Browsing by Author "Peiris, H.R.N."

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    Comparative Study of Modern Scientific and Ayurvedic Approach on Food.
    (Uva Wellassa University of Sri Lanka, 2019) Peiris, H.R.N.
    Food is a basic physical need of individual. Taking a balance food makes individual healthy. Understanding the food will help to take balance food. Ayurvedic teachings says that food can become a medicine or poison according to the situation. It will nourish if individual take the right food which match his/her physical and mental structure and at the right time; If not it will cause bad effects on him/her like a poison. In modern science also there are restrictions on food due to sickness, and tolerance. Purpose of this study is to understand food in modern science and Ayurvedic approach. Documentary study is the method used to data collect and content analysis is used to analyse the data. Modern science and Ayurveda is having two different approach on matter. Modern science is having quantitative approach while Ayurveda is having qualitative approach. Modern science analyse matter with 94 natural elements which categorize according to the content of atom. Ayurveda analyse matter with five great elements which categorize according to the quality of the matter. To analyse food also Ayurveda and modern science using the approaches, which used to analyse matter. Modern science using the chemical analyse to categorise food such as carbohydrates, portions, lipids, vitamins and minerals. Ayurveda analyse food according to 3 humours, 6 tastes, 8 energies, and 20 qualities. Both are having post digestive process analysis. Modern science analyse the chemical digesting process. Ayurveda analyse post digestive effect and special properties of food. Both approaches analyses food in detail. However, modern scientific approach is a sole chemical analysis, it has to be taught to know what it contains. Ayurvedic approach can be described with sensual basis. Therefor Ayrvedice approach is essay to explain.
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    Does Culinary Tourism Act as a Pull Factor in Tourist Destinations in South Coast of Sri Lanka?
    (Uva Wellassa University of Sri Lanka, 2020) Perera, L.A.P.C.; Wijesundara, W.G.S.R.; Peiris, H.R.N.
    Tourists by arousing their taste buds towards food dishes and it has been already considered as a motive for the choice of travel destinations. In recent years, a large number of tourists in the world have traveled searching new and unique cuisines in traveling destinations and revisited to familiar destinations for them to enjoy the dishes that they have tasted during their previous trips. Culinary tourists usually select a destination based on the availability of cuisines in the destination. Food or culinary makes a destination unique and therefore, gastronomy is a strategic element in defining the brand image of the destination. Considering that, this study focuses on investigating whether the culinary tourism act as a pull factor in tourist destinations in the South coast of Sri Lanka. A questionnaire-based survey was conducted around the South coast of Sri Lanka with 100 respondents applying a purposive sampling technique. After a comprehensive literature review, confirmatory factor analysis was employed as a technique of data reduction in the variables. Initially, regression analysis, thematic analysis, and descriptive statistics were used to analyse data to achieve the objectives of the study. The results revealed that culinary tourism as a pull factor had a significant and direct impact on the destination choice of culinary tourists in the South coast of Sri Lanka. To develop culinary tourism at a satisfactory level, food consumption patterns of culinary tourists should be properly diagnosticated. Further, studies related to culinary tourism with the mediation effect of destination image can be consummated. Keywords: Culinary tourism, Culinary tourist, travelling destinations, Pull factor, Gastronomy
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    Emotional Intelligence in Buddhism
    (Uva Wellassa University of Sri Lanka, 2018) Peiris, H.R.N.
    When it comes to human development, modern world is now focusing on four intelligences of the individual, namely: Physical Intelligence (PQ), Mental Intelligence (IQ), Emotional Intelligence (EQ), and Spiritual Intelligence (SQ). However, this is not a new concept as all these four areas have been thoroughly discussed in Buddhist teachings. Buddhist concept of Emotional Intelligence is go beyond this interpretation as it discusses the root causes, need of managing, and the way of managing emotions in detail. Purpose of this research is to identify the Buddhist approach on Emotional Intelligence. Documentary study is the method of data collecting and content analysis is used for data analyzing in this research. Base of all emotions generated in human mind is based on three basic mental components of the person: Raga (passion), Dosa (hate), Moha (delusion). These mental components have negative effects on individual and the society, if they are not managed. Buddhist teachings analyse the three basic mental components according to its nature: whether it is easy to overcome or not, thought processes create by the mental component: how the individual think according to the each mental component, and how to overcome these mental components: which method should be used to overcome, and the outcome of the act: if individual stay with each mentality what will he will gain. When it comes to outcome, it is clearly explain what are the negative outcomes individual will gain if he/she stay with that mentality. And also what are the benefits one can gain by overcoming the three mental components. As the actions related to these three mental components are directly related to other members of the society, it also guide the individual to deal with other members of the society without creating negative thoughts. Therefore, it is clear that emotional intelligence in Buddhism guide the individual to become more self-friendly and social friendly person.
