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Progress and Emerging Issues in Culinary Tourism: A Study with Special Reference to Punjab

Journal of Hospitality Application and Research

Volume 9 Issue 1

Published: 2014
Author(s) Name: Karan Berry | Author(s) Affiliation: Asst.Prof., School of Hospitality & Tourism, Bahra Univ, Distt. Solan, Himachal Pradesh, India.
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Abstract

Culinary tourism or food tourism is experiencing the food of the country, region or area, and is now considered a vital component of the tourism experience. Dining out is common among tourists and food is believed to rank alongside climate, accommodation, and scenery in importance to tourists. A high percentage of travellers, consider dining and food as relevant activities during their travel (McKercher, Bob, Okumus, Fevzi and Okumus, Bendegul, 2008). Local food holds much potential to enhance sustainability in tourism, contribute to the authenticity of the destination, strengthen the local economy, and provide for the environment friendly infrastructure. Destination marketing campaigns around the world show that there is a strong connection between tourism and food. Many players in the Indian food business are expanding their arena, to cater to the increasing demand of culinary tourists. There are several specialized tour operators taking care of culinary tourism market. Government is also taking initiatives to promote culinary tourism through various campaigns like the Dabba project to give tourists the taste of Indian cuisine. The research methodology used is an in depth literature study on the topic and survey through a well-structured questionnaire. The paper concludes with the present scenario of Culinary tourism along-with suggestions for improving and expanding this sector in Punjab.

Keywords: Culinary Tourism, Food, Tourist, Punjab

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