One-to-one communication and business concepts which emerged in the period of introducing information and communications technologies (ICTs) in business in the dawn of the New Economy of the early 2000, quickly shifted to "many-to-many" and further on to "peer-to-peer" exchange and collaborative consumption, pushed by the expansion of social networks, and the strong influence of economic and social factors. The sense of urgency as a result of rapid population growth and resource depletion provoked the need for establishing savvy business models that will support clever resource use by utilizing peer-to-peer exchange. Moreover, the purpose of this paper is also to present and analyze new business models which support collaborative consumption as an important alternative for reestablishing customers' trust and loyalty in organizations. Collaborative consumption as peer-topeer-based access to creation, production, distribution, consumption and trade of goods, services and information has become of high importance in business since it proved to bring lower costs of economic coordination within online communities, to speed up the pace of communication among reference groups of consumers, to contribute stronger communities, and to encourage sustainable development.

Although gastronomy as a science developed in close connection with tourism, research in the field of gastronomic tourism is quite rare. However, due to the increasing popularity of this type of tourism, one of the growing trends is precisely the research on food. Gastronomic tourism is gaining more attention each year, both in the scientific community and among users of tourism services. The purpose of this study is to determine the importance of gastronomic tourism for tourism destination competitiveness. The author argues that gastronomic tourism is one of the answers to the demands of new forms of tourism demand and that the culture, tradition and identity of the local community are an integral part of this kind of tourism. The study confirms the tendency of tourists to highly value local cultural values. Therefore, in developing destination competitiveness, one must take into account the global and the local component of gastronomic products.

Abstract:This paper analyses the relationship between innovation and business success and the role of a leader in such relationship. The main question addressed herein refers to how can a leader uses innovation to influence competitiveness and business success in tourism in an increasingly global competitive environment. The paper introduces the Scheme of success and applies it to the issue of leadership, innovation and business success in tourism. Results indicate that a leader's influence on a company's success through innovation is very high and that it is quite different in today's conditions of global competitiveness than it used to be. A leader can influence competitive advantage through innovation development in two basic interconnected ways: being innovative himself/herself i.e., undertaking a pioneering endeavour; and developing an innovative, learning organization, based on an organizational culture that supports innovation at all organizational levels. This second approach to leadership influence is a novelty compared to the time of mass tourism and competition before it became global. Practical implications for effective leadership in tourism are also addressed and recommendations for further research are provided.