This study aims to research differences in socio-demographic characteristics of foreign tourists in consumption of local food in the city centres Belgrade and Novi Sad, Republic of

Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine-Main-Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to "Grand Circle Corporation" in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company "Grand Circle Cruise Line" and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each 1 This paper is a part of the projects III 46009 and III 46005, financed by the Ministry of Education, Science and Technological development of the Republic of Serbia, whom the authors want to express their gratitude.

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearancecolor, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.

Gender, age and education differences in food consumption within a region: Case studies of Belgrade and Novi Sad (Serbia) Special issue-Franciscean cadaster as a source of studying landscape changes Matej GABROVEC, Ivan BIČÍK, Blaž KOMAC Land registers as a source of studying long-term land-use changes Ivan BIČÍK, Matej GABROVEC, Lucie KUPKOVÁ Long-term land-use changes: A comparison between Czechia and Slovenia Lucie KUPKOVÁ, Ivan BIČÍK, Zdeněk BOUDNÝ Long-term land-use / land-cover changes in Czech border regions Drago KLADNIK, Matjaž GERŠIČ, Primož PIPAN, Manca VOLK BAHUN Land-use changes in Slovenian terraced landscapes Daniela RIBEIRO, Mateja ŠMID HRIBAR Assessment of land-use changes and their impacts on ecosystem services in two Slovenian rural landscapes Mojca FOŠKI, Alma ZAVODNIK LAMOVŠEK Monitoring land-use change using selected indices

Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.