ADVENTURE DESTINATION PRIORITIZATION IN INDIA: AHP AND TOPSIS APPROACH

Authors

  • PARMINDER SINGH DHILLON Assistant Professor & Head Department of Tourism, Hospitality & Hotel Management, Punjabi University, Patiala, Punjab (India)

DOI:

https://doi.org/10.4316/rdt.38.720

Keywords:

Adventure, AHP, destinations, factors, India, TOPSIS.

Abstract

India's adventure destinations offer a rich tapestry of experiences for enthusiasts, drawing visitors from around the globe. This study uses multi-criteria decision-making techniques, specifically AHP (Analytic Hierarchy Process) and TOPSIS (Technique for Order of Preference by Similarity to Ideal Solution), to identify the most suitable adventure site based on various factors. Seasonality is highlighted as the most significant criterion, followed by expected hedonic value, adventure type, difficulty level, safety, budget, accessibility, duration, landscapes, and services. Among the twenty adventure sites evaluated, Rishikesh in Uttarakhand emerged as the most ideal, while Spiti in Himachal Pradesh was the least preferred. The research provides valuable insights into the relative suitability of various sites, offering a decision-making framework for tourists, destination managers, and stakeholders. This framework ensures that the selected adventure destinations align closely with the diverse preferences and priorities of tourists, aiding in the development and selection of adventure tourism products and experiences.

Author Biography

PARMINDER SINGH DHILLON, Assistant Professor & Head Department of Tourism, Hospitality & Hotel Management, Punjabi University, Patiala, Punjab (India)

Assistant Professor, Dept. of Tourism, Hospitality & Hotel Management, Punjabi University, Patiala, Punjab (India)Dr. Chef Parminder Singh Dhillon PhD, MBA (Hospitality Management), MTM, Certificate Course in Cookery with honours Assistant Professor Dept. of Tourism, Hospitality & Hotel Management Brief profile Chef Parminder Singh Dhillon is the founder faculty member of the department of Tourism, Hospitality & Hotel management He is an alumni of Food Craft Institute Chandigarh, 1992 batch and is armed with more than 29 years of teaching and industry exposure in the glamorous field of hospitality. He has worked with Taj group and ITC Welcomgroup of hotels. He did his PhD. in Gastronomic Tourism, Masters in Tourism management and M.B.A. in Hospitality management. Chef Parminder has got to his credit 12 research paper publications and has presented more than 8 research papers in various International and National conferences

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Published

31-12-2024

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Section

Articles