Purpose - This study examines foreign tourists' relative preference for craft beers. It also evaluates how tourists' socio-demographics influence their local craft beer preferences. Design/methodology/approach - It utilized a mixed methods approach to understand the craft beer preferences of foreign tourists in India. We used in-depth interviews with stakeholders in the Indian craft beer industry and a structured survey with 384 foreign tourists using the location intercept technique. The analytical hierarchy process model (Eigen value approach) and chi-square tests were used to analyze preferences for different craft beer styles. Additionally, a pairwise comparison matrix and a normalized matrix with priority weights were used to examine the relative preferences among beer types. Findings - Results revealed "Wheat beer" as the most preferred craft beer variety, while "Barleywine" ranked as the least favored. Ten sociodemographic factors were examined, with six significantly influencing tourists' craft beer preferences. Among all the factors analyzed for their potential influence on the craft beer preferences of foreign tourists, "Place of residence", "Religious orientation", "Age", "Household income", "Frequency of visits to India" and "Travel companionship" were found to have significant influence. Originality/value - This study highlights the various craft beers foreign tourists prefer and examines the socio-demographic factors influencing these preferences. By analyzing the preferred craft beers across various regions in India and understanding socio-demographics' impact on beer preference, this research offers crucial insights that could greatly benefit the local craft beer industry.

This study examines the influence of natural soundscapes on tourist satisfaction and loyalty at nature-based tourist attractions (NBTAs). By examining the causal relationships between tourists' attitudes toward natural soundscapes, cognitive and affective image, loyalty and satisfaction, the study highlights the importance of auditory elements in developing stronger tourist connections to natural environments. Using a mixed methods approach, interviews with the stakeholders are directed to refine the measurement variables, followed by quantitative data collection from 359 foreign tourists visiting NBTAs across Fiji utilizing convenience sampling. To explore the influence of perceived tourist attitude and affective & cognitive image of soundscapes on tourist loyalty & satisfaction, the data was analyzed utilizing Structural Equation Modelling. Results revealed that perceived tourist attitudes towards natural soundscapes significantly influence cognitive and affective images, further influencing tourist loyalty. Satisfaction also mediated the association between loyalty and cognitive image. Furthermore, findings uncover that although emotional engagement with natural soundscapes is vital in developing loyalty, cognitive perceptions alone are insufficient to drive satisfaction. It also provides insightful information for the tourism industry, emphasizing the need to develop emotionally attractive, immersive experiences and promote positive perceptions about natural soundscapes to enhance visitor satisfaction and loyalty.

Purpose This study investigates the attitudes and perceptions toward employing persons with disabilities (PWDs) in the Indian hotel industry, focusing on perspectives of senior management and frontline staff. It will also provide insights that could lead to policy changes and inclusive practices in the hospitality industry. Design/methodology/approach Through qualitative methods, including 19 semi-structured in-depth interviews with hotel employees across Delhi NCR, Goa and Bengaluru, this research uncovered the complex and varied views on integrating PWDs into the hospitality workforce. Findings Our investigation revealed a variety of perceptions after organising them into 18 sub-themes distributed across seven main themes. Results indicated that while senior managers often viewed PWD inclusion positively, citing benefits like enhanced loyalty and corporate social responsibility contributions, frontline staff expressed concerns about operational and service quality challenges. The findings also highlight the need for comprehensive training and support systems to integrate PWDs successfully. Originality/value This research contributes new insights into the dynamics of disability employment within a high-interaction service sector, advocating for policy changes and inclusive practices. It suggests practical measures for promoting inclusivity and diversity in hotel operations, marking a significant step forward in understanding and advancing workplace inclusivity in developing economies.

This research investigates the tourists' attitudes and preferences regarding street food and how their quest for food authenticity and customization affects their culinary experiences. The study will also reveal the impact of food customization on their perceived food authenticity, perceived memorable experience and behavioral intentions in the Fiji Islands. Using the location-intercept approach and a questionnaire survey, data was gathered from 279 foreign visitors who visited the Fiji Islands and consumed street foods at numerous food vending outlets across Fiji. The PLS approach was employed to evaluate the structural and measurement model's dual estimation simultaneously. Findings suggest that tourists' perceived food authenticity and cultural differences positively impact how they perceive their memorable destination experiences. Additionally, it has been discovered that the extent of customization in street food reduces tourists' perceptions of their authenticity. At the same time, street food authenticity significantly impacts their perceived memorable experiences at the destination. This study attempts to investigate how the perceived street food authenticity and the degree of their customization affect the perceived memorable experiences of foreign tourists in Fiji Islands. This may assist the street food vendors and other stakeholders in aligning the culinary offerings and enhancing travelers' perceived destination experiences.

