Homestay: guest perception towards indigenous food & beverage of Sikkim

Volume 1, Issue 2, Article 3 - 2020

Authors: Sanjiv Kumar Sharma;Suresh.N;Praveen Rizal

Copyright © 2020 . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract

The present study focuses on a homestay, where researchers assess the level of awareness about indigenous foods and beverages and the preference of indigenous foods of Sikkim among the homestay visitors/guests. Sikkim has different communities that run homestay which serves several indigenous foods and beverages. The current study is based on the primary data, collected through Google form (online survey due to COVID-19 pandemic) between the months of July-August 2020. Secondary data are not used for this study. This study shows Sikkim has their cooking style, ingredients, and garnishing of cooked food and beverages. However, most of the guests/visitors were unaware of the various foods, so promotional activities are needed here by The Tourism & Civil Aviation Department Government of Sikkim (hospitality/homestay division) and stakeholders. The study offers recommendations, including growing awareness, promotion, and preference of indigenous food and beverages among the homestay visitors/guests. “The present study lies in the stability of finding such literature” which is directly related to the findings. Tata Group-indorsed hospitality main Indian Hotels Company Ltd (IHCL) has arrived at the homestay division with the brand Ama Trails and Stays wherein it will enter into a management contract with nine (9) heritage bungalows with Tata Coffee in Coorg and Chikmagalur.

How To Cite This Article

Sharma, Sanjiv, Suresh.N. & Rizal, Praveen. (2020). “Homestay: guest perception towards indigenous food & beverage of Sikkim”. International Journal of Hospitality and Tourism Studies, 1(2): 99-110
https://doi.org/DOI:10.31559/IJHTS2020.1.2.3