A tourist product should be observed as a total, i.e. integral, one, comprising material (goods) and immaterial (services) partial tourist products and partial tourist quasi‐products (being the results of a primary tourist offer that is not a result of human labor). The main idea of food marketing in foodstuff production, if observed as partial tourist products, implies that a guest, i.e. a tourist product consumer, is not only offered food and beverage as partial tourist products but that he also gets satisfied quantitatively, qualitatively, esthetically, ethnologically, gastronomically and in any other sense, including the accompanying immaterial partial tourist products, i.e. services, which will be eventually manifested in an increase in the room‐and‐board and, especially, secondary expenditures. Since the whole problem is analyzed using the example of the Republic of Croatia, simultaneously proposed are corresponding solutions in the field of food marketing that would be in the function of tourist product development.

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The purpose of a characteristic identity of Croatian Danube Basin is, among other things, to transform this region from an object into a subject of all events, not only in Croatia but also on a broader political and economic scale. In terms of time, the identity of Croatian Danube Basin can, of course, be observed as connected with the past, with the present or with the future. This paper sets forth a possible future identity of Croatian Danube Basin, based on the tenets of the past and of the present and supported by a strategic theoretical organization of exploiting and directing the natural, social, human and other resources; an additional part of this paper discusses also the region’s tourist identity. The author especially emphasizes the unmistakable quality of natural and other attractive resources of Croatian Danube Basin, their polyvalence with other tourism destinations in Eastern Croatia, as well as their integrability within the total tourism product of the Republic of Croatia.

The history and evolution of tourism show that the beginnings of tourism, as well as its later development are based on the development of those destinations that had markedly attractive factors of curative character. Health tourism can therefore be defined as a joint working area of health service and tourism where these two, on the partnership basis and with a mutual interest, organize the stay of individuals as tourists who come to places with marked natural and curative factors which they use and w'here they under medical control (or without it) receive health services through active vacation and through various other forms of treatment. The satisfaction of the need for health services, as well as for other partial tourist products that aim at satisfying the need for health services, also demands an adjustment of the business operations of the subjects offering tourist products, especially in hotel industry. Having in mind the fact that tourist movements, to a greater or lesser extent, also represent “movements for health purposes”, it is extremely important that hoteliers fully recognize the specific characteristics (e g., age structure, health condition and habits, etc.) of those segments of guests to which they direct their services and products.