Knowledge about food safety and handling practices – Lessons from the Serbian public universities
Authors
Nikola Vuksanović
Institute of Managemant & Sciences, Hospitality, Sremski Karlovci, Serbia
Dunja Demirović Bajrami
Geographical Institute “Jovan Cvijić”, Serbian Academy of Sciences and Arts, Belgrade, Serbia
South Ural State University, Institute of Sports, Tourism and Service, Department of Tourism and Socio-Cultural Service, Chelyabinsk, Russia
Marko D. Petrović
Geographical Institute “Jovan Cvijić”, Serbian Academy of Sciences and Arts, Belgrade, Serbia
South Ural State University, Institute of Sports, Tourism and Service, Department of Tourism and Socio-Cultural Service, Chelyabinsk, Russia
Saša Jotanović Raletić
School of Business, Novi Sad, Serbia
Goran Radivojević
University of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management, Novi Sad, Serbia
Language: English
Page range: 145 - 154
Submitted on: Jun 21, 2021
Accepted on: Apr 29, 2022
Published on: Jun 28, 2022
Published by: National Institute of Public Health, Slovenia
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:
© 2022 Nikola Vuksanović, Dunja Demirović Bajrami, Marko D. Petrović, Saša Jotanović Raletić, Goran Radivojević, published by National Institute of Public Health, Slovenia
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.