http://repository.rjt.ac.lk/handle/123456789/6742 Thu, 16 Apr 2026 12:35:49 GMT 2026-04-16T12:35:49Z http://repository.rjt.ac.lk/handle/123456789/6937 SERVICE QUALITY AND CUSTOMER SATISFACTION IN TRADITAIONAL FOOD COURTS (HELA BOJUN RESTAURANTS) IN SRI LANKA Sanjeewa, D.D.P. Hela bojun restaurant is a traditional food court concept initiated by the Department of agriculture in the aim of empowering the rural women by generating agriculture based entrepreneurship, employment and private enterprise opportunities while encouraging young people to become aware of and interested in local, wholesome, and nutritious traditional cuisine and reducing the effects of the unhealthy Western fast-food culture. However, the level of service quality of Hela bojun restaurants and customer satisfaction has not been measured for years since its initiation. The purpose of this study is to examine the relationship between service quality and customer satisfaction in Traditional food courts in Sri Lanka. Quantitative research approach was followed for the study and a structured questionnaire was developed and distributed among 150 customers who visited the food courts in Southern Province applying the convenient sampling method. This study identified service quality dimensions as independent variables and customer satisfaction as dependent variable based on SERVQUAL model. Gathered data was analyzed through univariate, bivariate and multivariate analysis using SPSS version 26. According to the results of the analysis, Reliability, Responsiveness, Assurance and Empathy have a positive significant impact on customer satisfaction whereas a negative insignificant impact of empathy on customer satisfaction. According to the findings, the service quality act as an important factor of higher customer satisfaction in traditional Sri Lankan food courts. The study was conducted during the post-pandemic period limiting to Southern Province which identified as limitations of the study. To achieve a high level of customer satisfaction, supervisors and operators would concentrate on Reliability, Responsiveness, and Assurance while focusing on Empathy, which will lead to customer retention and increased socio-economic benefits. Wed, 18 Oct 2023 00:00:00 GMT http://repository.rjt.ac.lk/handle/123456789/6937 2023-10-18T00:00:00Z http://repository.rjt.ac.lk/handle/123456789/6936 ලෝක සරණාගත ප්‍රස්තුතය අභිමුඛ ශ්‍රී ලංකා රජයේ කාර්යභාරය පිළිබඳ විමර්ශනය ප්‍රනාන්දු, ඒ.ටී.සී. Wed, 18 Oct 2023 00:00:00 GMT http://repository.rjt.ac.lk/handle/123456789/6936 2023-10-18T00:00:00Z http://repository.rjt.ac.lk/handle/123456789/6935 STUDY ON CHALLENGES & OPPORTUNITIES OF CULINARY TOURISM DEVELOPMENT: SPECIAL REFERENCE TO HATTON AREA Kamalapriya, P.; Sanjeewa, D.D.P. The Hatton region in Sri Lanka has been identified as a tourist destination among domestic and foreign pilgrims and tourists, which has abundant tourism resources but has not yet been discovered as a separate area for tourism development. Culinary tourism presents fresh prospects for communities to seamlessly blend tourism with local food systems, thereby fostering economic growth, meeting the rising appetite for high-quality culinary experiences, and enriching the cultural heritage of the region. This research aims to analyze the key challenges and potential opportunities of tourism development in the Hatton region. The qualitative research approach was employed, and direct in-depth interviews were conducted with a sample of twenty tourism service operators, including divisional authentic food producers, food vendors, the Sri Lanka Tourism Development Authority, tea estate owners, and the divisional secretariat office in Hatton, a tourist destination. Thematic analysis was adopted to achieve the research objectives, using Nvivo version 11 for statistical data analysis of the study. The findings of the research highlight community willingness to involve in tourism operation, skillful residents making foods related to Indian Tamil and Sinhala mixed culture, natural and cultural tourist attractions related to Tamil and Sinhala culture as potential opportunities. Furthermore, a lack of community awareness and motivation on tourism, lack of government involvement, middle-income community lifestyle, and social media-addicted, unemployed young generation have been identified as challenges to developing culinary tourism in Hatton. The data was gathered during the COVID-19 pandemic period and economic crises, which limited the number of respondents expected to be interviewed. The study recommends that Sri Lankan policymakers promote tourism awareness programs, culinary trails, collaboration of local food vendors and government, quality assurance, and hygiene standards for the tourism development in the Hatton region, not only as a pilgrim destination but also as a destination of culinary vividness utilizing the “Culinary Tourism” concept. Wed, 18 Oct 2023 00:00:00 GMT http://repository.rjt.ac.lk/handle/123456789/6935 2023-10-18T00:00:00Z http://repository.rjt.ac.lk/handle/123456789/6934 පාරිසරික සංචාරක කර්මාන්තය ශ්‍රී ලංකාවේ ආර්ථිකය ශක්තිමත් කිරීමට යොදා ගැනීමේදී සිදු වන පරිසර හානි පිළිබඳ අධ්‍යයනයක් කුමාර, ජේ.ඒ.එස්.එන්; අබේකෝන්, ඒ.එම්.වී.පී.ඩබ්ලිව්. Wed, 18 Oct 2023 00:00:00 GMT http://repository.rjt.ac.lk/handle/123456789/6934 2023-10-18T00:00:00Z