Paper submission guidelines
- Abstracts have to be submitted not later than 20th January 2024. Abstracts shall be submitted by clicking the theme of the conference below:
- Complete papers have to be submitted not later than 1st March 2024. The papers which arrive after specified date will not be taken into consideration for publishing.
- The papers must be in ENGLISH.
- All papers are subject to review, and only the papers accepted by 2 reviewers will be published in Proceedings of international importance (in accordance with the current rules for M33/M31 category).
- There may not be more than 3 authors per one paper and each author/co-author can have only 1 paper. Repeating the same authors/co-authors is not allowed.
- The authors of the best papers will be invited to submit their manuscript for publication in the scientific journal Hotel and Tourism Management (a national journal of international significance – M24, indexed in databases: ERIHPLUS, CABELLS, CEEOL, DOAJ, ProQuest, EBSCO, Ulrich’s Web, CAB Abstract, SCIndeks, CNKI, CyberLeninka, IndexCopernicus and WorldCat). Following submission, the papers will undergo a double-blind peer review process and the established procedure administered by the journal's editorial board.
THE FIRST AUTHOR
submits completed and technically prepared paper by clicking the
THEME OF THE CONFERENCE:
Section 1: Sustainability in tourism and green transformations
Destinations and Sustainability
- Sustainable Coastal Destinations
- Sustainable Rural Tourism destinations
- Sustainable Mountain tourism destinations
- Sustainable Spa destinations
Hotel Sustainability and Green Solutions
- Circular economy in the hotel industry
- Hotel digitalization solutions
- Sustainability in Hotel Resorts
Sustainable Tours, Experiences, and Attractions
Sustainable MICE
Accelerating Circular Economy Through Innovations
Section 2: Sustainable wine and gastronomy tourism
Аccelerating Circular Economy in the Tourism Industry
Wine tourism
- Contribute to biodiversity and old varieties conservation, seasonal local produce
- Bio-waste reduction in tourism
- Reduction of the carbon footprint
- Sustainable wine production in Western Balkan countries
- Pairing traditional food and wine as tools for the development of wine and gastronomy tourism
Gastronomy tourism
- Gastronomy tourism’s contribution to the overall sustainability and resilience of rural areas
- Accelerating circular economy in the gastronomy
- Digitalisation as a tool for the protection of gastronomy heritage
- Protection of culinary traditions for future generation