Tourism to Indian heritage destinations has been on the rise due to the increasing demand for heritage tourism. Increasing customer satisfaction and promoting Indian culture require tourism businesses to understand factors influencing tourists' experiences and behavior towards these destinations. Therefore, this study analyzes four popular heritage tourist destinations in India by using online reviews collected from Google Travel. Data are refined, processed, and visualized using the R programming language and UCINET 6.0. Furthermore, we explore the fundamental framework and interconnections among these characteristics through the utilization of exploratory factor analysis and linear regression analysis with the assistance of the SPSS software package. Based on customer reviews obtained from Google Reviews, an analysis was conducted on 6618 reviews of four heritage tourism destinations in India. From the top 60 words, four clusters of words were created, including "Physical characteristic", "Cultural and historical link", "atmosphere", and "area". Through explanatory factor analysis and linear regression analysis, we found that Physical characteristic, Cultural and historical link, atmosphere, and area all play a significant role in customer satisfaction. This study provides heritage destination managers and Indian government with insights into which attributes impact customer satisfaction the most and offers valuable marketing insights. As a result of this study, we are able to gain a greater understanding of the Indian heritage tourism market, and in doing so, we provide businesses with implications on how to enhance customer service.
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http://dx.doi.org/10.3390/bs13110923 | DOI Listing |
BMC Public Health
January 2025
Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Observatory Quarter, Woodstock Road, Oxford, OX2 6GG, UK.
Background: Reducing the environmental impact of foods consumed is important for meeting climate goals. We aimed to conduct a randomised controlled trial to test whether ecolabels reduce the environmental impact of food selected in worksite cafeterias, alone or in combination with increased availability of more sustainable meal options.
Methods: Worksite cafeterias (n = 96) were randomised to one of three study groups, with 54 included for final analysis.
Appetite
January 2025
Faculty of Business and Law, Curtin University, Perth, Western Australia, Australia.
Climate change is an emerging global reality with widespread effects on ecosystems and human communities. However, its significant impact on livestock animals often goes underdiscussed as more focus is given to impact of livestock production on climate change. Implementing high-welfare systems, such as digital monitoring of animals, can help mitigate climate-related challenges by reducing temperature fluctuations and controlling disease spread.
View Article and Find Full Text PDFSensors (Basel)
December 2024
Department of Applied Chemistry, Chemical Engineering, and Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University, Yonezawa 992-8510, Yamagata, Japan.
Tactile perception plays a crucial role in the perception of products and consumer preferences. This perception process is structured in hierarchical layers comprising a sensory layer (soft and smooth) and an affective layer (comfort and luxury). In this study, we attempted to predict the evaluation score of sensory and affective tactile perceptions of materials using a biomimetic multimodal tactile sensor that mimics the active touch behavior of humans and measures physical parameters such as force, vibration, and temperature.
View Article and Find Full Text PDFNutrients
January 2025
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Background/objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
Nutrients
January 2025
Center for Health Outcomes & Evaluation, Splaiul Unirii 45, 030126 Bucharest, Romania.
Background: The global rise in obesity has been significantly influenced by shifts in dietary habits that have been exacerbated by external factors such as the COVID-19 pandemic. This study aims to analyze the trends in Romanian dietary habits from 2015 to 2023, focusing on the impact of the COVID-19 pandemic and the role of socio-economic factors, seasonality, and cultural practices.
Methods: For dietary habits, we used nationally representative data from the Romanian Household Budget Survey provided by the Romanian National Institute of Statistics.
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