Browsing by Author "Perera, L.A.P.C."
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Item 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, GastronomyItem Does Culinary Tourism Act as A Pull Factor in Tourists' Destinations? A Study Reference to South Coast of Sri Lanka(Uva Wellassa University of Sri Lanka, 2015) Perera, L.A.P.C.Tourism allows people to discover the world. "Culinary Tourism" attract many more tourists by arousing their taste buds towards dishes and it has already created a platform for the choice of destinations. In recent years, a significant number of the world's millions of tourists have travelled in search of new and unique cuisines and or returned to familiar destinations to enjoy the dishes that they have tasted during previous trips. In consonance with that, this study focuses on investigating whether Culinary Tourism act as a Pull Factor in tourist's Destinations in South Coast of Sri Lanka. A questionnaire based survey was conducted around South Coast of Sri Lanka with 100 respondents applying purposive sampling technique. After the comprehensive literature review, a confirmatory factor analysis was employed to reduce the number of indicators in the independent variables. Initially Regression Analysis was carried out to achieve the primary objective of the study and a thematic analysis was carried out to identify the scope of Culinary Tourism in Sri Lanka. Moreover, Descriptive Statistics were used to screen the profile of Culinary Tourists. The results revealed that culinary tourism as a pull factor have a significant and direct impact on the destination choice of culinary tourists in South Coast Sri Lanka. In order to develop culinary tourism to 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. Key words: - Culinary Tourism. Culinary Tourist. Confirmatory Factor Analysis,Item Does “SERVEQUAL” Model Impact on Food and Beverage Service Quality in Customer Retention during COVID 19 New Normal? ; A Study Reference to Family Restaurants in Western Province, Sri Lanka(Uva Wellassa University of Sri Lanka, 2021) Perera, L.A.P.C.; Rathnayaka, B.R.M.G.M.The service quality is considered to be a critical factor in contemporary and changing Hospitality and Tourism industry. COVID 19 New Normal has created an exceptional paradigm in the recent tourism, creating a detrimental effect on the restaurant industry. Immediate recovery of the tourism during “dramatical” New Normal needs to possess the service quality excellence at its highest to regain the customer retention in the food and beverage sector. In consonance with that, this study aims to identify whether “SERVEQUAL” model impact on food and beverage service quality in customer retention during new normal COVID 19 in family restaurants in Western Province, Sri Lanka. A questionnaire based telephone Interview series was conducted by selecting 50 family restaurants in the Western Province as the sample through judgemental sampling technique. After the comprehensive literature review, the study decided to adopt the deductive approach over quantitative design. Initially, a multiple regression analysis was performed to diagnose the impact of SERVEQUAL dimensions: Reliability, Assurance, Tangibility, Empathy and Responsiveness on the customer retention. The results disclosed that, there is a strong direct and significant impact of SERVEQUAL on Customer retention for family restaurants, especially during New Normal. Further, empathy and assurance of service quality of food and beverage were highlighted as the most apprehensive and decisive influences on customers‟ retention during New Normal. Advancement in the smart electronic service practices and changes in the behavior, attitudes and hygienic appearance of service staff need to be aggrandized in order to retain customers with family restaurants during new normal. Moreover, studies on the moderating effect of customer satisfaction for SERVEQUAL model in retaining customers in food and beverage industry can be carried out. Keywords: SERVEQUAL Model; Service Quality; New Normal; Customer Retention; Food and Beverage