Tourism and hotel industry are one of the main priorities in the development of Bosnia and Herzegovina. Development of tourism is based primarily on raising the quality of hotel services. Hotel industry in Bosnia and Herzegovina is determined by an insuffi cient level of service quality, unfavourable structure and a low degree of capacity utilization. In an eff ort to improve the quality of services in hotel industry, and the satisfaction of tourists from emitting countries, hotel management is oft en faced with the problem of measuring the quality of services, which is a precondition for managing the quality of service provision.

The recent proliferation of global networking has an enormous impact on the cooperation of smart elements, of arbitrary kind and purpose that can be located anywhere and interact with each other according to the predefined protocol. Furthermore, these elements have to be intelligently orchestrated in order to support distributed sensing and/or monitoring/control of real world phenomena. That is why the Internet of Things (IoT) concept raises like a new, promising paradigm for Future Internet development. Considering that Wireless Sensor Networks (WSNs) are envisioned as integral part of arbitrary IoTs, and the potentially huge number of cooperating IoTs that are usually used in the real world phenomena monitoring and management, the reliability of individual sensor nodes and the overall network performance monitoring and improvement are definitely challenging issues. One of the most interesting real world phenomena that can be monitored by WSN is indoor or outdoor fire. The incorporation of soft computing technologies, like fuzzy logic, in sensor nodes has to be investigated in order to gain the manageable network performance monitoring/control and the maximal extension of components life cycle. Many aspects, such as routes, channel access, locating, energy efficiency, coverage, network capacity, data aggregation and Quality of Services (QoS) have been explored extensively. In this article two fuzzy logic approaches, with temporal characteristics, are proposed for monitoring and determining confidence of fire in order to optimize and reduce the number of rules that have to be checked to make the correct decisions. We assume that this reduction may lower sensor activities without relevant impact on quality of operation and extend battery life directly contributing the efficiency, robustness and cost effectiveness of sensing network. In order to get a real time verification of proposed approaches a prototype sensor web node, based on Representational State Transfer (RESTful) services, is created as an infrastructure that supports fast critical event signaling and remote access to sensor data via the Internet.

The aim of this study was to compare the major pomological and antioxidant properties of fruits which are comparatively studied in wild strawberry (Fragaria vesca L.), taken from natural habitats and commercially important varieties that are grown in the Una - Sana Canton (Bosnia and Herzegovina): Marmolada, Clery, Maya, Arosa and Elsanta. The aim was also to point out the potential superiority of the wild forms, how rich they are in vitamin C, phenol and anthocyanin, in order to be considered as a potential source of natural antioxidants. The results of analyzing the contents of vitamin C and the total phenols of fruit indicate that a wild strawberry has significantly higher antioxidant content of these components than all the commercial varieties tested. The content of vitamin C in fruits of a wild strawberry was 72 mg/100g and the phenol content 94.8 mg/100g. Their inclusion in breeding programs can provide significant potential to create varieties which will possess a better fruit quality with a higher content of antioxidant components. A wild strawberry is a significant genetic potential of particular importance for conservation and biodiversity of certain areas, as well as for the selection and breeding of cultivated fruit trees. The highest content of the total anthocyanin of fruit is registered in Marmolada (134.7 mg/100g).