From authenticity to competitiveness: local gastronomy as a development mechanism of tourism events in Montenegro

Bojana Kalenjuk Pivarski; Zlatibor Milić; Dragana Novaković; Anita Mitrović Milić; Danica Radević

doi:10.71159/bizinfo260027K

Authors

Bojana Kalenjuk Pivarski University of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management, Novi Sad, Serbia; University of East Sarajevo, Faculty of Economics Pale, Bosnia and Herzegovina
Zlatibor Milić HEC Faculty of International Management in Tourism and Hospitality, Miločer, Montenegro
Dragana Novaković University of Novi Sad, Faculty of Agriculture, Department of Agricultural Economics and Rural Sociology, Novi Sad, Serbia https://orcid.org/0000-0002-1924-6196
Anita Mitrović Milić HEC Faculty of International Management in Tourism and Hospitality, Miločer, Montenegro
Danica Radević HEC Faculty of International Management in Tourism and Hospitality, Miločer, Montenegro

DOI:

https://doi.org/10.71159/bizinfo260027K

Keywords:

tourism events, local gastronomy, destination development, employee perception, Montenegro

Abstract

This paper examines the role of local gastronomy as a development mechanism for tourism events in Montenegro, with special focus on the perceptions of employees in the tourism sector. Starting from the assumption that gastronomy constitutes an important element of destination identity and competitiveness through the provision of tourism events, the research aims to determine how employees perceive its significance, which dimensions shape their perception, and which factors influence the formation of attitudes toward gastronomy in tourism events as a basis for tourism development. The study was carried out during the summer tourist season of 2025 and included 344 employees in the tourism and hospitality sector in Montenegro. Results indicate that employees recognize local gastronomy as a significant developmental resource, with particular prominence of the dimensions of gastronomic authenticity and its economic contribution. It was found that the perception of gastronomy’s importance is not one-dimensional but encompasses identity, promotional and developmental aspects, while attitudes regarding its role in tourism development depend on employees’ professional and organizational context. The findings confirm that local gastronomy, when integrated into tourism events, can represent an important instrument for strengthening destination competitiveness and sustainable development.

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