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Topic Review
Clustering Sustainable Destinations
Within the globalized tourism market, tourism destinations have the option to turn to sustainability as a conceptual and management framework for their unique branding and identity proposition. It is well-known that tourism contributes to sustainable development, but in order to render tourism’s contribution clearly, the assessment should be fed with conceptually clear and measurable indicators that effectuate the continuous monitoring of a destination’s sustainability performance.
  • 531
  • 30 May 2022
Topic Review
Co-Creation of Sustainable Tourism and Hospitality Experiences
Sustainability is and will be very closely linked to the development of tourism in the future. It is the most important trend shaping the sector, and it will continue to determine travelers’ preferences and motivations in the period after COVID-19.
  • 100
  • 20 Feb 2024
Topic Review
Codes of Conduct at Zoos
Zoos consistently implement codes of conduct in efforts to manage visitor behaviour. Zoos worldwide have implemented the use of codes of conduct to regulate and manage the activities and actions of visitors. Zoos have been an ethical ground for negotiating the relationship between people and animals. Codes of conduct in zoos are uniquely placed, manifesting this ethical dialogue between species.
  • 213
  • 27 Feb 2024
Topic Review
Collaboration between Hotel Frontline Employees and Service Robots
With the increasing adoption of frontline service robots (FLSR) in hospitality workplaces, collaboration between frontline employees (FLE) and FLSR has become a necessity. Existing literature focuses on the customer perspective of FLSR. The chapters herein explain the mechanisms through which employees’ willingness to collaborate with FLSR are built. By incorporating robot service capability and perceived risk as external variables into a technology acceptance model, researchers investigated the mechanisms of FLE’s willingness to collaborate with FLSR. The results showed that the service capability of FLSR plays a significant role in increasing FLE’s willingness to collaborate, whereas perceived risk decreases their willingness to collaborate. These results indicate that the level of service capability of FLSR and the management of perceived risk are important in shaping FLE's positive attitudes toward collaborating with FLSR. 
  • 231
  • 02 Jun 2023
Topic Review
Community-Based Tourism in Central Asia
Community-based tourism (CBT) is conceived as a form of relatively low-scale tourism that is managed by a group of locally owned businesses to benefit the community and, in some cases, contribute to conservation (when taking place in or near protected areas) . It is marketed as a means of enhancing livelihoods and creating opportunities for community development and is defined as being in, owned, and managed by the community, which receives a sizable portion of the benefits.
  • 798
  • 26 Jul 2022
Topic Review
Concepts of Rural Tourism and Farm Tourism
The analysis of environmental, social, and economic factors as vectors for the sustainable development of farm tourism is introduced.
  • 504
  • 11 Sep 2023
Topic Review
Conflicts between the Stakeholders of Tourist Destinations
Tourist cities, including cultural and historical heritage areas, are not devoid of threats and problems that other cities face. However, they have additional social and organizational conditions that may cause difficulties in mutual contact between stakeholders.
  • 554
  • 23 Nov 2023
Topic Review
Consumer Attitudes/Preferences towards Traditional Food Products in Vojvodina
The Autonomous Province of Vojvodina is a province located in the northern part of the Republic of Serbia, known for its rich cultural heritage, diverse traditional food products, and culinary traditions. The multifarious traditional food of Vojvodina is influenced by different cultures and ethnic groups that have inhabited this region over the centuries, including Serbs, Hungarians, Slovaks, Romanians, and others.
  • 279
  • 24 Aug 2023
Topic Review
Consumption of Traditional Food in Tourism
The topic of this research is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities.
  • 408
  • 15 Jun 2023
Topic Review
COVID-19 Crisis and Hiking Intention
People’s lives have drastically changed since the outbreak of COVID-19. One concern during the pandemic has been the level of inactivity among people. Compared to various generations (e.g., baby boomers, generation alpha), Generation Z (Gen Z) traditionally spends much less time in outdoor spaces. Due to the pandemic, their inactiveness is assumed to be even more severe. Hiking, an outdoor activity, has become a possible remedy for young people to exercise in a safer sport environment compared to traditional facility-based activities. Although various studies have supported the link between motivations and hiking intention, the relationship may be altered based on psychological influences unique to the pandemic situations—perceived risk and coping appraisals. 
  • 550
  • 05 May 2022
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