PurposeThis research aims to assess the dimensions of local gastronomic image by identifying the vital gastronomic image traits utilised by foreign tourists for their evaluation of local foods while investigating any perceived disparities in the gastronomic image among Eastern and Western tourists.Design/methodology/approachIt combined mixed-methods research involving 17 in-depth interviews with restaurant stakeholders in Fiji and analysis of responses from 221 foreign tourists using multivariate and descriptive statistical methodologies. A total of 25 local gastronomic image traits were assessed to understand tourists’ perceptions, which were further refined into foundational constructs through exploratory factor analysis.FindingsResults highlighted that dishes like Kokoda, Palusami and Lovo are top favourites among both Eastern and Western tourists due to their less spicy nature. Findings also revealed that tourists positively evaluated four cognitive/perceptual dimensions of local gastronomic image: taste and freshness, culture and food authenticity, emotional food image, and quality and price value. Among all constructs, “freshness and taste” most significantly impacted foreign tourists’ satisfaction with their gourmet/culinary experiences, while “digestibility and nutritional value” showed the least value.Originality/valueThis research contributes to understanding how a destination’s gastronomic image influences tourists’ perceptions and how it can be effectively utilised to showcase the cultural uniqueness of destinations like Fiji.

Purpose This study evaluates the relative preference for local foods among foreign tourists. It also assessed how the sociodemographic profiles of tourists influence their local food preferences. Design/methodology/approach This research utilized a mixed-methods approach. The initial qualitative analysis phase involved semi-structured, in-depth interviews with stakeholders in Fiji's local food sector, providing feedback on tourists' preferred dishes. In the second phase, 204 foreign tourists were surveyed through the location intercept approach at various local restaurants, street food joints and eateries across Fiji. The preferences of these foreign tourists for the local food were subsequently analyzed utilizing the analytical hierarchical process (AHP) model and Chi-square statistics. Findings This research identified 25 local food dishes most preferred by foreign tourists. A pairwise comparison matrix revealed that "Kokoda" was most preferred, while "Tuna Ika Vakalolo" was the least preferred, and the normalized matrix presented the estimated overall priorities of the local foods based on taste and flavor. Among all the factors analyzed for their potential influence on the local food preferences of foreign tourists, "education attainment" and "marital status" were found to have no significant influence. Originality/value This study highlights the varied local dishes preferred by tourists, assessed through the AHP model, and provides the sociodemographic factors influencing these preferences. By identifying and presenting local Fijian dishes across regions and examining sociodemographics' impact on food preference, this research provides invaluable implications for significantly benefiting the local food vending sector.

Impact of heat stress during March and April months have significant reflections on the occurrence of phenological stages of wheat. The current investigation aimed to analyze the impact of three varieties of wheat planted in three different environments (dates of sowing) and three levels of nitrogen to study their effects with respect to the occurrence of reproductive stages. Field experiments were conducted with three wheat varieties viz., HD 2967, RSP 561 and WH 1105, which were sown in 3 sowing environments/dates, viz., 25th October-early, 14th November-normal and 4th December-late and 3 levels of nitrogen, viz., 100, 125 and 150 kg/ha randomized in 3 replications under a split-split plot design in rabi season 2015-16 and 2016-17. The experiment was sown at the Agromet Research Farm of Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (SKUAST-J), Chatha. Experimental conditions and results obtained from the experiments were used as a database for calibration of Crop Environment Resource Synthesis (CERES)-a Wheat model under Decision Support System for Agrotechnology Transfer (DSSAT) version 4.6 package for studying the effects of changing climatic conditions on wheat phenology. The varietal specific genetic coefficients were calibrated and validated for all the 3 wheat varieties. On comparison of the results obtained from the calibration and validation data of various wheat varieties; the researchers came to a very good and valid conclusion to predict the days of occurrence of various phenological stages of wheat. The parametres R2, d-stat, RMSE and nRMSE were used for comparing CERES-Wheat model results with the actual data and the values were excellent.

