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

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

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