Vegetarianism is characterized by a great expansion among consumers as well as food producers and suppliers, which significantly affects supply in the hospitality business. Although vegetarians are perceived as a homogenous group, they are a varied and heterogeneous group, depending on the consumed foodstuffs, which requires hospitality workers to offer a wide variety of meals and combinations of plant origin. This is the reason why this research aims to show attitudes of restaurant management towards vegetarian cuisine and to examine the orientation of restaurants towards vegetarian meals, as well as challenges faced by employees in the hospitality industry. The basic task is to examine and present attitudes of hospitality management towards vegetarian food. The aim of the overall research is to get a better insight into awareness and attitudes of hospitality management towards foods of vegetarian origin, which is reflected in the restaurant offer.

The application of the green practice in hospitality is becoming more widespread and the awareness of its importance is growing every day. As hospitality belongs to the industry that uses different materials, energy sources and generates different types of waste, the concept of green restaurants is a good sustainable solution for this type of problem that affects the environment. Green restaurants have a great opportunity and chance to create a competitive advantage and thus improves the corporate image, through a more efficient environmental policy and reducing operating costs. The subject of this paper is the importance and application of the concept of the green practice in restaurant facilities. The task of the paper is to examine the employees of hospitality facilities on the territory of Novi Sad with the aim of researching the awareness among the employees about the importance of green restaurants and knowledge about them and the advantages they can achieve.