DESTINATION DELIGHTS: UNRAVELLING THE MEDIATING INFLUENCE OF ATTENDEES' SATISFACTION IN UTTARAKHAND'S WEDDING WONDERLAND

Authors

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

DOI:

https://doi.org/10.4316/rdt.37.699

Keywords:

Destination Wedding, Destination Image, Future Intentions, Satisfaction.

Abstract

Destination weddings have become increasingly popular, offering couples a unique opportunity to exchange vows in exotic and picturesque locales. This study investigates the multifaceted dimensions of destination weddings in Uttarakhand, India, employing advanced statistical methodologies to analyze the factors influencing attendees' satisfaction and future intentions. After providing 600 questionnaires to respondents who travelled to the state of Uttarakhand to enjoy a destination wedding, 429 viable responses were obtained overall. Utilizing IBM SPSS version 21 and AMOS 21.0, the research applies Structural Equation Modeling (SEM), and mediation and moderation analysis to discern differences in culinary experiences, scrutinize the proposed structural model, and explore the mediation and moderation effects. The study's significance lies in its potential to inform destination wedding practices, offering insights for planners, hospitality professionals, and policymakers to enhance attendee experiences. The findings contribute to both academic understanding and practical applications in the dynamic landscape of destination weddings and experiential tourism.

Author Biography

PARMINDER SINGH DHILLON, Assistant Professor, 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

09-06-2024

Issue

Vol. 0 No. 37 (2024)

Section

Articles

License

Revista de Turism: Studii si Cercetari in Turism (RDT) is an open access scholarly journal that allows free access to its content (articles, issues). RDT is available online to the readers without financial, legal, or technical barriers (no publication charges), based on the theory to keep an article's content intact. Authors can use Creative Commons licenses to specify usage rights of articles. Copyright of articles belong to authors.

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This work is licensed under a Creative Commons Attribution License 4.0.