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    Identification of Foreign Tourists’ Perception on Quality of International Food and Beverages Available in Destination Food Outlets in Sri Lanka with Special Reference to Ella Area
    (Uva Wellassa University of Sri Lanka, 2020) Gunawardhana, T.A.N.P.; Wijesundara, W.G.S.R.; Peiris, H.R.N.
    Food being one of the basic human needs, it is considered as one of the important factors which creates a memorable experience for a tourist. Therefore, while traveling from one place to another place tourists require to access food and beverages. Meanwhile, due to food neophobia tourists usually tend to consume international food and beverages when they are on traveling. In this context, the present study aimed to identify the foreign tourists’ perception of the quality of the international food and beverages available in destination food outlets in Sri Lanka. The research site selected was Ella which is very popular among tourists. The sample of the study was 100 foreign tourists who consumed the food and beverages at food outlets available in Ella during their stay in Sri Lanka. A self-administrative questionnaire was purposively distributed to collect the data from the respondents. Descriptive analysis, correlation analysis, and multiple regression analysis were used to analyse the data with the support of SPSS. The finding of the research elaborated that tourists almost satisfied with the existing quality of international food and beverages and there was a strong positive relationship between food quality and the tourists’ perception of international food and beverages. According to the regression analysis, the appearance of the food and the wholesomeness showed a positive significant impact on tourists’ perception of international food and beverages. Hence, attractiveness and the cleanliness of food and beverages should be improved to attract more tourists to food outlets. Further, the present study only dealt with the tourists’ perspective and it would be useful to investigate the perspective of service providers on the quality of international food and beverages available in destination food outlets. Keywords: Food quality, Tourists perception, International food and beverages, Destination food outlets, Foreign tourists
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    Identify the Factors Influence on Purchase Intention of Local Foods by Foreign Tourists in Coastal Area in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2020) Fernando, P.W.T.A.; Peiris, H.R.N.; Karunarathne, A.C.I.D.; Marasinghe, M.G.A.
    Sri Lanka is well-known for unique and authentic traditional food varieties and they have become one of the key attractions in tourism over the years. Recently, many initiatives have been taken at different levels contributing to develop and to promote gastronomy tourism. Accordingly, this study was aimed at identifying the inbound tourists’ perception of local foods and to identify the factors that influence local food choice of inbound tourists in the coastal area of Sri Lanka. Primary data were collected from 160 tourists on the South and East coast distributing a structured questionnaire using convenience sampling. Further, in-depth interviews were carried out interviewing 15 local food vendors using purposive sampling. Confirmatory factor analysis, descriptive statistics, and thematic analysis were employed to analyse the data. Results revealed that there is a high potential for local food to promote gastronomy tourism in the country. Further, socio-demographic, motivational, and psychological factors were influenced on the local food purchasing intention of tourists. The purchase intention of inbound tourists in the Sri Lankan context was not affected by sensory appeal and new taste (under the motivational and psychological factors). The study showed that the promotion of local food depends on government involvement whereas a strategic marketing campaign sould be used to bring traditional local food to the international level. Restaurant environment should be familiar to international tourists while maintaining the authentic features of the restaurants. Moreover, tourists were willing to have mild spicy varieties of food and healthy authentic local food. Further, this study directs future researchers to investigate the local food vendors’ perception of local food as a tourism product and tourists’ intention specifically on Ayurveda food in Sri Lanka. Keywords: Gastronomy tourism, Local food, Purchase intention, Vendor’s perception
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    Identify the Potentials to Develop Yoga Tourism with Special Reference to Western Province
    (Uva Wellassa University of Sri Lanka, 2020) Silva, R.P.N D.; Peiris, H.R.N.; Sammani, U.G.O.