This study evaluates the influence of individualistic and interpersonal behaviours on luxury yacht patronage and willingness to pay a premium (WTPP) among foreign tourists in Fiji. It examined the extent of conspicuous consumption behaviours related to luxury yachting and described the impacts of representative measures of luxury yacht patronage utilizing a theoretical model framework. This research introduces a novel framework emphasizing the symbolic relevance of luxury yachting, using 'ownership-defined achievement' as a tool for assessing yachting as a measure of success. Two additional variables, 'involvement' and 'knowledge,' deepen the understanding of customer's WTPP. Empirical data, sourced from 212 luxury yacht tourists across Fiji, was gathered through the location-intercept technique. Utilizing Structural Equation Modelling, it found the snob, hedonic, and bandwagon effects to be major determinants of luxury yachting patronage. Interestingly, prior luxury yachting knowledge significantly influenced tourists' WTPP, but luxury yachting involvement had a negligible effect. Bandwagon effect, WTPP, and luxury yachting knowledge represented complete mediating role of yachting involvement. However, luxury yachting knowledge did not mediate the relationship between yachting involvement and WTPP due to its minimal impact on WTPP. These findings hold valuable insights for academicians and practitioners in yacht industry, potentially informing luxury yacht marketing strategies.

Purpose - This study explored the experiences and perceptions of stakeholders concerning luxury yachting in the Fiji Islands. It also revealed the facilities provided on luxury yachts, significant challenges faced by stakeholders in the yachting business, major luxury yacht operators and the safety measures in place for the patrons/consumers of luxury yachting. Design/methodology/approach - It employed an exploratory qualitative methodology that incorporated 16 in-depth semi-structured face-to-face interviews with stakeholders in the luxury yachting businesses via contact with superyacht agents. The interview participants for this research were selected based on a non-random sampling technique in the major marinas of the Fiji Islands (i.e. Port Denarau Marina, Copra Shed Marina, Savusavu, Royal Suva Yacht club, and Vuda marina). Findings - Results revealed that the services/facilities provided on luxury yachts are state-of-the-art; however, there is a need to integrate luxury yachting with more personalized, creative, unique and innovative experiences. Findings also suggest the need for government funding for the redevelopment/renovation of some ports and provide skill-based training for yacht employees. Originality/value - This study contributes to filling some of the gaps in the luxury yachting literature in Fiji and sheds light on stakeholders' perceptions of the amenities offered at marinas and ports, significant challenges in the yachting industry and safety measures in place for patrons.

Purpose This research investigates how foreign tourists' revisit intentions are influenced by their local food consumption (LFC) value by emphasizing their attitude towards the local food and the corresponding destination food image. It will also reveal the foreign tourists' food consumption value and explore its influences on the destination's food image. Design/methodology/approach The data collection was performed from 433 foreign tourists who visited Delhi, India, using a structured survey instrument and chief constructs were measured as the first-order reflective variables. The 39 items associated with the LFC value underwent both exploratory and confirmatory evaluations. The authors employed partial least square structural equation modeling (PLS-SEM). The model's discriminant and convergent validity, consistency and overall fit were evaluated using confirmatory factor analysis (CFA). Findings The findings revealed that “tourists' attitudes and behaviors toward the local cuisine” had a significant and positive influence on their “intention to visit/revisit” and “intention to recommend”. Also, “destination food image” significantly and positively influenced the “intention of tourist to visit/revisit”; however, it negatively and insignificantly influenced the “intention of tourists to recommend”. Research limitations/implications This research used five variables related to LFC—quality, health/nutrition, emotion, prestige and price—that impact tourists' attitudes and behaviors toward local foods in Delhi. However, in addition to these constructs, other factors or constructs may be involved that could affect the tourists' attitudes and behaviors. Future studies might explore and include these constructs to provide a more comprehensive image of Delhi's LFC value. Originality/value Understanding tourists' food-linked behaviors is critical for effective market conduct. However, the interrelations between travelers' destination food image, LFC value, their perceptions of the local cuisine and behavioral intentions are still unknown, and this will be one of the first attempts to discuss these behaviors.

