Dr.Vivek Singh Aswal, Mr. Manoj Rana , Mr.Surinder Singh , Mr.Abhishek Rajan , Ms.Sapna Tehraik , Mr. Ritik Kashyap


With the rapid development in transportation and the emergence of information technology after 1995, the tourism industry has flourished too many folds where a large number of the human population started to move to faraway located destinations for fun and recreation and contribute a good amount of revenue for their recreational needs and other requirements related accommodation, food and shopping. With a highly competitive restaurant industry in tourism destinations, medium-scale restaurant owners ought to be more focused on running their business outlets. While restaurants are more expected as the business activities of selling only food services in the tourist destinations to satisfy the physiological requirements of travellers whereas they play an important role as the main suppliers of one of the authentic cultural experiences that travellers can experience when they are on vacations (Chuang, 2009). While considering culinary attributes and restaurant service personnel's role in providing genuine tourist experiences, supporting role in tourism destination attractiveness, and escalating the overall tourism offerings, the role of gastronomy and restaurant services in overall tourist satisfaction at tourist places should be examined. Therefore, this research paper would measure the perception and satisfaction of visitors toward food and beverage services in the Rishikesh region of Uttarakhand. The sample of 350 visitors which includes both domestic and International was collected and analyzed statistically with the help of descriptive and inferential statistics. Moreover, the tourist Satisfaction measurement scale has 17 items based on various food items and services provided in the restaurants, and tourist perception and satisfaction were recorded on these items on 5 points Likert Scale.

Keyword : Perception, Satisfaction, Food and Beverage Outlets, Service quality, Food and Culinary Tourism.

Published in Issue
Apr 08, 2024
Abstract Views
PDF Downloads
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.


 Chuang, H-T. (2009). The rise of culinary tourism and its transformation of food cultures: the national cuisine of Taiwan. The Copenhagen Journal of Asian Studies,27(2), 84-108  Rimmington, M., &Yüksel, A. (1998). Tourist satisfaction and food service experience: results and implications of an empirical investigation. Anatolia, 9(1), 37-57.  Bagri, S. C., & Kala, D. (2015). Tourists’ satisfaction at Trijuginarayan, India: An importance performance analysis. Advances in Hospitality and Tourism Research, 3(2), 89–115.  Dmitrovic, T., Cvelbar, K. L., Kolar, T., Brencic, M. M., Ograjensek, I., &Zabkar, V. (2009).  Meng, F., Tepanon, Y., &Uysal, M. (2008). Measuring tourist satisfaction by attribute and motivation: The case of a nature-based resort. Journal of Vacation Marketing, 14(1), 41–56.  Long, L.M. (2004). Culinary tourism. Lexington: University Press of Kentucky.  Du Rand, G. E. and E. Heath (2006) ‘Towards a Framework for Food Tourism as an Element of Destination Marketing’, Current Issues in Tourism 9(3): 206- 34 .  Sheldon, P. J., & Fox, M. (1988). The role of foodservice in vacation choice and experience: A cross- cultural analysis. Journal of Travel Research, 27(2), 9-15.  Molz, J.G. (2007). Eating difference. The cosmopolitan mobilities of culinary tourism. Space and Culture, 10(1), 77-93.  Arora, R., & Singer, J. (2006). Customer satisfaction and value as drivers of business success for fine dining restaurants. Services Marketing Quarterly, 28(1), 89-102.  Nam, J-H., & Lee, T.J. (2011). Foreign travellers’ satisfaction with traditional Korean restaurants. International Journal of Hospitality Management, 30, 982-989.  Lockyer, T. (2005). The dining experience: critical areas of guest satisfaction. Journal of Hospitality and Tourism Management, 12(1), 50-63.  Sudershan, R.V., &Bhat, R.V. (1995). Profile of food adulteration in India: analysts’ perception. Journal of Food Science and Technology, 32, 368-372.