This paper explores the role of Michelin-starred restaurants and their chefs as change-makers and advocates of successful gastronomy tourism destination branding in Croatia. In this qualitative research, in-depth surveys were conducted with all of the seven chefs of Michelin-starred restaurants in Croatia. These restaurants are: Draga di Lovrana, Boškinac, Monte, Pelegrini, LD Restaurant and 360° located in Zagreb, Lovran, Novalja, Rovinj, Šibenik, Korčula and Dubrovnik. Results of research uncover whether and which are the significant forms of activities that Croatian Michelin-starred restaurants implement in order to enhance destination attractiveness and by that influence placing Croatia on the world gastronomy map, creating stronger gastronomy destination brands.

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This paper examines quantitative methods of dual assessment of students’ skills in higher education. Through dual assessment, it tests skills important to adapt to a volatile, uncertain, complex, and ambiguous environment (VUCA). It does so by comparing on the one side student-generated grades and on the other side grades generated by their lecturers. The study was done on the sample of the entire 3rd-year generation of Zagreb School of Economics and Management students (N=79). Lecturers (N=2) who were doing the assessment have multiple years of grading experience. Findings suggest that overall, there are differences between self-assessment of students and assessment made by lecturers. Furthermore, there are also gender differences in student’s self-assessment. Whether for online or face-to-face courses, faculty and students may benefit using the dual assessment approach in developing more skilled students that are capable to adapt to working in ever changing and uncertain environments