Tourist Satisfaction with Himachali Culinary Experiences: A Comparative Study of Domestic and International Visitors

Abstract

This study explores the satisfaction levels of domestic and international tourists with Himachali culinary experiences, focusing on food quality, service quality, ambiance, and cultural authenticity. Utilizing a sample of 570 respondents selected through purposive sampling, data were collected via structured questionnaires. The reliability of the measurement scales was confirmed through Cronbach's alpha values exceeding 0.70. Descriptive statistics summarized demographic characteristics, while regression analysis, ANOVA, and correlation analysis were used to test hypotheses and examine relationships between variables. The findings reveal that food quality is the most significant determinant of overall tourist satisfaction, followed by service quality, cultural authenticity, and ambience. These results align with previous research in culinary tourism, emphasizing the importance of these factors in enhancing tourist experiences. ANOVA results indicate significant differences in satisfaction levels between domestic and international tourists, suggesting the need for tailored culinary offerings to cater to diverse preferences.

The study’s implications highlight the necessity for tourism authorities and local businesses to focus on maintaining high food quality, improving service standards, and preserving the cultural authenticity of Himachali cuisine. Additionally, creating a culturally immersive ambience can further enhance tourist satisfaction. The socio-economic benefits of culinary tourism, such as employment generation and support for local agriculture, are also underscored. Limitations of the study include the use of purposive sampling and self-reported data, which may affect generalizability and accuracy. Future research should consider random sampling techniques, longitudinal studies, and a broader range of variables to provide a more comprehensive understanding of factors affecting tourist satisfaction with culinary experiences.