The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

Menus represent the written food offer in restaurants. They are a significant marketing tool that influences the guest's choice and personal experience of food in the restaurant. The aim of this study is to perform research on the specific segments of the menu that affect the guest's decision on food choice. The study will try to determine how the names of dishes that are associated with health, sentimentality and ethnic origin have an effect on the guest's choice of food. It is considered that the menus that associate with the given names are to appeal to guests even though they are similar to classic dishes. The research has been conducted in a la carte restaurants. Five menus, offering the dishes made of the same ingredients but with different names, have been offered for the research needs. The "classic" name has been given to the specific dish and the same dish has been titled with "sentimental" name, "authentic" name, "national" name, "organic" or "healthy safe" name and the name that associates with "memory of a family". The participants have marked the menu using the Likert scale (the most appealing 5 to the least appealing 1) without knowing that they have been grading the same dish. The data has been systematized and processed by means of descriptive statistics. The research results will show that the names of dishes have significant effects on the guest's choice of food. The results should make the managers of the restaurants pay more attention to the names of dishes during the process of menu creation. Also, these findings should contribute to the improvement of the restaurants' service.

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By perceiving the food as an important part of the tourism offer in terms of biological needs of tourists, the question arises as to how it can be further exploited to contribute to tourism development. In this regard, food prepared using the local ingredients, according to the old methods of processing and serving, and in an authentic way, can be of interest to the tourists of selective forms of tourism, also known as food tourism, gastronomic tourism and gourmet tourism. The research aims to demonstrate the quality of food offer in the hospitality industry of Vojvodina and examine whether it can meet the requirements of foreign tourists who travel for it. The survey was conducted in 147 catering facilities in Vojvodina offering food and beverages, by means of direct and indirect collecting of written offers, and includes the statistical analysis of 10,923 meals. The aim is to indicate the current state of gastronomic offer and all advantages of authentic food and gastronomic tourism. EJAE 2015  12 (2)  27-34 Kalenjuk, B. et al.  Offer of authentic food EJAE 2015  12 (2)  27-34 Kalenjuk, B. et al.  Offer of authentic food

The influence of biostimulants (B) and nitrogen (N) fertilization on the yield and quality of onions were investigated. Experiments in the field with directly seeded (DS) onions and those from sets (FS) were carried out in 2021 in the Autonomous Province of Vojvodina (Serbia). HumiBlack® (B1), Tifi® (B2), and Agasi® (B3) were used as B, and there was a control without B. Four N doses were used: 64, 100, 150 (standard dose), and 200 kg N/ha. The highest yields of DS onions (63.9 t/ha) and FS onions (52, 1 t/ha) were measured on treatment B2 × 150 kg N/ha. The highest total sugar content (80.6 g/100 g DM) was measured in FS onions under treatment B2 × 100 kg N/ha. Total nitrogen and protein content were the highest in DS onions treated with B2 × 200 kg N/ha, where total nitrogen was 2.3 g/100 g DM and protein content was 14.5 g/100 g DM. Depending on B and N, titratable acidity ranged from 1.7 to 3.6 g/100 g DM. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to analyze onions and showed that FS onions have lower values of total phenolics and crude fiber content, DPPH, FRAP, and ABTS compared to DS onions. In this study, a chemometric approach was suitable for grouping onions according to treatment effect and main interactions between B and N.