    Currently, yoga tourism has become a new trend around the world and there are more than 300 million yoga practitioners in the world. When consider the Sri Lankan context Yoga tourism is not much popular. The research study aimed to identify the potentials to develop yoga tourism in Western province. Qualitative and quantitative methods were adopted to gather data by using data collection methods of self-administrative questionnaires and structured interviews. The population of the study was international Yoga tourists who visit the western province as well as yoga instructors and in-charge person of the Yoga centre/hotel. The convenience sampling technique was used and 50 yoga tourists, 10 yoga establishments’ in charge person/ yoga operators, and 10 yoga instructors were interviewed. Factor analysis and content analysis were used to analyse quantitative and qualitative data and SWOT analysis were used to identify the potentials. To identify potentials for yoga tourism in the Western province the profile of the yoga tourists, yoga tourists’ expectation and behaviour, current situation of yoga centers/yoga centers in the hotel, competencies of yoga instructors were evaluated. The results of the study showed that the most influenced factor to do yoga was yoga program and competency of yoga instructors. And the Western province has good yoga establishments and there are experienced and qualified yoga instructors. All findings reflected that Western province has huge potentials for yoga tourism as a new tourism market. It is recommended that the Sri Lanka Tourism Development Authority should establish a legal procedure to register and introduce standards and guidelines for yoga centers and yoga instructors to promote yoga, and also to enhance the contribution of yoga instructors towards to promote yoga and promote yoga tourism with Ayurveda department. Keywords: Spiritual tourism, Wellness tourism
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    Identify the Potentials to Promote Special Interest Tourism in Kurunegala District: With Special Reference to Cultural Heritage Tourism
    (Uva Wellassa University of Sri Lanka, 2019) Jayathilaka, W.M.S.D.; Peiris, H.R.N.; Damunupola, A.K.A.
    Cultural Heritage Tourism is the type of Special Interest Tourism and is one of the fast growing segments in Tourism. This trend is evident in the rise in the volume of tourists who seek adventure, culture, history, archaeology and interaction with local people. Kurunegala boasters with four ancient kingdoms in its periphery bearing a significant historical importance. The cultural quadrangle Program established under the central cultural fund is also based on these four ancient kingdoms namely, Kurunegala, Yapahuwa, Dambadeniya and Panduwasnuwara. But up to now it is not a district which popular among foreign tourists. The objective of this study is identifying the potentials to promote Kurunegala as Cultural Heritage Tourism destination. One hundred foreign tourists, who are visiting Cultural Heritage Sites in kurunegala District, were selected using convenient sampling technique and self-administered questionnaire was distributed among tourists to collect primary data. Descriptive analysis is used to identify the visitor profile of potential cultural heritage tourists to destination. Researcher identified location’s Cultural heritage attractions, Location’s Environmental features and its attractions, Basic Tourists’ needs, supporting services as destination attributes to promote the Cultural heritage tourism by using Exploratory Factor Analysis. The most significant attribute is Location’s Cultural Heritage Attractions. Tourism Itineraries together with all destinations and its attractions in kurunegala district, logo and slogan for the district, Plan the tour packages including kurunegala, communicate uniqueness of the destination can be recommended to promote the destination attributes identified. Since Location’s Cultural heritage attractions are most significant, Researcher recommends maintaining preserved and clean sites, excavating more past historical works and implementing sound signage and naming system.
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    A Study on the Impact of Employee Engagement Techniques to Ensure Employee Obedience on Hotel Policies and Procedures (With Special Reference to Boutique Hotels in Kandy District)
    (Uva Wellassa University of Sri Lanka, 2021) Dissanayake, B.D.C.N.; Peiris, H.R.N.; Wijesundara, W.G.S.R.
    The concept of employee engagement has become a significant concern in the corporate world as a highly engaged workforce helps to increase innovation, productivity, and overall performance. For employees to be engaged in their job tasks and enhance their performance, they should know what an organization expects from them. Rules, regulations, guidelines, or standards are the directive bodies that guide employees to meet organizational goals and objectives. The employee obedience concept explains employee‟s loyalty towards the organization. The hotel industry, as a service sector, requires a high degree of interaction of employees and it is essential in obeying hotel policies and procedures to enhance the customer experience. This study seeks to identify the impact of employee engagement techniques and their importance to ensure employee obedience to hotel policies. A quantitative study was conducted involving 110 employees who work in boutique hotels in Kandy District, Sri Lanka applying a convenient sampling technique. A structured questionnaire was used for collecting data, which was analyzed through descriptive statistics and multiple linear regression analytical methods. As results revealed, employee engagement techniques illustrated a mixed type of impact on employee obedience on hotel policies and procedures. Further, reward and recognition, training and career development, and compensation show combined impact while employee relationship management and work environment display the individual impact on employee obedience on hotel policies and procedures. Compensation shows a negative impact on employee obedience to hotel policies and procedures. Further, results highlight the unavailability of properly established or universal employee engagement methods techniques. The study recommends that employee engagement strategies should be based on organizational culture, objectives, and goals, and the capacity of the organization to ensure employee obedience on hotel policies and procedures. This study suggests regulating and maintaining employee engagement techniques under the supervision of management. Besides, an organization needs to be concerned about the work environment and managing employee relations rather than typical employee engagement practices to ensure employee obedience to hotel policies and procedures. However, this study suggests identifying the relationship between employee engagement, organizational performance, and commitment in the service sector in future research, as it is important to validate the findings of this study. Keywords: Employee engagement; Employee engagement techniques; Employee obedience; Hotel Policies and Procedures