THE IMPACT OF HUMAN RESOURCES ON THE QUALITY OF GASTRONOMY IN THE REGION OF FERIZAJ
Keywords:
Gastronomy, restaurant, destination and ecology, traditional food, staff motivationAbstract
In recent years, the tourism industry has experienced a radical change in terms of the demands and
expectations of tourists. Culinary tourism, the development and promotion of gastronomy as an attraction for
visitors, constitutes a new alternative, but with great development opportunities. Therefore, the main purpose of this
paper is to create and improve the quality of services provided by hotels and restaurants in services and gastronomy
in the region of Ferizaj and the importance for tourism, hoteliers and the impact of human resources in the tourism
sector. Due to the complexity of the subject, the goal determines the concept of quality and vice versa, the
development of tourism and hospitality and other industries related to this field are strongly linked and mutually
dependent on quality. The quality of services in the tourism sector in Ferizaj is an important factor that affects the
success of any business. Gastronomic tourism has been taken for granted for a long period of time, since the
consumption of food and local products is considered part of the activities of daily, without any special interest for
tourists. Food is an important part of the cultural wealth of any people. Additionally, destinations are slowly
recognizing the benefits of culinary tourism, and research is being conducted on consumer behavior, marketing
strategies, branding, and creating partnerships between the government, the tourism industry, and culinary tourism
products. Alternative tourism can bring direct and indirect income to tourist destinations. The purpose of this paper
is to evaluate the importance of eco-gastronomic wealth in the level of satisfaction of tourists visiting the Ferizaj
region and to identify the role played by the restaurant sector in the promotion of traditional local cuisine, based on
local production. The data to realize this paper has been provided by a wide and contemporary literature also from
primary sources, using quantitative research through questionnaires and qualitative research through in-depth
interviews with chefs of kitchens of restaurants and hotels operating in the Ferizaj Region and the Directorate of
Economic Development and Tourism. This paper is focused on a specific market of the product, the gastronomy and
the influences closer connection possibilities of the development of gastronomic tourism. The purpose of the survey
conducted was to examine the travel behavior of tourists as well as to simultaneously study other actors of the value
chain, such as the restaurant sector, for its role as a leader in the spread of a given style of cooking and cooperation
with local producers for the production of local gastronomic products of the region.
This resulted in the creation of four dimensions of gastronomic tourism development that are named as: "Local
organic production", "Restaurants and hotels", "Environmental conditions" and "Destination image and ecology".
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