Received: 10th Dec 2021 | Review: 07th Jan 2022 | Accepted: 09th Mar 2022
https://doi.org/10.53908/NMMR.300206
Volume 30, Issue-2, April 2022
Abstract
Objective – Gastronomy has emerged as a critical component in the promotion and development of tourism attractions. The present goal is to understand about satisfaction level of domestic tourists on cuisine in Kolkata region which add to the research literature on the link between cuisine and tourism in the Kolkata region by drawing on the experiences of domestic visitors.
Methodology – The technique is based on a questionnaire in quantitative research sent to domestic tourists/ visitors during their stay to Kolkata (Calcutta), the city of joy. Simple random sample was utilised in the study with n= 100, using a 7 (seven) point scale for convenience as population is not quantifiable because there is no statistic available on the actual number of domestic tourists/visitors that visit Kolkata for local food, which creates destination image. As the data are symmetric in nature, the compared t-test was utilised as an inferential statistical tool of parametric test to capture the satisfaction level of domestic visitors before and after consuming local food.
Findings – The findings indicate the occurrence of various visitor categories based on their choice of local gastronomy. There are three categories recognised, and the visitors’ reasons for gastronomy vary depending on which section they belong to. Finally, the findings allow us to infer that visitor pleasure varies according to their attitude toward cuisine, as indicated by the three segments.
Implications & Conclusion – Tourist engagement has a favourable influence on tourists’ perceptions of Kolkata. Throughout the study, tourists agreed that contact with locals gave them more information about which sights to visit and where to try traditional food. Such engagement fosters cross-cultural understanding and is crucial in the creation of a satisfying visitor experience. It contributes to the tourism stakeholders’ planning and execution in an efficient and effective way.
Key words– Gastronomy, domestic tourist, attitudes, cuisine, destination
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