Himachali Culinary Experiences: A Comparative Analysis of Domestic and International Tourists

Abstract

This study investigates the satisfaction ratings of both domestic and international tourists concerning Himachali culinary experiences, focusing on food quality, service quality, ambiance, and cultural authenticity. A purposive sampling technique was utilized to select a sample of 570 individuals, and structured questionnaires were employed to gather the data. Cronbach's alpha scores that were higher than 0.70 showed that the measurement scales were reliable. Descriptive statistics summarized demographic characteristics. We used regression analysis, ANOVA, and correlation analysis to test our hypothesis and look at how different variables are related to each other. The findings indicate that food quality is the primary determinant of overall tourist satisfaction, succeeded by service quality, cultural authenticity, and ambiance. The results support previous studies on culinary tourism, showing how important these factors are for making tourists' experiences better. ANOVA shows that tourists from the US and tourists from other countries are very different in how satisfied they are. This means that there should be a variety of foods available to please everyone.

The study says that tourism officials and businesses in the area need to work to improve the quality of food and service and keep the cultural authenticity of Himachali food. Making tourists feel like they are a part of the culture can also make their trip a lot more fun. The socio-economic benefits of culinary tourism, such as job creation and assistance for local farmers, are highlighted. The study's limitations include the use of purposive sampling and reliance on self-reported data, which may affect generalizability and accuracy. Subsequent research ought to integrate random sampling methodologies, longitudinal studies, and a broader spectrum of variables to augment the comprehension of elements affecting tourist satisfaction with culinary experiences.