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folder_blue_2.png Volume 24 Number 2 (2018)
eISSN 1847-3377
pdf.pngTHE RELATIONSHIP BETWEEN THE CULINARY PREFERENCE AND CULINARY SATISFACTION
Author Lisa-Mari Coughlan, Melville Saayman
pdf.pngSHIFTS IN TOURISTS’ ATTITUDES TOWARDS THE DESTINATION OFFERING
Author Daniela Soldić Frleta
pdf.pngEXPLORING RELATIONSHIP QUALITY IN THE HOSPITALITY INDUSTRY
Author Jasmina Dlačić, Bruno Grbac, Marin Lazarić
pdf.pngDETERMINANTS OF TOURIST COMPETITIVENESS IN THE CASE OF MONTENEGRO: EXPERTS’ ASSESSMENT
Author Iva Bulatović, Ana Stranjančević, Silvana Đurašević, Sanja Vlahović
pdf.pngENERGY EFFICIENCY AS A BUSINESS POLICY FOR ECO-CERTIFIED HOTELS
Author Marinela Krstinić Nižić, Stefani Matoš
pdf.pngBUDGETARY PARTICIPATION AND ITS IMPACT ON INDIVIDUAL PERFORMANCE

https://doi.org/10.20867/thm.24.2.10

Author Yuliansyah Yuliansyah, Biana Adha Inapty, Muhammad Dahlan, Intan Oktri Agtia
pdf.pngMOTIVATIONS OF EVENT TOURISM PARTICIPANTS AND BEHAVIOURAL INTENTIONS
Author Yilmaz Akgunduz, Yeşim Coşar
pdf.pngCREATING EDUCATIONAL THEME PARK VISITOR LOYALTY: THE ROLE OF EXPERIENCE-BASED SATISFACTION, IMAGE AND VALUE
Author Raditha Hapsari
pdf.pngWORTH IT? THE USEFULNESS OF INFORMATION TECHNOLOGY TO READ ID CARDS AND PASSPORTS FOR HOTELIERS IN BULGARIA
Author Stanislav Ivanov, Christopher Russell
pdf.pngWINE TOUR DESIGN – GLOBAL TRENDS AND LOCAL EXPRESSIONS
Author Ilinka Terziyska
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