Atithya: A Journal of Hospitality

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Role of South Indian Cuisine in Destination Marketing-Study of 5-Star Hotels in Delhi


Affiliations
1 Le Cordon Bleu School of Hospitality, G.D. Goenka University, Gurugram, Haryana, India
2 Amity School of Hospitality, Amity University, Haryana, India
     

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Regional food is always a major attraction for tourists. It may be considered the prime need of any human being at all. Current study is focused on the role of regional food v/s marketing of a specific destination with special reference to South Indian food. The study is based on both primary as well as secondary data. Primary data is collected with the help of a close-ended, well-structured questionnaire while secondary data is collected from various e-resources and published articles which are very close to the study. The study will help hoteliers in making strategies and planning for the promotion of regional cuisine at their end, which helps to promote Delhi as a tourist destination on the basis of regional food. It will also be beneficial in attracting international tourist by promoting the regional food.

Keywords

Regional Food, South Indian Cuisine, Tourist, Promotion, Destination.
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  • FIGURE LEGENDS

  • Fig. 1: Graphical representation of type’s meal served by hotels

  • Fig. 2: Functional ingredients of South Indian traditional food

  • Fig. 3: Graphical representation of regional food marketing.

  • Fig. 4: Graphical representation of mode of customer retention in hotels

  • CONFLICT OF INTEREST

  • The authors declare that there is no conflict of interest.


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  • Role of South Indian Cuisine in Destination Marketing-Study of 5-Star Hotels in Delhi

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Authors

Vinod Kumar
Le Cordon Bleu School of Hospitality, G.D. Goenka University, Gurugram, Haryana, India
Garima Parkash
Amity School of Hospitality, Amity University, Haryana, India

Abstract


Regional food is always a major attraction for tourists. It may be considered the prime need of any human being at all. Current study is focused on the role of regional food v/s marketing of a specific destination with special reference to South Indian food. The study is based on both primary as well as secondary data. Primary data is collected with the help of a close-ended, well-structured questionnaire while secondary data is collected from various e-resources and published articles which are very close to the study. The study will help hoteliers in making strategies and planning for the promotion of regional cuisine at their end, which helps to promote Delhi as a tourist destination on the basis of regional food. It will also be beneficial in attracting international tourist by promoting the regional food.

Keywords


Regional Food, South Indian Cuisine, Tourist, Promotion, Destination.

References