Although technology has evolved quickly, it is still incredibly underutilized in many sectors. The new status quo has, nevertheless, increased awareness of technology across many industries, particularly travel and hospitality. As a result, technology is being used in more inventive and profitable ways that help both businesses and consumers. The travel and leisure business is being impacted by technology like augmented and virtual reality (AR/VR) in a wide range of ways. Virtual tours offer alternatives to the pandemic melancholy by enabling users to see locations they have always desired to visit while remaining in their own place. VR and AR solutions are increasingly being used in various tourism sectors, particularly at galleries, historical monuments, amusement parks, and theaters, in Asian cities including Tokyo, Beijing, Kuala Lumpur, Shanghai, Delhi, and Jaipur [6, 44]. The virtual world produced by these innovations is used as a cutting-edge advertising tool to draw visitors to these tourist spots and develop joint marketing destinations [6]. The availability of a wide range of AR and VR tools at the locations also aids the players in coming up with fresh ideas for revitalizing the location to enthrall more visitors and improve their overall quality of service. Therefore, AR and VR techniques are now being utilized more frequently to increase the overall experiences of tourists at a location, making a more interactive and diversified experience simpler and allowing them to engage with visitor attractions in unique ways [17]. However, until recently, relatively few studies have attempted to examine the combined significance of AR and VR approaches from the tourists' value co-creation perspective. Consequently, this chapter looks into the potential for incorporating AR and VR into the tourism experiences at the well-known historical monuments in Rajasthan with the goal of recommending a framework based on value co-creation. This will also imply that active implementation of AR and VR at historical monuments can help co-create value for the tourist's experiences before, during, and after their visit. This study will also present a case study on the prominent tourist destinations in Rajasthan where AR and VR technologies are being used to improve the visitor's overall destination experience.

AbstractThe world is getting rapidly digitized in every aspect. Supply chains across industries and geographic locations must also adopt the new technologies that replace human labor in order tor remain relevant and functional. That is not to say that the need for human labor is completely non-existent. For developing and emerging economies, where the extent of digitization is still dismally low because of various factors, the relevance of the human facet of Supply Chain Management (SCM) is still hugely relevant and essential. This article investigates the importance of the human factor in the management of digitized supply chain in the modern world, from the perspective of the developing countries. The research reveals that there is no substitute for human labor, especially in situations where there is need for speed in decision making and where computer programs run on historical knowledge become incapable of offering a solution. Key words: digitization, supply chain, supply chain management, human, labor, RPA, AI, ML, labor displacement.

Purpose This study aims to find out the influence of green practices used by the five-star hotels on the guest's online hotel assessment and their revisit intentions. It also evaluated how the use of green practices by the hotels influenced the guest's willingness to pay a premium price. Apart from the conventional hotel service attributes, this study also identified some new and innovative services offered by the hotels which have an overall effect on the guest's revisit intentions. Design/methodology/approach This study applied focus group interviews from 12 hotel managers and accessed the hotel's internal database to identify the latest and innovative service attributes offered by the hotels. The information regarding the green practices offered by the hotels was collected through TripAdvisor and LEED-IGBC website. It identified 10 independent and four dependent variables based on previous literature. Guest's revisit intentions were measured on a five-point Likert scale. Data was analysed using a multi-step hierarchical regression model. Findings The use of green practices by the hotels revealed a positive and significant influence on the guest's revisit-intentions and their intention to pay a premium price. It was also found that the use of new and innovative green practices has a positive influence on the guest's overall online evaluation of the hotel. Practical implications This study suggests that the amalgamation of green practices along with the conventional service attributes may help in the incremental revisit and online hotel assessment intentions, which might be of use for the managers and hotel policymakers. Originality/value Although previous studies have explored the conventional hotel service attributes in the context of Indian Hotel industry, this is one of the first studies which discussed the influence of recent and emerging hotel service attributes on the guest's revisit and pay a premium price intention. Moreover, the influence of green practices on the guest's overall online evaluation of the five-star hotels in Delhi was discussed in this study which was not performed before.

Wheat stem rust, caused by Puccinia graminis f. sp. tritici (Pgt), has re-emerged as one of the major concerns for global wheat production since the evolution of Ug99 and other virulent pathotypes of Pgt from East Africa, Europe, Central Asia, and other regions. Host resistance is the most effective, economic, and eco-friendly approach for managing stem rust. Understanding the virulence nature, genetic diversity, origin, distribution, and evolutionary pattern of Pgt pathotypes over time and space is a prerequisite for effectively managing newly emerging Pgt isolates through host resistance. In the present study, we monitored the occurrence of stem rust of wheat in India and neighboring countries from 2016 to 2022, collected 620 single-pustule isolates of Pgt from six states of India and Nepal, analyzed them on Indian stem rust differentials, and determined their virulence phenotypes and molecular genotypes. The Ug99 type of pathotypes did not occur in India. Pathotypes 11 and 40A were most predominant during these years. Virulence phenotyping of these isolates identified 14 Pgt pathotypes, which were genotyped using 37 Puccinia spp.-specific polymorphic microsatellites, followed by additional phylogenetic analyses using DARwin. These analyses identified three major molecular groups, demonstrating fewer lineages, clonality, and long-distance migration of Pgt isolates in India. Fourteen of the 40 recently released Indian wheat varieties exhibited complete resistance to all 23 Pgt pathotypes at the seedling stage. Twelve Sr genes were postulated in 39 varieties based on their seedling response to Pgt pathotypes. The values of slow rusting parameters i.e. coefficient of infection, area under disease progress curve, and infection rates, assessed at adult plant stage at five geographically different locations during two crop seasons, indicated the slow rusting behavior of several varieties. Six Sr genes (Sr2, Sr57, Sr58, Sr24, Sr31, and Sr38) were identified in 24 wheat varieties using molecular markers closely linked to these genes. These findings will guide future breeding programs toward more effective management of wheat stem rust.

