Remoteness as a Resource: The Tourist Experience, Perception, Entrepreneurship Triad in Extreme Himalayan Tourism Through the Lens of Dolpa, Nepal

Authors

  • Dipak Prasad Oli Tribhuvan University image/svg+xml Author
  • Gangaram Biswakarma Faculty of Management, Tribhuvan University Author

DOI:

https://doi.org/10.5281/wvx5hg20

Keywords:

Tourist experience, sustainable tourism, adventure tourism, community-based tourism, tourism entrepreneurship, Himalayan tourism, tourist satisfaction, eco-tourism, Dolpa Nepal

Abstract

This study examines the role of remoteness as a strategic tourism asset in Dolpa, Nepal, a highly isolated, culturally unique Himalayan destination characterized. It investigates how remoteness shapes tourist experience, destination perception, and local entrepreneurship. A convergent parallel mixed-methods design was employed. A conceptual framework was developed to examine the interaction among tourist experience, destination perception, and local entrepreneurship, framing remoteness as an experiential commodity, perceptual differentiator, and entrepreneurial enabler. Tourists attribute high experiential value to natural scenery, perceiving physical hardship, cultural authenticity, and local hospitality, while transportation, sanitation, and communication infrastructure emerge as critical deficiencies; entrepreneurial responses among local communities reflect adaptive bricolage in the absence of institutional support. The findings offer actionable insights for destination managers, policymakers, and community entrepreneurs in similar Himalayan and peripheral tourism contexts. Emphasis is placed on developing governance frameworks that protect cultural authenticity while simultaneously supporting sustainable enterprise development and community-based tourism models.

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2026-06-01

How to Cite

Oli, D. P., & Biswakarma, G. (2026). Remoteness as a Resource: The Tourist Experience, Perception, Entrepreneurship Triad in Extreme Himalayan Tourism Through the Lens of Dolpa, Nepal. Bali Journal of Hospitality, Tourism and Culture Research, 3(2), 306-331. https://doi.org/10.5281/wvx5hg20