Browsing by Author "Herath, H.M.J.P."

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    Determinants of Entrepreneurial Intention of the Undergraduates in Hospitality and Tourism Management Degree Programs in State Universities in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2021) Basnayaka, B.M.N.K.; Karunarathna, A.C.I.D.; Herath, H.M.J.P.
    Entrepreneurs play an important role in the growth and development of a country's economy. As a fast-growing segment in the globe, tourism is considered a good-looking field to carve nascent entrepreneurs. Many researchers have examined the variables that inspired the individual performance to become an entrepreneur, specifically, with an attentive look at the entrepreneurial intention of university undergraduates. Consequently, this study was extended to examine the entrepreneurial intention of hospitality and tourism management undergraduates in state universities in Sri Lanka who are stepping to immense global opportunities. This study was carried out in a quantitative approach. A sample of 205 undergraduates was selected using the snowball sampling method and an online questionnaire was distributed among third-year and fourth-year undergraduates in Uva Wellassa University, Rajarata University, Sabaragamuwa University, and Kelaniya University in Sri Lanka. Descriptive analysis, correlation, and multiple regression were performed to analyze the data with the use of the SPSS analytical tool. Furthermore, personality, economic, social, psychological, political, and technological factors were considered as the determinants of entrepreneurial intention in the conceptual model. The study weighted more on female responses than males‟ presence which analyzed a novel trend of interest of the females towards entrepreneurial intention than males in the sample predicting more interest in it. And the analysis exposed that, there is an almost affable state with entrepreneurial intention, personality, social, psychological, political, and technological factors, while there is reasonable cordiality of undergraduates with economic factors. This result exposes higher attention towards personality and social factors, emphasizing the opportunities in the local arena for innovation, family business involvement, and most importantly, educational reinforcement on entrepreneurial intention. It is a prominent factor that financial benefits, job safety, and government positive intervention in the arena show a moderate concern among the respondents. The overview result of positive associations between independent and dependent variables, personal factors exert the strongest association between entrepreneurial intentions. And also investigates motives and barriers for engaging entrepreneurs and examines the relationship between entrepreneurial intentions. And easily examine their goals and career aspirations in undergraduates. Keywords: Entrepreneurship; Entrepreneur; Entrepreneurial intention; Hospitality and tourism undergraduates
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    Exploring the Demand for Organic Food Consumption in Casual Dining Restaurants in Western Province; from the Restaurant Managers’ Perspective
    (Uva Wellassa University of Sri Lanka, 2021) Jayawardena, H.N.; Wijesundara, W.G.S.R.; Herath, H.M.J.P.
    Food tourism is a rapidly growing segment in the hospitality and tourism industry with great potential. Further, its exponential growth has resulted in exploring the niche market for organic foods in the restaurant industry. At present, it has become a trend to consume organically grown foods at „dine-in‟ in restaurants. But, contradictory ideas exist in the literature regarding organic and conventional food consumptions. Based on the identified research gap, the objectives of the study were aimed to identify the demand for organic food consumption in restaurants from the restaurant managers‟ perspective in Sri Lanka, to examine the promotional strategies used for organic foods in restaurants, and to identify the limitations of promoting organic foods. Primary data were collected from 18 restaurant managers in casual dining restaurants in the Western Province of Sri Lanka, which are registered at Sri Lanka Tourism Development Authority and also operated in the Western Province of Sri Lanka. The purposive sampling technique was used to formulate the sample and semi-structured interviews were used to collect data. Under the qualitative research approach, collected data were transcribed and analyzed by using the content analysis method. The findings of the study revealed that there is a growing demand for organic food consumption by customers and they are highly attentive to consume organic products when they „dine-in‟ in restaurants. Further, the study explored that the demographics and the perceptions of the consumers to consume healthy have impacted to consume organically. Therefore, restaurant managers are also willing to promote organic foods in their daily food operations in restaurants. But, it was revealed that organic promotional strategies are complicated to be performed specifically due to the limited access in restaurants to expand the organic theme in their daily food operations. Therefore, the recommendations of the study have exposed the potential to expand organic food production in the restaurant industry under the government's concerns and restaurant managers are also recommended to be engaged in delivering healthy consumption patterns by enhancing organic dining-in within the industry. The study will further provide the significance of developing a sustainable environment in the Sri Lankan restaurant industry. Keywords: Dining-in Organically; Organic Food Consumption; Qualitative Content Analysis; Restaurant Managers