PurposeThis study aims to analyse the factors that caused Indian tourists to avoid travelling abroad because of the recent outbreak of COVID-19 in 2020. It will also identify the relationship between the perceived risk of travelling and the probability of travel evading in India owing to COVID-19.Design/methodology/approachThis study used an online structured questionnaire to collect data from Indian tourists to study six independent variables linked with their behavioural intentions (travel evading). The health belief model was used to examine tourist behaviour.FindingsThe results revealed a positive correlation between the perceived risk associated with COVID-19 and travel avoidance. Familiarity with COVID-19 was positively correlated with travel evading behaviours.Practical implicationsThis study will assist stakeholders from around the world to adequately identify and thoroughly plan for logistical problems associated with travel such as travel insurance and pre-travel booking expenses to reduce travel evading behaviour and promote travel.Originality/valueWhile a few studies have been conducted related to pandemics (Ebola, MERS-CoV, SARS), there is a paucity of literature that examines the factors which influence tourists’ travel evading behaviour owing to COVID-19. Moreover, most of the previous literature on pandemics is concentrated on American and European countries, whereas studies on the Indian sub-continent are very scarce. This study will fill this gap and will identify the factors which influence tourists in India to evade travel in response to COVID-19.

PurposeThis paper aims to explore the risk and benefit perceptions influencing beer patrons' purchase and consumption decisions in India. It delves into the drivers behind consumers' consumption patterns and attitudes towards beer, which subsequently impact their behavioural intentions, including word-of-mouth recommendations and repurchase intentions.Design/methodology/approachThe study uses a structured questionnaire to collect data from 306 beer patrons in Delhi and the National Capital Region. Through exploratory factor analysis and structural equation modelling, the research examines the risk (5) and benefit (3) factors associated with beer consumption using a factor model consisting of 29 constructs. A conceptual framework illustrates the interrelationships between variables, which are subsequently validated empirically.FindingsThe findings reveal that patrons' attitudes towards beer are influenced by their perceptions of risk and benefit. Specifically, health and socio-psychological risks are identified as the most significant and negatively impacting factors on patrons' attitudes. Factorial analysis demonstrates that patrons' attitudes towards beer are positively influenced by their perception of benefits such as value for money, sensory appeal and convenience. Furthermore, the study highlights that an increase in benefit perception or a decrease in risk perception leads to a favourable shift in patrons' attitudes towards beer.Originality/valueTo the best of the authors' knowledge, this study will be the first to investigate how beer consumers' consumption patterns and purchase decisions are impacted by assessing consumer risk and benefit perceptions. This study will also aid stakeholders in tailoring their beer offerings better to meet the desires and requirements of their customers.

PurposeThis study seeks to determine the effect of sustainable practices on willingness to pay a price premium (WTPP) in the hotels and resorts in the Fiji islands. It will also assess how implementing these sustainable practices influences guest re-visit intentions.Design/methodology/approachA qualitative research technique was used which included in-depth interview sessions with ten Fijian resort managers and 15 hotel guests. The website of Etic Hotels was also used to gather data about the green practices provided by resorts and hotels. A non-random purposive sampling method was used to select respondents.FindingsResults indicate that implementing sustainability practices has significantly and positively affected guest intentions to return to Fijian Hotels and resorts. The results also demonstrated that customers are willing to pay a higher price for the use of environmentally friendly practices in Fiji's hotels and resorts.Originality/valueThough a few studies have been conducted examining the linkages between sustainable practices and the Fijian hotel industry, this article is a novel exploration of the use of sustainable practices in hotels and resorts and how they influence guest re-visit intentions and WTPP in Fiji Islands.