Exploring the Significance of Punjab’s Local Cuisine in Elevating Dining Experiences of Tourists

DOI

10.2991/978-94-6463-437-2_31How to use a DOI?

Keywords

Punjab; Local cuisine; Tourists; Culinary experiences; Food Attributes

Abstract

This study aimed to explore the significance of Punjab’s local cuisine in enhancing the dining experiences of tourists, with a focus on an ethnic restaurant in Amritsar. Through a combination of qualitative and quantitative methods, the research sought to identify key culinary elements and assess their impact on international tourists’ dining experiences. Methodologically, the study involved the administration of a survey questionnaire to 100 international tourists who had recently dined at SADDA PIND, employing convenience sampling to select participants. Data analysis included frequency and percentage analysis, as well as multiple regression analysis to explore relationships between culinary elements and dining experiences. The analysis revealed that participants expressed positive perceptions of the culinary attributes offered by the restaurant, particularly in terms of innovative menu choices and the authenticity of the ethnic food experience. Factors such as portion size, variety, unique ingredients, taste, aroma, and cultural insights were identified as influential in shaping positive dining experiences for tourists. Regression analysis confirmed the significant impact of culinary elements on tourists’ dining experiences, with nine out of eleven factors demonstrating a statistically significant positive influence. Notably, attributes like portion size and variety emerged as particularly influential in elevating dining experiences. In conclusion, the study highlighted the importance of Punjab’s local cuisine in enriching tourist experiences, providing actionable insights for enhancing dining experiences and advancing cultural appreciation. Limitations include the focus on a single restaurant and potential biases in sample composition and self-reported responses.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Ishan Bakshi
AU  - Suresh Chauhan
AU  - Lalit Mehta
PY  - 2024
DA  - 2024/06/13
TI  - Exploring the Significance of Punjab’s Local Cuisine in Elevating Dining Experiences of Tourists
BT  - Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024)
PB  - Atlantis Press
SP  - 452
EP  - 464
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-437-2_31
DO  - 10.2991/978-94-6463-437-2_31
ID  - Bakshi2024
ER  -