Home / Volume 7, Issue 4.1 / Gastronomic E-enterprises in Assam: A Comprehensive Study of… Open access · CC BY-NC 4.0
Research Paper Volume 7 Issue 4.1 60 - 76 October 13, 2024

Gastronomic E-enterprises in Assam: A Comprehensive Study of Online Food Businesses

Lead author · Corresponding
Piyush Gupta
Research Scholar & Assistant professor at Royal School of Travel and Tourism Management, The Assam Royal Global University, Guwahati, India.
Co-author
Dr. Amitabh Dey
Principal at Institute of Hotel Management, Catering Technology & Applied Nutrition, Guwahati, India.
View PDF Full text DOIhttps://doij.org/10.10000/IJLMH.118413
Abstract

This study provides an in-depth analysis of gastronomic e-enterprises in Assam, India, with a specific focus on online food businesses. Its objective is to investigate the emergence, growth, and operational dynamics of these digital platforms within the culinary industry. By utilizing mixed-methods research, including surveys, interviews, and secondary data analysis, the study examines the characteristics, challenges, and opportunities associated with gastronomic e-enterprises. The findings provide insights into market trends, consumer behavior, and the digital strategies adopted by culinary entrepreneurs in Assam. The study also highlights the challenges faced by online food businesses in Assam, including logistics, payment gateways, and consumer trust. Finally, the research identifies several digital strategies employed by culinary entrepreneurs, such as social media marketing, food blogging, and online ordering systems. The results of this study can inform policymakers, investors, and culinary entrepreneurs on the development and sustainability of gastronomic e-enterprises in Assam and beyond.

Type
Research Paper
Information
International Journal of Law Management and Humanities, Volume 7, Issue 4.1, Page 60 - 76
DOI: https://doij.org/10.10000/IJLMH.118413
Creative Commons
CC BY-NC 4.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution–NonCommercial 4.0 International (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/), which permits remixing, adapting, and building upon the work for non-commercial use, provided the original work is properly cited.
Copyright
Copyright © IJLMH 2026
Disclaimer
The views and opinions expressed in this manuscript are those of the author(s) alone and do not reflect the views, policies, or position of the Journal.

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