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.

Traditional products have become an important part of touristic offer and a significant component on the menu of many catering establishments. Importing traditional products in their offer, catering establishments contribute to the development of consumers' knowledge of certain regions. From tourists' point of view, terms like authentic and traditional are synonymous to the term local, which presents an importan factor in distinguishing between traditional products and commercial ones. The subject of this paper is the usage of traditional products in catering offers of southern Bačka (Vojvodina - Serbia). The main task of this paper is to present the structure of traditional products that are used in catering facilities and their qualities ( market, production and technical charachteristics) which affect the purchase choices. The main goal of this paper is to collect data about traditional food products that are being used in the meal preparation in catering establishments in the area and which characteristics are crucial for their selection.

Traditional food products are a significant segment of hospitality and tourism. They influence the creation of an image of a specific country or region in the minds of consumers. The subject of the work is traditional food products, but from the view of catering workers as consumers. Who choose these products and offer services to their users. We conducted research among employees in managerial positions in Srem and Severna Bačka (A. P. Vojvodina, Republic of Serbia) on 75 catering facilities. The obtained data were processed using descriptive statistics. The main task of the research was to investigate the attitudes of managerial staff towards the quality of traditional food products (market, production, and technical characteristics) that influence purchase choice. The main goal of this paper is to obtain data on which features are crucial in purchasing and whether there are differences between these two areas.

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.

Sustainable business during the COVID-19 pandemic is one of the key topics in the hospitality and tourism industry with great popularization in scientific and research domains. Therefore, the focus of this research was on the experience of the management of catering facilities in R. Serbia. This qualitative research included collecting data on the operational and economic effects of the COVID-19 pandemic on the business of 17 catering facilities for the provision of food and beverage services in Novi Sad (R. Serbia). The research covered the period of work from April 2020 to April 2021, as the most specific for business survival, fighting the challenges of preventing the complete closing down, limited business, and a major re-orientation to delivery and counter sales. Interviews were conducted on the perception and attitudes of the management. The subject of this paper is the sustainability of hospitality during the challenges imposed by the pandemic. The task of the paper was to investigate the experiences of the owners, management, and chefs of various hospitality facilities for providing food and beverage services. The aim of the paper was to obtain data on crisis forecasting and actions taken to survive on the hospitality and tourism market.