Assistant Professor

PhD Snježana Gagić Jaraković

snjezana.gagic@dgt.uns.ac.rs

SHORT BIOGRAPHY

Date and Place of Birth: September 13, 1983, Zadar, Croatia

Education: Dr Snježana Gagić Jaraković graduate in 2008.at the Faculty of Science, University of Novi Sad. A year later, she finished her master’s studies at the same faculty. In 2011, she enrolled in doctoral studies, Geosciences – Tourism, and successfully completed them in 2014 by defending her Ph.D. thesis on “Evaluation of the Effects of Innovation in Function of Improving Quality and Guest Loyalty in the Hospitality Industry of Vojvodina”.

Contact Information:

Academic Titles:

  • 2024: Assistant Professor at the Department of Gastronomy, Faculty of Sciences, University of Novi Sad.
  • 2014 – 2019: Assistant Professor, University for Business Studies, Faculty of Tourism and Hospitality, Banja Luka.
  • 2015 – 2022: Professor of Professional Studies, Higher School of Professional Studies for Management and Business Communication, Sremski Karlovci.
  • 2011 – 2015: Assistant, Higher School of Professional Studies for Management and Business Communication, Sremski Karlovci.
  • 2012 – 2013: Teaching Assistant, Department of Geography, Tourism and Hospitality, Faculty of Sciences, University of Novi Sad.

Research Area:

  • Food and Wine
  • Beverages
  • Food and Beverage Management

 Courses:

Undergraduate Studies:

  • Food and Beverage Service
  • Food and Beverage Pairing
  • Beverage Technology
  • Food Technology

Master Studies:

  • Food and Beverage Strategic Management

Doctoral Studies:

  • Scientific Trends in Contemporary Gastronomy and Enology

Other Relevant Information:

  • Languages: English

Books:

  • Gagić, S. (2019). Pairing Food and Wine, Alfagraf, Novi Sad.
  • Gagić, S. (2016). Food and Beverage Service, University for Business Studies, Faculty of Tourism and Hospitality, Banja Luka.
  • Gagić, S. (2014). Fundamentals of Hospitality, Alfa Graf, Novi Sad.
  • Krpan, I., Miličević, M., Behmen-Miličević, A., Čusto, S., Gagić, S. (2014). Collection of Regulations for the Hospitality Industry with a Guide for Hoteliers with Practical Examples, HIB media d.o.o., Mostar.

Additional Training:

  • 2017: Food Tourism: Trends and Developments, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Novi Sad.
  • 2017: Managing Food and Beverage Operation, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Belgrade.
  • FCE: English Language, British Council.
  • 2016: Entrepreneurial Skills, King Baudouin Foundation.
  • 2015: Food and Wine Pairing, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Belgrade.
  • 2016: Communication and Presentation Skills, King Baudouin Foundation.
  • 2014: Sommelier, Sommelier Association.
  • 2013: Food and Beverage Management, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Belgrade.
  • 2013: Culinary Art and International Guest Satisfaction, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Belgrade.
  • 2015: Succession Planning in SMEs, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Banja Luka.
  • 2015: Merchandising and Upselling I & II, La Fondation pour la Formation Hôtelière, Manchester Metropolitan University, Belgrade.
  • 2009: Business Success Through Sustainability (Supported by the Netherlands Ministry of Foreign Affairs), Budva, Montenegro.
  • 2012: Healthy Food School.
  • ISO 9001:2008 Certification.
  • EIAT – Education.

Other:

  • Founder of the Five Star Experience agency for hospitality education and consulting (www.fse.rs).

Selected References:

  1. Vujićić, D., Jovičić, A., Lalić, D., Gagić, S., Cvejanov, A. (2015). “The relation between job insecurity, job satisfaction and organizational commitment among employees in the tourism sector in Novi Sad”, Economic and Industrial Democracy, 1–20. ISSN: 0143-831X.
  2. Vuković, A. J., Gagić, S., Terzić, A., Petrović, M. D., Radovanović, M. (2018). “The Impact of Organisational Learning on Innovation. Case Study of the Serbian Hotel Industry”, Journal of East European Management Studies, 23(4), 673-692. ISSN 09496181.
  3. Gagić S., Tešanović, D., Ivkov-Dzigurski, A., Pivac, T., Jovičić, A. (2013). “Motives and attitudes of food and drink festival visitors: A case study of Serbia”, Journal Of Food Agriculture and Environment, vol. 11, No 1, pp. 1055-1059. ISSN: 1459-0255.
  4. Banjac, M. V., Tešanović, D. V., Bajkanović, J. V., Kalenjuk-Pivarski, B. M., Gagić-Jaraković, S. M., Grubor, B. R. (2022). “Sensory satisfaction of tourists with local cheese and wine”, Acta Periodica Technologica, (53), 75-87. ISSN 2683-3867.
  5. Vuković, A. J., Damnjanović, J., Papić-Blagojević, N., Jošanov-Vrgović, I., & Gagić, S. (2018). “Impact of leadership on innovation: Evidence from the hotel industry”, Management: Journal of Sustainable Business and Management Solutions in Emerging Economies, 23(3), 57-66. ISSN: 1820-0222.
  6. Gagić, S., Jovičić, A., Tešanović, D., Kalenjuk, B., (2013). “Motives for food choice among Serbian consumers”, Economics of Agriculture, (61) 1, 41-51. ISSN: 0352-3462.
  7. Gagić, S., Kalenjuk, B., Jovičić, A., Petrović M., (2016). “Corporate Social Responsibility in Hospitality”, Turističko poslovanje, no. 18, pp. 33-35, ISSN 0354-3099.
  8. Gagić, S. (2016). “Restaurant innovativeness: A case study of Vojvodina”, The European Journal of Applied Economics, 13(2), 57-69. DOI: https://doi.org/10.5937/ejae13-10503.
  9. Gagić, S. (2016). “Restaurant rating system in the world”, Hotellink, pp. 257-261, ISSN 1451-5113.
  10. Gagić S., Kalenjuk, B., Jovičić, A., Petrović, M. (2015): “Guest Loyalty in Hospitality”, Turističko poslovanje, no. 16, pp. 5-13. ISSN 0354-3099.
  11. Gagić, S., Ivkov, M. (2013). “Food and Wine Pairing – Six Course Menu Example”, Hotellink 14 (21-22), pp. 363-371, ISSN 1451-5113.
  12. Gagić, S., Jovičić Vuković, A. (2017). “Best Human Resources Practices in the Hotel Industry”, 2nd International Scientific Conference Tourism in Function of Development of the Republic of Serbia, Tourism Product as a Factor of Competitiveness of the Serbian Economy and Experiences of Other Countries: Thematic Proceedings, University of Kragujevac, Faculty of Hotel Management and Tourism in Vrnjačka Banja, Vol 1, pp. 113-131.
  13. Gagić, S., Jovičić Vuković, A., Kalenjuk, B. D., Petrović, M. (2016). “Electronic Meal Experience: The Analysis of Best Restaurants in Novi Sad”, SITCON 2016 – Singidunum International Tourism Conference, Conference Proceedings, University of Singidunum, Belgrade, pp. 235-242, ISBN 978-86-7912-641-2, DOI 10.15308/Sitcon-2016-235-242.