a consolidated and world-renowned culinary tourism destination, and Slovenia, which is in the process of developing a culinary tourism project. Segmenting tourists based on their interest in culinary tourism also allows designing promotional strategies specifically tailored to each segment.

The purpose of the research is to conceptualize a model of tourist satisfaction at the destination level which can serve as a background for designing a universal, parsimonious, short and easily applicable measurement instrument.

The conceptual model was developed on the basis of existing theoretical and empirical research in the fields of marketing and tourism.

The model includes eight latent constructs, with tourist satisfaction being the central one. The analysis of the antecedents (quality, image, value, and costs and risks) of customer satisfaction provides insights into the processes underlying the creation of satisfaction, while the outcome constructs (complaint behavior and loyalty) indicate the consequences of (dis)satisfaction.

Designing a parsimonious and easily applicable measurement instrument imposes some limitations with respect to the number of constructs and measured variables included. The inclusion of additional constructs/variables should provide a more comprehensive insight into customer satisfaction and a more solid basis for strategic decision‐making but at the same time it is likely to reduce the model's transparency and universality.

The results of a continuous customer satisfaction monitoring should serve as an input for a trend analysis and strategic discussions regarding the development of a tourist destination. The ultimate goals of monitoring satisfaction include identifying strategic objectives at the destination level, preparing tactical and operational plans and ultimately increasing the competitiveness of a given destination.

Achieving customer satisfaction should be one of the most important goals of every DMO and, to our knowledge, a few universal cause‐and‐effect measurement instruments/models have been developed to support this goal. The proposed model provides a basis for the continuous monitoring and improvement of the competitiveness of a given destination.

The purpose of this paper is to provide a suggestion for the research framework on tourists as target groups for planning city branding strategies with reference to possible differences for tourists having a different country of origin. This framework was applied to analyze and compare the perception of Banja Luka city brand (Bosnia and Herzegovina) by four main target group by country of origin.

The suggested research framework combines qualitative generation of tourist’s city brand associations and brand personality with quantitative measurements of city brand perception (scale developed following the framework of Anholts’ (2006) City Brand Index adjusted to tourists as target groups).

The developed research framework was demonstrated in the example of Banja Luka main target groups. Three dimensions of city brand which largely coincide Anholt’s (2006) dimensions were extracted: tourist attractiveness, life standard and safe and pleasant atmosphere. Differences between analyzed countries were found in city brand perception, brand associations, brand personality, but also in all other analyzed categories.

Possible limitation of the study is the fact that results were interpreted including both those who have visited Banja Luka and those who are not personally familiar with it.

Practical implications of research findings are demonstrated in form of branding suggestions focused on particular target groups.

The study suggests a research framework on tourists as target groups in the city branding process. Also, it contributes to a very scarce research on differences in city brand perception by target groups by country of origin, but also to the literature related to Banja Luka city brand and tourism development.

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.

The purpose of this paper is to develop a new perspective on urban tourist motivations by applying the analytic hierarchy process (AHP) model to help to understand how tourists make decisions about which destinations to visit.

This study was based on 30 one-hour-long structured interviews with visitors to Ljubljana, the capital city of Slovenia. Respondents were asked to express their preferences between different pull-factor motives for their visit, using Saaty’s scale, and further qualitative data were collected to examine these preferences in more depth.

The results of this study indicate that the most relevant criteria and thus predominant factors in motivation for visits to Ljubljana are the Cultural and Nightlife pull factors, while religious and business motives are the lowest ranked factors. The paper argues that the results show the value of applying the AHP model to understand the role of pull factors in urban tourism destination choice.

As a single-destination case study, it is important that the findings of this research are evaluated against similar studies in other cities. A limitation of this research is the fact that sub motives within major groups of pull-factor motives have not been explored in this study and this should be the subject of future, more detailed research.

This research shows the value of applying an under-used methodology to understand urban tourist motivations and knowledge gained through applying this method will be of value to destination marketing organisations as well as to researchers conducting future studies.

This chapter integrates brand identity and equity as a two-dimensional approach to destination branding. By incorporating the supply- and demand-side perspectives, the approach enables different destination stakeholders to be included in this process. Drawing on general branding and marketing literature, the study presents a three-part framework for building and implementing a destination brand. It illustrates consumer-based equity as consisting of the four dimensions: awareness, image, perceived quality, and loyalty. The chapter also offers a critical synthesis of destination image studies and recognizes the important research advancement from image to branding.

The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local cuisine; and to identify those dimensions of local cuisine image which have the strongest influence of tourist satisfaction with food experience. These issues are addressed within the context of Bosnia and Herzegovina, an emergent tourism market in Western Balkans.

The research is exploratory. The city of Sarajevo was chosen as a study setting. Image of local cuisine was measured by using a multi-attribute approach in which several food attributes are specified and incorporated into the measurement instrument. Data from convenience sample of foreign tourists (n=402) were quantitatively analyzed using multivariate and descriptive statistics.

Results suggest that the local cuisine image compromises four components (dimensions): “food uniqueness and cultural heritage”, “food quality and price”, “nutrition and health benefits of food” and “affective image of food”. Furthermore, findings show that these dimensions differ in terms of their relative importance in explaining the overall tourist satisfaction with food experience.

The main limitation of this study is related to the geographical area (tourist site) where the research process was carried out. Thus, future research with greater geographical scope is required.

This study provides valuable insight to practitioners who are seeking to integrate local food (cuisine) into the tourism product.

This paper is the one of the first study that tries to identify perceived image of local cuisine held by visitors in Bosnia and Herzegovina.

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.

Today tourism is recognised as a very complex social and economic phenomenon having a spatial, socio-cultural, economic, political, educational and environmental dimension. Furthermore, tourismis transformingtowards an individual and his/her needs, desires and interests, with a full respect for the surroundings and environment, which are given an increasing importance. Consequently, there have been changes not only in the structure of tourist consumption and in the behaviour of tourists, but also in the concept of a tourist offer. In this sense, numerous forms of special interest tourism are increasingly being developed in response to the needs of modern tourists to experience something new, authentic and different from their everyday environment. Tourists, saturated with the global trends' consequences that dominantly foster a kind of uniformity on their trips, are increasingly looking for the uniqueness or experience that is different from their own culture. Gastronomy, as a part of the local community's cultural identity, stood out as an authentic element of the tourist destination's offer, to which tourists are increasingly paying attention, which is increasingly becoming the basic motive of travelling for modern tourists.

Taking into account the current trends of the leading global source markets of the world, as well as the growing need to create a common tourist offer of the Western Balkan economies, this concept of Mountain Breakfast applied in the Western Serbia Region could represent a good example and a platform for connecting tradition, local producers, gastronomy and tourism.