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The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

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Menus represent the written food offer in restaurants. They are a significant marketing tool that influences the guest's choice and personal experience of food in the restaurant. The aim of this study is to perform research on the specific segments of the menu that affect the guest's decision on food choice. The study will try to determine how the names of dishes that are associated with health, sentimentality and ethnic origin have an effect on the guest's choice of food. It is considered that the menus that associate with the given names are to appeal to guests even though they are similar to classic dishes. The research has been conducted in a la carte restaurants. Five menus, offering the dishes made of the same ingredients but with different names, have been offered for the research needs. The "classic" name has been given to the specific dish and the same dish has been titled with "sentimental" name, "authentic" name, "national" name, "organic" or "healthy safe" name and the name that associates with "memory of a family". The participants have marked the menu using the Likert scale (the most appealing 5 to the least appealing 1) without knowing that they have been grading the same dish. The data has been systematized and processed by means of descriptive statistics. The research results will show that the names of dishes have significant effects on the guest's choice of food. The results should make the managers of the restaurants pay more attention to the names of dishes during the process of menu creation. Also, these findings should contribute to the improvement of the restaurants' service.