Local food plays a significant role in the overall experience of tourists. It is a unique and valuable source of differentiation which is used to enhance tourist’s experience. The study aims to examine the role of local food experience and its impact on tourist’s memorable experience, satisfaction and behavioural intention in New Delhi, the capital of India. Through the survey response from 346 tourists, we found that local food experiencescape has a significant positive impact on memorable tourism experience. The result of the study also implies that destinations local food experience has a vital role in providing a memorable tourism experience which in turn makes the tourist more satisfied and intent to revisit.

Heritage tourism is the largest, pervasive and rapidly growing tourism segment in the developing world. Developing countries consider heritage tourism as a significant tool for the community’s economic development and poverty alleviation. Heritage tourism is an essential component in India’s tourism, which reflects the country’s legacy of the past. Visitors’ perceived image on the destination and their experience is critical for the success and sustainability of the destination. The study aims to develop a model on the link between destination image, visitor experience and behavioural intention at UNESCO world heritage centre located in Karnataka, India. The findings of the research work indicate that visitor experience and perceived destination image on UNESCO sites have a strong influence on visitor’s behavioural intention.

This study examines the motivation for local food consumption amongst domestic tourists. It integrates the positive psychology concept of savouring by examining the positive emotions savoured by domestic tourists on the basis of broaden-and-build theory, including the savouring processes used when recalling their recent local food experiences. Data were collected only from Indian residents using a self-administered open-ended web-based questionnaire. Empirical findings revealed that out of the 178 respondents, more than half reported tasting local food as one of the main motivations for undertaking their particular trip. The two main motivations for tasting local food were to experience something new and experience the local culture. The most common positive emotion savoured by guests when remembering their local food experiences was joy, followed by love. Taste and socializing with friends and family members were identified as the dominant factors that intensified respondents’ savouring of their recent local food experiences.

Wellness tourism is a fast-growing tourism industry segment and major wellness tourism destinations are found in the Asia–Pacific region, including India. The region of Kerala in India has an abundant natural, cultural and entrepreneurial resources for the development of wellness tourism. These resources are centered on the unique and traditional Ayurveda treatment, complemented by impressive natural landscapes and rich cultures and history. Despite the abundance and quality of resources and services provided by a large number of stakeholders, Kerala lacks a branding strategy for differentiating Kerala as a wellness tourism destination to compete in international markets. A stakeholder-based participatory process was developed to co-create a branding strategy, involving a destination audit supported by an online conjoint analysis survey to discover the relative importance of ‘high-level’ attributes associated with Kerala’s wellness tourism resources. The most important attributes are ‘Fits with strategic priorities of the organisation’ and ‘Ability to integrate into wellness tourism packages’. The main resources complementing wellness services are natural features and cultural heritage. This research contributes to stakeholder-based participatory methods for destination branding.

Purpose: This study aims to examine the underlying antecedents of memorable halal food experiences by considering how specific internal factors of non-Muslim tourists – novelty seeking, authenticity and sensory appeal – combine with external factors in a restaurant setting – togetherness, experience co-creation and substantive staging of the servicescape – to effect memorable halal food experiences. The study also examined the relationship between memorable halal food experiences and place attachment.Design/methodology/approach: During the first week of August 2021, an online survey was used for data collection and shared on Amazon Mechanical Turk (Mturk) as well as sent to non-Muslim people known to the authors to have had halal food experiences in a tourism setting. A total of 293 valid responses were obtained.Findings: The results revealed that novelty seeking, authenticity, experience co-creation, substantive staging of the servicescape, togetherness and sensory appeal influence memorable halal food experiences. Furthermore, these experiences positively impact place attachment.Originality/value: This is one of the first studies to explore non-Muslim tourists’ memorable halal food experiences.

This study aims to analyse the determinants of sustainable consumption behaviour (SCB) of guests in luxury hotels by extending the Theory of Planned Behaviour (TPB). This study adopted a quantitative cross-sectional approach to analyse the determinants of guests’ SCB. Data for the study were collected between November 2021 to January 2022 from 298 respondents using Google Forms. The result indicates that the SCB of guests at luxury hotels is predominantly influenced by the guest’s attitude towards sustainability. Other significant factors that determine the sustainable consumption behaviour of guests at luxury hotels are perceived cost, perceived benefit, and perceived behavioural control. The study also demonstrates the applicability of TPB and the need for its extension to understand individuals’ SCB from the perspective of perceived cost and benefit.