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.

Hospitality organizations of today keep up with the trends to remain competitive in a changeable market. For that reason, organizations must continuously work on their development and sustainability, and quality and good management is a precondition for successful business operations. Management is a universal process implemented in different production and service activities of the economy and different organizations regardless of the size and structure. Accordingly, food and beverage managers in hospitality have a task to combine fundamental principles and functions of management to achieve the company goals and bring success to the business. The subject of this paper is a review of principles and functions of management with the aim to make a correlation between individual functions and principles and their codependence in a restaurant business.

International cheeses present an important factor in gastronomy of many catering establishments. The expansion of the market influenced the expansion of the great variety of cheeses among consumers. Branding, origin protection of some types of cheese, its packing and exploitation on the market enabled the expansion of cheeses all over the world. This expansion is important because it facilitates the selection and safety for buyers, while increasing market demands as well as expanding to new market branches for the manufacturers. The subject of this study is international cheeses that are available to domestic market, as well as the preferences of the consumers. Our task is to depict the basic connoisseur-ship of international cheeses in the focus of the consumers , as well as the factors that influence their shopping preferences. Our aim is to establish the levels of that connoisseur-ship and if it influences consumers' preferences in buying some types of cheeses.