Purpose This 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/approach This 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. Findings The 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 implications This 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/value While 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.

PurposeThe purpose of this paper is to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street foods and the degree of their variation/modification. It will also discuss how these characteristics further influence the tourists’ behavioural intentions (intention to revisit and word-of-mouth).Design/methodology/approachData have been collected from 263 foreign tourists visiting Delhi at various street food vending sites using location intercept technique through structured questionnaire. Different ad hoc scales were adapted based on previous studies for measuring the perception of authenticity, ability to adapt, cultural disparity and overall perceived experience. The partial least squares method was applied to achieve the dual estimation of the measurement and the structural model.FindingsResult indicates that perceived authenticity and cultural disparity have a positive influence on the overall perceived experiences of the foreign tourists. It is also found that the degree of variation/modification in the street foods condenses the authenticity perception of the tourists. Findings reveal that the tourists are less influenced by the cultural disparity when they are able to adapt to diverse cultures and simultaneously authenticity have a larger effect on their overall destination experiences.Originality/valueAlthough various studies have been conducted in the past related to the food experiences of tourists at various destinations, this will be the first attempt to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street foods and the degree of their variation/adaptation. It will help the stakeholders to appropriately align the gastronomic product and enhance the tourists’ overall destination experiences.

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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.

Purpose The purpose of this paper is to discover the numerous risk and benefit perceptions involved in the patrons’ purchase and consumption decisions related to wine in India. It will also recognise and find out the motives behind the consumers’ drinking patterns and attitude towards wine, which affect their overall behavioural intentions (word of mouth and repurchase intentions). Design/methodology/approach Data were collected using a structured survey questionnaire from the 375 wine patrons in Delhi. Exploratory factor analysis was used in which the risk (five) and benefit (two) factors related to wine consumption were verified on a factor model using 25 constructs. It was a two-phase process in which the measurement model, with six constructs and 18 measurement items, were measured, trailed by the structural model. A conceptual framework was used to illustrate the relationships amongst the variables and was empirically verified. Findings The findings revealed that the risk and benefit perceptions of the wine patrons are not only interlinked but are also accountable for their fluctuations in attitudes. In the factorial analysis, it was discovered that perceived benefit factors, i.e. value for money and convenience, are accountable for positively affecting the attitudes of patrons towards the wines. The results also specify that an increase in benefit perception or decrease in risk perception will positively transform the patrons’ attitude towards wine. Originality/value Although a few studies have been done to find out the risk/benefit perceptions of wine consumers in the developed countries (i.e. USA, France, UK, etc.) but this will be the first attempt to find out how the consumption patterns and purchase decisions of wine consumers are affected in developing countries like India. Moreover, it will help the stakeholders to align their wine products as per the needs and demands of the patrons.